Pan-seared salmon topped with buttery Cajun shrimp. A 30-minute Salmon New Orleans recipe with shrimp, butter, and honey for weeknight magic.
I wasn’t planning on cooking anything special last Tuesday. You know how some days you’re just staring into your fridge like it’s about to give you life advice? Yeah. That was me. Then I spotted salmon fillets I bought on impulse (they were on sale—couldn’t resist) and a bag of shrimp I’d been meaning to use for weeks. Lightbulb moment. This Salmon New Orleans recipe popped into my head, and it was like the universe said, “Girl, treat yourself.”
And let me tell you, the second I whipped up that Cajun butter shrimp and slid it over those sweet, sticky salmon fillets? Magic. Like, where-have-you-been-all-my-life magic. My husband had seconds. My kids? They thought we’d ordered out. (Honestly, I was tempted to let them believe that.)
Why You’ll Love This Salmon New Orleans Recipe?
So, here’s why I keep coming back to this recipe (and why I think you will too):
- Ridiculously easy. We’re talking 30 minutes, start to finish.
- BIG flavor. It’s sweet, it’s spicy, it’s buttery… it’s basically a hug in dinner form.
- Date-night-worthy but simple enough for a random Tuesday.
- Flexible AF. Wanna swap shrimp for scallops? Go for it. Less heat? You do you!
And honestly, there’s something about the combo of Cajun spices, honey, and butter that makes me feel like I’m on vacation. Even if I’m still in yoga pants, reheating my coffee for the third time.
Ingredient Notes:
Let’s talk ingredients. Not in a “here’s the boring list” kind of way, but more like, here’s why these babies matter.
The Players:
- Salmon fillets – I’m a sucker for fresh, but frozen totally works. Just thaw and pat ‘em dry like they’ve had a long day.
- Shrimp – Big, juicy ones if you can. Peeled and deveined, because ain’t nobody got time.
- Butter – Yep, all 8 tablespoons of it. This is not a diet recipe.
- Honey – For that sweet sticky glaze that caramelizes like a dream.
- Cajun seasoning – Make it from scratch (trust me, it’s worth it).
- Parsley – Optional. I usually forget it, but it’s pretty.
Cajun Seasoning: Make It or Fake It
I’m not judging if you grab a store-bought jar, but this homemade mix takes like, 2 minutes. And you probably have all this stuff in your spice cabinet already.
- ½ tsp salt
- 1 tsp garlic powder
- 1 tsp paprika
- ¼ tsp pepper
- ½ tsp onion powder
- ½ tsp cayenne (or less, if you’re spice-cautious)
- ½ tsp dried oregano
- ¼ tsp crushed red pepper flakes
How To Make Salmon New Orleans?
Step 1: Get That Cajun Mix Ready
Mix up those spices in a little bowl. Easy.
Step 2: Sear the Salmon
Pat those salmon fillets dry (this part’s weirdly satisfying) and hit ‘em with salt and pepper. Melt 2 tbsp of butter in a big skillet, add your honey, and watch it bubble like liquid gold. Lay the salmon fillets down gently—no splashing!—and cook for about 5-6 minutes on one side. Flip ‘em (use a spatula, not your hands… learned that the hard way), and go another 7-8 minutes till they’re flaky.
Step 3: Shrimp Time
Take the salmon out and keep it warm (foil tent, anyone?). Melt the rest of the butter in the same skillet, stir in that Cajun seasoning, and toss in your shrimp. Cook till they’re pink and opaque, about 5-6 minutes. It smells amazing by this point, just FYI.
Step 4: Plate It Up
Want To Save This Recipe?
Lay that salmon down like the star it is, pile those shrimp on top, and drizzle any remaining sauce all over it. Parsley if you’re feeling fancy. Then… dig in.
Storage Options:
In the Fridge
Tuck it in an airtight container and it’ll keep for about 3 days. Reheat gently. Like, low heat in a pan. Microwaving works too, but don’t nuke it to death.
In the Freezer
You can freeze it, but shrimp gets weird. If you must, wrap it well and freeze for up to a month.
Variations and Substitutions:
- Swap shrimp for scallops, chicken, tofu, or whatever floats your boat.
- Lighten it up with olive oil instead of butter (but honestly… why?).
- Add some veggies—zucchini, spinach, asparagus.
- Not a spice fan? Dial back the cayenne.
- Wanna go extra Cajun? Toss in andouille sausage.
What to Serve with Salmon New Orleans?
Because salmon and shrimp deserve friends.
- Crusty bread (for mopping up all that butter).
- Garlic mashed potatoes.
- Steamed rice—jasmine or basmati is perfect.
- Grilled veggies.
- And a cold glass of Chardonnay. You earned it.
Frequently Asked Questions:
Can I use frozen salmon?
Totally. Just thaw and pat it dry first.
Is this crazy spicy?
Nah. There’s a kick, but it’s not fire-breathing dragon spicy. You can always adjust the heat.
Can I prep this ahead?
Yep! Make the seasoning and prep your seafood earlier in the day. Cook it fresh though. It’s better that way.
If you’re looking for a dinner that’s simple but feels special, this Salmon New Orleans Recipe is it. Perfect for impressing guests, date nights at home, or when you need to trick yourself into thinking you’re eating at a fancy restaurant.
Give it a whirl. And if you do, drop me a comment or tag me! I’d love to know how it went—and if your kids thought you ordered takeout, too.
Can’t wait to hear what you think!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Salmon New Orleans Recipe
Ingredients
For the Salmon and Shrimp:
- 4 salmon fillets approximately 6 ounces each
- Salt and freshly ground black pepper to taste
- 1 pound large shrimp peeled and deveined
- 8 tablespoons unsalted butter divided
- 2 tablespoons honey
For the Cajun Seasoning Blend:
- ½ teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon onion powder
- ½ teaspoon cayenne pepper
- ½ teaspoon dried oregano
- ¼ teaspoon crushed red pepper flakes
Instructions
Prepare the Cajun Seasoning:
- In a small mixing bowl, combine the salt, garlic powder, paprika, black pepper, onion powder, cayenne pepper, dried oregano, and crushed red pepper flakes. Stir thoroughly to blend. Set aside.
Season the Salmon Fillets:
- Lightly season the salmon fillets with salt and freshly ground black pepper on both sides.
Cook the Salmon:
- In a large skillet, melt two tablespoons of butter over medium-high heat. Add the honey and whisk to incorporate, allowing the mixture to become bubbly. Carefully place the seasoned salmon fillets into the skillet. Cook for approximately 5 to 6 minutes on one side until lightly browned. Flip the fillets and continue to cook for an additional 7 to 8 minutes or until the salmon is cooked through and flakes easily with a fork. Once cooked, transfer the salmon fillets to a serving platter and cover to keep warm.
Sauté the Shrimp:
- In the same skillet, melt the remaining six tablespoons of butter over medium-high heat. Once melted, add the prepared Cajun seasoning blend and stir to incorporate. Add the shrimp to the skillet and sauté for 5 to 6 minutes or until the shrimp are opaque and cooked through.
Assemble and Serve:
- Place the salmon fillets on individual plates. Top each fillet with a generous portion of the sautéed Cajun shrimp. Drizzle the remaining butter sauce over the salmon and shrimp. Garnish with freshly chopped parsley if desired. Serve immediately.
Notes
- Cajun seasoning spices: Check that none of the spices or blends contain anti-caking agents or additives with gluten.
- Butter and honey: These are typically gluten-free but verify packaging if you have concerns.
- Shrimp and salmon: Fresh and unprocessed seafood is naturally gluten-free.
- Accompaniments: If serving with bread or sides, ensure they are gluten-free.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
