Description
Smoky, peppery blackened salmon topped with a cool, tangy Creole lemon dill sauce. Ready in 25 minutes, this dish balances a crisp, flavorful crust with a creamy herb sauce for an elegant weeknight or dinner-party main.
Ingredients
- Salmon Fillets: 4 fillets (6 ounces each), skin-on
- Olive Oil: 2 tablespoons
- Creole Seasoning: 2 tablespoons
- Paprika: 1 teaspoon
- Garlic Powder: 1 teaspoon
- Onion Powder: 1 teaspoon
- Cayenne Pepper: 1/2 teaspoon
- Salt: 1 teaspoon
- Black Pepper: 1/2 teaspoon
- Fresh Lemon Juice: 2 tablespoons
- Fresh Dill: 2 tablespoons, finely chopped
- Greek Yogurt: 1/2 cup, plain full-fat
- Mayonnaise: 2 tablespoons
- Honey: 1 teaspoon
Instructions
- Preheat Your Equipment: Heat a cast iron skillet over medium-high heat until very hot, about 3-5 minutes.
- Combine Ingredients: In a small bowl, whisk Creole seasoning, paprika, garlic powder, onion powder, cayenne, salt, and black pepper. In another bowl, whisk Greek yogurt, mayonnaise, lemon juice, honey, and chopped dill until smooth to make the sauce.
- Prepare Your Cooking Vessel: Lightly coat the hot skillet with the olive oil, swirling to evenly coat the surface.
- Assemble the Dish: Pat salmon fillets dry with paper towels. Rub the spice mix evenly over the flesh side of each fillet, pressing gently so the rub adheres.
- Cook to Perfection: Place salmon fillets skin-side down in the skillet without overcrowding. Sear 3 to 4 minutes, until a deep crust forms, then carefully flip and cook 3 to 4 more minutes until fish flakes easily and reaches 145°F internal temperature.
- Finishing Touches: Remove salmon to a plate and let rest 2 minutes. Give the lemon dill sauce a final stir and taste, adjusting lemon or honey if needed.
- Serve and Enjoy: Spoon or dollop the Creole lemon dill sauce over each fillet, garnish with extra dill and lemon wedges, and serve immediately.
Notes
- Use a cast iron skillet for the best crust and even searing.
- Pat salmon completely dry before applying the spice rub to ensure maximum crisping.
- Make the sauce up to 2 days ahead and store in the refrigerator to save time.
- If you prefer milder heat, reduce cayenne to 1/4 teaspoon.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-sear
- Cuisine: Creole
Nutrition
- Serving Size: 1 fillet (about 6 oz)
- Calories: 320
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 0.5 g
- Protein: 34 g
- Cholesterol: 80 mg
Keywords: blackened salmon, creole lemon dill sauce, pan-seared salmon, seafood weeknight dinner, spicy salmon recipe