Baked Salmon in a Crawfish Cream Sauce
If you’re looking for a dish that screams Southern comfort meets restaurant-style indulgence, this Baked Salmon in a Crawfish Cream Sauce delivers big time. It’s the kind of meal that feels special enough for date night but easy enough to make on a weeknight. Juicy, perfectly baked salmon sits in a pool of rich, spicy crawfish cream sauce, full of buttery pepper jack cheese, spinach, and Creole flavor.
Think of it like a Louisiana-inspired surf-and-turf. The Trinity & Herb seasoning brings the perfect balance of heat and herbs, while the lemon zest keeps everything bright and balanced.
This is comfort food done right, bold, creamy, and irresistibly good.
Key Takeaways
- Baked salmon becomes extra luxurious when paired with a creamy, spicy crawfish sauce.
- Creole Trinity & Herb seasoning adds bold, classic Louisiana flavor.
- Pepper jack cheese and cream create a luscious, spicy base for the sauce.
- Crawfish tails bring authentic Southern seafood flavor—fresh or frozen both work well.
- One-skillet recipe makes prep, cooking, and cleanup a breeze.
Ingredients Breakdown and Tips
This dish brings together Southern comfort with a gourmet twist. Each ingredient plays a key role, and there’s room to swap if needed. Here’s what’s going on under the hood:
Crawfish Tails: The Star of the Sauce
Crawfish (aka crayfish or mudbugs) are small freshwater shellfish that taste like a cross between shrimp and lobster. Louisiana crawfish tails are the gold standard, and you can often find them frozen in the seafood section.
- Frozen vs Fresh: Frozen tails work just fine, How just thaw them in the fridge or under cold water.
- Substitute Option: Can’t find crawfish? Try chopped shrimp or even lump crab meat.
Cream & Cheese: The Rich, Melty Base
The sauce starts with a classic roux (flour and butter) and gets enriched with heavy cream and pepper jack cheese for body, flavor, and that ooey-gooey finish.
- Cheese Swap: Monterey Jack or even sharp cheddar works if pepper jack is too spicy.
- Cream Control: Heavy cream gives richness, but you can sub with half-and-half if you’re lightening up.
Seasonings & Aromatics
Creole Trinity & Herb seasoning combines the holy trinity (onions, bell pepper, celery) with bold herbs and spices. It’s the backbone of Louisiana flavor.
- Homemade Seasoning Tip: No blend on hand? Mix garlic powder, onion powder, paprika, thyme, oregano, and a pinch of cayenne.
- Garlic & Onion: These sauté into the butter first, kicking off the flavor base.
Salmon: The Main Protein
Choose fresh, skinless fillets of salmon. Baking them right on top of the cream sauce infuses the fish with moisture and flavor.
- Skin Tip: If your fillets still have skin, trim it off so the bottom can soak in that sauce.
- Portion Tip: For four servings, 1½ to 2 pounds is perfect.
How To Make Baked Salmon in a Crawfish Cream Sauce
1
Start by melting butter in a cast-iron skillet (or oven-safe pan). Sauté diced onions and minced garlic with a tablespoon of seasoning. Let it cook until the onions are soft and golden.
2
Sprinkle flour into the sautéed onions to form a roux (a thickening base). Slowly whisk in the heavy cream. It should bubble slightly and thicken into a sauce within a couple of minutes.
3
Stir in the crawfish tails, spinach, green onions, and pepper jack cheese. Keep the heat on low until the cheese melts and the spinach wilts. You should end up with a thick, creamy, slightly spicy sauce.
4
Season the salmon fillets with salt, pepper, and the remaining tablespoon of Creole seasoning. Grate some lemon zest over the top and lay a few lemon slices on each piece.
5
Nestle the salmon fillets into the creamy crawfish sauce and transfer the whole skillet to a 350°F oven. Bake for 18–20 minutes, or until the salmon flakes easily with a fork.
6
Once out of the oven, give the dish a final squeeze of lemon juice. To serve, plate the salmon fillets and spoon generous helpings of the crawfish cream sauce on top.
Baked Salmon in a Crawfish Cream Sauce
Ingredients
- 1 pound Louisiana crawfish tails fresh or frozen (thawed if frozen)
- 1 cup heavy cream
- ½ onion diced
- 1 tablespoon garlic minced
- 1 tablespoon butter
- 1 tablespoon flour
- 4 stems green onions sliced
- 1 handful spinach fresh or frozen
- 6 slices pepper jack cheese charcuterie-style slices, about 4–5 oz
- 2-3 tablespoons Creole Trinity & Herb seasoning divided
- 2 salmon fillet about 1½ to 2 lbs, skin trimmed off bottom if needed
- Zest of 1 lemon and juice to squeeze after cooked
- Lemon slices for topping
- Salt and pepper to taste if needed
Instructions
- Preheat the oven to 350°F.
Sauté the aromatics:
- In a large cast-iron skillet over medium heat, melt the butter. Add diced onion and garlic, and sprinkle in 1 tablespoon of Creole Trinity & Herb seasoning. Sauté until onions are soft and fragrant, about 3–4 minutes.
Build the cream sauce:
- Sprinkle the flour over the onions and stir to coat. Slowly pour in the heavy cream while whisking until the mixture starts to thicken.
Add the flavor:
- Stir in crawfish tails, spinach, pepper jack cheese, and green onions. Let it simmer on low heat until the cheese melts and the sauce comes together—creamy, spicy, and rich.
Prepare the salmon:
- Season both sides of the salmon with salt, pepper, and the remaining 1 tablespoon of Creole Trinity & Herb seasoning. Zest a lemon over the top and lay a few lemon slices on top.
Assemble and bake:
- Nestle the seasoned salmon right on top of the crawfish cream mixture in the skillet. Transfer the skillet to the oven and bake for 18–20 minutes, or until the salmon flakes easily with a fork.
Finish and serve:
- Once baked, squeeze fresh lemon juice over the top for brightness. Spoon that crawfish cream sauce over each serving of salmon and enjoy!
