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Prep time
15 minutes
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Cook time
25 minutes
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Serves
4
Test Kitchen Notes
This recipe is shared in partnership with Hood® Heavy Cream. —The Editors
Ingredients
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1 3/4 teaspoons
kosher salt
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1 1/2 teaspoons
paprika
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1 teaspoon
freshly ground black pepper
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1 teaspoon
onion powder
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1 teaspoon
garlic powder
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1 teaspoon
thyme powder
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1/4 teaspoon
cayenne pepper
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4
(6-ounce) salmon fillets
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2 tablespoons
olive oil
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1
red bell pepper, julienned
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1
green bell pepper, julienned
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1
yellow or orange bell pepper, julienned
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1 1/2 cups
Hood Heavy Cream
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2 tablespoons
unsalted butter
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1
green onion stalk, chopped
Directions
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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.
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Pat the salmon fillets dry with a paper towel and season with 2 teaspoons of the seasoning blend.
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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.
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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.
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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.
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