Name: Blackened Salmon with Turmeric Cream Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6 Servings
Cuisine: American
Ingredients: 2 tablespoons smoked paprika; 2 teaspoons brown sugar; 1 tsp salt; 1 tsp black pepper; 1 tsp dried thyme; 1 tsp dried oregano; 1 tsp onion powder; 0.5 tsp cayenne; 0.25 tsp garlic powder; 2 pounds salmon fillets; 2 tablespoons butter; 2 tablespoons butter or neutral oil; squeeze of lemon; chopped parsley; 2 tablespoons butter; 1.5 teaspoons flour; 1 cup heavy cream; 2 teaspoons turmeric powder; 0.5 tsp black pepper; 0.5 tsp salt

Blackened Salmon with Turmeric Cream Sauce

Blackened Salmon with Turmeric Cream Sauce cover

From the Cook

1/3

Blackened Salmon with Turmeric Cream Sauce

Cooking with Conks Verified

Ingredients

Warning0 allergens identified

Instructions

This recipe also lives on Cooking with Conks. Show them some love by checking it out! 😊

Check out original post! 😊

Original PostView

To Make the Blackening Seasoning

Mix all of the spices and herbs together in a small bowl and set aside.

To Make the Salmon

Pat down both sides of each salmon filet.

Brush both sides of each filet with melted butter.

Cover both sides of each filet with the blackening seasoning and pat down to make sure it sticks on the fish.

Heat the neutral oil in a large frying pan over medium heat.

Once the oil is hot, add salmon to the pan and cook on one side for 5 minutes. It should look a little dark but not burnt, so watch the temperature of the heat.

Flip the salmon and cook 5-7 minutes, depending on the thickness of your filets. If the salmon is getting too dark, reduce the heat to medium low. An instant read thermometer should register 135°F to 140°F. The salmon will continue to cook a little while resting, so let it rest for several minutes.

To Make the Turmeric Cream Sauce

Add butter to a small frying pan over medium heat.

Once the butter has melted, add the flour and whisk into the butter, creating a roux. Cook for about 1 minute.

Slowly add the heavy cream and whisk into the roux until it’s smooth.

Add the turmeric, pepper, and salt and whisk to combine. The sauce should be just slightly thick.

To Plate

Serve the blackened salmon with a little turmeric cream sauce, a lemon wedge, and a light shower of fresh parsley.

Smart Nutrition

My Calorie Intake

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

Seasoning Layering Technique 🌶️
Create a dry rub by combining all blackening spices and pat the salmon fillets completely dry before applying the seasoning for maximum flavor adherence and perfect crust formation.
Cream Sauce Stability Trick 🥄
Temper the heavy cream by slowly whisking in warm turmeric and butter to prevent curdling and ensure a smooth, silky sauce consistency.
Cast Iron Magic 🍳
Use a pre-heated cast iron skillet for authentic blackening technique - it provides the most even heat distribution and creates the perfect crispy exterior on the salmon.
Turmeric Color Control 🌈
Toast the turmeric powder briefly in butter before adding cream to enhance its color, deepen the flavor, and remove any raw powder taste.
Salmon Moisture Preservation 🐟
Remove salmon from heat when it reaches 125°F internal temperature, as it will continue cooking during the 5-minute resting period, preventing overcooking and maintaining juiciness.