Salmon New Orleans (Red Lobster Copycat)
Salmon New Orleans is a Red Lobster copycat recipe you’re sure to love! Blackened salmon gets topped with jumbo shrimp and smothered in a Cajun cream sauce with tomato relish. It’s for the seafood lover that wants to stay home!
We enjoy heading out to Red Lobster.
I mean hello Cheddar Bay Biscuits, am I right?
But Red Lobster is expensive especially when we are talking about dinner for 6.
It’s a lot less expensive to make seafood at home.
And this salmon New Orleans is a spot on copycat of the Red Lobster dish you can enjoy right at home.
That way the seafood lover in you is satisfied but your wallet doesn’t suffer too much.
What is salmon New Orleans?
Salmon New Orleans is a Red Lobster dish that consists of cajun seasoned salmon filets topped with shrimp and smothered in a creamy cajun sauce.
It’s absolutely delicious!
Ingredients
To make this you’ll need a set of ingredients for the tomato relish, one for the sauce, and one for the salmon itself.
For the tomato relish you’ll need:
- Tomatoes– Diced medium tomatoes
- Cilantro– Fresh cilantro minced
Next, for the cream sauce you’ll need:
- Butter and flour– To thicken the sauce
- Cajun seasoning– Your favorite blend
- Chicken broth– Don’t substitute in beef broth. It is too strong of a flavor for this.
- Heavy cream– Do not use lower fat dairy. You need the fat to make this sauce super rich and luxurious.
And for the fish itself you’ll need:
- Salmon– Skin on boneless salmon fillets
- Cajun seasoning– 2 full tablespoons for plenty of kick
- Oil– A light oil like canola oil or olive oil
- Butter
- Shrimp– Jumbo shrimp, peeled and deveined
- Lemon
How to Make
Let’s break down this salmon New Orleans recipes into parts.
To Make the Tomato Relish
Start by dicing the tomato.
Then just it together with the cilantro.
Set it aside.
To Make the Cream Sauce
Once you’ve made the tomato topping, you can start your sauce.
To make the cream sauce melt the butter in a medium pot over medium heat.
Add the cajun seasoning and stir in the flour into the butter until it becomes a paste-like consistency.
Then slowly whisk in the chicken broth, followed by the heavy cream and bring the mixture to a simmer.
Let it simmer until it thickens.
Then turn the heat down to low to keep warm until needed.
To Make the Fish
Start by rub the cajun seasoning onto the salmon fillets.
Sear the salmon fillets skin side up for 3-4 minutes or until it easily pulls away from the pan in olive oil in a large skillet over medium high heat.
Then flip the salmon and cook it for 4-5 more minutes or until cooked through.
Remove to the serving platter and tent with foil to keep warm.
Then, melt the butter in the same skillet you used to cook the salmon.
Cook the shrimp in the melted butter until the shrimp is opaque and cooked through.
Put the cooked shrimp on top of the salmon.
Squeeze a lemon over the shrimp and salmon, and then spoon the warm cajun cream sauce over the fish.
Top with the tomato relish and serve immediately.
Enjoy!
Serving Suggestions
You can serve this cajun salmon and shrimp with:
- a side of rice
- baked potatoes
- mashed potatoes
- over cooked pasta
Storing Leftovers
Store leftovers in an airtight container in the fridge.
Leftovers will only keep for about 2 days since it is seafood.
Reheat on the stove until warmed through or in the microwave, but only if you don’t mind the scent of microwaved fish.
Tips and Tricks
- When making the cream sauce, you can’t whisk too much when you are adding the liquids to the roux but you can under whisk and get lumps.
- If you don’t like things to have a little kick to them, you can adjust the amount of cajun seasoning you use.
- The salmon should be easy to flip when it is cooked on one side. If you are finding it is still stuck to the pan then you haven’t cooked it long enough.
Other Red Lobster Copycat Recipes
Salmon New Orleans is a Red Lobster copycat recipe perfect for any special occasion at home.
Make it and enjoy!
Looking for other Red Lobster copycat recipes?
Try these:
If you’ve tried this SALMON NEW ORLEANS, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Salmon New Orleans (Red Lobster Copycat)
Ingredients
For The Tomato Relish:
- 2 medium tomatoes diced
- 1 tablespoon cilantro minced
For The Cream Sauce:
- 3 tablespoons butter
- 1 tablespoon cajun seasoning
- 2 tablespoons flour
- ½ cup chicken broth
- 1 cup heavy cream
For The Fish:
- 4 skin-on boneless salmons fillets
- 2 tablespoons cajun seasoning
- 2 tablespoons oil
- 1 tablespoon butter
- 12 jumbo shrimp peeled
- 1 lemon
Instructions
To Make The Tomato Relish:
- Prepare the tomato relish by stirring together the chopped tomato and cilantro; set aside.2 medium tomatoes, 1 tablespoon cilantro
To Make The Cream Sauce:
- In a medium pot over medium heat, melt the butter and add the cajun seasoning. Add the flour and cook for 1 minute. Slowly whisk in the chicken broth, followed by the heavy cream. Bring to a simmer and cook until thickened. Turn the heat down to low to keep warm until needed.3 tablespoons butter, 1 tablespoon cajun seasoning, 2 tablespoons flour, ½ cup chicken broth, 1 cup heavy cream
To Make The Fish:
- Rub the salmon fillets with 2 tablespoons of cajun seasoning. Heat a large skillet over medium high heat, then add the olive oil. Sear the salmon fillets skin side up for 3-4 minutes, or until easily released, then flip and cook until cooked through, about 4-5 more minutes depending on size. Remove to the serving platter and tent with foil to keep warm.4 skin-on, 2 tablespoons cajun seasoning, 2 tablespoons oil
- To the same skillet, add the shrimp and butter and cook until opaque and cooked through, about 1-2 minutes per side. Sprinkle on top of the salmon.1 tablespoon butter, 12 jumbo shrimp
- Squeeze a lemon over the shrimp and salmon, then spoon the warm cajun cream sauce over the fish. Top with the tomato relish and serve immediately.1 lemon
Notes
- When making the cream sauce, you can't whisk too much when you are adding the liquids to the roux but you can under whisk and get lumps.
- If you don't like things to have a little kick to them, you can adjust the amount of cajun seasoning you use.
- The salmon should be easy to flip when it is cooked on one side. If you are finding it is still stuck to the pan then you haven't cooked it long enough.
Nutrition
