Recipes

[kate2357]

For those who purchased the salmon TSV or for those of us who just like salmon, here's a quick and flavorful recipe that combines salmon, shrimp, BUTTER, honey and spices to make a delicious one pan dish.

I have all the spices to make up the spicy seasoning mix, but you could also buy Creole spice and skip a step. 

This salmon dish is on my fish Friday menu. I will pair w/ rice and asparagus.

Salmon New Orleans - From Creme De Le Crumb

Ingredients
4 6-ounce salmon fillets
salt and pepper to taste
1 pound large shrimp - peeled and de-veined
8 tablespoons butter - divided
2 tablespoons honey

Ingredients for Cajun Seasoning (or buy already made seasoning)
½ teaspoon salt
1 teaspoon garlic powder
1 teaspoon paprika
¼ teaspoon pepper
½ teaspoon onion powder
½ teaspoon cayenne pepper
½ teaspoon dried oregano
¼ teaspoon crushed red pepper flakes

Instructions
In a small bowl stir together all cajun seasoning ingredients and set aside.

Season salmon with salt and pepper to taste. Melt 2 tablespoons butter in a large skillet over medium-high heat. Add honey and whisk to combine (mixture should be bubbly). Add salmon fillets to pan and cook for 5-6 minutes, then flip and cook another 7-8 minutes until salmon is cooked through, flaky, and browned. Transfer salmon to a platter and cover to keep warm.

Add remaining butter to the pan over medium-high heat. Once butter is melted, stir in cajun seasoning. Add shrimp to pan and saute until opaque, about 5-6 minutes.

Serve salmon topped with shrimp. Drizzle any extra pan sauce over the top and garnish with chopped parsley if desired. Serve immediately.

Notes
Flavor tip: add a squeeze of fresh lime juice on top just before serving. 

[Knit-Chick]

@kate2357 thank you for sharing!  We eat salmon often but usually just with olive oil, salt, pepper and thyme.  This sounds good.

[RespectLife]

@kate2357 

Thanks!

I have a freezer full of salmon, on 2 AD for it.

We eat it a couple times a week.

Always looks for new ways to serve!

[kate2357]

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@RespectLife wrote:

@kate2357 

Thanks!

I have a freezer full of salmon, on 2 AD for it.

We eat it a couple times a week.

Always looks for new ways to serve!

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@RespectLife 

Oh I don't know if I could eat it 2 times a week...but I'm sure my hubby could. I am also always looking for new flavor profiles to try w/ salmon or really any other kind of protein.

[rockygems123]

@kate2357  Same here always looking for ways to cook salmon, thank you for this one.

This is my usual simple marinade for salmon marinating for 1/2 hour or less:

4tbs olive oil

3 tbs soy sauce

2 chopped scallions

1-2 garlic minced cloves

2tbs fresh minced ginger

This amount works for 2 - 4 filets.  

[kate2357]

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@rockygems123 wrote:

@kate2357  Same here always looking for ways to cook salmon, thank you for this one.

This is my usual simple marinade for salmon marinating for 1/2 hour or less:

4tbs olive oil

3 tbs soy sauce

2 chopped scallions

1-2 garlic minced cloves

2tbs fresh minced ginger

This amount works for 2 - 4 filets.  

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@rockygems123 

One of my fav flavor profiles, ginger, soy and garlic. mmmm. Hard to beat.

[DSD2]

Butter, honey...oh my!

Oh and yes, salmon and shrimp! 

You always post the BEST recipes. Please let us know how it comes out.

[Mz iMac]

@kate2357   "Add salmon fillets to pan and cook for 5-6 minutes, then flip and cook another 7-8 minutes until salmon is cooked through, flaky, and browned."

2 Questions........

Is the above done on "medium-high heat" on an electric, gas stove or both?

Those cooking times depends on the thickness of the salmon right? 

Asking because I have an electric stove which I NEVER use because I burn every thing up.

I am going to try your recipe in my convection counter top oven.  I am a **skinless** salmon lover....have a freezer full.  My salmon fillets are sort of thick & I can cook them up in 12 min total w/o turning them over.  Same in my air fryer.

[kate2357]

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@DSD2 wrote:

Butter, honey...oh my!

Oh and yes, salmon and shrimp! 

You always post the BEST recipes. Please let us know how it comes out.

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@DSD2 

You are very nice. But I think many people post great recipes on the recipe board.

I like to look at recipe sites and have more time now that I'm retired and the weather is too crummy to go outside and garden. Once I make this recipe, I will do a review. Thinking we might have this on Friday ... I have all the ingredients on hand and I was going to do salmon anyhoo.

[kate2357]

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@Mz iMac wrote:

@kate2357   "Add salmon fillets to pan and cook for 5-6 minutes, then flip and cook another 7-8 minutes until salmon is cooked through, flaky, and browned."

2 Questions........

Is the above done on "medium-high heat" on an electric, gas stove or both?

Those cooking times depends on the thickness of the salmon right? 

Asking because I have an electric stove which I NEVER use because I burn every thing up.

I am going to try your recipe in my convection counter top oven.  I am a **skinless** salmon lover....have a freezer full.  My salmon fillets are sort of thick & I can cook them up in 12 min total w/o turning them over.  Same in my air fryer.

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@Mz iMac 

I don't know what sort of stove top the recipe creator used. When I see medium high heat ... I think of heating the pan to medium hight heat...and for my stove top (gas) that is about a 5 (on a 1-10 dial). I don't like to cook on very high heat on my gas top (mainly because of spatters) .... I leave that to the outside grill.

RE: cooking in your covection oven, I think that would be fine and I agree, times will vary depending on thickness of salmon fillet. Some of our fillets can run thinner and take only 7 minutes to cook. I was planning on cooking the salmon like I normally do (grill outside) ... (although the author recomends to carmelize top of salmon in honey and butter), but cook the shrimp per the recipe, pour the glaze over top of the salmon after shrimp has been cooked.

This recipe is really about honey and butter combined w/the the spices. I think it will be delicious over the shrimp and the salmon.