Real Recipes From Real Home Cooks ®

salmon new orleans

Recipe by
Vickie Parks
Renton, WA

Salmon New Orleans is a classic dish throughout Louisiana. It features sweet and savory pan-seared salmon that's topped with sizzling shrimp smothered in a rich and exquisitely flavorful Cajun butter sauce. This dish is really simple to make (it's on your table in 30 minutes) but it's so full of flavor and quite filling. Red Lobster offers a similar dish on their menu but adds heavy cream to the sauce, and it's served with pepper-seasoned mashed potatoes, steamed broccoli and a bit of pico de gallo. But I think steamed white rice and steamed asparagus would be equally excellent side dishes.

yield 4
prep time 5 Min
cook time 20 Min
method Saute

Ingredients For salmon new orleans

  • 1 lb
    large shrimp, peeled and de-veined
  • 4
    salmon fillets (about 6- to 8-oz each)
  • 1 tsp
  • 1 tsp
    black pepper
  • 6 Tbsp
    unsalted butter, divided (2 tbsp + 4 tbsp)
  • 2 Tbsp
  • zest of 1 small lemon
  • 1 tsp
    garlic powder
  • 1/2 tsp
    sweet paprika
  • 3/4 tsp
    black pepper
  • 3/4 tsp
    white pepper
  • 1/2 tsp
    onion powder
  • 1/2 to 1 tsp
    cayenne pepper (adjust to suit your taste preference)
  • 1/2 to 1 tsp
    crushed red pepper flakes, ground (optional)
  • 1/2 tsp
    dried oregano leaves
  • 1/2 tsp
    dried thyme leaves
  • 1 to 2 Tbsp
    fresh flat leaf parsley (italian parsley), coarsely chopped

How To Make salmon new orleans

  • 1
    In a shallow dish, stir together all Cajun seasoning ingredients. Add shrimp and toss until thoroughly coated in the seasoning blend. Set seasoned shrimp aside while you prepare the salmon.
  • 2
    Lightly season each salmon fillet with a bit of salt and pepper.
  • 3
    Heat 2 Tbsp butter in a large skillet over medium heat. Add honey and whisk to combine (mixture should be bubbly). Add salmon fillets to skillet and cook for 5-6 minutes, then flip and cook another 4-5 minutes or until salmon is cooked through, flaky, and browned. Transfer salmon to a plate and cover with aluminum foil to keep warm.
  • 4
    Add remaining 4 Tbsp butter to the same skillet over medium heat. Once butter is melted, stir in the seasoned shrimp, and saute until opaque and cooked through, about 4-5 minutes total, turning frequently to prevent burning.
  • 5
    Serve salmon topped with shrimp. Drizzle extra pan sauce over the top of each serving, and garnish with parsley. Serve immediately.