Pappadeaux Salmon Alexander with Creamy Sauce

This Pappadeaux-inspired salmon alexander is a rich, restaurant-style dish featuring tender pan-seared salmon topped with juicy shrimp and a smooth, creamy sauce. The texture is perfectly balanced, with flaky fish and a velvety finish that feels indulgent without being complicated. It is a medium-difficulty recipe that comes together in about 40 minutes, making it ideal for a special dinner at home. The flavours are buttery, slightly garlicky, and deeply satisfying.

Ingredients

For the Salmon

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

For the Shrimp Topping

• 200g raw shrimp, peeled and deveined
• 1 tbsp butter
• 2 cloves garlic, minced
• Salt and pepper to taste

For the Creamy Sauce

• 2 tbsp butter
• 2 tbsp plain flour
• 300ml milk
• 100ml double cream
• 50g grated Parmesan cheese
• 1 tsp Dijon mustard
• 1 tbsp lemon juice
• Salt and pepper to taste
• 1 tbsp chopped fresh parsley

How to Make pappadeaux salmon alexander with creamy sauce recip

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the salmon cooks evenly and stays moist.
• Season the salmon: Pat the salmon fillets dry, then season with salt, pepper, paprika, and garlic powder on both sides.
• Sear the salmon: Heat olive oil in a pan over medium heat. Sear the salmon skin-side down for 3 to 4 minutes, then turn and cook for another 2 minutes.
• Finish in the oven: Transfer the salmon to a baking tray and bake for 8 to 10 minutes until just cooked through.
• Cook the shrimp: In the same pan, melt butter and sauté garlic for 30 seconds. Add shrimp, season lightly, and cook for 2 to 3 minutes until pink and tender. Set aside.
• Make the sauce: Melt butter in a saucepan, stir in flour, and cook for 1 minute. Gradually whisk in milk and cream until smooth and thickened.
• Add flavour: Stir in Parmesan, mustard, lemon juice, salt, and pepper. Simmer gently until creamy and well combined.
• Assemble: Place each salmon fillet on a plate, top with shrimp, and spoon over the creamy sauce. Finish with fresh parsley.

Tips

How do I keep the salmon from drying out?

Do not overbake. Remove the salmon from the oven as soon as it flakes easily with a fork.

Can I make the sauce smoother?

Whisk continuously while adding the milk to avoid lumps and keep the heat moderate.

What shrimp works best?

Medium to large raw shrimp give the best texture and flavour for this dish.

Can I add extra flavour?

A pinch of cayenne or a splash of white wine in the sauce adds depth without overpowering the dish.

Serving Suggestions

• Serve with steamed rice or buttery mashed potatoes
• Add sautéed green beans or asparagus on the side
• Pair with a crisp green salad
• Enjoy with warm crusty bread to soak up the sauce

Storage

Room Temperature

Keep for up to 1 hour after cooking. Do not leave seafood out longer.

Refrigerator

Store in an airtight container for up to 2 days. Reheat gently to avoid overcooking the salmon.

Freezing

Not recommended, as the creamy sauce may split and the salmon texture can change.

Nutrition

• Calories: 520 kcal
• Carbohydrates: 12g
• Protein: 38g
• Fat: 34g
• Saturated Fat: 14g
• Sodium: 480mg

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

FAQs