This recipe recreates the dish shown in your photo: thick, juicy, deeply seasoned salmon pieces with a spicy, smoky, blackened crust, served with a rich, creamy garlic-herb dipping sauce. It is perfect as an appetizer, seafood dinner, or restaurant-style party dish.
Recipe overview
Prep time
15 minutes
Cook time
8–12 minutes
Servings
4 people
Cuisine: Cajun-inspired American seafood
Difficulty: Easy to moderate
Cooking method: Pan-seared or cast-iron blackened
Flavor: Smoky, spicy, buttery, garlicky, tangy, and creamy
Ingredients
1. For the blackened salmon
700–800 g skinless salmon fillets, cut into thick chunks
2 tablespoons olive oil
1 tablespoon melted butter
1 tablespoon smoked paprika
1 teaspoon sweet paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Cajun seasoning
½ teaspoon dried thyme
½ teaspoon dried oregano
½ teaspoon freshly ground black pepper
½ teaspoon salt, or to taste
¼–½ teaspoon cayenne pepper, according to your spice preference
1 teaspoon lemon juice
½ teaspoon brown sugar, optional, for caramelization
1 tablespoon chopped fresh parsley, for garnish
Lemon wedges, for serving
Important: Use thick salmon chunks rather than small cubes if you want the large, juicy pieces shown in the photo.
2. For the creamy garlic-herb dipping sauce
½ cup mayonnaise
¼ cup sour cream
¼ cup heavy cream
2 tablespoons cream cheese, softened
2 garlic cloves, finely minced or grated
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh dill, or ½ teaspoon dried dill
½ teaspoon onion powder
¼ teaspoon black pepper
¼ teaspoon salt, or to taste
1–2 tablespoons milk, if needed to thin the sauce
1 teaspoon capers, finely chopped, optional
½ teaspoon lemon zest, optional
The mayonnaise and sour cream provide tanginess, while the cream cheese and heavy cream create the smooth, thick texture that pairs well with the spicy salmon.
Instructions
Step 1: Prepare the salmon
Remove the skin and any pin bones from the salmon.
Pat the fish thoroughly dry with paper towels. This is important for creating a dark, flavorful crust.
Cut the fillets into large, evenly sized chunks, approximately 5–7 cm long.
Place the pieces in a bowl and coat them lightly with olive oil and melted butter.
Step 2: Make the blackened seasoning
In a small bowl, mix together:
Smoked paprika
Sweet paprika
Garlic powder
Onion powder
Cajun seasoning
Thyme
Oregano
Black pepper
Salt
Cayenne pepper
Optional brown sugar
Sprinkle the mixture generously over the salmon. Turn each piece carefully so that all sides are coated.
Drizzle with lemon juice and let the salmon rest for 5–10 minutes while you prepare the sauce.
Tip: The seasoning should form a thick, reddish-brown coating. Avoid adding too much extra oil, because excess oil can make the fish fry rather than develop a concentrated blackened crust.
Step 3: Prepare the creamy dipping sauce
Add the mayonnaise, sour cream, heavy cream, and softened cream cheese to a medium bowl.
Whisk until smooth and creamy.
Add the minced garlic, lemon juice, Dijon mustard, parsley, dill, onion powder, black pepper, and salt.
Stir until everything is evenly combined.
Add milk a little at a time if you prefer a thinner sauce.
Mix in the optional capers and lemon zest.
Cover and refrigerate for 15–30 minutes to allow the flavors to develop.
Taste before serving. Add a little extra lemon juice for brightness or a pinch of salt if needed.
Step 4: Sear the salmon
Heat a heavy cast-iron skillet or thick-bottomed frying pan over medium-high heat.
Add a small amount of oil and allow it to heat until shimmering but not smoking excessively.
Place the salmon pieces in the pan, leaving space between them. Cook in batches if necessary.
Sear the first side for approximately 2–3 minutes, without moving the fish.
Turn the pieces carefully and cook the opposite side for another 2–3 minutes.
Turn the chunks onto their other sides as needed, cooking for another 1–3 minutes depending on thickness.
Reduce the heat if the spices begin to burn before the fish is cooked through.
The crust should be dark reddish-brown with small blackened spots, while the interior remains moist and flaky.
For food safety, cook salmon to an internal temperature of 63°C (145°F) at its thickest point, measured with a food thermometer.
Step 5: Finish with butter and herbs
Once the salmon is cooked:
Lower the heat.
Add a small knob of butter and a little extra minced garlic, if desired.
Gently turn the salmon pieces through the melted butter for 20–30 seconds.
Sprinkle with chopped parsley and a squeeze of lemon.
Remove the salmon from the pan and let it rest for 2 minutes.
Do not leave the salmon in the hot pan for too long, as the residual heat can dry it out.
Step 6: Plate and serve
Arrange the salmon chunks on a warm serving platter or shallow bowl.
Spoon the creamy garlic-herb sauce into a small bowl and place it beside the salmon.
Sprinkle the sauce with parsley, dill, or a little smoked paprika.
Add lemon wedges and serve immediately.
For a meal, serve with roasted potatoes, steamed vegetables, rice, or a crisp green salad.