If you’re on the hunt for a dish that bursts with bold flavors and fresh zest, the Blackened Salmon with Creole Lemon Dill Sauce Recipe is a must-try. This recipe is all about the perfect harmony between a smoky, spicy crust on tender salmon fillets and a bright, creamy sauce that packs a Creole punch with lemon and dill. It’s quick to prepare, packed with personality, and a guaranteed crowd-pleaser whether you’re serving a weeknight dinner or a casual weekend feast.
Ingredients You’ll Need
The magic of this Blackened Salmon with Creole Lemon Dill Sauce Recipe lies in its straightforward, well-balanced ingredients. Each item plays a crucial role, from the warm spices that form the blackened crust to the tangy, herbaceous sauce that elevates every bite.
- Salmon fillets (4): Choose skin-on or off depending on your preference; fresh is best for that flaky texture.
- Paprika (1 tbsp): For a smoky base that paints the perfect blackening spice blend.
- Garlic powder (1 tsp): Adds a mild, savory depth without overpowering the other spices.
- Onion powder (1 tsp): Complements the garlic with a subtle sweetness.
- Cayenne pepper (1/2 tsp): Brings a kick of heat—you can adjust this to suit your spice tolerance.
- Dried thyme (1/2 tsp): Offers earthy notes that balance the boldness.
- Dried oregano (1/2 tsp): Adds herbal complexity to the spice mixture.
- Salt and black pepper (to taste): Essential seasonings to bring everything together.
- Olive oil or butter (1 tbsp): Used for searing; it helps create that crisp, flavorful crust.
- Sour cream or Greek yogurt (1/2 cup): Forms the creamy body of the Creole Lemon Dill Sauce with a slight tang.
- Mayonnaise (2 tbsp): Adds silkiness and richness to the sauce.
- Fresh lemon juice (2 tbsp) and zest (1 tsp): The star citrus elements that brighten the sauce instantly.
- Fresh dill, chopped (2 tbsp): Infuses the sauce with aromatic herbal freshness.
- Garlic clove, minced (1): Enhances the sauce with a fresh, pungent kick.
- Salt and pepper (to taste): For seasoning the Creole Lemon Dill Sauce perfectly.
How to Make Blackened Salmon with Creole Lemon Dill Sauce Recipe
Step 1: Prepare the Blackening Spice Blend
Start by combining paprika, garlic powder, onion powder, cayenne pepper, dried thyme, dried oregano, salt, and black pepper in a small bowl. This spice blend is your flavor-packed crust that brings smoky warmth and a bit of heat, setting the stage for the salmon’s rich flavor.
Step 2: Season the Salmon
Pat your salmon fillets dry with paper towels to ensure the spice sticks well. Then rub the blackening spice mixture generously on all sides of each fillet. Don’t be shy; this coating is where the magic happens for that signature crust.
Step 3: Cook the Salmon
Heat olive oil or butter in a heavy skillet over medium-high heat until shimmering. Lay the salmon fillets in the skillet, placing them skin-side down if the skin is on. Let them cook undisturbed for around 3 to 4 minutes, allowing a dark crust to form before flipping and cooking the other side similarly. The salmon should be cooked through but still moist inside.
Step 4: Whip Up the Creole Lemon Dill Sauce
While the salmon cooks, mix sour cream or Greek yogurt, mayonnaise, fresh lemon juice, lemon zest, chopped dill, minced garlic, salt, and pepper in a bowl. This sauce balances out the spiced salmon with creaminess, tang, and a fresh herbal note — it’s the perfect cool contrast.
Step 5: Plate and Serve
Serve your blackened salmon fillets hot, topped with a generous dollop or drizzle of the Creole Lemon Dill Sauce. The flavors marry together beautifully, making each bite a taste sensation.
How to Serve Blackened Salmon with Creole Lemon Dill Sauce Recipe
Garnishes
Fresh dill sprigs and thin lemon slices make for simple, elegant garnishes that amp up the visual appeal and subtly echo the flavors in the sauce—plus, they add a pop of vibrant green and yellow to your plate.
Side Dishes
This Blackened Salmon with Creole Lemon Dill Sauce Recipe pairs wonderfully with crisp green salads, steamed or roasted vegetables like asparagus or green beans, and hearty grains such as wild rice or quinoa for a balanced meal.
Creative Ways to Present
For a dinner party, serve the salmon on a bed of creamy mashed potatoes or alongside buttery grits for Southern-inspired charm. You can also plate the salmon with a colorful medley of roasted peppers and sweet potatoes to bring both texture and color drama to the table.
Make Ahead and Storage
Storing Leftovers
Leftover blackened salmon should be stored in an airtight container in the refrigerator and consumed within 2 days for the best texture and flavor. Keep the Creole Lemon Dill Sauce in a separate container to maintain its fresh taste.
Freezing
You can freeze cooked salmon fillets, but note the texture may become a tad firmer after thawing. Wrap each piece tightly in plastic wrap and then foil or place in freezer bags. Freeze for up to 1 month. It’s best not to freeze the lemon dill sauce as its texture changes considerably when thawed.
Reheating
Reheat salmon gently in a low oven or a skillet over medium-low heat to prevent drying out. Avoid the microwave for reheating the salmon if possible. The Creole Lemon Dill Sauce should be served cold or at room temperature to preserve its fresh flavor and creamy texture.
FAQs
Can I use salmon with skin on or off for this recipe?
Absolutely! Both skin-on and skinless fillets work well. The skin adds extra crispness when cooked, but if you prefer, removing it will give you more spice coverage on each side.
How spicy is the blackening seasoning?
The spice blend has a pleasant heat from the cayenne pepper, but it’s mild enough to adjust by reducing the cayenne amount if you want a gentler heat level.
Can I make the Creole Lemon Dill Sauce dairy-free?
Yes! Substitute the sour cream and mayonnaise with dairy-free yogurt or vegan mayo alternatives. The sauce will keep its creamy texture and tangy flavor with these swaps.
Is this recipe suitable for weeknight dinners?
Definitely. The entire recipe takes about 20 minutes, making it perfect for a quick, flavorful dinner that feels a little special without hours of prep.
Can the seasoning be used on other types of fish?
Yes, the blackening spice blend works beautifully with other firm fish like swordfish, tuna, or even chicken for a different twist on this vibrant flavor profile.
Final Thoughts
Trust me, once you make this Blackened Salmon with Creole Lemon Dill Sauce Recipe, it will become a go-to favorite for impressively bold yet fresh meals. It’s simple enough for any day but special enough to share during a dinner with friends or family. Give it a try—you’ll love how every bite delivers that perfect balance of spice, creaminess, and brightness.
Print
Blackened Salmon with Creole Lemon Dill Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Frying
- Cuisine: Creole
Description
This Blackened Salmon with Creole Lemon Dill Sauce is a quick and flavorful dish perfect for weeknight dinners or special occasions. The salmon is coated with a bold blend of spices, creating a delicious crust when seared in a skillet, and is complemented by a creamy, tangy Creole lemon dill sauce that brightens the savory flavors.
Ingredients
Salmon and Spice Blend
- 4 salmon fillets, skin-on or off
- 1 tbsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cayenne pepper (adjust to taste)
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- Salt and black pepper, to taste
- 1 tbsp olive oil or butter
Creole Lemon Dill Sauce
- 1/2 cup sour cream or Greek yogurt
- 2 tbsp mayonnaise
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 2 tbsp fresh dill, chopped
- 1 garlic clove, minced
- Salt and pepper to taste
Instructions
- Prepare the blackening spice blend: In a small bowl, combine paprika, garlic powder, onion powder, cayenne pepper, dried thyme, dried oregano, salt, and black pepper. Mix well to create a uniform spice blend.
- Season the salmon: Pat the salmon fillets dry with paper towels. Generously rub the blackening spice blend over all sides of each fillet, ensuring an even coating for maximum flavor.
- Heat the skillet: Place a skillet over medium-high heat and add olive oil or butter. Allow it to heat until shimmering but not smoking to ensure a good sear.
- Cook the salmon: Add the seasoned salmon fillets to the hot skillet, placing them skin-side down if the skin is on. Cook for 3 to 4 minutes on each side, depending on the thickness, until a flavorful crust forms and the salmon is just cooked through but still moist inside.
- Make the Creole Lemon Dill Sauce: In a separate bowl, whisk together sour cream or Greek yogurt, mayonnaise, fresh lemon juice, lemon zest, chopped dill, minced garlic, and salt and pepper to taste. Adjust seasoning as needed to balance the tang and herbs.
- Serve: Plate the hot blackened salmon fillets and drizzle or dollop the Creole Lemon Dill Sauce over each portion. Garnish with additional fresh dill or lemon slices if desired. Serve immediately for best taste and texture.
Notes
- Adjust cayenne pepper according to your desired level of heat.
- You can use either sour cream or Greek yogurt for the sauce depending on preference or dietary needs.
- Ensure the skillet is hot before adding salmon for a perfect blackened crust.
- For skin-on salmon, cook skin-side down first to get a crispy texture.
- Leftover sauce can be refrigerated in an airtight container for up to 3 days.
