Steps:
- 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.
- Pat the salmon fillets dry with a paper towel and season with 1 teaspoon of the seasoning blend.
- 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.
- 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.
- Pour in the heavy cream and bring the mixture to a simmer. Reduce the heat to low and simmer for 4-5 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.
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