Description
A vibrant dish featuring blackened salmon fillets topped with a creamy Creole lemon dill sauce, perfect for a quick yet impressive meal.
Ingredients
- 4 salmon fillets (6 oz each, skin-on or skinless)
- 2 tablespoons olive oil
- 1 tablespoon blackened seasoning
- 1/2 cup mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh dill, chopped
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon Creole seasoning
- 1 small garlic clove, minced
- Salt and pepper to taste
Instructions
- Pat the salmon fillets dry with paper towels.
- Rub each fillet evenly on all sides with the blackened seasoning.
- Heat olive oil in a cast-iron skillet over medium-high heat until it shimmers.
- For skin-on fillets, place them skin-side down in the skillet. Cook for 4-5 minutes until a blackened crust forms.
- Carefully flip the fillets and cook for another 2-3 minutes until the salmon is opaque in the center.
- While the salmon cooks, prepare the sauce by combining mayonnaise, sour cream, Dijon mustard, dill, lemon juice, lemon zest, Creole seasoning, and minced garlic in a bowl.
- Stir until creamy and season with salt and pepper to taste.
- Once cooked, plate the salmon and top it with the sauce or serve on the side.
Notes
Ensure the skillet is hot to prevent sticking. Consider marinating salmon for extra flavor.