Blackened Salmon with Creole Lemon Dill Sauce Recipe
If you’re craving a meal that’s equal parts bold and bright, Blackened Salmon with Creole Lemon Dill Sauce is about to become your new obsession. The salmon gets a smoky, spicy sear that locks in all its natural juiciness, while the creamy sauce delivers a zesty, herb-packed punch that’s downright addictive. Whether you’re making dinner for a special guest or just want to treat yourself to something unforgettable, this dish brings restaurant-quality flavor to your own kitchen with surprisingly little effort.
Ingredients You’ll Need
Gathering the right ingredients is the key to making Blackened Salmon with Creole Lemon Dill Sauce truly shine. Each component plays a unique role: from building the deep, sultry spice crust on the salmon to whipping up a tangy, ultra-fresh sauce that’ll make every bite pop. Here’s what you’ll need — and why you don’t want to skip a single one!
- Salmon Fillets: Choose fresh, high-quality fillets for the best flavor and texture; skin-on or skinless both work beautifully.
- Olive Oil: This helps achieve that golden, crisp exterior while keeping the salmon moist inside.
- Blackened Seasoning: A blend of paprika, cayenne, garlic powder, onion powder, thyme, oregano, salt, and pepper gives the salmon its irresistible spicy crust.
- Mayonnaise: The rich, creamy base for the Creole Lemon Dill Sauce.
- Sour Cream: Adds a subtle tang and helps mellow the sauce’s richness.
- Dijon Mustard: Brings a gentle bite and an extra layer of flavor to the sauce.
- Fresh Dill: Chopped dill infuses the sauce with a fresh, herby aroma that pairs perfectly with salmon.
- Lemon Juice: Brightens up the sauce and helps cut through the richness of the fish.
- Lemon Zest: Provides an extra citrusy lift and vibrant flavor in every bite.
- Creole Seasoning: This adds a distinctly Southern warmth and depth to the sauce.
- Garlic: Just one small clove, minced, gives the sauce a gentle kick.
- Salt and Pepper: Essential for balancing and enhancing all those wonderful flavors.
How to Make Blackened Salmon with Creole Lemon Dill Sauce
Step 1: Prep the Salmon
Before you even think about turning on the stove, give your salmon fillets a quick pat-down with paper towels. This helps the blackened seasoning stick and ensures you get that signature crisp crust. Generously rub each fillet with your blackened seasoning mix—don’t be shy! The more evenly you coat, the more vibrant the flavor will be.
Step 2: Sear the Salmon
Heat olive oil in a large cast-iron skillet over medium-high heat until it shimmers. Carefully lay the salmon fillets skin-side down (if using skin-on), and let them cook undisturbed for 4 to 5 minutes. This is where the magic happens: the spices create a dark, flavorful crust while the salmon cooks gently inside. Flip the fillets and cook for another 2 to 3 minutes, just until they’re cooked through but still moist and tender.
Step 3: Make the Creole Lemon Dill Sauce
While your salmon is sizzling away, whisk together the mayonnaise, sour cream, Dijon mustard, fresh dill, lemon juice, lemon zest, Creole seasoning, and minced garlic in a small bowl. Stir until creamy and smooth, then taste and adjust the salt and pepper to your liking. This sauce is what sets Blackened Salmon with Creole Lemon Dill Sauce apart — it’s tangy, herby, and downright irresistible.
Step 4: Serve and Enjoy
Once your salmon is perfectly blackened and flaky, plate each fillet and finish with a generous dollop of that luscious Creole Lemon Dill Sauce. Serve immediately while the salmon is hot, and get ready to bask in compliments — or enjoy every bite yourself!
How to Serve Blackened Salmon with Creole Lemon Dill Sauce
Garnishes
A sprinkle of extra fresh dill or a few thin lemon slices adds a pop of color and a burst of fresh aroma that makes your Blackened Salmon with Creole Lemon Dill Sauce look as fabulous as it tastes. If you want to get fancy, a dusting of paprika or a drizzle of olive oil can make the plate look restaurant-ready.
Side Dishes
Pair this salmon with fluffy rice, roasted potatoes, or a crisp green salad tossed in a light vinaigrette. Grilled asparagus or sautéed green beans also make wonderful, vibrant companions. The rich, zesty flavors of Blackened Salmon with Creole Lemon Dill Sauce play beautifully with simple, fresh sides.
Creative Ways to Present
Try serving your salmon over a bed of greens for a showstopping salad, or tuck slices into a warm baguette for an unforgettable sandwich. You can even flake leftovers and pile them onto crostini with a dollop of sauce for a stunning party appetizer. The possibilities are endless when Blackened Salmon with Creole Lemon Dill Sauce is your centerpiece!
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the salmon and sauce separately in airtight containers in the fridge. The salmon will stay juicy for up to two days, and the sauce keeps beautifully for up to three days. Just remember to let the salmon cool before refrigerating, so it stays moist.
Freezing
You can freeze cooked salmon fillets for up to a month. Wrap them tightly in plastic wrap then place in a freezer bag. While the sauce is best enjoyed fresh, you can make it a day ahead and store it in the fridge—just give it a good stir before serving.
Reheating
To reheat the salmon, gently warm it in a skillet over low heat or in a 300°F oven until just heated through. Microwaving works in a pinch, but go slowly to avoid overcooking. Add the Creole Lemon Dill Sauce after reheating to keep things creamy and fresh.
FAQs
Can I use frozen salmon for Blackened Salmon with Creole Lemon Dill Sauce?
Absolutely! Just make sure to thaw the salmon completely and pat it dry before seasoning. Removing excess moisture is key to getting that perfect blackened crust.
How spicy is this dish?
The heat level is moderate, but you can dial it up or down to your liking. For extra kick, add more cayenne to the blackened seasoning or a pinch to the sauce. Prefer it milder? Reduce the cayenne or omit it altogether.
Can I grill the salmon instead of pan-searing?
Definitely! Grilling gives Blackened Salmon with Creole Lemon Dill Sauce a wonderful smoky flavor. Just oil your grill grates well and follow the same cooking times for delicious results.
What can I use instead of mayonnaise in the sauce?
If you want a lighter sauce, try using Greek yogurt in place of mayonnaise. It adds a lovely tang and creamy texture, making the dish just as delicious.
Is Blackened Salmon with Creole Lemon Dill Sauce gluten-free?
Yes! Both the salmon and sauce are naturally gluten-free, making this a fantastic option for anyone avoiding gluten. Always check your spice blends and condiments to be sure.
Final Thoughts
If you’re looking to impress or simply want something special for dinner, give Blackened Salmon with Creole Lemon Dill Sauce a try. It’s vibrant, flavorful, and surprisingly easy to make — a dish that just might become your new go-to whenever you want to celebrate the simple joy of a really good meal.
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Blackened Salmon with Creole Lemon Dill Sauce Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A flavorful and easy-to-make blackened salmon recipe served with a creamy Creole lemon dill sauce. Perfect for a quick weeknight dinner or a special occasion, this dish combines Cajun spices with a tangy, herbaceous sauce to enhance the rich taste of salmon.
Ingredients
Salmon
- 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)
Creole Lemon Dill Sauce
- 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
- Prepare the Salmon: Pat the salmon fillets dry with paper towels. Rub each fillet evenly on all sides with the blackened seasoning to ensure a flavorful crust.
- Cook the Salmon: Heat olive oil in a large cast-iron skillet over medium-high heat until hot. Place the salmon fillets skin-side down if using skin-on. Cook undisturbed for 4–5 minutes to develop a blackened crust. Carefully flip the fillets and cook for another 2–3 minutes until salmon is cooked through and opaque in the center.
- Make the Creole Lemon Dill Sauce: While the salmon cooks, combine mayonnaise, sour cream, Dijon mustard, chopped dill, lemon juice, lemon zest, Creole seasoning, and minced garlic in a small bowl. Stir until the mixture is creamy and smooth. Taste and season with salt and pepper as needed.
- Serve: Place the cooked salmon fillets on plates and top each with a generous dollop of the Creole lemon dill sauce or serve the sauce on the side for dipping. Enjoy immediately.
Notes
- This dish pairs wonderfully with steamed rice, roasted vegetables, or a crisp green salad for a balanced meal.
- For extra heat, add a pinch of cayenne pepper to the sauce.
- You can grill the salmon instead of pan-searing for a smoky flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun, American
Nutrition
- Serving Size: 1 fillet with sauce
- Calories: 420
- Sugar: 1g
- Sodium: 520mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 37g
- Cholesterol: 95mg
