Salmon – so many ways to prepare this versatile fish but my favorite is a simple pan sear. Dill has become my new favorite herb so I decided to compliment the crispy salmon with a creamy dill sauce, kicking things up a notch with some Creole flavors.
To know me is to know I’m a huge proponent of one pan dishes and one pot meals After you cook the salmon, you can make your sauce in the same pan, mixing in the salmon drippings for added flavor.
blackened salmon with a creole lemon dill sauce
An easy dinner win!
– 1 tbsp butter or olive oil
– Tony Chachere’s Spice ‘N Herbs Seasoning, to taste
– Italian Seasoning, to taste
– 1 tbsp paprika
– 4 6 oz salmon fillets
– 3 cloves garlic
– 1 cup heavy cream
– 1/2 cup chicken broth
– Juice of one lemon
– 1 tsp cornstarch
– 1 tbsp water
– 1 tbsp fresh dill chopped
1. Heat butter or olive oil in a skillet over medium low heat.
2. Season the salmon with Tony’s, Italian seasoning, and paprika, and add to the skillet skin sized down.
3. Heat for about 5 minutes and flip with a spatula the salmon to the other side and cook for another 3 minutes, until the salmon is browned.
4. Remove salmon and set aside on a plate.
5. Add the garlic to the pan and cook until fragrant.
6. Add the heavy cream, chicken broth, and lemon juice, and stir.
7. In a small bowl whisk together cornstarch and water to make a slurry, and stir into the sauce.
8. Season sauce with Tony’s and add in chopped dill. Let simmer for 3-4 minutes or until sauce has thickened.
9. Add the salmon back to the skillet and heat through.
10. Top with more dill and lemon before serving.