Blackened Salmon with Creole Lemon Dill Sauce

Let’s talk about flavor-packed weeknight magic. This Blackened Salmon with Creole Lemon Dill Sauce is smoky, spicy, zesty, creamy, and absolutely unforgettable. We’re talking perfectly seared salmon with that irresistible crust, dripping in a bold, tangy, herb-loaded sauce that brings the bayou to your plate. It’s restaurant-quality but totally doable at home—and oh yes, it tastes as good as it looks.

Why You’ll Love Blackened Salmon with Creole Lemon Dill Sauce

Crispy Crust, Tender Inside: That blackened spice sear delivers a beautiful contrast—flaky, juicy salmon with a punch of smoky flavor.
Zesty Creamy Sauce: The Creole lemon dill sauce is creamy and citrusy with a bright herbaceous finish. It’s the ultimate salmon sidekick.
One-Pan Wonder: Minimal cleanup. Maximum satisfaction.
Elegant but Easy: Perfect for date night or impressing guests, but simple enough to whip up on a Tuesday.
High Protein, Low Carb: It’s a nourishing, feel-good meal that tastes indulgent without the guilt.

Ingredients in Blackened Salmon with Creole Lemon Dill Sauce

Here’s what you’ll need to make this bold and creamy flavor bomb happen:

For the Salmon:

• Salmon fillets (skin-on or off, your call)
• Smoked paprika
• Garlic powder
• Onion powder
• Cayenne pepper
• Dried thyme
• Dried oregano
• Salt and black pepper
• Olive oil or melted butter (for searing)

For the Creole Lemon Dill Sauce:

• Mayonnaise or sour cream (or a combo)
• Fresh lemon juice and zest
• Dijon mustard
• Fresh dill (chopped)
• Creole seasoning
• Garlic (grated or minced)
• A pinch of cayenne or hot sauce (optional)

(Note: Exact measurements and optional swaps can be found in the recipe card at the end.)

Instructions

Let’s break this down into easy, delicious steps:

Step 1: Make the Creole Lemon Dill Sauce

In a small bowl, whisk together mayo or sour cream, lemon juice, lemon zest, Dijon, chopped dill, Creole seasoning, garlic, and optional hot sauce. Mix until creamy and smooth. Chill while you cook the salmon so flavors can mingle.

Step 2: Season the Salmon

Mix your blackening spice blend in a bowl. Pat the salmon dry and coat all sides generously with the spice mix. Let it rest for a few minutes while your skillet heats.

Step 3: Sear the Salmon

Heat olive oil or butter in a cast iron skillet over medium-high heat. Once hot and shimmering, add salmon fillets skin-side down. Sear for 3–4 minutes per side until blackened and crisp, and the internal temp hits 125–130°F (52–54°C) for medium.

Step 4: Serve It Up

Plate the salmon and drizzle with the chilled lemon dill sauce. Sprinkle on more fresh dill, if you fancy. Serve with lemon wedges, veggies, or your fave side dish.

Nutrition Facts

Servings: 4
Calories per serving: ~420
Protein: 30g
Fat: 30g
Carbs: 3g
Fiber: 0g
Sugar: 1g
Cholesterol: 85mg
Sodium: 560mg

Preparation Time

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

How to Serve Blackened Salmon with Creole Lemon Dill Sauce

Over Garlic Mashed Potatoes: Dreamy comfort food vibes.
With Roasted Veggies: Think green beans, asparagus, or brussels sprouts.
On a Salad: Light, fresh, and lunch-worthy.
With Rice or Quinoa: A hearty and wholesome combo.
In Tacos or Wraps: A spicy twist on salmon tacos—drizzle with extra sauce!

Additional Tips

Don’t Overcrowd the Pan: Cook salmon in batches if needed for that perfect crust.
Fresh Dill > Dried Dill: Fresh adds brightness, but dried can work in a pinch.
Let the Fish Rest: A minute or two after searing helps the juices redistribute.
Want Extra Creamy Sauce? Add a spoonful of Greek yogurt or a splash of cream.
Too Spicy? Cut back the cayenne and Creole seasoning to mellow it out.

FAQ Section

Q1: Can I use frozen salmon?
A1: Absolutely! Just thaw it completely and pat dry before seasoning.

Q2: What if I don’t have Creole seasoning?
A2: You can make your own with paprika, cayenne, garlic powder, oregano, thyme, and salt.

Q3: Can I grill the salmon instead of searing it?
A3: Definitely! It’ll still develop a great crust—just oil the grates well.

Q4: How do I store leftovers?
A4: Store salmon and sauce separately in the fridge for up to 3 days.

Q5: Is this dish spicy?
A5: It has a kick, but you can easily reduce the spice or omit cayenne.

Q6: Can I use trout or another fish instead of salmon?
A6: Yep! Trout or even mahi mahi work beautifully.

Q7: Is this gluten-free?
A7: Yes—just make sure your seasoning blend is GF.

Q8: What wine pairs well with this?
A8: Try a chilled Sauvignon Blanc or a crisp rosé.

Q9: Can I bake the salmon instead?
A9: Sure! Bake at 400°F for about 10–12 minutes, then broil briefly for crispiness.

Q10: Can I make the sauce ahead of time?
A10: You bet. It actually gets better after chilling for a couple of hours.

Conclusion

Blackened Salmon with Creole Lemon Dill Sauce is the kind of dish that feels like a culinary mic drop. It’s fast, flavorful, and a feast for the senses—from that smoky crust to the zingy, creamy sauce. Whether you’re cooking to impress or just treating yourself to something next-level, this one delivers every time. Grab your skillet, your spices, and a big spoon—you’re gonna want every last drop of that sauce.

Print