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Blackened Salmon with Creole Sauce

Blackened Salmon with Creole Sauce

Courtesy of Zimmysnook

Servings

4

Prep Time

15 minutes

Cook Time

30 minutes

Get ready to spice up your weeknight dinner with this Blackened Salmon in a Creamy Creole Sauce!


This dish combines bold Creole flavors with the richness of wild salmon, all enveloped in a silky cream sauce. A mix of paprika, garlic, and cayenne gives the salmon a perfect blackened crust, while the sauce, loaded with fresh veggies and a hint of lemon, balances out the heat. Serve it over jasmine rice with your favorite steamed veggies for a meal that is as comforting as it is vibrant.

Ingredients

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    • 1 1/2 teaspoons paprika

    • 1 teaspoon garlic powder
    • 1/2 teaspoon salt
    • 1/2 teaspoon black pepper
    • 1/2 teaspoon onion powder
    • 1/2 teaspoon cayenne pepper
    • 1/2 teaspoon dried oregano
    • 1/2 teaspoon dried thyme

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    • 4 x 6 to 8 oz portions, fillet of wild salmon

    • 4 teaspoons of creole seasoning 
    • 2 tablespoons of avocado oil

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    • 2 tablespoons unsalted butter

    • 1 small yellow onion, finely diced
    • 1 green bell pepper, finely diced
    • 2 celery ribs, finely diced
    • 2 garlic cloves, minced 
    • 1 cup 35% cream
    • 1/2 cup chicken broth
    • 1 can (14,5 oz) diced tomatoes, drained or fresh tomatoes finely diced 
    • 1 teaspoon Creole seasoning
    • 1/2 teaspoon cayenne pepper, optional
    • 1 of fresh parsley
    • 1 lemon, juice

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    • Jasmine rice, cooked as per package instructions

    • Steamed vegetables, of your choice

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    • NanoBond 11” Skillet

    • NanoBond 3QT Saucepan

    • ProBond TITUM 12.5” Skillet

    • OvenBond Quarter Sheet Pan

    Directions

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      1. In a small bowl or spice jar combine Creole spices together and mix to combine.

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      1. Pat dry each of the portions with a paper towel. Then rub the top/flesh side of each portion of salmon with 1 teaspoon of the spice mixture. Set aside.

      2. Preheat the oven to 375°F (190°C).

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      1. In a 12” skillet, melt the butter over medium heat. Add the onion, green pepper, and celery.

      2. Cook until vegetables are softened, 4-6 minutes. Add the garlic and the remaining 1 1/2 teaspoons of Creole seasoning, cook for one minute.
      3. Stir in cream, chicken broth and diced tomatoes. Bring to a boil, then simmer for 10-12 minutes, stirring occasionally until the sauce thickens. Remove the sauce from the heat and add the fresh parsley and lemon juice.
      4. While the sauce thickens prepare the salmon

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      1. Turn on your exhaust fan.
      2. Heat a 12” oven safe skillet over medium-high and add the oil.
      3. When the oil is just beginning to smoke, place the seasoned, flesh side of the salmon into the oil. (Don't crowd the pan, cook in batches if needed) Cook undisturbed for 2 to 3 minutes or until salmon naturally realizes from the pan. Carefully flip the salmon to the other side using a spatula.
      4. Transfer the skillet (or a sheet pan) to the preheated oven and bake for another 6-8 minutes, or until the fish is cooked through.
      5. Serve the salmon on a bed of jasmine rice in a shallow bowl or rimmed plate, with the Creole cream sauce poured around the rice. Add any cooked/steamed vegetables if you would like.
      6. Garnish with fresh parsley and lemon zest (optional).
      7. Enjoy!