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Salmon New Orleans

Salmon New Orleans pairs Cajun-seasoned salmon with a creamy skillet sauce of shrimp, mushrooms, and green onions. The salmon cooks in batches, then gets topped with a lightly thickened sauce and served hot.
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Prep Time 10 minutes
Cook Time 33 minutes
Total Time 43 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Southern
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

For the salmon
  • 4 salmon fillets 6-ounce, skinless
  • 1 tsp Cajun seasoning
  • 2 tbsp neutral oil
For the sauce
  • 2 tbsp butter
  • 8 oz cremini mushrooms sliced
  • 2 cloves garlic minced
  • 0.5 cup chicken broth
  • 0.75 cup heavy cream
  • 0.5 tsp paprika
  • 0.125 tsp cayenne pepper
  • 8 oz shrimp medium, peeled and deveined
  • 1 tbsp lemon juice
  • 2 tbsp green onions thinly sliced

Equipment

  • 1 12-inch skillet

Method
 

Cook the salmon
  1. Pat the salmon dry.
  2. Season both sides with the Cajun seasoning.
  3. Heat 1 tablespoon of the oil in a 12-inch skillet over medium-high heat until shimmering.
  4. Cook 2 salmon fillets for 4 minutes on the first side and 3 to 5 minutes on the second side, until the thickest part reaches 145°F.
  5. Transfer the salmon to a plate and loosely cover with foil.
  6. Add the remaining 1 tablespoon oil to the skillet.
  7. Cook the remaining salmon the same way.
  8. Transfer it to the plate.
Make the sauce
  1. Reduce the heat to medium and melt the butter in the same skillet.
  2. Add the mushrooms and cook for 5 to 7 minutes, stirring occasionally, until browned and tender.
  3. Stir in the garlic and cook for 30 seconds.
  4. Pour in the chicken broth and simmer for 2 to 3 minutes.
  5. Stir in the heavy cream, paprika, and cayenne.
  6. Simmer for 3 to 5 minutes, until the sauce lightly coats a spoon.
  7. Add the shrimp and cook for 3 to 4 minutes, stirring occasionally, until opaque and cooked through.
  8. Stir in the lemon juice and green onions.
  9. Spoon the sauce over the salmon and serve.

Notes

For the best texture, cook the salmon until the thickest part reaches 145°F. Refrigerate leftovers in an airtight container for up to 3 days; freezing is not recommended because the cream sauce can separate. For a dairy-free swap, use plant-based butter and unsweetened dairy-free cream.