Description
A flavorful blackened salmon fillet, perfectly seasoned and seared, topped with a creamy Creole dill sauce for a bold and zesty finish.
Ingredients
Scale
- 4 salmon fillets (6 oz each)
- 2 tbsp olive oil
- 1 tbsp blackened seasoning
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 1/2 cup sour cream
- 2 tbsp mayonnaise
- 2 tbsp Dijon mustard
- 1 tbsp Creole seasoning
- 1 tbsp fresh dill, chopped
- 1 tsp lemon juice
- 1 tbsp chopped green onions (optional)
Instructions
- Preheat a skillet over medium-high heat. Rub the salmon fillets with olive oil and season generously with blackened seasoning, smoked paprika, garlic powder, salt, and pepper.
- Cook the salmon fillets for 3-4 minutes per side, or until the crust is blackened and the fish is cooked through to your preferred doneness.
- While the salmon is cooking, prepare the sauce by mixing sour cream, mayonnaise, Dijon mustard, Creole seasoning, fresh dill, and lemon juice in a small bowl. Stir until smooth.
- Serve the blackened salmon fillets topped with a spoonful of Creole dill sauce and garnish with chopped green onions if desired.
Notes
- For an extra kick, add a pinch of cayenne pepper to the seasoning or sauce.
- This dish pairs well with roasted vegetables or a fresh salad.
- Leftover sauce can be stored in the refrigerator for up to 3 days and used as a dip or dressing.
Nutrition
- Serving Size: 1 fillet with sauce
- Calories: 360
- Sugar: 3g
- Sodium: 740mg
- Fat: 26g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 70mg
Keywords: blackened salmon, salmon with Creole sauce, dill sauce, spicy salmon, seafood recipe