Red Lobster Salmon New Orleans
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Red Lobster Salmon New Orleans is a delicious dinner choice that features blackened Atlantic salmon topped with shrimp tossed in a Cajun butter sauce, with tomato-cilantro relish. Bonus: it’s quick and easy to make at home!
What You Will ❤️ About Red Lobster Salmon
- Seafood! It’s a seafood double with Atlantic Salmon and fresh shrimp!
- Quick! This dish is a 20 minute meal to make from start to finish!
- Flavor Bomb! With the cajun seasoning, the creamy butter sauce, the tomato relish – every bite of this delicious seafood dish is full of flavors that go together so well!
Ingredients for Salmon New Orleans
Salmon New Orleans has a cajun seasoning in the sauce and on the salmon. If you love it – go crazy and add to the shrimp as well! Here’s what you’ll need!
- Atlantic Salmon fillets – Red Lobster serves skin-on fillets but you can use what you like.
- Jumbo Shrimp – raw, peeled & deveined
- Chicken broth – you only need 1 cup – so feel free to mix up your own with Better than Bouillon if you like!
- Heavy cream – feel free to swap out with half and half if you like but the cream is thicker which helps the sauce thicken
- Butter, softened – if using unsalted butter, may want to add a touch of salt to sauce
- All purpose flour
- Olive oil
- Blackening or Cajun seasoning – the cajun seasoning ingredients are very similar to the blackening just a little spicier – so you can use either depending on how spicy you like your food
- Tomato, finely diced – fresh tomatoes always!!!!
- Fresh cilantro, chopped – feel free to swap with Italian parsley if you like
- Lemon – fresh lemon juice is best if you have it
How to Make Salmon New Orleans
It’s really best to prep all your ingredients and have 3 pans on the stove to make this dish all at once. You’ll need a medium saucepan and two skillets. Let’s get started!
To make Cajun Butter Sauce: Start your sauce first – about mid-way through – once it’s simmering and reducing – start your salmon and shrimp!
- Combine chicken stock and cream and boil stock on high heat uncovered. Meanwhile combine 1 tsp softened butter and flour and mix till it becomes a paste. Whisk butter/flour mixture into stock. Reduce to a third. This will take 10-15 min.
- Add in cajun seasoning and remaining butter. Whisk as butter melts. Turn burner to low and keep warm until ready to serve.
- In a small bowl, stir together diced tomatoes and cilantro and set aside.
To cook Salmon: Salmon will take 7-8 minutes
- Generously season salmon on one side with Blackening seasoning. Heat up sauté pan to medium-high heat. Add in olive oil.
- Gently place fish in pan, seasoning side down. Cook till seasoning side is brown – about 3-4 min. Flip salmon and Squeeze a half a lemon over fish and cover pan. Remove from heat and Steam for approximately 2 min.
Shrimp Preparation: Shrimp will take 5-6 minutes
- While salmon is cooking, in a separate large skillet over medium-high heat, add 1 tbsp olive oil, Add shrimp and saute on both sides until opaque. When shrimp is cooked (2-3 min per side), add to pan with warmed cajun butter sauce and coat with sauce.
- Serve salmon filets on plate and spoon sautéed shrimp and cajun butter sauce over salmon. Top with tomato relish and a squeeze of fresh lemon juice. Serve any extra pan sauce with bread for dipping!
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Tips, Tricks & FAQs
Store leftovers in an airtight container (I like these glass ones) in the refrigerator for up to a week. Reheat in the microwave for 1-2 minutes.
No – most restaurants try and keep things fairly bland. The spice is mainly in the sauce in the Red Lobster version. You can add as much or as little seasoning as you like when you make it at home!
Well the salmon and shrimp are but the sauce is full of butter and heavy cream. You can lighten it up by using 2% milk vs. cream and half the butter. You’ll have a much thinner sauce – but it will have less fat.
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What to serve with Salmon New Orleans
- Apple Goat Cheese Salad
- Red Lobster Cheddar Bay Biscuits
- Texas Roadhouse Green Beans
- Cheesy Cauliflower Rice
- Chili’s Loaded Mashed Potatoes
- Air Fryer Broccoli
More Red Lobster Recipes
Red Lobster Salmon New Orleans
Equipment
- Hex-Clad 12" skillet
Ingredients
- 4 6-oz Atlantic salmon filets
- 12 Jumbo Shrimp raw, peeled & deveined – about 1/2 pound
- 3 tbsp blackening seasoning
- 5 tbsp olive oil divided
- 1 lemon
Cajun Butter Sauce
- 1 cup chicken broth
- 1 cup heavy cream
- 5 tbsp butter salted, softened, divided
- 1 tbsp all purpose flour
- 2 tsp blackening seasoning
Tomato Relish
- 1 tomato diced
- 1 tbsp cilantro fresh, chopped
Instructions
To make Cajun Butter Sauce – Start the sauce first – about mid-way through – once it's simmering and reducing – start your salmon and shrimp!
- Combine chicken stock and cream and boil stock on high heat uncovered. Meanwhile combine 1 tbsp softened butter and flour and mix till it becomes a paste. Whisk butter/flour mixture into stock. Reduce to a third. This will take 10-15 min.1 cup chicken broth, 1 cup heavy cream, 5 tbsp butter, 1 tbsp all purpose flour
- Add in cajun seasoning and remaining butter. Whisk as butter melts. Turn burner to low and keep warm until ready to serve.2 tsp blackening seasoning, 5 tbsp butter
- In a small bowl, stir together diced tomatoes and cilantro and set aside.1 tomato, 1 tbsp cilantro
To cook Salmon: Salmon will take 7-8 minutes
- Generously season salmon on one side with Blackening seasoning. Heat up sauté pan to medium-high heat. Add in olive oil.4 6-oz Atlantic salmon filets, 3 tbsp blackening seasoning, 5 tbsp olive oil
- Gently place fish in pan, seasoning side down. Cook till seasoning side is brown – about 3-4 min. Flip salmon and Squeeze a half a lemon over fish and cover pan. Remove from heat and Steam for approximately 2 min.1 lemon
To cook Shrimp: Shrimp will take 5-6 minutes
- While salmon is cooking, in a separate large skillet over medium-high heat, add 1 tbsp olive oil, Add shrimp and saute on both sides until opaque. When shrimp is cooked (2-3 min per side), add to pan with warmed cajun butter sauce and coat with sauce.12 Jumbo Shrimp, 5 tbsp olive oil
- Serve salmon filets on plate and spoon sautéed shrimp and cajun butter sauce over salmon. Top with tomato relish and a squeeze of fresh lemon juice. Serve any extra pan sauce with bread for dipping!
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