Okay, friends, let me tell you about this Salmon New Orleans recipe. It’s like a little party in your mouth, I swear. If you love blackened fish but you’re craving something with a bit more creamy, savory depth, this is your new go-to. My grandma used to make a similar dish with catfish (she was a Louisiana native, through and through!), but I think salmon elevates it just a touch. The first time I made this for my family, it vanished. Gone. Not a crumb left. Now, it’s requested at least once a month. And honestly? I’m happy to oblige. It’s surprisingly easy to throw together, which is a lifesaver on those crazy weeknights. The magic is in that sauce – it’s rich, a little spicy, and utterly addictive. You might even find yourself licking the plate. Don’t worry, I won’t judge! It all centers around perfectly cooked salmon with a vibrant New Orleans-inspired cream sauce!

What is a New Orleans recipe for salmon?

Think of Salmon New Orleans as blackened salmon’s sophisticated cousin. It’s essentially flaky, pan-seared salmon smothered in a creamy, spicy, and intensely flavorful sauce inspired by the vibrant culinary traditions of New Orleans. The sauce is the key – a beautiful blend of butter, garlic, Creole seasoning, sometimes a splash of white wine, and a touch of cream to bring it all together. It’s got that characteristic spice that New Orleans cuisine is known for, but it’s balanced by the richness of the cream, so it’s not overwhelming. It’s not quite a stew and not quite a gravy. It’s pure seafood bliss! I find it’s a dish where you can adjust to your own heat level and make it something truly special. It’s definitely a crowd-pleaser!

Why you’ll love this recipe?

Where do I start? What I love about this New Orleans Salmon is how much flavor is packed into such a simple dish. Why am I so obsessed with you?

• Flavor Explosion:What is the perfect combination of blackened salmon and spicy sauce? What is that perfect balance of savory, rich, and just a little bit of heat that keeps you coming back for more? What are the flavor notes of seafood with herby sauce?
• Super easy to make:Don’t be intimidated by the fancy name! This dish comes together in under 30 minutes. How do you make a sauce while cooking salmon?
• Budget friendlySalmon is a bit pricey, but you don’t need to buy dozens of pounds for this recipe. And the other ingredients are pantry staples, so it’s relatively cost-effective, especially compared to a grocery store staple. How do you order a pizza at st. john’s?
• So Versatile:Salmon New Orleans is delicious served with rice, pasta, grits, or even alongside some roasted potatoes. Is it good to eat with anything?

What is the difference between a baked salmon and roasted salmon? What a punch of flavor that just can’t be beat. What is a good weeknight dinner that doesn’t require much effort? Look no further.

How do I make salmon in New Orleans?

Quick Overview

The beauty of this Salmon New Orleans recipe lies in its simplicity. First, you’ll season your salmon fillets with a generous amount of Creole seasoning and sear them in a hot skillet until perfectly blackened. While the salmon is cooking, you’ll whip up that luscious, creamy sauce with butter, garlic, Creole spices, and a touch of cream. Finally, you’ll smother the salmon in the sauce and serve it up with your favorite sides. The trick is making sure you don’t overcook your salmon. This recipe ensures a perfectly cooked, and seasoned fish every time!

Ingredients

For the Salmon: How do you prepare

• 4 (6-ounce) salmon fillets, skin on or off (I usually go skin-off for this recipe)
• 2 tablespoons Creole seasoning (I prefer Tony Chachere’s, but any good quality brand will do)
• 2 tablespoons olive oil or butter, for searing.

What is New Orleans Cream Sauce?

• How many tablespoons of butter do you
• 4 cloves garlic, minced (fresh is best)
• 1/2 cup chopped onion or shallots (I prefer shallomatoes for a milder flavor)
• 1/4 cup all-purpose flour.
• 1 1/2 cups chicken broth
• 1/2 cup heavy cream. 1/2 teaspoon.
• 1/4 cup dry white wine (optional, but adds a nice depth of flavor – I use Sauvignon Blanc)
• 2 tablespoons Creole seasoning. 1 teaspoon
• 1 teaspoon hot sauce (such as Tabasco, or more to taste – I love a little kick!)
• 1/4 cup chopped fresh parsley, for garnish
• Salt and pepper to taste.

What are the steps to

Step 1: Prepare the Salmon

How do you pat salmon dry with paper towels? Generously season both sides of the salmon with the Creole seasoning, pressing it into the flesh. Let the salmon sit for about 10 minutes while you prepare the sauce. How do you let the flavors meld?

Step 2: Start the Sauce

Melt the butter in a large skillet over medium heat. Add the garlic and shallots (or onion) and cook until softened and fragrant, about 2-3 minutes. Be careful not to burn the garlic!

Step 3: Make a Roux

Sprinkle the flour over the garlic and shallots in the skillet. How do I make a roux sauce? Don’t let it brown too much!

Step 4: Add the Liquids

Slowly whisk in the chicken broth, making sure to break up any lumps of flour. Bring the mixture to a simmer and cook, stirring occasionally, until the sauce has thickened slightly, about 5-7 minutes. If you’re using white wine, add it now.

Step 5: Finish the Sauce

Stir in the heavy cream, Creole seasoning, and hot sauce. Reduce the heat to low and simmer for another 2-3 minutes, allowing the flavors to meld together. Taste and adjust the seasoning with salt and pepper as needed.

Step 6: Sear the Salmon

While the sauce is simmering, heat the olive oil (or butter) in a separate skillet over medium-high. Once the oil is hot, carefully place the salmon fillets in the skillet, skin-side down if using. Skin-on fille How do you cook salmon? The internal temperature should reach 145°F (63°C).

Step 7: Combine and Serve

What is the best way to remove salmon from the skillet? How do you top the salmon with New Orleans cream sauce? Garnish with fresh parsley and serve immediately.

What are some good ways to serve it?

Salmon New Orleans is so versatile, you can serve it with almost anything! What are some of my favorite pairings?

• Over Rice:White rice or brown rice is a classic choice. It soaks up all that delicious sauce.
• With Pasta: Toss it with some linguine or fettuccine for a creamy, flavorful pasta dish.
• On Grits: Creamy grits are a southern staple and a perfect complement to the spicy sauce.
• With Roasted Vegetables: Roasted asparagus, broccoli, or Brussels sprouts add a healthy and flavorful side dish.

For a complete meal, I often serve this with a side of garlic bread or a simple salad. It’s also delicious with a glass of crisp white wine or a cold beer. My family often request sweet potatoes on the side as well, and the slight sweetness from the potatoes, pairs amazingly well with the spicy dish.

Top Tips for Perfecting Your Salmon New Orleans

Okay, let’s talk about some tips and tricks to make your Salmon New Orleans absolutely perfect. I’ve made this dish countless times, and I’ve learned a few things along the way:

• Don’t Overcook the Salmon: This is the most important tip! Overcooked salmon is dry and rubbery. Aim for an internal temperature of 145°F (63°C) and use a meat thermometer to be sure. The salmon should be slightly translucent in the center.
• Use Good Quality Creole Seasoning: The Creole seasoning is the heart and soul of this dish, so don’t skimp on quality. I highly recommend Tony Chachere’s, but any good brand will do.
• Adjust the Spice Level to Your Liking: If you’re not a fan of spicy food, start with a smaller amount of Creole seasoning and hot sauce. You can always add more later.
• Don’t Skip the White Wine: The white wine adds a nice depth of flavor to the sauce. If you don’t have any on hand, you can substitute chicken broth.
• Use Fresh Ingredients: Fresh garlic, shallots, and parsley will make a huge difference in the flavor of the sauce.
• Make the Sauce Ahead of Time: You can make the sauce up to a day in advance and store it in the refrigerator. Just reheat it gently before serving.

One little trick I learned is to add a tiny squeeze of lemon juice to the finished sauce. It brightens everything up and adds a little extra zing. Trust me on this one!

Storing and Reheating Tips

If you have any leftovers (which is rare in my house!), here’s how to store and reheat them:

• Refrigerator: Store the salmon and sauce in separate airtight containers in the refrigerator for up to 3 days.
• Reheating: Gently reheat the salmon in a skillet over medium-low heat or in the microwave. Reheat the sauce separately in a saucepan over low heat, stirring occasionally.
• Freezing: I don’t recommend freezing this dish, as the sauce may separate and become watery.

One thing I’ve found is that the sauce tends to thicken up quite a bit in the fridge. When you reheat it, you might need to add a splash of chicken broth or cream to thin it out to your desired consistency. I always make a little extra sauce just in case!

Frequently Asked Questions

Final Thoughts

So, there you have it – my go-to Salmon New Orleans recipe! It’s a guaranteed crowd-pleaser that’s surprisingly easy to make. If you’re looking for a flavorful and impressive dish that won’t take all day to prepare, this is it. I promise, once you try this recipe, it’ll become a regular in your rotation. If you loved this recipe, be sure to check out my recipe for blackened shrimp, it uses the same flavor profiles but with shrimp!

I can’t wait to hear how yours turns out! Let me know in the comments if you try it and what you think. And if you have any questions or variations, I’d love to hear about them. Happy cooking!