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    Home » Recipes » Seafood Recipes

    Blackened Salmon with a Gorgonzola Cream Sauce

    Published: Apr 3, 2017 · Modified: Jul 18, 2021 by Chef Dennis Littley

    781 shares
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    5 from 8 votes
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    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.

    blackened salmon with a gorgonzola cream sauce

    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 buy blackening seasoning aka Cajun Spice where you live, here is a basic recipe that can be adjusted to your likes.

    • 2 tablespoons paprika (smoked or regular)
    • 1 teaspoon fine sea salt
    • 1½ teaspoon garlic powder
    • 1 tesaspoon ground black pepper
    • 1½ teaspoon onion powder 
    • 1 tablespoon dried oregano
    • 1 tablespoon dried thyme
    • ½ teaspoon cayenne (more if you like heat, but be careful)
    blackened salmon with a gorgonzola cream sauce

    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.

    blackened salmon with a gorgonzola cream sauce

    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

    Did you make this? Please RATE THE RECIPE below!

    Please SUBSCRIBE and FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST!

    blackened salmon with a gorgonzola cream sauce
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    5 from 8 votes

    Blackened Salmon with a Gorgonzola Cream Sauce

    My Blackened Salmon with a Gorgonzola Cream Sauce is a Restaurant Style Dish with a symphony of flavors that can be made in your home kitchen in under 30 minutes.  
    Prep Time5 mins
    Cook Time20 mins
    Total Time25 mins
    Course: Entree
    Cuisine: American
    Servings: 2
    Calories: 500kcal
    Author: Chef Dennis Littley

    Ingredients

    • 2 6 ounce coho salmon fillets or your favorite salmon or other fish
    • 2 tablespoons blackening seasoning I used cajun magic
    • 1 tablespoon olive oil
    • 3 ounces heavy cream
    • 1 ounce gorgonzola crumbles ( you may use more crumbles if you like a more intense flavor or sub bleu cheese crumbles)
    • 1 teaspoon chopped Italian parsley for garnish or other leafy green
    • gorgonzola crumbles to garnish optional
    US Customary – Metric
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    Instructions

    • remove skin from salmon fillets
    • pat dry salmon and liberally sprinkle blackening seasonings on top of each fillet. Press down gently on seasonings so they don’t fall off
    • heat skillet
    • when skillet is hot carefully add olive oil and salmon, seasoning side down. 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
    • saute the other side for 2 minutes then place salmon in a shallow baking dish with a little water in the bottom of the dish.
    • bake salmon for 12-15 minutes at 350 degrees

    Gorgonzola Cream

    • place cream in a small sauce pan and heat to a light boil, reduce heat to simmer
    • add gorgonzola crumbles to sauce allowing them to melt into the cream
    • if sauce appears to thick add a few drops of water or additional cream
    • When Salmon is done spoon sauce over the middle of the fish and garnish with parsley and gorgonzola crumbles
    • Serve immediately and enjoy!

    Nutrition

    Calories: 500kcal | Carbohydrates: 1g | Protein: 37g | Fat: 37g | Saturated Fat: 15g | Cholesterol: 162mg | Sodium: 1354mg | Potassium: 901mg | Vitamin A: 800IU | Calcium: 123mg | Iron: 1.4mg
    Tried this Recipe? Pin it for Later!Mention @askChefDennis or tag #askChefDennis!

    More Seafood Recipes

    • Baked Garlic Butter Salmon
    • New England Clam Chowder Recipe
    • Crab Stuffed Mushrooms
    • Easy Pasta with Red Crab Sauce

    About Chef Dennis

    Picture of Chef Dennis

    Chef Dennis is a semi-retired Chef, writer/blogger, photographer, recipe developer and creator of A Culinary Journey with Chef Dennis aka Ask Chef Dennis®. Chef Dennis worked professionally in White Table Cloth Restaurants for 40 years and has been developing easy to make, restaurant-style recipes since 2009. The second phase of his reinvention from chef to blogger has earned him a place at the Worlds Dinner Table. Join him on his Culinary Journey enjoying his easy to make Restaurant Style recipes and travel adventures. For more details, check out his About page.

    Reader Interactions

    Comments

    1. Holly Pignato

      May 13, 2021 at 4:38 am

      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.

      Reply
      • Chef Dennis Littley

        May 13, 2021 at 8:40 am

        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

        Reply
    2. Kim

      October 01, 2020 at 1:50 pm

      If you are holding the salmon to finish off later in the oven, how do you recommend doing this?

      Reply
      • Chef Dennis Littley

        October 01, 2020 at 4:27 pm

        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.

        Reply
    3. nik

      April 16, 2020 at 6:25 pm

      Hi there, I was wondering, how hot to heat the skillet? I don’t see that info in the recipe.

      Reply
      • Chef Dennis Littley

        April 16, 2020 at 9:29 pm

        that all depends on what kind of skillet you use, but generally as hot as possible

        Reply
    4. Shenelle

      July 09, 2019 at 5:59 pm

      5 stars
      Amazing recipe. Love the Gorgonzola sauce. I added a little bit of mozzarella too.

      Reply
      • Chef Dennis Littley

        July 09, 2019 at 6:52 pm

        thanks for the great review Shenelle, I’m happy to hear you enjoyed my recipe.

        Reply
    5. Cheri

      August 31, 2017 at 8:06 pm

      5 stars
      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.

      Reply
      • Chef Dennis Littley

        September 02, 2017 at 7:20 am

        Thanks Cheri, I’m happy to hear you enjoyed the salmon!

        Reply
    6. Janice

      April 07, 2017 at 12:39 pm

      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!

      Reply
      • Chef Dennis Littley

        April 09, 2017 at 4:55 pm

        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

        Reply
    7. Ann

      August 01, 2015 at 3:44 am

      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!

      Reply
      • Chef Dennis Littley

        August 01, 2015 at 8:52 am

        thanks for the feedback Ann, and I’m very happy to hear that you enjoyed the dish.

        Reply
    8. sylvie

      March 24, 2015 at 1:47 am

      What an awesome idea to combine gorgonzola with salmon, your seasoning ideas impress me much much much!

      Reply
      • Chef Dennis Littley

        March 24, 2015 at 8:30 am

        Thanks Sylvie, it was a delicious flavor combination!

        Reply
    9. Pamela

      March 03, 2015 at 2:31 pm

      5 stars
      Oh my. This looks fabulous. Salmon and Gorgonzola. Two words I love to eat. Your blog and recipes are wonderful!

      Reply
      • Chef Dennis Littley

        March 03, 2015 at 4:00 pm

        Thanks Pamela, I’m always happy to hear that!

        Reply
    10. Denise

      March 01, 2015 at 7:36 pm

      Another great meal…you are never disappointing! Thanks

      Reply
      • Chef Dennis Littley

        March 01, 2015 at 9:19 pm

        I’m happy to hear that Denise!

        Reply
    11. Annamaria @ Bakewell Junction

      February 19, 2015 at 10:34 pm

      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

      Reply
      • Chef Dennis Littley

        February 20, 2015 at 7:27 am

        That is true Annamaria, I think I found one with a flavor profile I can enjoy!

        Reply
    12. Johnna Gale

      February 19, 2015 at 9:31 pm

      5 stars
      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!

      Reply
      • Chef Dennis Littley

        February 20, 2015 at 8:15 am

        my pleasure Johnna, I’m happy to hear you like my post!

        Reply
    13. Zaidi

      February 19, 2015 at 1:19 pm

      5 stars
      Thank you for these recipes that are full of delights and taste, big thank you for all these great works.

      Reply
      • Chef Dennis Littley

        February 19, 2015 at 7:05 pm

        You are very welcome and thank you for visiting by my blog!

        Reply
    14. Larry

      February 19, 2015 at 9:34 am

      Wow Chef, this looks awesome, including the potatoes – did you do something special with them? Thanks

      Reply
      • Chef Dennis Littley

        February 19, 2015 at 11:17 am

        Thanks Larry, and as for the potatoes I hate to say that I pan fried them, and they were oh so tasty!

        Reply
    15. anna@icyvioletskitchen

      February 19, 2015 at 1:04 am

      what a beautiful dish! and that sauce sounds delectable.

      Reply
      • Chef Dennis Littley

        February 19, 2015 at 7:13 am

        thank you Anna!

        Reply

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    My name is Dennis Littley or "Chef Dennis" as I'm known both at work and across the blogosphere. As a classically trained chef with 40+ years of experience in the kitchen, I share my time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen.

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