Salmon New Orleans (Red Lobster Copycat)

slices of salmon new orleans on a white serving platter with lemon wedges on the side

5 from 1 vote

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!

Prep Time20

Cook Time20

Total Time40

Course: Dinner, Entree, Fish, Main Course, Seafood

Cuisine: American

Servings:

Calories: 698kcal

Author: Meaghan @ 4 Sons R Us

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

US Customary - Metric

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