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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


  • 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

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!


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