Okay, friend, let me tell you about this Salmon New Orleans recipe. It’s like taking a mini-vacation to Louisiana, but without the plane ticket. I swear, one bite and you’re transported to a cozy little bistro, with the sounds of jazz in the background. It’s got that incredible Cajun spice that just warms you from the inside out, but it’s also surprisingly easy to make – even on a weeknight! You know how everyone raves about blackened salmon? Well, this is like the blackened salmon’s cooler, more sophisticated cousin. It’s got depth, it’s got character, and it’s going to absolutely blow your mind. Trust me on this one!
What is salmon in New Orleans?
Salmon New Orleans is essentially a flavorful, Pan-Seared Salmon dish with a rich, creamy sauce that’s infused with classic Cajun spices and ingredients. Think of it as a celebration of Southern comfort food with a touch of seafood sophistication. The name comes from the city of New Orleans, Louisiana, which is famous for its unique blend of French, Spanish, African, and American culinary influences. It’s essentially like a creamy etouffee, but tailored perfectly for salmon. It’s incredibly versatile and works just as well for a fancy dinner party as it does for a quick and easy weeknight meal. It’s a dish that really showcases how simple ingredients, when combined with the right techniques, can create something truly special.
Why do I love this recipe?
Oh, where do I even begin? I’ve made this so many times, and it’s always a hit. What I love most about this Salmon New Orleans recipe is the incredible flavor. The combination of the Cajun spices – paprika, cayenne pepper, garlic powder, onion powder – gives it that signature kick, but it’s balanced perfectly by the creamy sauce. The sauce is usually made with heavy cream or half-and-half, but I’ve even used coconut milk before (don’t knock it ’til you try it!). Then there’s the salmon itself, which is not only delicious but also incredibly healthy.
And the simplicity! Seriously, this is one of those recipes that looks impressive but is secretly so easy to make. From start to finish, you’re looking at maybe 30 minutes tops. It’s perfect for those nights when you want something special but don’t have a ton of time. Plus, the ingredients are pretty budget-friendly. Salmon can be a bit pricey, but you can often find good deals, especially if you buy it frozen. And the spices and other ingredients are pantry staples that you probably already have on hand.
I love that it’s so versatile! You can serve it over rice, pasta, or even mashed potatoes. It’s also great with a side of steamed vegetables or a simple salad. Sometimes, I even like to flake the salmon and sauce over grits for a super Southern-inspired meal. And if you’re a fan of Cajun cuisine, you might also want to check out my jambalaya recipe – it’s another family favorite. But I really do think this Salmon New Orleans recipe is special; it’s the perfect combination of flavor, simplicity, and comfort. My kids actually cheer when they know I am making it!
How do I make salmon in New Orleans?
Quick Overview
What is the best way to make salmon in New Orleans? If you’re going to cook salmon in a pan with Cajun spices, then sear it until it’s golden brown. How do I make a creamy sauce in the same pan? What is done in One Pan? Is this easy to cook? How do you cook salmon? Don’t be afraid to experiment a little – that’s what cooking is all about!
Ingredients
For the Salmon: What is the best
• 4 (6-ounce) salmon fillets, skin on or off (I usually buy skin-off because my kids prefer it, but skin-on gets extra crispy!)
• 2 tablespoons olive oil
• 2 tablespoons Cajun seasoning (store-bought or homemade – see below)
For the Cajun Seasoning (optional): For a
• 1 tablespoon paprika
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon cayenne pepper (adjust to your spice preference – I like a little kick!)
• 1 teaspoon black pepper
• 1/2 teaspoon salt
What is the New Orleans Sauce?
• 1 tablespoon butter
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1/2 cup chicken broth
• 1/2 cup heavy cream (or half-and-half, or even coconut milk for a dairy-free option)
• 1/4 cup chopped green onions
• 2 tablespoons chopped parsley
• 1 tablespoon lemon juice
• Salt and black pepper to taste
What are the step-
Step 1: Prepare the Salmon
First, pat the salmon fillets dry with paper towels. This helps them get a nice sear. In a small bowl, combine all the Cajun seasoning ingredients (or just grab your favorite) and set aside. What is store-b Sprinkle the Cajun seasoning evenly over both sides of the salmon fillets, pressing it gently to seal. Help it adhere.
Step 2: Sear the Salmon
How do you heat Olive Oil in a large skillet over medium-high heat? ), carefully place the salmon fillets in the skillet, skin side down if using skin-on. If the salmon is cooked through and flakes easily with a fork, sear for about 4-5 minutes per side. How long will it take for salmon to cook?
Step 3: Make the New Orleans Sauce
Remove the salmon from the skillet and set aside on a plate. In the same skillet, melt the butter over medium heat. Remove from heat and set aside. Add the chopped onion and cook until softened, about 3-4 minutes. If you like, add a little water and stir to combine. Add the minced garlic and cook for another minute, until fragrant (but be careful not to burn it!).
Step 4: Simmer the Sauce
How do you add the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. What is the best way to add flavor to a dish? Reduce the heat to low and stir in the heavy cream (or half and half, or coconut milk). Season with salt and Black Pepper.
Step 5: Finish the Sauce
Simmer the sauce for about 5-7 minutes, or until it has thickened slightly. Stir in the chopped green onions, parsley, and lemon juice. Taste and adjust the seasoning as needed. What are some ways to add a pinch of red pepper flakes for extra heat?
Step 6: Combine and Serve
What is the best New Orleans sauce to serve with salmon fillets? Heat through for another minute or two, until the salmon is warmed through. Serve immediately, garnished with extra green onions and parsley, if desired. How do I get the compliments?
Step 7: Plate and Garnish
I love to serve this over a bed of fluffy rice or creamy mashed potatoes to soak up all that goodness. What is the best sauce A side of steamed asparagus or Green Beans is the perfect complement. What is a lemon wedge? It really brightens up the flavors.
What should I serve it with?
What are some good recipes for Salmon New Orleans? For a complete meal, I love serving it with rice – either white rice, brown rice or even wild rice. It’s also great with pasta, especially creamy pasta dishes like Fettuccine Alfredo or linguine. Mashed potatoes are another classic choice, and they’re perfect for soaking up all that delicious goodness.
If you’re looking for a lighter option, try serving it with steamed vegetables like asparagus, Green Beans, or broccoli. A simple salad is also a great choice – I especially like a salad with mixed greens, cherry tomatoes, and a light vinaigrette. For a more Southern-inspired meal, you can serve it with grits or even cornbread. And if you’re feeling really fancy, you can pair it with a glass of crisp white wine like Sauvignon Blanc or Pinot Grigio.
For a quick and easy weeknight meal, I often just serve it with a side of Roasted Sweet Potatoes or a simple green salad. But for a more special occasion, I like to get a little more creative. I might serve it with a side of cheesy grits and some sautéed shrimp for a real taste of New Orleans. Or I might make a big batch of jambalaya and serve the salmon on top. It’s all about experimenting and finding what you like best!
Top Tips for Perfecting Your Salmon New Orleans
Okay, let’s talk about some tips and tricks for making this Salmon New Orleans recipe absolutely perfect. First of all, the quality of your salmon really matters. Look for salmon that is bright in color, with firm flesh and no fishy smell. If you’re using frozen salmon, make sure to thaw it completely before cooking. I usually thaw it in the refrigerator overnight.
Another important tip is to not overcook the salmon. Salmon is best when it’s cooked to medium, which means it’s still slightly pink in the center. Overcooked salmon will be dry and tough. A good way to tell if it’s done is to use a fork to gently flake the salmon. If it flakes easily, it’s ready. The internal temperature should be around 145°F (63°C).
When it comes to the Cajun seasoning, feel free to adjust the spices to your liking. If you like things spicy, add more cayenne pepper. If you’re not a fan of heat, use less. You can also add other spices like smoked paprika or cumin for extra flavor. And if you’re using store-bought Cajun seasoning, make sure to taste it before adding it to the salmon. Some brands can be quite salty, so you may need to adjust the amount of salt in the recipe.
For the sauce, don’t be afraid to experiment with different ingredients. You can use heavy cream, half-and-half, or even coconut milk for a dairy-free option. You can also add other vegetables like bell peppers or celery for extra flavor and texture. And if you want to make the sauce even richer, you can add a tablespoon or two of Cream Cheese or mascarpone cheese. One mistake I made when I first tried this was adding too much lemon juice to the sauce – be careful with it and taste as you go!
Finally, don’t be afraid to get creative with your presentation. Serve the salmon over a bed of rice or pasta, and garnish with extra green onions and parsley. A lemon wedge is also a nice touch. And if you’re feeling really fancy, you can drizzle a little bit of olive oil or balsamic glaze over the top.
Storing and Reheating Tips
If you have any leftover Salmon New Orleans (which is rare in my house!), you can store it in the refrigerator for up to 3 days. Make sure to store it in an airtight container to prevent it from drying out. When you’re ready to reheat it, you can either microwave it or heat it in a skillet over low heat. If you’re microwaving it, cover it with a damp paper towel to help keep it moist.
If you’re heating it in a skillet, add a little bit of chicken broth or water to the pan to help keep it from sticking. Heat it over low heat until it’s warmed through, being careful not to overcook it. You can also add a little bit of extra sauce to the pan to help keep it moist and flavorful.
I don’t recommend freezing this dish, as the sauce may separate and become grainy when thawed. But if you absolutely must freeze it, make sure to wrap it tightly in plastic wrap and then in aluminum foil. It can be stored in the freezer for up to 2 months. When you’re ready to eat it, thaw it in the refrigerator overnight and then reheat it as described above. I’ve done this in a pinch, and while the texture isn’t quite the same, it’s still edible! I prefer to eat the leftovers within a couple of days to enjoy the best flavor and texture.
Frequently Asked Questions
Final Thoughts
So, there you have it – my go-to Salmon New Orleans recipe! It’s a dish that never fails to impress, whether you’re cooking for a crowd or just treating yourself to a special meal. The combination of the perfectly seared salmon, the flavorful Cajun spices, and the creamy sauce is simply irresistible. And the fact that it’s so easy to make makes it even better!
If you’re a fan of Cajun cuisine, I highly recommend giving this recipe a try. It’s a great way to add a little bit of New Orleans flair to your kitchen. And if you’re looking for other easy and delicious salmon recipes, be sure to check out my other posts. But I really do think this Salmon New Orleans recipe is something special. It’s one that I keep going back to, time and time again.
I can’t wait to hear how yours turns out! Be sure to leave a comment below and let me know what you think. And if you try any variations, I’d love to hear about them too. Happy cooking!
Salmon New Orleans Recipe
Ingredients
Main Ingredients
- 2 lbs Salmon fillets Skin on or off, your preference
- 1 tbsp Olive oil
- 1 cup Chopped onion
- 1 cup Chopped bell pepper
- 0.5 cup Chopped celery
- 0.5 cup Creole seasoning
Instructions
Preparation Steps
- Preheat oven to 375°F (190°C).
- Season salmon with salt and pepper. Heat olive oil in a large oven-safe skillet over medium-high heat.
- Sear salmon for 3-4 minutes per side, until lightly browned.
- Add onion, bell pepper, and celery to the skillet. Cook until softened, about 5 minutes.
- Stir in creole seasoning. Transfer skillet to the preheated oven and bake for 10-12 minutes, or until salmon is cooked through.
