Spice N' Herbs Seasoning 
Tony Chachere’s Smoked Brisket
Bring bold Creole flavor to your barbecue with this tender, smoky brisket by @FirehouseGrub. Season it…
Get RecipeWith a tangy flavor and a bit of heat, these blackened salmon fillets by Creole For The Soul are a perfect weeknight meal!
Ingredients
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1 Tablespoon Butter or Olive Oil
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Tony’s Spice N’ Herbs Seasoning, to Taste
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Italian Seasoning, to Taste
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1 Tablespoon Paprika
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6 Salmon Fillets (6 Ounces Each)
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3 Cloves Garlic
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1 Cup Heavy Cream
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1/2 Cup Chicken Broth
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Juice of One Lemon
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1 Teaspoon Cornstarch
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1 Tablespoon Water
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1 Tablespoon Fresh Dill, Chopped
- Clear
Directions
- Heat butter or olive oil in a skillet over medium-low heat.
- Season the salmon with Tony’s Spice N’ Herbs Seasoning, Italian seasoning and paprika, and add to the skillet skin side down.
- Heat for about 5 minutes and flip the salmon to the other side with a spatula and cook for another 3 minutes, until the salmon is browned.
- Remove salmon and set aside on a plate.
- Add the garlic to the pan and cook until fragrant.
- Add the heavy cream, chicken broth and lemon juice, and stir.
- In a small bowl, whisk together cornstarch and water to make a slurry, and stir into the sauce.
- Season sauce with Tony’s Spice N’ Herbs Seasoning and add in chopped dill. Let simmer for 3-4 minutes or until sauce has thickened.
- Add the salmon back to the skillet and heat through.
- Top with more dill and lemon before serving.
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