Name: Mastering Red Lobster Salmon New Orleans at Home!
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Ingredients: Salmon filets (4 to 6 oz. each); Large shrimp peeled (1 lb.); Butter (8 tbsp.); Honey (2 tbsp.); Salt and pepper

Ever had one of those dishes at a restaurant that leaves a lingering taste, making you crave it days after? That was the Red Lobsters Salmon New Orleans recipe for me. Rich, flavorful, and oh-so-delectable, it was love at first bite. But rather than always heading to Red Lobster every time the craving struck (which was often, by the way), I decided to roll up my sleeves and bring the magic of red lobster salmon New Orleans recipe straight to my kitchen. The journey was filled with trials and plenty of taste tests (no complaints there!), but I finally nailed it! Ready to recreate this seafood magic at home? Let’s dive in!

Red Lobster Salmon New Orleans Recipe Overview

Fresh salmon fillets, sweetened with a touch of honey and spicy Cajun shrimp – this recipe is a testament to the culinary wonders of the red lobster. With a cooking time of about 30 minutes, this dish serves 4 and will satisfy those seafood cravings in no time.

Ingredients:

Salmon filets (4 to 6 oz. each): Fresh, flaky salmon is the star of this dish. Ensure it’s of the best quality for an authentic taste.
Large shrimp peeled (1 lb.): These will soak in the flavors of the Cajun seasoning, adding a spicy twist to our recipe.
Butter (8 tbsp.): The base for our sauce, will give a creamy texture and rich taste.
Honey (2 tbsp.): A hint of sweetness that balances out the spiciness and complements the salmon beautifully.
Salt and pepper: To bring out the natural flavors and season the dish to perfection.

For Cajun Seasoning:

Salt (½ tbsp.), Garlic powder (1 tbsp.), Paprika (1 tbsp.), Pepper (¼ tbsp.), Onion powder (½ tbsp.), Cayenne pepper (½ tbsp.), Dried oregano (½ tbsp.), and Crushed red pepper flakes (½ tbsp.): These combine to give that iconic Cajun kick.

Instructions:

Preparation of Cajun Seasoning:

Begin by selecting a medium-sized mixing bowl.

Carefully measure out each ingredient for the Cajun seasoning: salt, garlic powder, paprika, pepper, onion powder, cayenne pepper, dried oregano, and crushed red pepper flakes.

Using a whisk or a fork, blend the ingredients together ensuring there are no clumps. The resulting mix should have a uniform appearance with spices evenly distributed. Set this bowl aside for now.

Salmon Prep:

First, lay your salmon filets on a clean plate or tray.

Season each filet with a pinch of salt and pepper, ensuring even coverage on both sides. Allow them to marinate momentarily while you prepare the skillet.

In a large non-stick skillet, melt 2 tablespoons of butter over medium-high heat. Watch it carefully to ensure it doesn’t burn.

Once melted, slowly drizzle in the honey, continuously stirring with a wooden spoon or a whisk. This blend should start to bubble slightly.

Cooking the Salmon:

Gently place the salmon filets skin-side down (if they have skin) into the skillet. Allow them to cook undisturbed. You should hear a sizzling sound – that’s your cue that magic is happening!

After 5-6 minutes, when the bottom part has achieved a crispy, golden-brown hue, use a spatula to flip the filets. The flesh should be firm yet tender.

Cook the other side for another 7-8 minutes. Use the tip of a fork to check the middle of the thickest part – if it flakes easily and is a consistent pink hue throughout, it’s done.

Transfer the filets to a warm plate, tenting them with aluminum foil to retain heat and moisture.

Shrimp Time:

Without cleaning the skillet (we want all that residual flavor!), add the remaining butter. Allow it to melt and mix it with the flavorful bits left from the salmon.

Stir in your previously prepared Cajun seasoning, ensuring it’s thoroughly blended with the butter. This fusion will release a spicy, aromatic fragrance.

Carefully add the peeled shrimp into the skillet in a single layer. Stir occasionally to make sure each shrimp is evenly coated with the Cajun butter sauce.

Cook until the shrimp turns from translucent to opaque – this usually takes about 5-6 minutes. Remember, overcooking can make shrimp rubbery, so keep a close eye.

Plating & Serving:

Place a salmon filet in the center of each plate.

Pile a generous portion of Cajun shrimp atop the salmon, allowing a few to tumble around the sides for presentation.

If there’s a bit of that spicy, buttery sauce left in the skillet, don’t let it go to waste! Drizzle it over the salmon and shrimp.

For a finishing touch, sprinkle freshly chopped parsley over the top. This adds a burst of color.

Tips & Tricks

For an added twist, squeeze a bit of lemon over the salmon while cooking.
Always ensure your seafood is fresh for the best flavors.
Adjust the cayenne pepper in the seasoning if you prefer a milder or spicier kick.

Also Read:

Lobster casserole recipe overview

Indulge in Flavorful Delights: Juicy Crab Seafood Boil Recipe

FAQs

Q: Is it necessary to use fresh salmon, or can I opt for frozen?

While fresh salmon is recommended for the best taste and texture, frozen salmon can also work well. Just ensure you properly thaw it in the refrigerator before cooking to maintain its integrity and flavor.

Q: Can I prepare the Cajun seasoning in advance?

Yes, you can! In fact, preparing the seasoning in advance can be a time-saver. Store it in an airtight container, which should remain fresh for up to 6 months.

Q: I’ve noticed my sauce tends to burn quickly. What am I doing wrong?

The combination of butter and honey can burn if the heat is too high. Ensure you’re cooking over medium to medium-high heat and constantly stirring the mixture to prevent it from settling and burning.

Conclusion

This dish brings together the best of seafood with a Cajun twist. It’s a treat for the senses and a tribute to the rich culinary tradition of New Orleans. Enjoy, and let me know how your version turns out!