Blackened Salmon with Creole Lemon Dill Sauce Recipe
If you’re craving a vibrant, flavor-packed dish that feels restaurant-worthy but is simple enough for a weeknight, the Blackened Salmon with Creole Lemon Dill Sauce is a must-try. Imagine tender salmon fillets encrusted in a bold homemade blackening spice, sizzling until perfectly charred, then draped with a creamy, zesty sauce bursting with fresh herbs and citrus. This recipe is my secret weapon for those nights when I want big flavor with minimal hassle, and every time I serve it, friends and family swoon over the savory, spicy crust and bright, tangy finish. Trust me, this is one dish you’ll turn to again and again.
Ingredients You’ll Need
The magic of Blackened Salmon with Creole Lemon Dill Sauce comes from a handful of robust, pantry-friendly ingredients that layer on flavor without fuss. Each element is chosen to enhance the tender fish while adding nuance, color, and a touch of southern soul.
- Salmon fillets: Choose fresh, firm fillets—about 6 ounces each—for juicy, flaky results every time.
- Olive oil: A light drizzle helps the blackening spices stick and delivers a crisp, golden crust.
- Paprika: Brings vibrant color and gentle smokiness to the rub.
- Garlic powder: Adds savory, aromatic depth with every bite.
- Onion powder: Boosts the umami factor and compliments the garlic beautifully.
- Cayenne pepper: Delivers a spicy kick—add more or less to control the heat.
- Dried thyme: Offers subtle earthiness and rounds out the southern profile.
- Dried oregano: Lends an herbal lift and a peppery, green note.
- Salt: Essential for seasoning both the fish and the spice mixture.
- Black pepper: Cranks up the bite and supports all the spices.
- Mayonnaise: Forms the creamy base for the sauce—use good quality, or swap for light mayo.
- Greek yogurt or sour cream: Adds tang and lightness to balance the mayo.
- Creole mustard (or Dijon): Gives the sauce that signature zing and complexity.
- Fresh lemon juice: Brightens every element; don’t skip fresh!
- Lemon zest: Packs an intense citrus punch; zest before you juice.
- Fresh dill: Adds refreshing, slightly grassy flavor—dried works if needed.
- Garlic clove: Raw and minced, it infuses the sauce with kick and aroma.
- Salt and black pepper (for sauce): Adjusts the seasoning for perfect balance.
How to Make Blackened Salmon with Creole Lemon Dill Sauce
Step 1: Mix the Blackening Spice Blend
In a small bowl, measure and combine the paprika, garlic powder, onion powder, cayenne, dried thyme, dried oregano, salt, and black pepper. Stir thoroughly until everything blends into a deep, aromatic mixture. This powerhouse spice rub is the real heart of the Blackened Salmon with Creole Lemon Dill Sauce, delivering smoky, spicy flavor in every bite.
Step 2: Prepare the Salmon Fillets
Pat the salmon fillets super dry with paper towels—this step is key for helping the seasoning stick and forming that irresistible crust. Generously rub both sides of each fillet with your homemade spice mix, coating every nook and cranny for maximum flavor.
Step 3: Sear the Salmon
Heat the olive oil in a sturdy cast iron skillet or heavy-bottomed pan over medium-high heat until it shimmers. Lay in the seasoned salmon fillets (presentation side down, if there’s skin), and let them sear for 3 to 4 minutes per side. You’re looking for a deeply colored, almost black crust that forms naturally—don’t move them around! Flip once and cook until the fish is opaque and flakes easily with a fork.
Step 4: Make the Creole Lemon Dill Sauce
While the salmon cooks, grab a bowl and stir together the mayonnaise, Greek yogurt or sour cream, Creole mustard (or Dijon), lemon juice, lemon zest, dill, minced garlic, and a good pinch of salt and pepper. Whisk until smooth and creamy, tasting to adjust lemon or seasoning as needed. The lemon dill sauce should taste bright, fresh, and a touch zippy—absolutely perfect alongside fiery salmon.
Step 5: Serve and Enjoy
Arrange the sizzling blackened salmon fillets on plates, then spoon or drizzle generously with that luscious Creole Lemon Dill Sauce. Add extra lemon wedges for squeezing and watch your guests’ eyes light up! The contrasting flavors make every bite of Blackened Salmon with Creole Lemon Dill Sauce utterly crave-worthy.
How to Serve Blackened Salmon with Creole Lemon Dill Sauce
Garnishes
For a vibrant presentation, sprinkle chopped fresh dill and a little extra lemon zest over the fillets. Lemon wedges on the side not only add a pop of color, but make it easy for everyone to customize their citrus tang. A few thinly sliced green onions also pair beautifully, especially if you want another layer of freshness.
Side Dishes
This Blackened Salmon with Creole Lemon Dill Sauce begs for simple, soothing sides. Fluffy rice (white, brown, or even a wild rice mix) soaks up any leftover sauce. Roasted or grilled vegetables—think asparagus, zucchini, or bell peppers—complement the salmon’s smoky flavor. And if you want something crisp and light, a peppery arugula salad finished with olive oil and lemon is the perfect way to round out your plate.
Creative Ways to Present
If you’re entertaining, try serving the salmon flaked over a large salad bowl, with the Creole lemon dill sauce drizzled artfully on top. Or, make mini salmon sliders on crusty rolls with a generous schmear of the sauce for a fun, party-ready treat. For meal prep, tuck the fillets and sauce into grain bowls with fresh veggies—it’s a lunch to look forward to!
Make Ahead and Storage
Storing Leftovers
Have extra Blackened Salmon with Creole Lemon Dill Sauce? Lucky you! Store salmon and sauce separately in airtight containers in the fridge. The salmon will keep its texture for 2–3 days, and the sauce stays perfectly creamy and flavorful for up to 4 days.
Freezing
If you want to freeze cooked salmon, let it cool completely first. Wrap each fillet in plastic wrap and then foil, then place them in a freezer bag. The Creole lemon dill sauce doesn’t freeze well because of the dairy, so make that fresh as needed. Frozen salmon will be best within a month for the juiciest texture.
Reheating
Reheat salmon gently to keep it moist—think 300°F in the oven, wrapped lightly in foil, for about 10 minutes. The microwave works in a pinch, but keep heat low and add a splash of water. Bring the sauce to room temperature or warm very briefly; avoid overheating so it stays creamy and bright.
FAQs
Can I use frozen salmon fillets for Blackened Salmon with Creole Lemon Dill Sauce?
Absolutely—you can use frozen salmon. Just thaw it overnight in the refrigerator, then pat very dry before applying the seasoning blend. Excess water can prevent that coveted crust from forming, so drying well is important.
Is there a substitute for Creole mustard in the sauce?
If you don’t have Creole mustard on hand, Dijon mustard makes a great substitute. You could also mix a little Dijon with a pinch of cayenne or hot sauce to mimic that bold Creole flavor.
How do I know when the salmon is cooked through?
Salmon is perfectly cooked when it easily flakes with a fork and is opaque in the center. Aim for an internal temperature of about 125 to 130°F for a juicy, just-cooked-through fillet. Overcooking can make it dry, so keep an eye on it!
What if I don’t like things super spicy?
No problem! To tone down the heat, simply reduce the amount of cayenne pepper in the spice mix. The Blackened Salmon with Creole Lemon Dill Sauce will still be packed with flavor, just a little gentler on the palate.
Can I prep the spice mix or sauce ahead of time?
Definitely. The blackening spice blend can be mixed and stored in a jar for weeks—or even months. The Creole lemon dill sauce can also be made up to four days ahead and kept chilled, making dinner super speedy.
Final Thoughts
There are few things as satisfying as serving up Blackened Salmon with Creole Lemon Dill Sauce and watching it disappear from everyone’s plates, bite after zesty, creamy, spicy bite. It’s a dish that’s as impressive as it is approachable—definitely one you’ll be excited to share! Give it a try and let it become a favorite in your kitchen, too.
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Blackened Salmon with Creole Lemon Dill Sauce Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Spice up your dinner routine with this flavorful Blackened Salmon recipe served with a zesty Creole Lemon Dill Sauce. The perfect combination of bold spices and tangy sauce makes this dish a standout main course.
Ingredients
Salmon Fillets:
- 4 salmon fillets (6 ounces each)
- 1 tablespoon olive oil
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Creole Lemon Dill Sauce:
- 1/2 cup mayonnaise
- 2 tablespoons plain Greek yogurt or sour cream
- 1 tablespoon Creole mustard (or Dijon)
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon fresh dill, chopped (or 1 teaspoon dried)
- 1 garlic clove, minced
- Salt and black pepper to taste
Instructions
- Blackened Salmon: In a small bowl, combine paprika, garlic powder, onion powder, cayenne, thyme, oregano, salt, and black pepper. Rub the salmon fillets with the seasoning. Sear in a hot pan for 3–4 minutes per side.
- Creole Lemon Dill Sauce: Mix all sauce ingredients until smooth. Adjust seasoning to taste. Serve salmon drizzled with the sauce.
Notes
- This dish pairs well with rice, roasted veggies, or a light salad.
- Use all Greek yogurt for a lighter sauce.
- Seasoning mix can be made in bulk for future use.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun/Creole
Nutrition
- Serving Size: 1 fillet with sauce
- Calories: 380
- Sugar: 1g
- Sodium: 420mg
- Fat: 26g
- Saturated Fat: 5g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 85mg
