Crispy One-Pan Salmon With Creole Cream Sauce
Briana Riddock
Test Kitchen-Approved
Photo by Rocky Luten. Food Stylist: Lauren LaPenna. Prop Stylist: Veronica Olson.
- Serves
- 4
- Prep Time
- 15 Minutes
- Cook Time
- 25 Minutes
Ingredients
- 1 3/4 teaspoon kosher salt
- 1 1/2 teaspoon paprika
- 1 teaspoon freshly ground black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon thyme powder
- 1/4 teaspoon cayenne pepper
- 4 (6-ounce) salmon fillets
- 2 tablespoon olive oil
- 1 red bell pepper, julienned
- 1 green bell pepper, julienned
- 1 yellow or orange bell pepper, julienned
- 1 1/2 cup Hood Heavy Cream
- 2 tablespoon unsalted butter
- 1 green onion stalk, chopped
Featured Video
Crispy One-Pan Salmon With Creole Cream Sauce
This recipe is shared in partnership with Hood® Heavy Cream.
Directions
- Step 1
In a small bowl, combine the salt, paprika, freshly ground black pepper, onion powder, garlic powder, thyme powder, and cayenne pepper together to make the Creole seasoning blend.
- Step 2
Pat the salmon fillets dry with a paper towel and season with 2 teaspoons of the seasoning blend.
- Step 3
Heat a large skillet to medium-high and coat with the olive oil. Sear the salmon flesh-side down for 4 to 5 minutes or until crispy, and dark golden in color. Flip the salmon skin-side down and sear an additional 4 minutes, and remove from heat. Set the salmon aside.
- Step 4
Reduce the skillet heat to medium. Add the bell peppers and sauté for 5 minutes or until slightly softened. Add remaining seasoning blend to pepper mixtures and cook for 1 minute.
- Step 5
Pour in the heavy cream and bring the mixture to a simmer. Reduce the heat to low and simmer for 8 to 10 minutes or until the cream mixture has thickened. Melt in the butter and stir to combine. Add the salmon back to the skillet to simmer in the sauce for 3 to 5 minutes. Turn off the heat and finish with green onions.