If you’re craving a dish that combines bold spices with a fresh, tangy finish, then you’re absolutely going to love this Blackened Salmon with Creole Lemon Dill Sauce Recipe. It’s a stunning marriage of rich, smoky blackened salmon crust paired with a zesty, creamy Creole-inspired lemon dill sauce that brightens every bite. Perfect for a weeknight dinner or an impressive weekend treat, this recipe transforms simple ingredients into a vibrant, restaurant-quality meal that’s sure to become a personal favorite in your kitchen.
Ingredients You’ll Need
Getting this dish right depends on a handful of simple but essential ingredients, each playing a crucial role to build layers of flavor and texture. From the smoky paprika that forms that famous blackened crust to the fresh dill that lifts the sauce, every element counts.
- Salmon fillets: Choose fresh or thawed fillets for the best texture and flavor.
- Paprika: Provides a smoky, vibrant base flavor and beautiful color for the blackening spice.
- Garlic powder and onion powder: These add depth and aromatic warmth to the spice blend.
- Cayenne pepper: Adds a gentle heat — adjust it according to your spice tolerance.
- Dried thyme and oregano: Bring earthy herbal notes that balance the bold spices.
- Salt and black pepper: Essential seasoning to enhance all other flavors.
- Olive oil or butter: For a rich sear and to create that irresistible crust.
- Sour cream or Greek yogurt: Forms the creamy base of the Creole lemon dill sauce, adding tang and silkiness.
- Mayonnaise: Adds richness and helps bind the sauce ingredients together.
- Fresh lemon juice and zest: Key to infusing the sauce with bright, citrusy freshness.
- Fresh dill: Offers a fragrant, herbal lift that ties the sauce to the salmon beautifully.
- Minced garlic: Pungent and fresh, it gives the sauce a sharp punch that balances the creaminess.
How to Make Blackened Salmon with Creole Lemon Dill Sauce Recipe
Step 1: Prepare the Blackening Spice Blend
Start by mixing paprika, garlic powder, onion powder, cayenne pepper, dried thyme, dried oregano, salt, and black pepper in a small bowl. This spice blend is the heart of the blackening technique, packing smoky, spicy, and herbal flavors that will create that signature crust on your salmon.
Step 2: Season Your Salmon Fillets
Next, pat your salmon fillets dry with a paper towel—this helps the spice blend stick better and promotes a nice sear. Generously rub the blackening spice mix all over each fillet, ensuring every inch is coated for maximum flavor with each bite.
Step 3: Sear the Salmon
Heat olive oil or butter over medium-high heat in a sturdy skillet. When hot, lay the salmon fillets skin-side down if they have skin. Cook the salmon for 3 to 4 minutes per side, depending on thickness, until a dark crust forms and the flesh turns opaque and flakes easily with a fork. That crust is where all the magic lies—crispy, smoky, and packed with complexity.
Step 4: Whip Up the Creole Lemon Dill Sauce
While the salmon is cooking or right after, combine sour cream, mayonnaise, fresh lemon juice, lemon zest, chopped dill, minced garlic, salt, and pepper in a bowl. Whisk everything until the sauce is smooth, creamy, and perfectly balanced between tangy, herby, and slightly pungent. This sauce acts as a refreshing foil to the intense blackened spice.
Step 5: Plate and Garnish
Serve the salmon hot, drizzling or dolloping each fillet generously with the Creole lemon dill sauce. A sprinkle of fresh dill or a few thin lemon slices on top will add a lovely finishing touch and extra freshness that completes the dish beautifully.
How to Serve Blackened Salmon with Creole Lemon Dill Sauce Recipe
Garnishes
Adding fresh, simple garnishes can elevate this dish effortlessly. A few sprigs of chopped dill or parsley bring herbal brightness, while lemon wedges invite your guests to add an extra zing of citrus. If you want a little more color, finely sliced green onions or a pinch of smoked paprika sprinkled on top make the presentation pop.
Side Dishes
This dish pairs wonderfully with light, fresh sides to balance the bold, robust salmon. Think simple steamed or roasted vegetables like asparagus or green beans, herbed rice or quinoa, or a crisp green salad with a light vinaigrette. For something heartier, creamy mashed potatoes or buttery grits offer a southern-inspired comfort component to the meal.
Creative Ways to Present
If you’re serving guests or want to impress, try plating the salmon over a bed of sautéed spinach or kale with a drizzle of the Creole lemon dill sauce spread artfully across the plate. Alternatively, serve the salmon tacos-style in soft corn tortillas garnished with the sauce and some fresh slaw for a fun twist on traditional seafood dishes.
Make Ahead and Storage
Storing Leftovers
Keep any leftover blackened salmon in an airtight container in the refrigerator for up to two days. Store the Creole lemon dill sauce separately in a small covered jar or bowl to preserve its freshness and prevent the salmon from getting soggy.
Freezing
While salmon freezes well, the texture may change slightly upon thawing. If you plan to freeze leftovers, do so without the sauce. Wrap the salmon tightly in plastic wrap followed by foil, then freeze for up to one month. Thaw overnight in the fridge before reheating.
Reheating
To reheat, gently warm the salmon in a low-heat oven or skillet to keep the crust intact. Avoid microwaving, which can make the crust rubbery. Add the Creole lemon dill sauce fresh after reheating for the best flavor and texture.
FAQs
Can I use skinless salmon fillets for this recipe?
Absolutely! Skin-on fillets help hold the salmon together during cooking and add extra crispiness, but skinless works just fine if that’s what you have on hand. Just be extra gentle when flipping the fillets to keep them intact.
How spicy is this Blackened Salmon with Creole Lemon Dill Sauce Recipe?
The cayenne pepper provides a moderate heat level, but it’s easy to adjust based on your preference. Reduce it for a milder dish or add a little more for extra kick. The creamy lemon dill sauce also helps balance the spice perfectly.
Can I make the Creole lemon dill sauce vegan or dairy-free?
You can! Substitute the sour cream and mayonnaise with plant-based alternatives like vegan mayo and coconut yogurt. Fresh lemon, dill, and garlic will still shine through and make the sauce deliciously creamy.
What type of salmon is best for blackening?
Fresh wild-caught salmon, like sockeye or king salmon, has a firmer texture and richer flavor that works great for blackening. Farmed salmon is also fine and usually more affordable—just make sure to dry the fillets well before cooking for the best crust.
Can I use this sauce for other seafood or dishes?
Yes! The Creole lemon dill sauce is incredibly versatile and pairs wonderfully with grilled shrimp, crab cakes, or even roasted chicken. It’s a fresh, tangy, and herbaceous sauce that brightens many dishes.
Final Thoughts
Once you try this Blackened Salmon with Creole Lemon Dill Sauce Recipe, it will quickly become one of those go-to meals you turn to when you want something that feels both special and comforting. The contrast of spicy, smoky salmon and the cool, zesty sauce is just unbeatable. So grab your skillet, mix those spices, and treat yourself to this vibrant, delicious dish—you deserve it!
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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 Course
- Method: Frying
- Cuisine: Creole
- Diet: Low Fat
Description
A quick and flavorful Blackened Salmon recipe featuring a smoky spice blend and a zesty Creole Lemon Dill Sauce, perfect for a healthy weeknight dinner or elegant meal in just 20 minutes.
Ingredients
For the Blackened Salmon
- 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
For the 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
- Make 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 flavorful seasoning blend.
- Prepare the salmon: Pat the salmon fillets dry with paper towels to remove excess moisture. Generously rub the blackening spice mix onto all sides of the fillets, ensuring an even coating for a rich crust.
- Heat the skillet: Place a skillet over medium-high heat and add olive oil or butter. Allow it to heat until shimmering hot, but not smoking.
- Cook the salmon: Add the salmon fillets to the skillet, skin-side down if applicable. Cook for 3 to 4 minutes on each side, adjusting time based on thickness, until a dark, flavorful crust forms and the salmon is cooked just through.
- Make the Creole Lemon Dill Sauce: While the salmon cooks, whisk together sour cream (or Greek yogurt), mayonnaise, fresh lemon juice, lemon zest, chopped dill, minced garlic, and salt and pepper in a bowl until smooth and well combined.
- Serve: Plate the hot blackened salmon fillets and drizzle or dollop with the Creole Lemon Dill Sauce. Garnish with extra fresh dill or lemon slices if desired for a bright, elegant presentation.
Notes
- Adjust cayenne pepper to your preferred level of heat.
- For a lighter sauce, use Greek yogurt instead of sour cream.
- Skin-on salmon helps achieve a crispier texture.
- Serve with steamed vegetables or rice for a balanced meal.
- Ensure the skillet is hot to get a proper blackened crust without overcooking the fish.
