Bring the vibrant flavors of New Orleans to your dinner table with this Creole Salmon recipe. Infused with a blend of traditional Creole spices, this dish offers a perfect balance of heat, savory depth, and aromatic herbs that highlight the rich, flaky texture of fresh salmon. With its roots in Louisiana’s diverse culinary heritage, this recipe showcases the unique flavors that have made Creole cooking a beloved staple across generations. Whether you’re a seasoned seafood lover or exploring new dishes to spice up your weeknight dinners, this Creole Salmon promises to deliver bold, satisfying flavors with every bite. The best part?
It’s simple enough for a weeknight dinner yet impressive enough to serve for guests or special occasions. Pair it with a side of seasoned rice or roasted vegetables to complete your meal and bring a taste of the bayou to your home.
Ingredients:
- 4 (6 to 7-ounce) pieces salmon, pin bones removed, skin-on
- Light Olive oil or grapeseed oil
- 3 to 4 tablespoons canola oil
- 2 lemons, juiced or lemon wedges at the table
Instructions:
Lay the salmon pieces on a flat surface flesh side up, and brush or spritz with light olive oil or grapeseed oil. Sprinkle oiled salmon pieces to coat with World Famous N'awlins Blackening. Brush again without adding oil, then sprinkle again with the seasoning blend, flesh side only.
Heat a large non-stick pan, over medium heat, and add the oil. When the oil begins to smoke, shut the heat off under the pan. Add the salmon, 1 at a time, in a single layer, spiced flesh side down, in the oil. Turn the heat back on under the pan and cook at medium heat for 2 to 3 minutes. Use a spatula to turn the salmon to the other side. Cook the salmon over medium heat, until the skin becomes crispy, about 5 to 6 minutes.
Serve immediately, and sprinkle with lemon juice at the table.
Lay the salmon pieces on a flat surface flesh side up, and brush or spritz with light olive oil or grapeseed oil. Sprinkle oiled salmon pieces to coat with World Famous N'awlins Blackening. Brush again without adding oil, then sprinkle again with the seasoning blend, flesh side only.
Heat a large non-stick pan, over medium heat, and add the oil. When the oil begins to smoke, shut the heat off under the pan. Add the salmon, 1 at a time, in a single layer, spiced flesh side down, in the oil. Turn the heat back on under the pan and cook at medium heat for 2 to 3 minutes. Use a spatula to turn the salmon to the other side. Cook the salmon over medium heat, until the skin becomes crispy, about 5 to 6 minutes.
Serve immediately, and sprinkle with lemon juice at the table.
