If you’re craving a meal that’s bursting with flavor, look no further than this Blackened Salmon with Creole Dill Sauce. Picture perfectly seared salmon, seasoned to perfection with a smoky, spicy blackened rub, then topped with a creamy, tangy dill sauce that has just the right amount of Creole kick. It’s a dish that feels gourmet yet comes together in no time, making it perfect for both a casual weeknight dinner or a special occasion. Trust me, once you try this, you’ll be hooked!

Why You’ll Love Blackened Salmon with Creole Dill Sauce

This recipe isn’t just about the ingredients; it’s about creating moments. Whether you’re cooking for a casual family dinner, hosting a get-together with friends, or simply treating yourself to something special, this dish fits the occasion. Here’s why it’s a favorite:

Versatile: Serve with rice, roasted veggies, or a fresh salad for a complete meal.
Budget-Friendly: Salmon is the star, but the ingredients for the blackened rub and sauce are simple and affordable.
Quick and Easy: The blackened salmon cooks up in minutes, and the sauce comes together just as quickly.
Customizable: Adjust the heat in the blackened rub or add extra dill to the sauce for more flavor.
Crowd-Pleasing: It’s an elegant, yet approachable dish that’s sure to impress everyone at the table.

Ingredients in Blackened Salmon with Creole Dill Sauce

Here’s everything you’ll need to create this mouthwatering dish:

Salmon Fillets: The star of the show. Salmon is rich, flaky, and perfect for blackening.
Creole Seasoning: A blend of spices that gives the salmon that signature bold, smoky flavor.
Paprika and Garlic Powder: Adds warmth, depth, and a touch of savory goodness to the blackened rub.
Olive Oil: For searing the salmon to golden perfection.
Lemon Juice: Fresh, zesty, and just the right tang to balance the richness of the salmon.
Fresh Dill: Adds a fresh, herby note to the sauce and a delightful contrast to the smoky salmon.
Greek Yogurt: The base for a creamy, tangy sauce that’s light yet rich.
Mayonnaise: Adds smoothness and richness to the sauce.
Hot Sauce: A little heat to complement the Creole seasoning and balance the richness of the sauce.
Salt and Pepper: Essential for seasoning the salmon and sauce to perfection.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Let’s dive into the steps to create this flavorful masterpiece:

Prepare the Salmon: Pat the salmon fillets dry with a paper towel. This helps the seasoning stick and ensures a crispy sear.

Make the Blackened Seasoning: In a small bowl, combine Creole seasoning, paprika, garlic powder, salt, and pepper. Mix well.

Coat the Salmon: Rub the blackened seasoning generously over both sides of the salmon fillets. Be sure to press the seasoning into the fish so it sticks.

Cook the Salmon: Heat olive oil in a large skillet over medium-high heat. Once hot, add the salmon fillets and cook for 3-4 minutes per side, or until the salmon is golden and slightly charred on the outside, while remaining tender and juicy on the inside. Remove from the skillet and set aside.

Make the Creole Dill Sauce: In a small bowl, combine Greek yogurt, mayonnaise, lemon juice, fresh dill, hot sauce, and a pinch of salt and pepper. Stir until smooth and creamy. Adjust the seasoning to taste, adding more hot sauce for heat or more dill for freshness.

Serve and Enjoy: Plate the blackened salmon and spoon a generous amount of Creole dill sauce over the top. Serve immediately with your favorite sides.

Nutrition Facts:

Servings: 4
Calories per serving: 350
(put them as notes)

Preparation Time

Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes

How to Serve Blackened Salmon with Creole Dill Sauce

This dish pairs wonderfully with various sides and accompaniments. Here are a few serving suggestions to enhance your dining experience:

• Serve with a side of roasted vegetables, like asparagus, broccoli, or zucchini, for a healthy and flavorful meal.
• A bed of jasmine rice or quinoa makes a perfect base for the salmon.
• Pair with a simple side salad of mixed greens, avocado, and a light vinaigrette for a refreshing contrast.
• Add some crispy roasted potatoes or sweet potato fries for an extra touch of comfort.

Additional Tips

Here are some extra tips to help you get the most out of this recipe:

• For an even crispier exterior on your salmon, press down gently with a spatula after placing it in the skillet.
• Make sure your skillet is hot before adding the salmon to ensure a good sear.
• If you prefer, you can grill the salmon instead of pan-searing it. Just brush with a little olive oil and cook over medium heat.
• For a lighter version of the sauce, use all Greek yogurt and skip the mayo.
• Make extra Creole dill sauce for dipping—it’s great on vegetables, fries, or even as a sandwich spread.

FAQ’s

1. Can I use frozen salmon?
Yes! Just make sure to thaw it completely before cooking, and pat it dry to remove excess moisture.

2. Can I make the Creole dill sauce ahead of time?
Absolutely. You can make the sauce a day ahead and store it in the fridge for added flavor.

3. Can I substitute the mayo in the sauce?
Yes, you can use all Greek yogurt for a lighter sauce, or sour cream for a richer, tangier version.

4. How do I know when the salmon is cooked perfectly?
Salmon should flake easily with a fork and be slightly opaque in the center. If you have a meat thermometer, the internal temperature should reach 145°F (63°C).

5. Can I use a different type of fish?
While salmon is ideal for this dish, other firm fish like tuna or trout could work as well. Just adjust the cooking time based on the thickness of the fish.

6. Is this dish spicy?
The Creole seasoning adds a kick, and the hot sauce in the dill sauce gives it a mild heat. Feel free to adjust the hot sauce to your preferred spice level.

7. Can I use dried dill instead of fresh?
Yes, dried dill will work, but fresh dill gives the sauce a much brighter and more vibrant flavor.

8. Can I cook the salmon in the oven?
Yes, you can bake the salmon at 400°F (200°C) for about 12-15 minutes, depending on the thickness.

9. How should I store leftovers?
Store leftover salmon in an airtight container in the fridge for up to 2 days. The sauce can also be stored separately.

10. What sides pair well with this dish?
Crispy roasted potatoes, sautéed greens, or a tangy slaw would all complement this dish beautifully.

CONCLUSION

Blackened Salmon with Creole Dill Sauce is a dish that’s sure to elevate any meal. With its smoky, spicy salmon and creamy, tangy sauce, it’s a perfect balance of bold flavors that’s easy to prepare and even easier to enjoy. Whether you’re a seasoned chef or a beginner in the kitchen, this dish will impress every time. So grab your salmon, get that skillet sizzling, and enjoy a meal that’s packed with flavor and flair!

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