Salmon New Orleans
- 1 teaspoon garlic powder
- ½ teaspoon sea salt
- ½ teaspoon ground black pepper
- ½ teaspoon cayenne pepper
- ¼ teaspoon paprika
- ¼ teaspoon onion salt
- 4 (6 ounce) salmon fillets
- salt and ground black pepper to taste
- 8 tablespoons butter or margarine, divided
- 1 pound large shrimp, peeled and deveined
- Stir together garlic powder, salt, black pepper, cayenne pepper, paprika, and onion salt in a small bowl.
- Season salmon fillets with salt and pepper.
- Melt 2 tablespoons butter in a large skillet over medium-high heat. Cook salmon fillets in butter until browned and cooked through, 5 to 6 minutes per side. Transfer salmon to a plate and cover to keep warm.
- Melt remaining butter in the pan; stir in the seasoning mix. Sauté shrimp in the pan until opaque, 5 to 6 minutes.
- Plate salmon and top with shrimp. Drizzle pan sauce over the top.
What others are saying
Aja A says:
Anything that allows me to add excess amounts of butter is good in my book! This cajun better is no exception- so delicious! I used some bread to dip in the butter sauce cause it's so flavorful. Made this with a side of mashed potatoes for an all around filling meal.
Caro Hodgin says:
OMG this tastes JUST like the Salmon New Orleans from Red Lobster. The Cajun butter sauce is sooo good. Seriously, make this ASAP!
Tiana D. says:
The recipe is a healthy spin on my favorite Red Lobster recipe! I had no idea how easy it would be to do this at home and my family went crazy! it was delicious with a side of steamed broccoli.
Katie Hason says:
I love the spice blend, it worked really well with the salmon and shrimp. This was really easy to make and goes perfect with rice or a green salad for a lighter meal.
Laura Griffin says:
This was a really yummy dish! I love all the spices together. I added a little Louisiana hot sauce to the butter, and it made for a delicious, spicy drizzle on top. So quick and easy!