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
Scale
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.
