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  • 1 cup heavy cream
  • 2 tablespoons buttermilk
  • Finely grated rind and juice of 1 lime
  • 2 tablespoons finely chopped cilantro
  • 1/2 teaspoon salt
  • 4 (8-ounce) Copper River sockeye salmon fillets, skinned
  • 1/4 teaspoon salt
  • Freshly ground black pepper
  • 2 tablespoons blackened seasoning (such as Paul Prudhomme Blackened Redfish Magic Seasoning)
  • 2 tablespoons extra-virgin olive oil


  1. To prepare crème fraiche, combine cream and buttermilk in a glass jar. Shake well and leave at room temperature until thick, 24 to 48 hours. Refrigerate. (This will last 7 to 10 days refrigerated). Combine crème fraiche with half the lime rind and juice. Add cilantro and salt. Taste and add more rind and juice if desired.
  2. To prepare fish, sprinkle salt, pepper and seasoning on fish. Heat oil in a large sauté pan over medium-high heat. Add fish, and sear until fillets move easily in pan, about 2 minutes. When seared, turn fillets over and sear other side 2 minutes. (Salmon will still be red on the inside. Cook longer if desired.) Serve each fillet with 2 tablespoons Cilantro-Lime Crème Fraiche. (You will have half the crème fraiche left over).
Recipe courtesy of Diane’s Market Kitchen, Seattle, Wash.

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The recipe was originally published as Blackened Salmon with Cilantro-Lime Creme Fraiche on

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