Description
This blackened salmon recipe combines a smoky, spicy crust with a creamy Creole lemon dill sauce, perfect for impressing family and friends.
Ingredients
- 4 salmon fillets (6 oz each, skin-on or skinless)
- 2 tablespoons olive oil
- 1 tablespoon blackened seasoning (or a mix of paprika, cayenne, garlic powder, onion powder, thyme, oregano, salt, and pepper)
- 1/2 cup mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh dill, chopped
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon Creole seasoning
- 1 small garlic clove, minced
- Salt and pepper to taste
Instructions
- Pat the salmon fillets dry with paper towels and rub each fillet evenly with the blackened seasoning.
- Heat olive oil in a cast-iron skillet over medium-high heat until shimmering.
- For skin-on fillets, place them skin-side down in the skillet and cook undisturbed for 4–5 minutes to form a blackened crust.
- Carefully flip the fillets and cook for another 2–3 minutes until cooked through and opaque in the center.
- While the salmon cooks, prepare the Creole lemon dill sauce by mixing mayonnaise, sour cream, Dijon mustard, dill, lemon juice, lemon zest, Creole seasoning, and garlic in a bowl. Season with salt and pepper to taste.
- Once the salmon is ready, plate the fillets and top with the creamy sauce or serve it on the side. Enjoy immediately!
Notes
For optimal crispiness, pat the skin of skin-on fillets dry before cooking. Consider marinating the salmon for extra flavor.
