Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, easy blackened salmon with dill tarragon sour cream dip. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

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Easy Blackened Salmon with Dill Tarragon Sour Cream Dip is one of the most popular of recent trending foods on earth. It is enjoyed by millions every day. It is easy, it is quick, it tastes delicious. Easy Blackened Salmon with Dill Tarragon Sour Cream Dip is something that I’ve loved my whole life. They’re fine and they look fantastic.

To get started with this recipe, we must prepare a few components. You can have easy blackened salmon with dill tarragon sour cream dip using 11 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Easy Blackened Salmon with Dill Tarragon Sour Cream Dip:

1. Make ready main ingredient
2. Prepare 1 Salmon steak ( You can make up to 8 or more)
3. Get Fish Coating
4. Prepare 1 Chili Powder Seasoning
5. Prepare 1 Sazon Goya Seasoning (Usually found in mexican food isle)
6. Prepare 1 Black Pepper Seasoning
7. Prepare 1 Garlic Powder Seasoning
8. Get Dip
9. Make ready 1 small Tub of Sour Cream
10. Take 1 Dill Seasoning
11. Make ready 1 Tarragon Flakes Seasoning

See recipes for Baked Salmon w/sour cream topping too.. Easy Blackened Salmon with Dill Tarragon Sour Cream Dip.. See great recipes for Creamy Dill Dip, Dill Dip, Dill Ranch dip/dressing too!. Use canned salmon, softened cream cheese, and sour cream to make this salmon dip seasoned with dill, parsley, garlic, and lemon.

Instructions to make Easy Blackened Salmon with Dill Tarragon Sour Cream Dip:

1. Thaw fish if frozen
2. Heat small or medium (depending on how many steaks you plan to make) frying pan to medium heat
3. Add small spoonful of butter (for one steak, add more butter for more steaks)
4. Melt butter evenly through pan
5. Add salmon steak to pan, cook lightly on one side and then flip it over
6. Coat the lightly cooked side with the chili powder, Sazon Goya, and Black pepper (A little less black pepper than the first two) to the point where it coats the fish almost so you can no longer see the fish (it us up to you if you want to add a small amount of the Garlic Powder or not)
7. Flip the fish over again and do the same to the other side.
8. Cook the fish evenly and make sure the coating on both side is slightly black
9. To make the dip place some Sour Cream in a bowl and add the Tarragon and Dill, however much you want to add. If you want the dip thicker then add a small amount of mayo or miracle whip
10. For a side I usually make some rice with a little butter and salt, also sometimes add seaweed and soy sauce as well.
11. Also as a side I will have veggies of some sort! Enjoy!

While the salmon chills, combine the cucumber, sour cream, mayonnaise, dry dill, minced garlic, lemon juice, salt and pepper. I used an immersion blender, but you can also just mix by hand if you get the cucumber chopped finely enough. Once combined, chill in the refrigerator until ready to serve. Place salmon skin side down on foil. Sprinkle with lemon pepper and onion salt.

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