If you love bold, vibrant flavors that excite your taste buds and warm your heart, this Blackened Salmon with Creole Lemon Dill Sauce Recipe is an absolute must-try. The perfectly spiced, smoky crust on the salmon pairs beautifully with the tangy, herbaceous Creole lemon dill sauce, creating a dish that’s both elegant and comfortingly satisfying. Whether you’re cooking for a weeknight dinner or impressing guests, this recipe brings the rich, soulful spirit of Cajun cuisine straight to your table with simplicity and flair.

Blackened Salmon with Creole Lemon Dill Sauce Recipe - Recipe Image

Ingredients You’ll Need

The magic of this Blackened Salmon with Creole Lemon Dill Sauce Recipe lies in its straightforward ingredients that combine to create a symphony of flavors—each one essential to the final dish. From the smoky paprika to the fresh dill, these components give the dish its signature taste, texture, and vibrant color.

4 salmon fillets (6 ounces each, skin on or off): Choose fresh, firm salmon for the best flavor and texture.
1 tablespoon paprika: Provides a smoky, slightly sweet base for the blackened seasoning.
1 teaspoon garlic powder: Adds a subtle depth of savory flavor.
1 teaspoon onion powder: Complements the garlic with a mild, sweet note.
1/2 teaspoon dried thyme: Brings an earthy, aromatic touch to the spice blend.
1/2 teaspoon dried oregano: Enhances complexity with a slightly bitter, peppery hint.
1/2 teaspoon cayenne pepper (adjust to taste): Packs the heat and makes the blackened flavor come alive.
1/2 teaspoon salt: Essential for balancing and amplifying all the seasonings.
1/4 teaspoon black pepper: Adds a sharp, pungent bite that wakes up the palate.
1 tablespoon olive oil: Helps sear the salmon perfectly while keeping it moist.
1/2 cup mayonnaise: Forms the creamy base of the Creole lemon dill sauce.
2 tablespoons fresh dill (chopped): Brings a fresh, herby brightness to the sauce.
1 tablespoon Creole mustard (or whole grain mustard): Adds a tangy kick and classic Creole flair.
1 tablespoon lemon juice: Lifts the sauce with zesty acidity.
1 teaspoon lemon zest: Intensifies the fresh citrus notes.
1 garlic clove (minced): Gives the sauce a savory punch.
Salt and pepper to taste: To perfectly finish the sauce seasoning.

How to Make Blackened Salmon with Creole Lemon Dill Sauce Recipe

Step 1: Prepare the Seasoning Blend

Start by whisking together paprika, garlic powder, onion powder, thyme, oregano, cayenne pepper, salt, and black pepper in a small bowl. This mix is the backbone of your blackened salmon, delivering that signature smoky, spicy crust that makes this dish unforgettable.

Step 2: Season the Salmon

Pat your salmon fillets dry with paper towels to ensure the seasoning sticks well and forms a crisp crust. Rub the seasoning blend generously over both sides of each fillet, don’t be shy—this is where the flavor magic begins.

Step 3: Sear the Salmon

Heat olive oil in a cast iron skillet or heavy pan over medium-high heat until it shimmers. Place the salmon fillets in the pan, skin side down if it has skin, and sear for about 3 to 4 minutes per side depending on thickness. The goal is a gorgeous blackened crust while keeping the inside tender and juicy.

Step 4: Make the Creole Lemon Dill Sauce

While your salmon cooks, combine mayonnaise, fresh dill, Creole mustard, lemon juice, lemon zest, and minced garlic in a bowl. Whisk everything together until smooth and season with salt and pepper to your liking. This sauce adds a cool, bright balance to the boldness of the blackened salmon.

Step 5: Serve and Enjoy

Plate your blackened salmon fillets and spoon a generous amount of Creole lemon dill sauce over the top or serve it alongside as a dip. This finishing touch ties the meal together and leaves everyone reaching for more.

How to Serve Blackened Salmon with Creole Lemon Dill Sauce Recipe

Garnishes

Fresh herbs like extra dill or chopped parsley make lovely garnishes, adding a pop of color and an herbal fragrance. A few lemon wedges on the side brighten the presentation and provide an extra zing for those who love an added citrus splash.

Side Dishes

This vibrant salmon pairs beautifully with fluffy white rice or jasmine rice to soak up the sauce. Roasted vegetables such as asparagus or Brussels sprouts complement the smoky, spicy fish, while a crisp green salad offers a refreshing contrast that balances the richness of the sauce.

Creative Ways to Present

For a fun twist, try serving the blackened salmon as a filling in lettuce wraps with a drizzle of the Creole lemon dill sauce. Alternatively, plate over a bed of creamy mashed potatoes or alongside grilled corn on the cob for a southern-inspired feast that dazzles both the eyes and palate.

Make Ahead and Storage

Storing Leftovers

Store leftover salmon and sauce separately in airtight containers in the refrigerator. This helps keep the salmon from becoming soggy and preserves the fresh flavors of the sauce. Consume within 2 days for optimal taste and food safety.

Freezing

If you want to save leftovers for a longer time, wrap the cooked salmon tightly in plastic wrap and then foil before placing in a freezer-safe bag or container. It freezes best when the sauce is kept separate. Freeze for up to 1 month to maintain its flavor and texture.

Reheating

Reheat blackened salmon gently in a low oven or on the stovetop to avoid drying it out. The sauce should be added fresh after warming the fish to keep its bright, creamy quality intact. Avoid microwaving if possible, as it can alter the texture.

FAQs

Can I use other types of fish for this recipe?

Absolutely! While salmon is ideal for its richness and texture, other firm fish like trout or mahi-mahi can work well with this blackened seasoning and Creole lemon dill sauce. Just adjust cooking times based on fish thickness.

Is the sauce very spicy?

The Creole lemon dill sauce is tangy and flavorful but mild in spice. Most of the heat comes from the blackened seasoning on the salmon, so you can adjust the cayenne pepper amount to suit your preference.

Can I make the lemon dill sauce ahead of time?

Yes, the sauce can be prepared a day ahead and stored in the refrigerator. This actually helps the flavors meld beautifully. Just give it a good stir before serving.

What if I don’t have a cast iron skillet?

You can use any heavy-bottomed pan that retains heat well. Nonstick pans don’t blacken as beautifully, but they still work in a pinch. Just be sure to preheat the pan until very hot before adding the salmon.

Is this recipe gluten-free?

Yes, this Blackened Salmon with Creole Lemon Dill Sauce Recipe is naturally gluten-free, making it a great option for those with gluten sensitivities or anyone looking for a delicious gluten-free meal.

Final Thoughts

This Blackened Salmon with Creole Lemon Dill Sauce Recipe is one of those dishes that feels like a special treat but is totally achievable any night of the week. The layers of spice, the freshness of the sauce, and the silky richness of the salmon come together in a way that’s simply irresistible. I can’t wait for you to try it and see just how easy and delightful a little Cajun-inspired cooking can be in your own kitchen.

Blackened Salmon with Creole Lemon Dill Sauce Recipe

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3.8 from 63 reviews

Author: admin
Total Time: 20 minutes
Yield: 4 servings 1x
Diet: Gluten Free

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Description

This Blackened Salmon with Creole Lemon Dill Sauce is a flavorful and easy-to-make main course featuring perfectly seared salmon fillets coated in a bold Cajun-inspired spice blend. The dish is complemented by a creamy, tangy Creole lemon dill sauce that adds brightness and freshness, making it an ideal meal for seafood lovers seeking a spicy, satisfying dinner.

Ingredients

Scale

For the Blackened Salmon

4 salmon fillets (6 ounces each, skin on or off)
1 tablespoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon cayenne pepper (adjust to taste)
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil

For the Creole Lemon Dill Sauce

1/2 cup mayonnaise
2 tablespoons fresh dill (chopped)
1 tablespoon Creole mustard (or whole grain mustard)
1 tablespoon lemon juice
1 teaspoon lemon zest
1 garlic clove (minced)
Salt and pepper to taste

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Instructions

Prepare the Blackening Seasoning: In a small bowl, combine the paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne pepper, salt, and black pepper. Mix well to create an even spice blend.
Season the Salmon: Pat the salmon fillets dry thoroughly with paper towels to ensure a good sear. Rub the prepared spice mixture evenly over both sides of each salmon fillet to coat completely.
Heat the Pan: Place a cast iron skillet or heavy-duty pan over medium-high heat and add the olive oil. Allow the oil to heat until shimmering but not smoking.
Sear the Salmon: Carefully place the seasoned salmon fillets in the hot skillet. Cook for 3 to 4 minutes on the first side until a blackened crust forms and the edges start to look cooked through.
Flip and Cook: Gently flip the salmon fillets and sear the other side for an additional 3 to 4 minutes or until the internal temperature reaches your desired doneness and the salmon flakes easily with a fork.
Make the Creole Lemon Dill Sauce: While the salmon cooks, whisk together mayonnaise, fresh chopped dill, Creole mustard, lemon juice, lemon zest, and minced garlic in a small bowl. Season with salt and pepper to taste and mix until smooth and well combined.
Serve: Plate the blackened salmon fillets and spoon a generous amount of the Creole lemon dill sauce on top or serve on the side for dipping. Enjoy immediately while hot.

Notes

For a lighter sauce, substitute mayonnaise with Greek yogurt or a combination of yogurt and sour cream to reduce fat content.
This dish pairs beautifully with steamed rice, roasted vegetables, or a fresh crisp salad for a balanced meal.
For a smoky variation, try grilling the salmon instead of pan-searing it.
Adjust the cayenne pepper amount to control the heat level according to your preference.
Ensure salmon fillets are not overcrowded in the pan for optimal blackening and searing.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Stovetop
Cuisine: Cajun/Creole