Hang on to any leftover cheese sauce from this recipe and add it to mashed potatoes later in the week.
By Susan Benton
In Denmark, delicacies such as langoustine, wild salmon, seaweed, foraged berries and musk ox are popular restaurant menu items, and young Danish chefs have breathed new life into the famous open sandwich, Smørrebrød, which dates back to the 19th century. These heaped rye bread treats were popular with everyone from farmers and factory workers to the lavish urban elite, one hundred years ago
Calling on my New Orleans background for inspiration, I decided to blacken the salmon, and whipped up a blue cheese cream sauce to top it with. The fish remains moist and flavorful, and the blue cheese makes this dish sublime. I used the leftover cream sauce in house-made mashed potatoes the following day. It was the perfect side to go with our steak.
PrintBlackened Salmon topped with Danish Blue Cheese Sauce
- Total Time: 25 mins
- Yield: 4 1x
Description
Hang on to any leftover cheese sauce from this recipe and add it to mashed potatoes later in the week.
Ingredients
Salmon
- 1 tablespoon Italian seasoning
- 1 teaspoon cracked black pepper
- 2 tablespoons paprika
- 2 tablespoons salt
- 1 1/2 tablespoons cayenne pepper
- 2 tablespoons butter
- 1 tablespoon vegetable oil, for frying
- 4 (6-ounce) portions skinless and boneless salmon fillets
Blue Cheese Sauce:
- 1/4 cup dry white wine
- 1/2 cup heavy whipping cream
- 3/4 cup blue cheese, crumbled
Instructions
For the salmon
- Preheat oven to 400 degrees F.
- In a small bowl, combine the Italian seasoning, black pepper, paprika, salt, and cayenne. Season each piece of fish by massaging the rub on both sides.
- Heat a large heavy bottomed skillet over medium-high heat until it begins to smoke. Add the butter and oil. Once the butter has melted, quickly add the fish and cook about 2 minutes per side, only flipping once.
- Transfer the whole pan to the oven and cook for another 4-5 minutes. Do not overcook.
For the sauce:
- Place the white wine into a medium saucepan and reduce it by half. Add the heavy whipping cream and allow it to reduce. Add the blue cheese and whisk until smooth. Serve on top of the salmon. Use the leftovers in mashed potatoes.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Main
- Cuisine: Danish
This recipe is definitely on my list to make. It looks delicious and I never thought to use blackened spice on salmon. I also like the idea of a blue cheese sauce as a topping.
Thank you Jovina! The quick sear and finishing in the oven keeps it moist. The blue cheese sauce is creamy and decadent. A great dish.
Made this in 15 min., start to finish and LOVED it! This one will be a go-to for me. I took the cast-iron skillet approach and it was delicious. Thanks for adding to my recipe list!
I love salmon, and this recipe is awesome!
I have never had blue cheese with seafood before, so I was a little nervous that this would be overpowering – but it worked surprisingly well and tasted delicious with the salmon. Thanks for a great recipe!