Spice N' Herbs Seasoning 
Fried Calamari with Cajun Lemon Aioli
This crispy fried calamari by @NachoCookin gets a bold Cajun twist with Tony Chachere’s Original Creole…
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
-
1 Tablespoon Butter or Olive Oil
-
Tony’s Spice N’ Herbs Seasoning, to Taste
-
Italian Seasoning, to Taste
-
1 Tablespoon Paprika
-
6 Salmon Fillets (6 Ounces Each)
-
3 Cloves Garlic
-
1 Cup Heavy Cream
-
1/2 Cup Chicken Broth
-
Juice of One Lemon
-
1 Teaspoon Cornstarch
-
1 Tablespoon Water
-
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.
Join our family
Bring a little spice to your email inbox with Tony Chachere's Creole Club!
from our Cajun Country Cookbook
Blue Crab Po’Boy with Creole Aioli
Enjoy bold Louisiana flavor with this Soft-Shell Blue Crab Po’ Boy by @ChefBradleyBayou. Crispy crab, Cajun…
Get Recipe