Baked Salmon in a Crawfish Cream Sauce
Elevate dinner with this Baked Salmon in a Crawfish Cream Sauce, rich, creamy, and loaded with bold Creole flavor. Easy one-skillet recipe perfect for weeknights or special occasions.
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!