Pappadeaux Salmon Alexander with Creamy Sauce Recipe (2024)

Pappadeaux Salmon Alexander is a delectable dish that combines the richness of grilled salmon with a creamy, seafood-infused sauce. This recipe is inspired by the popular dish served at Pappadeaux Seafood Kitchen, known for its Cajun-influenced cuisine.

By recreating this Pappadeaux Salmon Alexander with Creamy Sauce Recipe at home, you can enjoy the same flavors without leaving your kitchen.

Why I LOVE this Pappadeaux Salmon Alexander

As a self-proclaimed foodie, I’m always on the lookout for recipes that offer a perfect balance of flavors and textures. Pappadeaux Salmon Alexander checks all the boxes for me. The combination of tender, flavorful salmon and the rich, creamy sauce is simply irresistible. The addition of Cajun seasoning adds a delightful kick of spice that complements the other ingredients perfectly.

What I love most about this Pappadeaux Salmon Alexander with Creamy Sauce Recipe is its versatility. It can be served as a main course for a special occasion or as a weeknight dinner when you want to treat yourself to something extraordinary. The sauce is also incredibly versatile and can be used as a topping for other proteins, such as chicken or steak, or even as a dip for crusty bread.

How to Make this Pappadeaux Salmon Alexander

Making this Pappadeaux-inspired Salmon Alexander at home is surprisingly easy, and the results are absolutely worth the effort. The key is to focus on two main components: the perfectly cooked salmon and the rich, velvety cream sauce.

Ingredients List

For the Salmon:

• 2 (5 to 6-ounce) salmon fillets
• salt, pepper, garlic, onion powder, chili powder, cajun seasoning
• 1/2 lemon
• Thyme
• 2-3 tbsp butter
• Avocado oil

Pappadeaux’s Alexander Sauce:

• 3 to 4 tablespoons of butter
• 1 to 2 tablespoons of Better Than Bouillon Lobster Base
• 1 tablespoon of minced garlic or garlic paste
• 1 to 2 tablespoons of flour
• 2/3 cup low/no sodium chicken stock (more if needed to thin the sauce)
• 1/4 cup of heavy cream
• 1/2 – 1 cup of parmesan cheese (Cheese will thicken the sauce a bit as well)
• Cajun seasoning (to taste)

Kitchen Tools Needed

• Skillet
• Cutting board
• Knife
• Plate
• Whisk
• Measuring spoons
• Oven
• Cooking thermometer

Instructions

Step 1 | Prepare the Salmon

1. Start with two 5-6 ounce salmon fillets. Flip them over to the skin side (skin removed) and season with salt, pepper, garlic powder, onion powder, your favorite Cajun seasoning, and chili powder for that rich, dark color.
2. Flip the fillets to the presentation side and season it as well. Season on a cutting board or plate to catch any excess seasoning, then use that to coat the sides of the salmon. This even layer of seasoning is going to make your salmon look and taste amazing.

Step 2 | Make the Cream Sauce

1. In a medium saucepan, melt 3-4 tablespoons of butter over medium heat. Add 1-2 tablespoons of Better Than Bouillon lobster base and 1 tablespoon of minced garlic. Sauté until fragrant.
2. Add 1-2 tablespoons of flour and whisk continuously to create a roux. Cook for 1-2 minutes to eliminate the raw flour taste.
3. Slowly whisk in 2/3 cup of chicken stock, ensuring the sauce remains smooth. Then, add 1/4 cup of heavy cream and bring the mixture to a boil. Reduce to a simmer, allowing it to thicken.
4. Season with your preferred Cajun or Creole seasoning. Stir in a handful of Parmesan cheese until melted and well combined. Taste and adjust the seasoning as needed. Keep warm until ready to serve.

Step 3 | Cook the Salmon

1. Heat a large skillet over medium-high heat and add enough oil to coat the bottom. Place the salmon fillets in the skillet, presentation side down, and press lightly to ensure even cooking. Cook for about 90 seconds per side.
2. Add 1/2 a lemon and a few sprigs of thyme to the skillet for extra flavor. Baste the salmon with butter as it cooks.
3. Transfer the skillet to a preheated 400°F (200°C) oven and bake for 6-8 minutes, or until the internal temperature of the salmon reaches 135°F (57°C). Be careful not to overcook!

Step 4 | Plate and Serve

1. Reheat the cream sauce if necessary. Place a generous amount of sauce on each plate.
2. Arrange the blackened salmon fillets on top of the sauce. Garnish with a sprinkle of fresh parsley for a pop of color.
3. Serve immediately and enjoy the mouthwatering flavors!

Special Notes

• Be careful not to overcook the salmon, as it can become dry and tough. Use a meat thermometer to ensure it reaches the perfect internal temperature.
• The creamy sauce can be made in advance and reheated when ready to serve. It will thicken as it cools, so you may need to add a splash of chicken stock or cream to thin it out if necessary.
• For a richer sauce, you can use half-and-half or whole milk instead of heavy cream.

Recipe Substitutions & Variations

• Protein Substitutions: If you’re not a fan of salmon, you can use other types of fish, such as halibut or mahi-mahi, or even chicken or shrimp.
• Sauce Variations: You can experiment with different herbs and spices in the sauce, such as thyme, rosemary, or paprika. You can also add a splash of white wine or lemon juice for extra flavor.
• Vegetable Additions: Sautéed mushrooms, spinach, or asparagus can be added to the sauce for extra nutrition and flavor.
• Cream Alternatives: For a lighter version, you can use half-and-half instead of heavy cream.
• Cheese Variations: Parmesan cheese can be replaced with Gruyère or Pecorino Romano for a different flavor profile.

What to Serve with this Pappadeaux Salmon Alexander with Creamy Sauce Recipe

Pappadeaux Salmon Alexander pairs well with a variety of side dishes. Here are some suggestions:

1. Garlic Mashed Potatoes: Creamy and smooth, they complement the rich sauce perfectly.
2. Steamed Asparagus: Adds a fresh, green element to the plate.
3. Rice Pilaf: A light and fluffy side that soaks up the delicious sauce.
4. Crisp Salad: A simple green salad with a tangy vinaigrette adds a refreshing element to the meal.

Leftover Storing Tips

• Refrigeration: Store leftover salmon and sauce in separate airtight containers in the refrigerator for up to 3 days.
• Reheating: Reheat the salmon in a preheated oven at 350°F (175°C) for about 10 minutes. Reheat the sauce on the stovetop over low heat, stirring occasionally.
• Freezing: You can freeze the salmon fillets (without the sauce) for up to 2 months. Thaw overnight in the refrigerator before reheating.

Frequently Asked Questions

Can I use frozen salmon for this recipe?

Yes, you can use frozen salmon fillets. Make sure to thaw them completely before cooking.

Is it necessary to use the Better Than Bouillon Lobster Base?

The lobster base adds a delicious seafood flavor to the sauce, but you can omit it if you prefer. You can also substitute it with a different type of seafood base or stock.

Can I make the sauce ahead of time?

Yes, you can make the sauce in advance and reheat it when ready to serve. Keep in mind that you may need to thin it out with a bit of stock or cream if it has thickened too much.

Is there a way to make this recipe healthier?

To make this recipe healthier, you can use low-fat or non-fat dairy products in the sauce, reduce the amount of butter, and serve the salmon with a side of roasted vegetables instead of potatoes.

Can I make the sauce spicier?

Yes, you can adjust the spice level by adding more Cajun seasoning or a pinch of cayenne pepper to the sauce.

What should I do if the sauce is too thick?

If the sauce becomes too thick, simply add a splash of chicken stock or cream and whisk until it reaches the desired consistency.

Pappadeaux Salmon Alexander with Creamy Sauce Recipe

Yield: 2

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Delicious Pappadeaux Salmon Alexander with Creamy Sauce Recipe. Easy-to-follow, flavorful, and perfect for any seafood lover. Ready in just 35 minutes!

Ingredients

For the Salmon:

• 2 (5 to 6-ounce) salmon fillets
• salt, pepper, garlic, onion powder, chili powder, cajun seasoning
• 1/2 lemon
• Thyme
• 2-3 tbsp butter
• Avocado oil

Pappadeaux's Alexander Sauce:

• 3 to 4 tablespoons of butter
• 1 to 2 tablespoons of Better Than Bouillon Lobster Base
• 1 tablespoon of minced garlic or garlic paste
• 1 to 2 tablespoons of flour
• 2/3 cup low/no sodium chicken stock (more if needed to thin the sauce)
• 1/4 cup of heavy cream
• 1/2 - 1 cup of parmesan cheese (Cheese will thicken the sauce a bit as well)
• Cajun seasoning (to taste)

Instructions

1. Prepare the Salmon: Start with two 5-6 ounce salmon fillets. Flip them over to the skin side (skin removed) and season with salt, pepper, garlic powder, onion powder, your favorite Cajun seasoning, and chili powder for that rich, dark color. Flip the fillets to the presentation side and season it as well. Season on a cutting board or plate to catch any excess seasoning, then use that to coat the sides of the salmon. This even layer of seasoning is going to make your salmon look and taste amazing.

2. Make the Cream Sauce: In a medium saucepan, melt 3-4 tablespoons of butter over medium heat. Add 1-2 tablespoons of Better Than Bouillon lobster base and 1 tablespoon of minced garlic. Sauté until fragrant. Add 1-2 tablespoons of flour and whisk continuously to create a roux. Cook for 1-2 minutes to eliminate the raw flour taste. Slowly whisk in 2/3 cup of chicken stock, ensuring the sauce remains smooth. Then, add 1/4 cup of heavy cream and bring the mixture to a boil. Reduce to a simmer, allowing it to thicken. Season with your preferred Cajun or Creole seasoning. Stir in a handful of Parmesan cheese until melted and well combined. Taste and adjust the seasoning as needed. Keep warm until ready to serve.

3. Cook the Salmon: Heat a large skillet over medium-high heat and add enough oil to coat the bottom. Place the salmon fillets in the skillet, presentation side down, and press lightly to ensure even cooking. Cook for about 90 seconds per side. Add 1/2 a lemon and a few sprigs of thyme to the skillet for extra flavor. Baste the salmon with butter as it cooks. Transfer the skillet to a preheated 400°F (200°C) oven and bake for 6-8 minutes, or until the internal temperature of the salmon reaches 135°F (57°C). Be careful not to overcook!

4. Plate and Serve: Reheat the cream sauce if necessary. Place a generous amount of sauce on each plate. Arrange the blackened salmon fillets on top of the sauce. Garnish with a sprinkle of fresh parsley for a pop of color. Serve immediately and enjoy the mouthwatering flavors!

Nutrition Information:

Serving Size: 1
Amount Per Serving:Calories: 550Total Fat: 40gSaturated Fat: 20gCholesterol: 130mgSodium: 900mgCarbohydrates: 10gFiber: 1gSugar: 2gProtein: 35g

The nutrition information provided below is estimated using an online nutrition calculator and should not be considered medical advice or guaranteed to be accurate. Please consult a professional for any dietary needs or restrictions.

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Conclusion

Pappadeaux Salmon Alexander is a delicious and impressive dish that’s perfect for special occasions or weeknight dinners. By following this recipe and using high-quality ingredients, you can recreate the flavors of Pappadeaux Seafood Kitchen in your own kitchen. The creamy sauce is the star of the show, adding a rich and flavorful topping to the tender salmon.

With a few simple steps and some basic kitchen tools, you can enjoy this mouthwatering dish in no time. So why not give it a try and treat yourself to a taste of Pappadeaux Salmon Alexander with Creamy Sauce Recipe!