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.
As I am not a lover of garlic can this ingredient be left out
It probably could.. I haven’t made it without garlic so I can’t for sure though! Maybe you could just use less garlic than called for?
OMG this was Soo good! I didn’t have the onion powder nor the cayenne pepper but ereting else I did. We r definitely having this again. Thank you!
Fantastic!! Super excited to hear that you loved this recipe even without some of the ingredients!
This Was very Delicious. My picky daughter WANTED seconds!
Kid approved- alright!!! 😉
Thank you, this made my tastebuds tingle and jump with joy. It was so delicious and I don’t normally eat fish.
Very excited to hear that you as a non fish eater enjoyed this recipe! Thanks for your feedback, Heloise!
This is such an elegant yet easy dish to make. My hubby and I loved it!
Fantastic, Jan!! Super excited to hear that both you and your husband loved this dish!
I made the salmon new Orleans with the sauteed shrimp cajun butter sauce. I made fresh veggies stir fry over white jasmine Rice and it was delicious. thanks for sharing this recipe tiffany!
Sounds like you set yourself up for success, Darlene! Super excited to hear that you enjoyed this recipe!
Im just learning how to cook with my teenage daughter as i adjust to single life after being married to a great cook for 18 years. This recipe is legit!!! I followed the instructions and added some cuBan bread for po’BOYS. Thank you!!!!
You’ve totally got this, Todd! Way to go trying new things. Super excited to hear that you had great success with this recipe! I’m all about ease and versatility while maintaining fantastic flavor here at CDLC! 🙂
This recipe is fabulous, my husband, a new cook since he retired made it and it was delCious! Highly recommended
Fantastic! Congrats on retirement to you and your husband!!
Is there a Printer friendly version of this recipe?
Absolutely! There is a print option on each page down with the recipe! Click that 🙂
I am thing of making this for a dinner party for about 10. Is it possible to do the salmon perhaps an hour ahead of time?
Hi Jill- I strongly suggest that you serve it as quickly as possible after cooking! Seeing as it is only a 30 minute recipe… maybe you could keep it war in the oven in foil to keep the moisture in?