Blackened Salmon with Creamy Dijon Sauce

In a bowl, combine the salmon fillets, olive oil, paprika, garlic powder, salt, black pepper, and cayenne pepper (if using). Toss to coat the fillets evenly. Let the salmon marinate for at least 30 minutes, or up to 24 hours for more flavor.

2. Cook the Salmon
Grill or pan-fry the salmon fillets until cooked through and slightly charred, about 5-7 minutes per side. The fish should be opaque and flake easily with a fork. Let the salmon rest for a few minutes before serving.

3. Make the Creamy Dijon Sauce
In a small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, honey, garlic powder, salt, and pepper. Adjust the seasoning to taste.

4. Serve
Place the cooked salmon fillets on plates. Drizzle with the creamy Dijon sauce and garnish with fresh parsley, if desired.

Serving and Storage Tips