Salmon New Orleans
- 1 pound large shrimp, peeled and deveined, tails on
- 1 lemon, zested and juiced
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon onion powder
- ½ teaspoon cayenne pepper
- ½ teaspoon paprika
- 2 tablespoons extra-virgin olive oil
- 4 (6 ounce) salmon fillets, skin-on
- salt to taste
- 4 tablespoons butter or margarine, divided
- 2 tablespoons chopped Italian parsley
- Place shrimp in a bowl. Add lemon zest, garlic powder, salt, black pepper, onion powder, cayenne pepper, and paprika to shrimp; toss to coat.
- Heat a large skillet over medium-high heat. Drizzle oil into hot skillet and place salmon fillets, skin-side down, on the skillet. Sprinkle salmon with salt to taste. Depending on the size of your skillet, you might need to work in batches to cook all the salmon.
- Cook salmon until skin crisps for 2 to 3 minutes. Flip salmon and continue cooking until fish flakes easily or until desired doneness is reached, 3 to 4 minutes more. Transfer salmon fillets to plates and cover to keep warm.
- Melt butter in the same skillet over high heat. Cook and stir seasoned shrimp in hot butter until pink and cooked through, 2 to 3 minutes. Squeeze lemon juice over shrimp and stir in parsley.
- Top salmon fillets with shrimp and drizzle pan juices over each fillet. Serve with rice, potatoes, or your favorite veggies.
Instead of making your own spice mix, feel free to use 1 tablespoon of a store-bought Cajun spice blend. This will cut down on your prep time even more!
What others are saying
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.
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!
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!