Blackened Salmon with Creamy Dijon Sauce (Air Fryer Recipe)

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Tender salmon fillets coated in bold, smoky spices and air-fried to perfection—finished with a dreamy, garlicky Dijon cream sauce. It’s quick, protein-packed, and absolutely packed with flavor!

Ingredients:

For the Blackened Salmon:

2 salmon fillets (skin-on or skinless, 5–6 oz each)

1 tbsp olive oil

1 tsp smoked paprika

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp dried thyme

1/4 tsp cayenne pepper (adjust to taste)

1/4 tsp salt

1/4 tsp black pepper

Lemon wedges, for serving

For the Creamy Dijon Sauce:

1/3 cup plain Greek yogurt or sour cream

1 tbsp Dijon mustard

1 tsp honey or maple syrup

1 garlic clove, finely minced

1 tbsp lemon juice

Salt & pepper, to taste

Instructions:

Prep the Salmon:

Pat salmon dry with a paper towel.

In a small bowl, mix all blackening spices.

Brush the fillets with olive oil and rub the spice blend evenly over the tops and sides.

Air Fry:

Preheat air fryer to 400°F (200°C).

Lightly spray the basket and place fillets skin-side down.

Cook for 7–9 minutes, depending on thickness, until salmon is cooked through and flakes easily with a fork.

Make the Creamy Dijon Sauce:

In a small bowl, whisk together yogurt, Dijon mustard, lemon juice, garlic, and honey.

Season with salt and pepper to taste.

Chill while the salmon cooks (or serve immediately).

To Serve:

Plate salmon and spoon sauce generously over the top.

Garnish with chopped herbs, lemon zest, or a sprinkle of paprika.

Tips:

Want it spicier? Add extra cayenne or a dash of hot sauce to the Dijon sauce.

For extra crispy edges, add 1 more minute in the air fryer.

Make it dairy-free by using coconut yogurt or vegan sour cream.