How to make Restaurant Style Blackened Salmon just like a chef in your very own kitchen.
Northwest Coho Salmon has made a salmon lover out of me and that’s saying a lot!
I hate to admit that I never really enjoyed the taste of salmon until I tried Coho. And my lightly blackened salmon recipe with a gorgonzola cream sauce is the first of many salmon recipes to come.
Who knew I would end up loving salmon after all these years of avoiding it! In fact, my Mediterranean Salmon and Salmon stuffed with crabmeat are two other delicious ways to serve this tasty fish in your home for dinner.
How do I make Blackening Seasoning?
If you can’t find Cajun Seasoning in your local grocery store, you can make your own. Here is a basic recipe that can be adjusted to your likes.
- 2 tablespoon paprika (smoked or regular)
- 1 tsp fine sea salt
- 1½ teaspoon garlic powder
- 1 tsp black pepper
- 1½ teaspoon onion powder
- 1 tablespoon dried oregano
- 1 tbsp dried thyme
- ½ teaspoon cayenne (more if you like heat, but be careful)
One of my missions has been to share my Restaurant Style of cooking with my friends and help turn any night into a special occasion with one of my Restaurant Style dishes.
And I promise it will be our little secret just how easy it is to cook like a chef in your own home.
Next time you think of entertaining my lightly blackened salmon would be the perfect dish to serve your guests. You can easily prep and precook it hours before anyone arrives and finish it off in the oven minutes before you’re ready to serve dinner.
Whether it’s dinner for the family or a dinner party for 20, easy and Delicious is always a winning combination.
More Fish Recipes You’ll Love!
- Pan Seared Halibut
- How to Poach Mahi-Mahi (or your favorite fish)
- Grilled Atlantic Rockfish
- Lime Crusted Sea Bass
Blackened Salmon with a Gorgonzola Cream Sauce
Ingredients
Salmon
- 12 oz salmon fillets two six-ounce fillets
- 2 tablespoon cajun seasoning
- 1 tablespoon olive oil
Grogonzola Sauce
- 3 oz heavy cream
- 1 oz gorgonzola crumbles -you may use more crumbles if you like a more intense flavor or substitute bleu cheese crumbles.
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ⅛ teaspoon black pepper
- 1 teaspoon Italian parsley finely chopped for garnish
- gorgonzola crumbles optional – for garnish
Instructions
Salmon
- Remove skin from salmon fillets and rinse under cold water.
- Pat dry salmon fillets with paper towels
- Liberally sprinkle cajun seasonings on top of each fillet. Press down gently on the seasonings so they don't fall off
- Place a skillet over medium heat.
- When the skillet is hot, carefully add the olive oil to the pan.
- Place the salmon, seasoned side down into the hot pan. Do not touch the salmon for 2 minutes (make sure to have the fan on).
- After two minutes, check the salmon by gently turning it over to see if you have enough color on the fish.
- Cook the other side for two minutes then place the salmon in a shallow baking dish with a little water in the bottom of the dish.
- Place the baking dish on the middle rack of a 350-degree preheated oven and bake for 12-15 minutes.
Gorgonzola Cream
- Place a small sauce pan over medium-high heat. Add the cream to the pan and bring it to a light boil, reduce the heat to simmer
- Add the gorgonzola crumbles and seasonings to the cream. Stir the sauce until the gorgonzola is melted.
- If the sauce is too thick add a little water, white wine, or additional cream to the sauce until you get the desired consistency.
- When the salmon is ready, carefully place it on a plate and spoon the Gorgonzola sauce over the middle of the fish. Garnish with chopped parsley and gorgonzola crumbles.
- Serve with rice or roasted potatoes and your favorite green vegetable.
Holly Pignato
It sounds fantastico, however if I wanted to turn this into a big dinner for my Italian family what would you suggest be served as complimentary flavored side sides? I often mix Cajun seasonings into my Italian or seafood dishes having lived near the California coast as well as in the American south. These are all bold flavors, and I imagine a balanced side dishes would have to be creative for it to be more than just a stand alone one man show.
Chef Dennis Littley
hi Holly
Rice or a simple risotto would be a great side dish, and I always enjoy the flavor or a bitter green like broccoli rabe when serving something with a cream sauce. If you’re not a fan of rice, roasted potatoes would also be a good choice.
I hope this helps
Dennis
Kim
If you are holding the salmon to finish off later in the oven, how do you recommend doing this?
Chef Dennis Littley
once you blacken the salmon (just a minute on one side), place it lightly covered in the fridge. When you go to reheat, let the salmon sit at room temp for 15 minutes then place in a 350 degree oven for 15 minutes.
nik
Hi there, I was wondering, how hot to heat the skillet? I don’t see that info in the recipe.
Chef Dennis Littley
that all depends on what kind of skillet you use, but generally as hot as possible
Shenelle
Amazing recipe. Love the Gorgonzola sauce. I added a little bit of mozzarella too.
Chef Dennis Littley
thanks for the great review Shenelle, I’m happy to hear you enjoyed my recipe.
Cheri
This was the best salmon I have ever had. I adapted the recipe to cook it on the grill in my cast iron pan. And, just a little of the Gorgonzola cream sauce was all that was needed. It truly was amazing. 10 on a scale of 10.
Chef Dennis Littley
Thanks Cheri, I’m happy to hear you enjoyed the salmon!
Janice
Hi Dennis – I really dislike seafood, and salmon in particular. But your recipe sounds and looks so good, I would definitely give this a try. That says a lot about your skill as a chef!
Chef Dennis Littley
Awww thank you Janice! I think one of the reasons my salmon recipes appeal to some that don’t like salmon is because I never liked salmon until I started purchasing Northwest salmon. Usually coho or sockeye. I’m honestly not always thrilled with it but sometimes I even surprise myself. This recipe was definitely one of those timnes
Ann
What a find this recipe is. I happened to have both salmon and Gorgonzola in my fridge and wondered if they might go together somehow – and a quick Google search gave me your wonderful recipe. I cooked it last night and it was every bit as delicious as I’d hoped. Many thanks!
Chef Dennis Littley
thanks for the feedback Ann, and I’m very happy to hear that you enjoyed the dish.
sylvie
What an awesome idea to combine gorgonzola with salmon, your seasoning ideas impress me much much much!
Chef Dennis Littley
Thanks Sylvie, it was a delicious flavor combination!
Pamela
Oh my. This looks fabulous. Salmon and Gorgonzola. Two words I love to eat. Your blog and recipes are wonderful!
Chef Dennis Littley
Thanks Pamela, I’m always happy to hear that!
Denise
Another great meal…you are never disappointing! Thanks
Chef Dennis Littley
I’m happy to hear that Denise!
Annamaria @ Bakewell Junction
Chef Dennis,
Different types of salmon can taste very different. I tried silverbrite (I think that’s what it was) and I didn’t like it at all. So glad you found a type you like. It can taste delicious and your recipe looks delectable.
Annamaria
Chef Dennis Littley
That is true Annamaria, I think I found one with a flavor profile I can enjoy!
Johnna Gale
Beautiful looking dish. Great recipe. I spent many nights at the saute station cooking salmon for hungry diners. It’s always a treat to cook for friends, when you don’t have to rush. Thanks for sharing!
Chef Dennis Littley
my pleasure Johnna, I’m happy to hear you like my post!
Zaidi
Thank you for these recipes that are full of delights and taste, big thank you for all these great works.
Chef Dennis Littley
You are very welcome and thank you for visiting by my blog!
Larry
Wow Chef, this looks awesome, including the potatoes – did you do something special with them? Thanks
Chef Dennis Littley
Thanks Larry, and as for the potatoes I hate to say that I pan fried them, and they were oh so tasty!
anna@icyvioletskitchen
what a beautiful dish! and that sauce sounds delectable.
Chef Dennis Littley
thank you Anna!