Salmon New Orleans: How Do You Make It?

There are multiple ways to enjoy a fine slab of filleted salmon. You can eat it raw like the Japanese do, bake it, pan sear it, and more.

One of my favorite ways to cook salmon is New Orleans style. What I like about salmon New Orleans is how it packs a lot of flavors that feels like an explosion of flavors in the mouth, and healthy vitamins and minerals.

If you want to know how to cook salmon New Orleans style, I urge you to go through this short and simple cooking guide that I have prepared. By the end of this article, you will have enough knowledge to whip up a batch or two of the famous salmon New Orleans.

See full recipe here.


Ingredients You Need To Prepare:

Salmon New Orleans would require you to use a couple of ingredients. To make things a little more organized, allow me to give you a list of ingredients that you will need to prepare the salmon, stuffing, and sauce for this dish.

Main Ingredient:​

  • Salmon Filet

Depending on how much you plan to make, you will need one or more salmon fillets that are at least an inch thick. However, I personally suggest that you try to choose a fillet of salmon that is about 1.5 inches thick since for a more savory bite.

Ingredients for the sauce:

  • Heavy Cream

To create a fine salmon New Orleans dish, you will need to prepare at least 1 cup of heavy cream for the sauce. You can purchase any brand, it does not matter as long as you are using full heavy cream.

  • White Wine

You will need about half a bottle of white wine for reducing the sauce and for adding a fresher flavor. You can also use any brand of white wine. I personally prefer going with something that tastes fruity.

  • Whole Peppercorns

For added spice, you will need about a tablespoon of peppercorns. Do not bother cracking the peppercorns because you will be adding some crushed pepper to the sauce as well.

  • Shallots

​You will need about half a cup of shallots to make the sauce a little sweet. As you prepare your ingredients, you should go ahead and start slicing up your shallots into smaller bits and pieces.

  • Garlic

Another spice you will need for this sauce is garlic. Try to prepare two cloves of garlic by mincing them beforehand.

  • Bay leaf

For more flavors, you need to add some bay leaf into the mix. You will need about three to four small bay leaves to add to this sauce. Prepare your bay leaves by crushing them up to release more of their flavors.

  • Salt and Pepper

Just a simple seasoning for the sauce. The amount of salt and pepper you will use will depend on your personal taste. For best results, try to use freshly cracked pepper and just a little bit of salt.

  • Cayenne Pepper

This ingredient will help add a kick to this dish. Add a dash of cayenne pepper into the mix and you will surely find yourself craving for more. Take note that you are completely in control of how spicy you want this dish to be.

Ingredients for the stuffing:

  • Eggs

3 whole eggs are required to make the delicious stuffing for this dish. You can use any type of egg that you want may it be organic, free range, or not. However, if you are looking out for your health, I suggest you try to look for organic eggs.

  • Spicy Sausage

You can use any type of spicy sausage you prefer for this dish. Try to prepare about half a cup of spicy sausage for optimal flavor. During preparation, it is essential to sauté the spicy sausage and let it cool beforehand.

  • Onion

You will need about half a cup of white onion for added sweetness to the stuffing. As you prepare your ingredients, try to chop the onion into smaller bits, bits that are small enough to stuff inside the salmon fillet.

  • Celery

Try to prepare a stalk or two of celery for added freshness. During preparation, you might want to chop up the celery stalks into smaller bits as well so that you’d have an easier time placing the stuffing inside the fish.

  • Bell Pepper

For added color, try to prepare at least two pieces of bell pepper. I highly suggest preparing both red and green bell peppers for a great mixture of color. Also, try to chop the bell peppers up into small bits and pieces.

  • Crabmeat

You will need fresh crab meat that has been shredded into smaller bits. Now you do not really have to use real crab meat. You can always use imitation crab meat that you can simply get from the supermarket.

  • Breadcrumbs

For an added crunch, try to include at least half a cup of breadcrumbs to your stuffing. If you don’t have any breadcrumbs with you, you can try crushing up a couple of dry croutons to make some.

How To Cook Salmon New Orleans Style

There are two things you need to prepare simultaneously to end up with a fine New Orleans salmon dish within an hour or so, and that’s the sauce and the stuffing.

The instructions I have listed below will take you through a step-by-step guide on how you can effectively and efficiently prepare and cook this dish.

Before you proceed with the steps below, do make sure that you have the complete set of ingredients I have listed above.​

  • Step 1: Make The Sauce

To make the sauce, the first thing you will need to do is simmer the whole peppercorns, shallots, minced garlic, bay leaf, salt, pepper, and cayenne pepper in half a bottle of white wine.

Note that making this sauce can take some time since you will have to reduce the whole thing until about ¼ of the wine is left in your pot.

Once everything has been placed inside your pot, you may now proceed to whip the heavy cream. Once the heavy cream has reached a thick and rather fluffy consistency, you can now set it aside as you let the sauce simmer and proceed to step 2.​

  • Step 2: Make The Stuffing

As you wait for your sauce to get reduced, what you should do for the mean time is prepare the stuffing. To do so, simply whisk 3 whole eggs in a large bowl. After whisking the eggs, you should then add the spicy sausage, onion, celery, bell pepper, crab meat, and bread crumbs to the bowl.

Thoroughly mix all the ingredients to make sure that everything inside the bowl is covered with the eggs. After mixing, set aside and proceed to step 3.​

  • Step 3: Prepare The Salmon Filet

Try to lay down your salmon filet on its flat side first. Once it is in that position, you can now continue to make about a 2 or 3-inch long incision along the center of the salmon filet.

What we are trying to achieve, is to create a small pocket where we can place the stuffing in. I recommend slicing up the salmon fillets center at a slanted angle. As you slice the fillet, try to make sure that the slice you are making is about ¼ of an inch so that there would be enough space inside for the stuffing.

After creating the pocket in the salmon, you may now add a couple tablespoons of the stuffing you have prepared. I suggest adding about 4 tablespoons of stuffing per fillet.

Slice little pockets at the center of the salmon filet and fill with the stuffing

Put in a pan put inside a 350 deg oven for 8-10 mins​

  • Step 4: Bake The Salmon

After stuffing your salmon fillets, all you need to do now is bake them in the oven for about 8 to 10 minutes at 350 degrees Fahrenheit.

As your salmon gets baked, please proceed to step 5.

  • Step 5: Finish Up The Sauce

The time your salmon is getting baked, the sauce you are letting simmer should be done or almost done reducing. Once it’s done reducing, the next thing you should do is strain the simmered sauce and add it to the whipped heavy cream.

Try to mix everything thoroughly until the sauce has a consistency that can slowly run down the back of a spoon.​

  • Step 6: Put All The Ingredients Together

Once the salmon has been baked, all that there is left to do is put all the ingredients together in a plate. As you plate the salmon, you have the option to drizzle the sauce over it or to just put it on the side.

A Quick Recap

Salmon that has been cooked New Orleans style is truly a delight to prepare, cook, and eat. It packs a lot of flavors because of all the herbs, spices, and seafood ingredients that it comes with.

When making Salmon New Orleans, remember that the key to efficiently cooking one is simultaneously creating the sauce and stuffing. Also, keep in mind that the key to effectively stuffing the salmon fillet is by making a ¼ inch incision that can accommodate the stuffing.

If you have any questions about this article, please leave us your feedback on the comment box below. I’ll try to get back to you as soon as I can. Thank you and enjoy!​

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