Ingredients:

  • 2 tsp Smoked or Sweet Paprika
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1/2 tsp Dried Thyme
  • 1/2 tsp Dried Oregano
  • 1/4 to 1/2 tsp Cayenne Pepper (to taste)
  • 3/4 tsp Kosher Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • Two 6 oz (170g) Salmon Fillets, skin-on preferred and patted dry
  • 2 Tbsp Unsalted Butter
  • 1/4 cup Dry White Wine (or Chicken Stock)
  • 1 small Shallot, finely minced
  • 1/2 cup Heavy Cream (35% fat)
  • 2 Tbsp Dijon Mustard (smooth style)
  • 1 tsp Freshly Squeezed Lemon Juice
  • 1 Tbsp Fresh Parsley, chopped (for garnish)

Instructions:

  1. Mix all ingredients listed under the Blackening Spice Blend in a small bowl and stir thoroughly.
  2. Pat the salmon fillets bone-dry with paper towels. Generously coat all sides of the fillets in the blackening spice mixture, pressing the spices firmly onto the flesh.
  3. Place a cast iron skillet over medium-high to high heat. Add the butter. Heat until the butter melts and just begins to foam and shimmer, indicating it is very hot.
  4. Carefully place the seasoned salmon, skin-side down (if applicable), away from you into the hot skillet. Do not move the fish for 4–5 minutes to allow a critical, dark crust to form.
  5. Flip the salmon. Reduce heat slightly if the crust is developing too aggressively. Cook for another 4–7 minutes, until cooked through (internal temperature should reach 145°F / 63°C). Remove the fish to a warm plate and cover loosely with foil.
  6. Reduce the heat to medium-low. If the pan is excessively charred, wipe out most of the residue, leaving only a thin coating. Add the minced shallots and sauté gently for 1 minute until softened.
  7. Pour in the white wine (or stock). Scrape up any browned bits (fond) from the bottom of the pan using a wooden spoon. Allow the wine to reduce by half, about 2 minutes.
  8. Whisk in the heavy cream and Dijon mustard. Let the sauce simmer gently for 2–3 minutes, stirring occasionally, until it thickens enough to lightly coat the back of a spoon.
  9. Remove the sauce from the heat. Stir in the fresh lemon juice, salt, pepper, and most of the chopped fresh parsley.
  10. Serve the blackened salmon immediately, spooning the creamy Dijon sauce generously over the top or serving it on the side. Garnish with any remaining fresh parsley.