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