If you love bold, zippy flavors and crave making restaurant-worthy meals at home, you’ll fall head-over-heels for this Blackened Salmon with Creole Lemon Dill Sauce. Each bite of seared, melt-in-your-mouth salmon is loaded with fragrant herbs and spices, then cooled off with a tangy, creamy sauce that will have everyone at the table begging for seconds. Whether you’re looking for a quick weeknight dinner or a dish to impress your friends, this recipe is simple, vibrant, and guaranteed to put a smile on your face.
Ingredients You’ll Need
Every element in this recipe plays a crucial role: the spice blend is what gives the salmon its signature deep flavor and gorgeous char, while the Creole Lemon Dill Sauce adds brightness and a creamy punch. These ingredients are easy to find, but together, they transform humble salmon fillets into a standout main course.
- Salmon fillets: Choose fresh, skin-on salmon for the best flavor and texture; each fillet should be about 6 ounces.
- Olive oil: Ensures the salmon cooks beautifully and helps the seasoning stick for that irresistible blackened crust.
- Paprika: Lends a sweet smokiness and gives the salmon its vibrant color.
- Garlic powder: Adds a mellow, savory foundation to the spice mix.
- Onion powder: Boosts the overall flavor, marrying perfectly with paprika and garlic.
- Dried thyme: Offers an earthy, herbal note that’s classic in Creole cooking.
- Dried oregano: Balances the thyme with a warm, peppery aroma.
- Cayenne pepper: Brings just enough heat without overpowering the salmon.
- Salt & black pepper: The essentials for seasoning and amplifying every other flavor.
- Sour cream: The base for your luscious Creole Lemon Dill Sauce—cooling and tangy.
- Mayonnaise: Adds creaminess and helps the sauce cling to the fish.
- Lemon juice: Freshly squeezed for a citrusy pop that wakes up the whole dish.
- Creole mustard (or spicy brown mustard): Injects zesty, peppery flavor that makes the sauce come alive.
- Fresh dill: Infuses the sauce with bright, aromatic freshness—dried can work in a pinch.
- Garlic: A touch of raw garlic livens up the sauce for a kick that contrasts beautifully with the salmon.
- Salt and pepper to taste: Round out the sauce, so every spoonful is perfectly balanced.
How to Make Blackened Salmon with Creole Lemon Dill Sauce
Step 1: Mix the Blackening Spice Blend
In a small bowl, combine the paprika, garlic powder, onion powder, thyme, oregano, cayenne, salt, and black pepper. Give it a quick stir with a fork so every spice is well-mixed. This is the magic dust that transforms ordinary salmon into Blackened Salmon with Creole Lemon Dill Sauce. Don’t be shy—this blend delivers all the flavor (and color!) this dish is known for.
Step 2: Prep and Season the Salmon
Pat your salmon fillets dry with paper towels—this helps the spices stick and ensures you get that perfect sear. Evenly rub each fillet with the bold blackening mixture, covering them completely. Already, your kitchen will start to smell amazing and you’re only getting started!
Step 3: Sear the Salmon
Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, gently lay the salmon fillets skin-side down (if your fillets have skin) into the pan. Let them sizzle for about 4 to 5 minutes per side; you want them deeply charred on the outside but tender and flaky within. Resist the urge to peek—let the crust form and do its thing!
Step 4: Whisk Together the Creole Lemon Dill Sauce
While your salmon cooks, it’s time for the creamy, tangy twist that makes Blackened Salmon with Creole Lemon Dill Sauce so addictive. In a small bowl, stir together sour cream, mayonnaise, lemon juice, Creole mustard, fresh dill, minced garlic, plus a pinch of salt and pepper. Taste and adjust—you want a bright, herbal kick that complements the smoky fish.
Step 5: Serve and Savor
Once the salmon fillets are done and cooked through (they should easily flake with a fork), plate them up and don’t hold back with the sauce. Either drizzle it generously over the top or serve it alongside for dipping. Your Blackened Salmon with Creole Lemon Dill Sauce is ready to wow just about anyone lucky enough to share your table.
How to Serve Blackened Salmon with Creole Lemon Dill Sauce
Garnishes
Finish this dish with a sprinkle of fresh dill, a few lemon wedges, or even some chopped chives. Not only do garnishes add that final burst of color, they heighten the fresh, tangy notes in the Creole Lemon Dill Sauce. A scattering of microgreens or thinly sliced radishes can also make each plate look like restaurant art.
Side Dishes
The bold flavors in Blackened Salmon with Creole Lemon Dill Sauce pair beautifully with fluffy rice, roasted potatoes, or a crisp green salad. Don’t be afraid to round out your plate with garlicky sautéed greens or buttery corn on the cob—the sauce goes with just about anything!
Creative Ways to Present
You can serve the salmon fillets whole for an impressive main course or flake the salmon over a grain bowl or salad for a lighter, weeknight vibe. Try slicing the cooked fillets thin and layering them over toast or inside a wrap with extra sauce for a satisfying lunch the next day. There’s no wrong way to show off this stunning salmon recipe!
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Blackened Salmon with Creole Lemon Dill Sauce, store the salmon and sauce separately for the best texture. Place the cooled salmon in an airtight container and refrigerate for up to two days. The sauce should be covered and chilled, and it will stay fresh for up to three days.
Freezing
While the salmon itself freezes well (for up to two months when tightly wrapped), the creamy Creole Lemon Dill Sauce is best enjoyed fresh. If you freeze the sauce, it can separate and lose its luscious texture—so make that just before you plan to eat!
Reheating
To reheat Blackened Salmon with Creole Lemon Dill Sauce, warm the salmon gently in a skillet over low heat or in a 300°F oven until just heated through. Skip the microwave if you can—it can make the delicate salmon dry out. Add the sauce cold, or let it sit out for a few minutes to take off the chill, just before serving.
FAQs
Can I use frozen salmon fillets for this recipe?
Absolutely! Just be sure to thaw your fillets completely and pat them very dry before adding the spice blend. The key to a great sear and crust is starting with dry fish, so don’t skip that step.
What can I substitute for Creole mustard?
If you don’t have Creole mustard, spicy brown mustard works beautifully and brings a similar punch of flavor to the Creole Lemon Dill Sauce. In a pinch, Dijon can do the trick, but you might want to add a touch of hot sauce for extra zing.
Can I grill the salmon instead of using a skillet?
Yes, grilling works like a charm! Preheat your grill and oil the grates well. Grill your seasoned salmon for about 4 minutes per side—just keep an eye out for flare-ups because of the spice blend.
Is this recipe gluten-free?
You bet! Blackened Salmon with Creole Lemon Dill Sauce is naturally gluten-free, just double-check the labels on your mustard and spices if you’re super sensitive to gluten. It’s also low-carb and packed with protein.
How spicy is this dish? Can I adjust the heat?
This salmon has a gentle, pleasant heat that won’t overwhelm most palates. If you like things milder, cut back the cayenne to a pinch. Want even more kick? Add an extra pinch of cayenne to the rub or a dash of hot sauce to the sauce.
Final Thoughts
If you’re ready for a seriously flavor-packed supper, make this Blackened Salmon with Creole Lemon Dill Sauce your next kitchen adventure. The stunning crust, creamy sauce, and zingy herbs come together in about 20 minutes, so there’s no excuse not to treat yourself. Try it once, and you’ll wonder how you ever lived without it!
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Blackened Salmon with Creole Lemon Dill Sauce Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Blackened Salmon with Creole Lemon Dill Sauce recipe is a flavorful and easy-to-make dish that’s perfect for a quick weeknight dinner or a special occasion. The spicy blackened salmon pairs beautifully with the creamy and tangy lemon dill sauce, creating a mouthwatering combination that will impress your guests.
Ingredients
For the Blackened Salmon:
- 4 salmon fillets (about 6 ounces each)
- 1 tablespoon olive oil
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon cayenne pepper
- ½ teaspoon salt
- ½ teaspoon black pepper
For the Creole Lemon Dill Sauce:
- ½ cup sour cream
- 2 tablespoons mayonnaise
- 1 tablespoon fresh lemon juice
- 1 teaspoon Creole mustard (or spicy brown mustard)
- 1 tablespoon chopped fresh dill (or 1 teaspoon dried)
- 1 clove garlic (minced)
- Salt and pepper to taste
Instructions
- Prepare the Blackened Salmon: In a small bowl, combine paprika, garlic powder, onion powder, thyme, oregano, cayenne, salt, and black pepper. Pat salmon fillets dry and rub them evenly with the spice blend. Heat olive oil in a skillet, cook salmon 4-5 minutes per side.
- Make the Creole Lemon Dill Sauce: Mix sour cream, mayonnaise, lemon juice, mustard, dill, garlic, salt, and pepper until smooth.
- Serve: Top cooked salmon with the sauce and enjoy!
Notes
- This dish pairs well with rice, roasted vegetables, or a simple green salad.
- The sauce can be made ahead and stored in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Creole
Nutrition
- Serving Size: 1 fillet with sauce
- Calories: 370
- Sugar: 1g
- Sodium: 420mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 33g
- Cholesterol: 90mg
