There’s something magical about a spice blend that can do everything. Blackening seasoning isn’t just a way to add flavor—it’s a culinary technique that transforms your kitchen into a smoky, spice-scented bistro.
If you’ve never tried blackened fish before, let me introduce you to the perfect entry point: Blackened Salmon with Dijon & Lemon. It’s fast, deeply flavorful, and just feels special—even on a weeknight. Best of all? The seasoning does all the heavy lifting.
But not just any seasoning… this is Sage Work Organics Blackening Seasoning, and trust me, it deserves a moment of its own.
What Is Blackening Seasoning, Really?
Blackening is a cooking method made famous by Louisiana chefs, involving a sizzling hot pan, bold spices, and rich proteins. Traditionally used for fish and chicken, blackening involves searing your food in a spice crust until it forms a smoky, charred outer layer packed with flavor.
The Sage Work Organics Blackening Seasoning honors that tradition with a thoughtfully crafted blend.
Think of it as Cajun seasoning’s sophisticated cousin—less salt, more nuance.
You’ll taste smoked paprika, cracked black pepper, cayenne, garlic, oregano, and citrus peel in every bite. It’s warming without being overwhelming. The kick is there, but it’s balanced by aromatic herbs and a subtle smoky sweetness that elevates every dish it touches.
This seasoning has range. You can toss it on shrimp, rub it into tofu, roast veggies with it, or—my personal favorite—layer it onto salmon with a Dijon-lemon glaze that sings.
Blackened Salmon with Dijon & Lemon
Serves 2–4 | Ready in 20 minutes
This recipe is perfect for a cozy dinner or a dinner party where you don’t want to spend all night in the kitchen. It’s high-protein, full of healthy fats, and layered with flavor.
Ingredients:
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2 salmon fillets (6 oz each, skin-on or skinless)
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2 tsp Dijon mustard
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Juice of ½ lemon
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2 tsp Sage Work Organics Blackening Seasoning
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1 tbsp avocado or olive oil
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Optional: lemon wedges, fresh parsley
Instructions:
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Prep your fish: Pat salmon fillets dry. In a small bowl, mix Dijon mustard and lemon juice. Brush the mixture over the top side of each fillet.
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Season generously: Press the blackening seasoning into the Dijon-coated surface. Let it sit while you heat your pan.
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Sear it hot: Heat oil in a cast iron skillet over medium-high heat. Once the pan is hot and shimmering, add the salmon, seasoned side down. Cook 3–4 minutes without moving to get that signature blackened crust.
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Flip & finish: Turn the salmon and cook another 2–3 minutes, depending on thickness. You want it just cooked through and flaking easily.
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Serve immediately with a squeeze of lemon and your favorite sides.
Deliciously Simple Side Pairings
To round out your blackened salmon dinner, here are a couple of foolproof options that won’t steal the spotlight:
1.
Lemon Herb Rice Pilaf
Light, aromatic, and just enough citrus to echo the lemon in the salmon. Use basmati or jasmine rice, toss with olive oil, fresh herbs, and a bit of lemon zest.
2.
Garlic Green Beans
Sautéed in olive oil with minced garlic and sea salt, then hit with a squeeze of lemon just before serving.
3.
Roasted Sweet Potatoes
Toss chunks of sweet potato with olive oil, a pinch of smoked paprika, and roast at 400°F for 30 minutes until crispy-edged and caramelized.
Each side offers a balance to the spice-forward salmon, making for a full, vibrant plate.
Why We Love This Blackening Seasoning
At Sage Work Organics, we believe spices should be more than just heat and salt. That’s why this blend is layered with aromatic herbs, warming spices, and just enough kick to make your taste buds stand at attention.
It’s perfect for:
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Fish, chicken, or shrimp
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Roasted potatoes or cauliflower
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Tofu or tempeh
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Popcorn (yes, really!)
Each jar is blended in small batches with organic ingredients, so you can feel good about what you’re cooking—and excited about every bite.
Try It Tonight
Blackening seasoning is one of those pantry staples that unlocks a whole new level of flavor. And once you try this Dijon-lemon blackened salmon, it’ll become a weekly favorite.
So grab your skillet. Turn up the heat. And let flavor take the lead.
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