Get ready to spice up your weeknight dinner with this Blackened Salmon with Creole Sauce! This dish combines bold Creole flavours 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.
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Ingredients
Creole Seasoning
- Paprika
- Garlic powder
- Salt
- Black pepper
- Onion powder
- Cayenne pepper
- Dried oregano
- Dried thyme
Blackened Salmon
- Fillets of wild salmon
- Creole seasoning
- Avocado oil
Creamy Creole Sauce
- Unsalted butter
- Yellow onion
- Green bell pepper
- Celery ribs
- Garlic cloves
- 35% cream
- Chicken broth
- Diced tomatoes
- Creole seasoning
- Cayenne pepper, optional
- Fresh parsley
- Lemon
For Serving, optional
- Jasmine rice
- Vegetables
See recipe card for quantities.
Instructions
Creole Seasoning
In a small bowl or spice jar combine Creole spices together and mix to combine.
Prepare the Salmon
Pat dry each of the portions with a paper towel. Then rub the top/flesh side of each portion of salmon with 1 teaspoons of the spice mixture. Set aside.
Preheat the oven to 375°F (190°C).
Prepare the Creamy Creole Sauce
In a 12" skillet, melt the butter over medium heat. Add the onion, green pepper, and celery.
Cook until vegetables are softened, 4-6 minutes. Add the garlic and the remaining 1 ½ teaspoons of Creole seasoning, cook for one minute.
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.
While the sauce thickens prepare the salmon
Cook the Salmon
Turn on your exhaust fan.
Heat a 12" oven safe skillet over medium-high and add the oil.
When the oil is just beginning to smoke, place the seasoned, flesh side of the salmon into the oil. (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.
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.
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.
Garnish with fresh parsley and lemon zest (optional). Enjoy
Watch how this recipe was made here.
Equipment Used
Cooked on the Hestan Range and prepared using Hestan Culinary NanoBond and ProBond Titum cookware. Proud Hestan Ambassador. Opinions in this post are my own.
Leave a Comment
If you get the chance to try this Blackened Salmon with Creole Sauce recipe please drop back and leave us a comment and rating here. We would love to know what you think! Thanks Elaine & James
📖 Recipe
Blackened Salmon with Creole Sauce
Ingredients
Creole Seasoning
- 1 ½ teaspoons paprika
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon onion powder
- ½ teaspoon cayenne pepper
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
For the Blackened Salmon
- 4 x 6 to 8 oz portions fillet of wild salmon
- 4 teaspoons of creole seasoning
- 2 tablespoons of avocado oil
For the Creamy Creole Sauce
- 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
- ½ cup chicken broth
- 1 can 14,5 oz diced tomatoes, drained or fresh tomatoes finely diced
- 1 teaspoon Creole seasoning
- ½ teaspoon cayenne pepper optional
- 1 of fresh parsley
- 1 lemon juice
For Serving, optional
- Jasmine rice cooked as per package instructions
- Steamed vegetables of your choice
Instructions
Creole Seasoning
- In a small bowl or spice jar combine Creole spices together and mix to combine.
Prepare the Salmon
- 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.
- Preheat the oven to 375°F (190°C).
Prepare the Creamy Creole Sauce
- In a 12" skillet, melt the butter over medium heat. Add the onion, green pepper, and celery.
- Cook until vegetables are softened, 4-6 minutes. Add the garlic and the remaining 1 ½ teaspoons of Creole seasoning, cook for one minute.
- 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.
- While the sauce thickens prepare the salmon
Cook the Salmon
- Turn on your exhaust fan.
- Heat a 12" oven safe skillet over medium-high and add the oil.
- 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.
- 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.
Serve
- 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.
- Garnish with fresh parsley and lemon zest (optional). Enjoy
Rate this Recipe
- Last step! If you make this, please leave a review letting us know how it was!
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