Description
Blackened Salmon with Creole Dill Sauce is a flavorful and spicy dish where the salmon is coated with a blend of Cajun spices and seared to perfection, creating a crispy, blackened crust. The Creole dill sauce adds a creamy, tangy, and refreshing contrast, making this dish a perfect combination of heat and freshness.
Ingredients
Scale
- 4 salmon fillets
- 2 tablespoons olive oil
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon Creole seasoning
- 1 tablespoon fresh dill, chopped
- 1 teaspoon lemon juice
Instructions
- In a small bowl, combine paprika, garlic powder, onion powder, thyme, cumin, cayenne pepper, salt, and black pepper to create the blackened seasoning mix.
- Pat the salmon fillets dry with paper towels. Rub the fillets with olive oil and coat them evenly with the blackened seasoning mix.
- Heat a cast-iron skillet or non-stick pan over medium-high heat. Add a little oil and place the salmon fillets in the pan. Cook for about 4-5 minutes per side, or until the salmon is cooked through and has a crispy, blackened crust.
- While the salmon is cooking, prepare the Creole dill sauce. In a small bowl, combine mayonnaise, Dijon mustard, Creole seasoning, fresh dill, and lemon juice. Stir until smooth and well mixed.
- Once the salmon is cooked, remove it from the skillet and plate it. Spoon the Creole dill sauce over the top or serve on the side as a dipping sauce.
Notes
- If you prefer less heat, reduce the amount of cayenne pepper in the seasoning mix.
- For an even more flavorful sauce, let it sit in the fridge for 30 minutes before serving to allow the flavors to meld.
- Serve this dish with a side of rice, roasted vegetables, or a fresh salad for a complete meal.
Nutrition
- Serving Size: 1 fillet with sauce
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 90mg
Keywords: blackened salmon, Creole dill sauce, Cajun salmon, blackened fish, salmon recipe