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.
Blackened Salmon with a Gorgonzola Cream Sauce
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
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
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!
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what a beautiful dish! and that sauce sounds delectable.
Chef Dennis Littley
thank you Anna!