Pappadeaux Salmon Alexander with Creamy Sauce

This rich and satisfying salmon dish is inspired by the famous restaurant favourite, featuring tender, flaky salmon topped with a luxurious creamy seafood sauce. The texture is beautifully balanced with crisp edges on the fish and a velvety sauce that coats every bite. It’s a moderately easy recipe, perfect for a special dinner at home without too much fuss. From start to finish, it takes around 35 to 40 minutes.

Ingredients

For the Salmon

• 4 salmon fillets (skinless, about 150–180g each)
• 1 tbsp olive oil
• 1 tbsp unsalted butter
• Salt and freshly ground black pepper
• 1 tsp paprika
• 1 tsp garlic powder

For the Creamy Seafood Sauce

• 2 tbsp unsalted butter
• 2 cloves garlic, finely chopped
• 150g cooked shrimp, peeled and deveined
• 150g lump crab meat
• 200ml double cream
• 50ml chicken stock
• 2 tbsp grated Parmesan cheese
• 1 tsp Dijon mustard
• 1 tbsp lemon juice
• Salt and black pepper to taste
• 1 tbsp fresh parsley, chopped

How to Make pappadeaux salmon alexander with creamy sauce recipe

• Prepare the salmon: Pat the salmon fillets dry with kitchen paper. Season both sides with salt, pepper, paprika, and garlic powder.
• Cook the salmon: Heat olive oil and butter in a large frying pan over medium heat. Place the salmon fillets in the pan and cook for 4 to 5 minutes on each side until golden and cooked through. Remove and keep warm.
• Start the sauce: In the same pan, melt butter and sauté the garlic for 1 minute until fragrant but not browned.
• Add seafood: Stir in the shrimp and crab meat, cooking gently for 2 to 3 minutes to heat through.
• Make it creamy: Pour in the double cream and chicken stock. Stir well and bring to a gentle simmer.
• Finish the sauce: Add Parmesan, Dijon mustard, and lemon juice. Season with salt and pepper. Simmer for another 3 to 4 minutes until thickened.
• Assemble and serve: Place the salmon fillets on plates and spoon the creamy seafood sauce generously over the top. Garnish with fresh parsley.

Tips

How do I keep the salmon moist?

Avoid overcooking. Remove the salmon from heat as soon as it flakes easily with a fork.

Can I use frozen seafood?

Yes, just make sure it is fully thawed and well drained before adding to the sauce.

How do I thicken the sauce properly?

Let it simmer gently without boiling too hard, and allow the cream and cheese to naturally reduce.

What can I use instead of crab meat?

You can substitute with extra shrimp or even scallops for a similar rich flavour.

Serving Suggestions

• Serve over steamed rice or buttery mashed potatoes
• Pair with sautéed spinach or green beans
• Add a side of crusty bread to soak up the sauce
• Finish with a wedge of lemon for extra freshness

Storage

Room Temperature

Best served fresh. Do not leave out for more than 1 hour.

Refrigerator

Store in an airtight container for up to 2 days. Reheat gently on the stove to avoid splitting the sauce.

Freezing

Not recommended, as the creamy sauce may separate when thawed.

Nutrition

• Calories: 520 kcal
• Carbohydrates: 6g
• Protein: 38g
• Fat: 38g
• Saturated Fat: 18g
• Sodium: 480mg

These values are approximate and may vary depending on ingredients used.

FAQs

Pappadeaux Salmon Alexander with Creamy Sauce

Recipe by Milli RoseCourse: Main CourseCuisine: American, SeafoodDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Tender pan-seared salmon topped with a rich, creamy seafood sauce made with shrimp and crab. A restaurant-style dish perfect for special meals at home.

Ingredients

• 4 salmon fillets

• 1 tbsp olive oil

• 1 tbsp butter

• Salt and pepper

• 1 tsp paprika

• 1 tsp garlic powder

• 2 tbsp butter

• 2 garlic cloves

• 150g shrimp

• 150g crab meat

• 200ml double cream

• 50ml chicken stock

• 2 tbsp Parmesan

• 1 tsp Dijon mustard

• 1 tbsp lemon juice

Directions

• Season salmon fillets with spices.
• Pan-fry salmon until golden and cooked through.
• Sauté garlic in butter.
• Add shrimp and crab and cook briefly.
• Pour in cream and stock and simmer.
• Stir in cheese, mustard and lemon juice.
• Serve sauce over salmon and garnish.

Notes

• Do not overcook salmon to keep it tender.
• Use fresh seafood for best flavour.
• Serve immediately for best texture.