Thank you so very much. Where did you find it? I never thought I would get the actual recipe. Thanks again,
I'm glad this is what you were looking for. All I did was google Red Lobster New Orleans Salmon recipe and this came up on page 2.
THANK YOU!!! THANK YOU !!! THANK YOU!!!
May the Good Lord Bless You!!!
I have been looking for this recipe for 3 years!! and I even used to Work & Red Lobster! I ate this everyday, worked out and lost 50lbs!! (I was a server, I moved alot and DIDNT TOUCH the biscuits!...lol)
You have made my night! I made it and it tasted just like the Restaurant style...I know once I get familiar with the recipe it will be an EXACT match! that and I need sweet paprika...not just the regular stuff.
You were TRULY a blessing on this ONE!!!
So glad for us both - glad that I could help.Janet
jcmsmomSalmon New Orleans (Red Lobsters Restaurant)
Thanks so much for posting this!! Red Lobster is my absolute favorite place to dine!!!!
Red Lobsters Salmon New Orleans Serves 2 Cajun Seasonings: 1 tablespoon Sweet Paprika 2-1/2 teaspoons Salt 1 teaspoon Onion powder 1 teaspoon Garlic powder 1 teaspoon Ground red pepper(preferably cayenne), very optional 3/4 teaspoon White pepper 3/4 teaspoon Black pepper 1/2 teaspoon Dried Thyme leaves 1/2 teaspoon Dried Oregano Rich Lemon Butter Sauce: 1 small can chicken stock 1/2 tablespoon dried onion flake 1 teaspoon unsalted butter, room temp. 1 teaspoon all purpose flour Dash of white pepper Dash of salt Juice from fresh lemon, to taste 1/2 cup heavy cream 4 tablespoons cold butter 2 Tablespoons Clarified butter 2 (4 ounce each) Atlantic Salmon, skinless fillet Juice of half a lemon 2 cups Alaskan Shrimp To make Cajun Seasonings: Combine ingredients and mix well. Set aside. *Store the rest of the seasonings in a clean jar for later use.* To make Rich Lemon Butter Sauce: Combine chicken stock and onion flakes and boil stock on high heat uncovered. Meanwhile combine butter and flour and mix till it becomes a paste. Whisk butter/flour mixture into stock. Strain out the scum that forms on top. Reduce to a third. Remember, do all this uncovered. Stock should be thick enough to coat the back of a spoon. Add white pepper, salt, and lemon (Do not add too much of lemon juice all at once. Squeeze in 1/2 a teaspoon first and taste test. What you are after is a subtle tartness.). Stir in heavy cream. Remove from heat and whisk in butter. Keep warm and set aside. To cook Salmon: Heat up sauté pan to medium and melt clarified butter. Generously season one side of fish with the Cajun seasonings. Gently place fish in pan, seasoning side down. Cook till seasoning side is brown. Turn over and squeeze a half a lemon over fish and cover pan. Steam for approximately 2 min. The steam will cook the fish. To cook Alaskan Shrimp: Submerge shrimp in boiling water. Turn off heat and let sit until just cooked. DO NOT OVER COOK! To serve: Place salmon on heated platter. Spoon on the shrimp and top it off with the Rich Lemon Butter Sauce. At Red Lobster Restaurant, they serve this dish with a side of rice pilaf and pan fried veggies.
The pictures look incredible. Guess what I'm ordering at Red Lobster 2 weeks from tomorrow, when we are traveling south?
And THANK YOU for the recipe!
I work at Red Lobster and the Salmon New Orleans is made with a tabasco beurre blanc sauce. The salmon is seasoned with cajun seasoning and we broil the salmon as well as the shrimp. I hope this helps!!
I see this is an older post but a good place to put this in the archives.
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