Salmon New Orleans
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Sweet and savory pan-seared salmon topped with sautéed shrimp in cajun butter sauce. Salmon New Orleans is an unforgettable 30 minute meal your family will crave!
Trying to think of other ways to enjoy your favorite shrimp? Garlic Dijon Shrimp and Salmon Foil Packs and Baked Crispy Honey Lime Shrimp will surely satisfy.
I’m one hundred percent obsessed with this dish. If someone says salmon and shrimp in the same sentence, I am absolutely on board. This Salmon New Orleans though… it takes seafood lovin’ to a whole new level. Do not think twice, just get yourself some salmon and shrimp and MAKE this recipe. I’m not above begging, but let’s not let it come to that, okay?
I made this dish about a month ago right before my kitchen was ripped out for the remodel, and I’ve been dreaming about that cajun butter sauce ever since.
Woah, did someone just say cajun butter sauce?? YES! And it is everything you could possibly dream of. A handful of seasonings from your cupboard and some bubbling melted butter is all it takes. Your tastebuds are in for a treat my friends.
It’s hard to believe this meal only requires 30 minutes and just one pan, but I swear it’s true. Start by seasoning your salmon with salt and pepper to your personal taste. Melt some butter in a large skillet over medium-high heat and whisk in a little honey. This is key. The honey and butter together create a caramelization on the salmon that is finger-licking, write-home-about good.
Once your salmon is well-browned, caramelized, and cooked through, transfer it to a covered platter to keep warm while you work on the shrimp.
Whisk together a handful of simple pantry spices to make your own homemade cajun seasoning. I’ve been using this recipe for years and it’s a staple in my house! It’s got a kick and adds SO much flavor to anything from chicken, to fish, pork, and veggies.
Saute your shrimp in the same pan you used for the salmon, along with some more butter and that cajun seasoning. Top your salmon with a few shrimp and drizzle the cajun butter sauce from the pan right over the top. Garnish with a little chopped cilantro or parsley and you’re done.
That’s it. So simple to make but believe me, you will go bananas for this incredible dish. Restaurant-quality at home with no-fuss. This is what we live for, right??
What people are saying about this Salmon New Orleans
“Made this for dinner tonight and absolutely loved it. Moved it into my favorite recipes folder and can’t wait to share when we have family and friends to dinner. Thanks for a flavorful, easy, one-pan dish!” – Megan
“My sister made this for us and IT COULD NOT HAVE BEEN MORE PERFECT even if she ordered it from a world class chef. She sauteed spinach as a side and it was AMAZING and seasoned to perfection!” – Ingrid
“I have cooked several of your meals recently for my family and they were all huge hits! I will most definitely be trying out more of these yummy dishes! ❤❤” – Jessica
“I made the Salmon New Orleans last night. It was so good. I felt like I was dining at a fancy restaurant. I like how the seasonings are in the sauce rather than on the salmon itself. Sometimes when the seasonings are on the salmon itself, it can be too spicy. This is a very good recipe.” – Marie
Salmon New Orleans
Ingredients
- 4 6-ounce salmon fillets
- salt and pepper to taste
- 1 pound large shrimp, peeled and de-veined
- 8 tablespoons butter, divided
- 2 tablespoons honey
Cajun Seasoning
- ½ teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ¼ teaspoon pepper
- ½ teaspoon onion powder
- ½ teaspoon cayenne pepper
- ½ teaspoon dried oregano
- ¼ teaspoon crushed red pepper flakes
Instructions
- 1. In a small bowl stir together all cajun seasoning ingredients and set aside.2. Season salmon with salt and pepper to taste. Melt 2 tablespoons butter in a large skillet over medium-high heat. Add honey and whisk to combine (mixture should be bubbly). Add salmon fillets to pan and cook for 5-6 minutes, then flip and cook another 7-8 minutes until salmon is cooked through, flaky, and browned. Transfer salmon to a platter and cover to keep warm.3. Add remaining butter to the pan over medium-high heat. Once butter is melted, stir in cajun seasoning. Add shrimp to pan and saute until opaque, about 5-6 minutes.4. Serve salmon topped with shrimp. Drizzle any extra pan sauce over the top and garnish with chopped parsley if desired. Serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I used halibut instead of salmon, fantastic!
Great
I have reviewed this previously and love it. Just wanted to let you know that it works very well with Corvina for those who are not real fond of salmon. The spicing is perfect.
Tiffany, an excellent recipe. I normally just saute my salmon in butter but try this recipe and it took me to a whole new level. What’s nice about it is you get a nice Creole flavor without overpowering it. I have learned that you use just the right amount of spice on your recipes without killing the flavor of the underlying food. You do have a tendency to overcook things so when you say medium high I’ve learned to go medium low. I believe you shared with us once you like your steak for instance done medium well. I like my steak and tuna Etc rare. Nothing like steak tartar.
I think the recommended cooking temperatures are too high. Medium or medium-low will probably avoid the charcoaled salmon and burnt sauce I experienced.
What temperature
Medium-high heat 🙂
I enjoy this very much, But I found that I needed to cook the salmon at a low temp to keep the butter and honey from turning black
Shoul I remove skin these are fresh frozen salmon fillets ( king and coho ) from alaska
If you prefer to remove the skin, you can. I usually buy salmon without the skin but it will also work with skin. If you prefer skin, cooking it with the skin down is the easiest way to cook it.
Can you use regular alreday made Cajun seasoning, or do you recommend following the spice recipe listed?
You can use cajun seasoning if you prefer it 🙂
Would I cook salmon fillets with skin on one side the same time and way
Yes 🙂
Would it be okay to let the shrimp marinate before I cook it?
Yes, you can marinate it any where from 15 minutes to a few hours but I wouldn’t recommend any longer than that as the shrimp texture will start to change.