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Lunch Meals Cooking Time : 35 minutes Recipe Servings : Recipe Dificult : easy 0.00

Blackened Salmon with Creamy Dijon Recipe | Cajun-Spiced Salmon in a Rich Mustard Cream Sauce

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Blackened Salmon is elevated with a luxurious Dijon cream sauce in this restaurant-quality recipe. Fresh salmon fillets are generously coated in a bold blend of smoked paprika, garlic, herbs, and spices before being pan-seared to develop a beautifully blackened crust. The crispy exterior locks in the salmon's natural juices, creating a tender, flaky interior packed with smoky, savory flavor.

The creamy Dijon sauce adds a silky finish with its combination of heavy cream, Dijon mustard, garlic, Parmesan cheese, and fresh herbs. The tangy mustard perfectly balances the richness of the cream, creating a sophisticated flavor that's ideal for both weeknight dinners and special occasions. Ready in about 35 minutes, this Blackened Salmon with Creamy Dijon pairs wonderfully with mashed potatoes, roasted vegetables, steamed asparagus, rice, pasta, or a fresh green salad for a complete and satisfying meal.

Cooking Method

Pat the salmon fillets dry with paper towels.
In a small bowl, combine all the blackening seasoning ingredients.
Brush the salmon with olive oil and coat both sides evenly with the seasoning mixture.
Heat the olive oil and butter in a large skillet over medium-high heat.
Place the salmon skin-side down and cook for 4–5 minutes until a dark, flavorful crust forms.
Flip the fillets and cook for another 3–4 minutes until the salmon is cooked through.
Transfer the salmon to a plate and keep warm.
Reduce the heat to medium and melt the butter in the same skillet.
Add the minced garlic and sauté for about 1 minute until fragrant.
Pour in the heavy cream and stir until heated through.
Whisk in the Dijon mustard, Parmesan cheese, lemon juice, and black pepper.
Simmer for 3–5 minutes until the sauce thickens slightly.
Return the salmon to the skillet and spoon the creamy Dijon sauce over each fillet.
Cook for another 1–2 minutes to warm the salmon.
Garnish with fresh parsley and serve immediately with lemon wedges.