If you’re searching for a show-stopping weeknight dinner or an easy yet impressive dish for guests, you have to try Blackened Salmon with Creole Lemon Dill Sauce. This flavor-forward meal highlights juicy, perfectly seared salmon with a bold, smoky spice crust and elevates it to new heights with a tangy, herby sauce that’s ready in minutes. With distinct Cajun-Creole undertones and a vibrant citrus kick, this dish is as eye-catching as it is craveable, making it a true crowd-pleaser you’ll want to enjoy on repeat.
Ingredients You’ll Need
It’s amazing how a handful of pantry staples and a few fresh ingredients come together to create Blackened Salmon with Creole Lemon Dill Sauce. Each component brings color, richness, or zest—so don’t skip a thing!
- Salmon Fillets: Choose four 6-ounce center-cut fillets for best results; their rich, buttery texture and flavor are the foundation of this dish.
- Paprika: Gives the blackening spice its signature color and a gentle smokiness.
- Garlic Powder: Essential for warm, savory notes woven into every bite.
- Onion Powder: Adds subtle sweetness and a deeper dimension to the seasoning.
- Dried Thyme: Provides earthy, aromatic undertones that are classic in Creole seasoning.
- Dried Oregano: Rounds out the herbs with its slightly peppery, robust kick.
- Cayenne Pepper: Brings just the right amount of heat for that true blackened flavor.
- Salt and Black Pepper: Balance out all the flavors—don’t skimp!
- Olive Oil: Helps achieve that irresistible, golden-blackened crust without sticking.
- Mayonnaise: Makes the lemon dill sauce creamy and rich; you can swap with Greek yogurt for a lighter version.
- Dijon Mustard: Adds tang and depth to the sauce.
- Fresh Lemon Juice and Zest: Brighten every bite and give a lovely zing to the sauce.
- Fresh Dill: Lends freshness and a classic pairing with salmon.
- Creole Seasoning: Infuses a punch of Southern flavor to the sauce; use your favorite blend.
How to Make Blackened Salmon with Creole Lemon Dill Sauce
Step 1: Mix the Blackening Spice Blend
Start by stirring together the paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne pepper, salt, and black pepper in a small bowl. This simple blend makes all the difference—it creates those bold, smoky notes that define Blackened Salmon with Creole Lemon Dill Sauce. Make sure every herb and spice is evenly incorporated so every bite of salmon is vibrant and flavorful.
Step 2: Season the Salmon
Pat each salmon fillet dry with paper towels. This small step is key to achieving a crisp, seared crust. Coat both sides of each fillet generously with the blackening spice blend, pressing lightly to help the seasoning adhere. You want every surface covered—this is where the signature taste comes from!
Step 3: Sear the Salmon
Heat olive oil in a cast-iron skillet or a heavy-bottomed pan over medium-high heat until shimmering. Carefully add your salmon fillets, seasoned side down. Sear them undisturbed for 3 to 4 minutes per side. You’re aiming for a deep, blackened crust while keeping the salmon moist and flakey inside. The spices will darken quickly, so adjust the heat if needed to avoid burning.
Step 4: Prepare the Creole Lemon Dill Sauce
While the salmon cooks, whip up the magic sauce. In a bowl, whisk together mayonnaise, Dijon mustard, fresh lemon juice, lemon zest, chopped dill, and Creole seasoning. Taste and adjust the seasoning—maybe a touch more lemon for zing or extra dill if you love that freshness. This sauce is what brings the Blackened Salmon with Creole Lemon Dill Sauce to its final, irresistible glory.
Step 5: Serve and Enjoy
Transfer your beautifully blackened salmon to plates and finish each piece with a generous drizzle of lemon dill sauce. Serve immediately while everything is hot—the contrast between the smoky crust and that chilled, zesty sauce is pure perfection.
How to Serve Blackened Salmon with Creole Lemon Dill Sauce
Garnishes
Top each fillet with extra fresh dill sprigs, thin slices of lemon, or a sprinkle of paprika for a pop of color. These little finishing touches make Blackened Salmon with Creole Lemon Dill Sauce look just as incredible as it tastes.
Side Dishes
This salmon pairs beautifully with roasted potatoes, steamed rice, or a medley of sautéed vegetables. For something lighter, serve it atop a bed of peppery arugula or next to a cool cucumber salad. Blackened Salmon with Creole Lemon Dill Sauce holds its own alongside almost anything you love.
Creative Ways to Present
Try serving the salmon over a vibrant quinoa pilaf, tuck it in a warm tortilla for zesty fish tacos, or flake leftovers into a fresh green salad. Hosting brunch? Make mini open-faced sandwiches with crusty bread, a bit of sauce, and a slice of salmon. The versatility of Blackened Salmon with Creole Lemon Dill Sauce will keep your meals exciting.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, let the salmon cool to room temperature and then store in an airtight container in the refrigerator for up to 2 days. Keep the lemon dill sauce in a separate sealed container—the sauce actually gets more flavorful as it sits.
Freezing
For longer storage, freeze the salmon fillets (without sauce) tightly wrapped or in an airtight container for up to one month. Thaw overnight in the fridge before reheating. The sauce is best enjoyed fresh, but you can quickly stir up a new batch whenever needed.
Reheating
To reheat, place the salmon fillets in a 300 degree Fahrenheit oven for about 10 minutes, or until just warmed through. Microwaving works in a pinch, but gentle oven reheating keeps the fish moist and prevents overcooking. Drizzle with the Creole Lemon Dill Sauce after warming for best texture and taste.
FAQs
Can I use skin-on salmon fillets?
Absolutely! Skin-on fillets get extra crispy when seared and help protect the fish from overcooking. You can easily slide the skin off after cooking if you prefer—just remember to pat the skin dry before adding the spice blend.
Is Blackened Salmon with Creole Lemon Dill Sauce very spicy?
The heat level is moderate, thanks to the cayenne and Creole seasoning. For a milder version, simply reduce the cayenne pepper or use a sweet paprika. You can also add a bit more mayo or yogurt to the sauce to further tame the heat.
Can I grill the salmon instead of searing it in a skillet?
Yes! Grilling adds a subtle smoky char that pairs beautifully with the bold seasoning. Just make sure to oil your grill grates well to prevent sticking, and use a fish spatula to gently flip the fillets.
What can I substitute for fresh dill in the sauce?
If you don’t have fresh dill, try substituting with fresh parsley or chives for a different herbal note. Dried dill can work in a pinch, but use about half the amount, as the flavor is more concentrated.
Is this recipe gluten-free?
Yes, Blackened Salmon with Creole Lemon Dill Sauce is naturally gluten-free as written. Always double-check store-bought Creole seasoning to ensure there are no added fillers, but all the main ingredients are safe for gluten-free diets.
Final Thoughts
If you’re craving a meal that’s bursting with personality and will have everyone coming back for seconds, give Blackened Salmon with Creole Lemon Dill Sauce a try. With its punchy spice rub, glorious crust, and that fresh, zippy sauce, it’s a recipe you’ll turn to again and again—whether you’re cooking for friends, family, or just treating yourself to a delicious dinner at home.
Print
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: Stovetop
- Cuisine: Cajun-Creole
- Diet: Non-Vegetarian
Description
A tantalizing recipe for Blackened Salmon with a zesty Creole Lemon Dill Sauce, perfect for a flavorful and healthy dinner option.
Ingredients
For Blackened Salmon:
- 4 salmon fillets (6 ounces each)
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
For Lemon Dill Sauce:
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon chopped fresh dill
- 1 teaspoon Creole seasoning
Instructions
- Prepare Blackened Salmon: Combine spices to make the blackening blend. Rub generously on salmon. Sear in a pan until cooked.
- Make Lemon Dill Sauce: Whisk together mayonnaise, mustard, lemon juice, zest, dill, and Creole seasoning. Adjust seasoning.
- Serve: Drizzle the salmon with sauce and enjoy!
Notes
- For a lighter sauce, use Greek yogurt instead of mayonnaise.
- Pair with roasted vegetables, rice, or a green salad.
- Store leftover sauce in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 fillet with sauce
- Calories: 389
- Sugar: 1g
- Sodium: 468mg
- Fat: 26g
- Saturated Fat: 5g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 34g
- Cholesterol: 94mg
