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.
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.
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.
LIME CRUSTED CHILEAN SEA BASS WITH FLORIDA PINK SHRIMP
Perfect for your next date night or when you’re entertaining, my Lime Crusted Chilean Sea Bass will bring smiles to your table. This restaurant-style dish is easy to make and oh so delicious!
How many of you have heard of Chilean Sea Bass? Its actual name is Patagonian Toothfish and it can be found in the southern oceans closest to the Antarctic. It’s a pretty ugly fish but when filleted, it produces a solid piece of flesh, which is sweet in flavor and OMG delicious.
One valuable characteristic of the toothfish flesh is that it contains a high level of Omega-3 fatty acids that are released when cooked. Omega-3 fatty acids have become recognized for their health benefits. It’s delicious and healthy and that’s a win-win in my book. And that my friends, is why I decided to share this easy and delicious restaurant style recipe with you.
While on a Costco run this week (for wild caught seafood) I was very happy to find Wild Caught Chilean Sea Bass. If you’ve ever wondered how this fish got such an elegant name, wonder no more. Patagonian Toothfish are named for the sharp teeth on their upper jaw, but that wasn’t a customer friendly name, so in 1977 a fish wholesaler, looking for a name that would be attractive to the American market renamed the toothfish “Chilean Sea Bass”.
Over the years the toothfish was seriously overfished by poachers in the Antarctic giving it a bad reputation as a non-sustainable fish. The good news is new fishing regulations have helped. And in Australia, Chilean Sea Bass is now certified sustainable, because of the changes that have been made over the last two decades. The Best Choice for sustainable toothfish being Heard Island, McDonald Islands Fishery and Macquarie Island Fishery, which are all Australian Companies.
Sea Bass is not an economical fish and that’s another reason you won’t see it in too many stores, but it’s definitely worth the price. Chilean sea bass is a buttery, flaky, melt-in-your-mouth fish and paired with a good sauce can be heavenly.
I made a fairly simple cream sauce for my sea bass, using shells from shrimp I’d been saving ( I save the shells in my freezer over the months to have enough to make a shrimp stock, and only needed a handful for the sauce).
While the recipe may seem a little complicated, it really isn’t. It’s simply a matter of timing and would make a great date night dinner that you and your significant other could make together.
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.
- 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
- 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
- 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!
More recipes from my site
Bucatini with Blackened Salmon and Asparagus in a Gorgonzola Cream Sauce- Stuffed Salmon with Cream Cheese and Crabmeat
- Mediterranean Style Salmon Recipe – Chef Dennis
- Lime Crusted Chilean Sea Bass with Florida Pink Shrimp
- How to Make Salmon Cakes – An Easy and Delicious Weeknight Dinner
- How to make Red Snapper en Papillote – Restaurant Style Recipe
Cheri says
August 31, 2017 at 8:06 pmThis 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 says
September 2, 2017 at 7:20 amThanks Cheri, I’m happy to hear you enjoyed the salmon!
Janice says
April 7, 2017 at 12:39 pmHi 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 says
April 9, 2017 at 4:55 pmAwww 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 says
August 1, 2015 at 3:44 amWhat 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 says
August 1, 2015 at 8:52 amthanks for the feedback Ann, and I’m very happy to hear that you enjoyed the dish.
sylvie says
March 24, 2015 at 1:47 amWhat an awesome idea to combine gorgonzola with salmon, your seasoning ideas impress me much much much!
Chef Dennis Littley says
March 24, 2015 at 8:30 amThanks Sylvie, it was a delicious flavor combination!
Pamela says
March 3, 2015 at 2:31 pmOh my. This looks fabulous. Salmon and Gorgonzola. Two words I love to eat. Your blog and recipes are wonderful!
Chef Dennis Littley says
March 3, 2015 at 4:00 pmThanks Pamela, I’m always happy to hear that!
Denise says
March 1, 2015 at 7:36 pmAnother great meal…you are never disappointing! Thanks
Chef Dennis Littley says
March 1, 2015 at 9:19 pmI’m happy to hear that Denise!
Annamaria @ Bakewell Junction says
February 19, 2015 at 10:34 pmChef 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 says
February 20, 2015 at 7:27 amThat is true Annamaria, I think I found one with a flavor profile I can enjoy!
Johnna Gale says
February 19, 2015 at 9:31 pmBeautiful 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 says
February 20, 2015 at 8:15 ammy pleasure Johnna, I’m happy to hear you like my post!
Zaidi says
February 19, 2015 at 1:19 pmThank you for these recipes that are full of delights and taste, big thank you for all these great works.
Chef Dennis Littley says
February 19, 2015 at 7:05 pmYou are very welcome and thank you for visiting by my blog!
Larry says
February 19, 2015 at 9:34 amWow Chef, this looks awesome, including the potatoes – did you do something special with them? Thanks
Chef Dennis Littley says
February 19, 2015 at 11:17 amThanks Larry, and as for the potatoes I hate to say that I pan fried them, and they were oh so tasty!
anna@icyvioletskitchen says
February 19, 2015 at 1:04 amwhat a beautiful dish! and that sauce sounds delectable.
Chef Dennis Littley says
February 19, 2015 at 7:13 amthank you Anna!