Blackened Salmon Topped with Creole Lemon Dill Sauce
Quick and impressive: perfectly seared blackened salmon paired with a rich, herby Creole lemon dill sauce.
Ingredients
- Salmon fillets (with or without skin—your choice)
- Smoked paprika
- Garlic powder
- Onion powder
- Cayenne pepper
- Dried thyme
- Dried oregano
- Salt and black pepper
- Olive oil or melted butter (for searing)
- Mayonnaise or sour cream (or both)
- Fresh lemon juice and zest
- 3 cups arugula
- Dijon mustard
- Fresh chopped dill
- Creole seasoning
- Minced or grated garlic
- Optional: pinch of cayenne or a splash of hot sauce
Instructions
- Step 1: Make the SauceIn a small bowl, whisk together mayo or sour cream, lemon juice, zest, Dijon mustard, dill, Creole seasoning, garlic, and optional hot sauce. Mix until smooth and creamy. Stick it in the fridge while you cook the salmon—this lets the flavors get even better.Mix your blackening spices in a bowl. Pat the salmon fillets dry and coat each one generously with the spice mix. Let the seasoned fillets rest while you heat your skillet.Heat olive oil or butter in a cast iron skillet over medium-high heat. When hot and shimmering, add the salmon fillets, skin-side down if they have skin. Sear for about 3–4 minutes on each side until a dark, flavorful crust forms and the salmon reaches 125–130°F (52–54°C) inside for medium doneness.Plate the salmon and generously spoon over the chilled lemon dill sauce. Add some extra fresh dill if you're feeling fancy. Serve with lemon wedges and your favorite sides—veggies, rice, potatoes, whatever you love.Step 2: Season the SalmonStep 3: Sear to PerfectionStep 4: Time to Serve
Notes
• Fish Options: Trout, mahi-mahi, or cod can be substituted for salmon—just adjust the cook time for thinner fillets.
• Creole Seasoning: No Creole blend? Make your own with paprika, cayenne, garlic powder, thyme, oregano, and salt.
• Spice Control: Reduce or skip the cayenne/hot sauce for a milder dish.
• Make-Ahead Sauce: The lemon dill sauce can be made up to 2 days ahead and stored in the fridge.
• Dairy-Free: Use vegan mayo or sour cream alternatives for a dairy-free version.
• Cook Time Tip: Sear salmon to 125–130°F (52–54°C) for perfect medium doneness.
• Fresh vs. Dried Herbs: Fresh dill is best, but 1 tsp dried works in a pinch.
• Serving Ideas: Serve over mashed potatoes, roasted veggies, or in salmon tacos with extra sauce.
• Creole Seasoning: No Creole blend? Make your own with paprika, cayenne, garlic powder, thyme, oregano, and salt.
• Spice Control: Reduce or skip the cayenne/hot sauce for a milder dish.
• Make-Ahead Sauce: The lemon dill sauce can be made up to 2 days ahead and stored in the fridge.
• Dairy-Free: Use vegan mayo or sour cream alternatives for a dairy-free version.
• Cook Time Tip: Sear salmon to 125–130°F (52–54°C) for perfect medium doneness.
• Fresh vs. Dried Herbs: Fresh dill is best, but 1 tsp dried works in a pinch.
• Serving Ideas: Serve over mashed potatoes, roasted veggies, or in salmon tacos with extra sauce.