Ingredients:
For the Blackened Salmon:
- 4 salmon fillets (skin-on or skinless)
- 2 tbsp olive oil (or avocado oil)
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cayenne pepper (adjust for spice level)
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
For the Creamy Dijon Sauce:
- 1/2 cup heavy cream
- 2 tbsp Dijon mustard
- 1 tbsp lemon juice
- 1 tbsp unsalted butter
- 1/2 tsp garlic powder
- 1/4 tsp salt
- Fresh dill or parsley for garnish (optional)
Instructions:
1. Prepare the Blackened Seasoning:
In a small bowl, combine smoked paprika, garlic powder, onion powder, cayenne pepper, thyme, oregano, salt, and black pepper. Mix well.
2. Season the Salmon:
Pat the salmon fillets dry with paper towels. Rub both sides of the fillets with olive oil and then coat them generously with the blackened seasoning mix. Let the salmon sit for a few minutes to absorb the flavors.
3. Cook the Salmon:
Heat a large skillet (preferably cast iron) over medium-high heat. Once hot, add a little more olive oil to the skillet. Place the salmon fillets in the skillet, skin side down if using skin-on fillets. Cook for 3-4 minutes on each side or until the salmon is cooked through and has a nice blackened crust. The internal temperature should reach 145°F (63°C). Remove from the skillet and set aside.
4. Make the Creamy Dijon Sauce:
In the same skillet, melt the butter over medium heat. Add the heavy cream and Dijon mustard, stirring constantly. Let it simmer for 2-3 minutes until it thickens slightly. Add garlic powder, salt, and lemon juice, stirring to combine. Taste and adjust seasoning as needed.
5. Serve:
Place the salmon fillets on serving plates and drizzle the creamy Dijon sauce over the top. Garnish with fresh dill or parsley for a pop of color and freshness.
Tips:
- You can also serve this dish with roasted veggies or a fresh keto-friendly salad on the side.
- For a little extra flavor, squeeze fresh lemon juice over the salmon before serving.
