Pappadeaux Salmon Alexander with Creamy Sauce Recipe

On July 22, which was my birthday, my cousin took me out to Pappadeaux to celebrate with a special birthday dinner. The server placed this gorgeous salmon dish on our table.

The fish looked perfectly golden with dark edges and a pool of creamy white sauce around it. One bite blew my mind completely. The outside was crispy and spiced while the inside stayed buttery soft.

That creamy sauce had this rich seafood taste that made everything better. This Pappadeaux Salmon Alexander with Creamy Sauce Recipe became the dish everyone at our table wanted to try.

The flavors taste like garlic butter mixed with Cajun spices and smooth cream. The Pappadeaux restaurant created this dish because customers loved how the bold spices paired with the gentle sauce.

Now this copycat recipe lets you create the same amazing flavors at home.

Why You’ll Love This Copycat Recipe?

This homemade version saves you tons of money compared to eating out. No more waiting for tables or driving across town when you crave this dish.

The ingredients are easy to find at your local grocery store. Many of these items probably live in your pantry already.

You control exactly how much spice goes into every bite. Make it mild for kids or add extra heat for spice lovers. The whole meal takes less than 45 minutes from start to finish.

Your kitchen will smell like an expensive restaurant while you cook. Everyone will ask for the recipe after they taste it.

What Makes Pappadeaux Salmon Alexander So Special?

The secret lies in the perfect seasoning blend and cooking method. The salmon gets coated with Cajun spices and chili powder that create a beautiful dark crust. High heat searing locks in all the juices.

The creamy sauce combines lobster base with parmesan cheese for deep, rich flavor. This technique comes from Louisiana cooking traditions that make every bite memorable.

Ingredients and Substitution

Pappadeaux Salmon Alexander Ingredients:

• 2 salmon fillets (5-6 oz each): Fresh salmon gives the best flavor. Skin-on works well for crispiness, but skinless is also fine. Frozen salmon can be used if thawed fully.
• Salt & black pepper: Basic seasonings that enhance natural salmon taste. Sea salt or kosher salt can be used.
• Garlic powder & onion powder: These add aroma and a layer of flavor without being too strong. Fresh garlic and onion can be minced as substitutes.
• Chili powder: Gives a dark crust with slight heat. Smoked paprika can be used for a milder option.
• Cajun seasoning: The key to the Pappadeaux flavor. Store-bought blends work, or you can mix paprika, cayenne, garlic, onion, and thyme.
• ½ lemon: Adds brightness at the end. Lime can be used if lemon isn’t available.
• Thyme: Adds earthy depth. Dried thyme is fine in smaller amounts.
• Butter (2-3 tbsp): Used for basting to enrich the salmon. Margarine can be swapped in a pinch.
• Avocado oil: Great for high heat searing. Olive oil or canola oil also work.

Pappadeaux Alexander Sauce Ingredients:

• Butter (3 tbsp): Butter forms the rich base for starting the sauce.
• Flour (1-2 tbsp): Flour mixes with the butter to thicken the sauce so it coats the back of a spoon.
• Lobster base (1 tbsp): This paste gives the sauce a deep seafood flavor. A good substitute is shrimp base or a teaspoon of fish sauce.
• Garlic paste (1 tbsp): This provides a strong garlic flavor. You can also use the same amount of very finely chopped fresh garlic.
• Chicken stock (⅔ cup): The liquid that builds the sauce. A low-sodium version is better so you can control the saltiness. Vegetable stock also works.
• Heavy cream (¼ cup): This makes the sauce smooth and silky. For a lighter option, half-and-half can be used, but the sauce will be thinner.
• Parmesan cheese (½ – 1 cup): The cheese melts into the sauce for a creamy, salty flavor. Romano cheese is a good alternative.
• Cajun seasoning (to taste): Add this until the sauce has the spicy flavor you like.

Equipment You’ll Need

1. Cast-Iron Skillet: Best for searing and going into the oven.
2. Oven-Safe Pan: If you do not have a cast-iron skillet.
3. Small Saucepan: For making the creamy sauce.
4. Whisk: To make your sauce smooth with no lumps.
5. Spatula: A thin spatula is good for flipping the salmon.
6. Tongs: Helpful for handling the salmon.
7. Measuring Spoons and Cups: For accurate ingredient amounts.
8. Instant-Read Thermometer: To check if the salmon is done perfectly.

How to Make Pappadeaux Salmon Alexander with Creamy Sauce

Step 1 | Season the Salmon

Pat the salmon dry with paper towels. This helps it sear better. Sprinkle salt, pepper, garlic powder, onion powder, Cajun seasoning, and chili powder on all sides of the salmon. Let it sit for 5 minutes to absorb the seasoning.

Step 2 | Make the Sauce

In a small saucepan, melt 3 tablespoons of butter over medium heat. Stir in the garlic paste and cook for 30 seconds until fragrant.

Add the flour and stir for 1–2 minutes until it turns slightly golden. Slowly whisk in chicken stock to make a smooth sauce.

Add lobster base, cream, Cajun seasoning, and parmesan cheese. Stir until thick and creamy. Remove from heat and set aside.

Step 3 | Sear the Salmon

Heat avocado oil in a cast-iron skillet over medium-high heat. Place the salmon fillets in the skillet, skin-side down if using skin-on. Cook for 1½ minutes per side until a nice crust forms.

Step 4 | Add Butter & Thyme

Drop in the butter and thyme, tilt the pan, and spoon the melted butter over the salmon to baste it.

Step 5 | Finish in the Oven

Transfer the skillet to a preheated oven at 400°F. Bake for 6–8 minutes until the internal temperature reaches 135°F.

Step 6 | Plate and Serve

Warm the sauce again if needed. Place salmon on a plate, spoon creamy sauce generously over the top, and squeeze fresh lemon juice for brightness. Sprinkle parsley for color and enjoy!

Chef Tips & Techniques

• Use Dry Salmon: Do not skip patting the salmon dry. Moisture on the surface creates steam, which stops a good, crispy crust from forming.
• Bring Salmon to Room Temperature: Let the salmon sit out for 15-20 minutes before cooking. This helps it cook more evenly from the edge to the center.
• Don’t Move the Salmon: When you first place the salmon in the hot pan, resist the urge to move it around. Let it sit to develop a beautiful sear.
• Customize the Spice: You control the heat. Use a mild Cajun seasoning if you prefer less spice. You can always add more, but you cannot take it out.
• Freshly Grated Parmesan: For the smoothest sauce, grate your own Parmesan cheese from a block. Pre-shredded cheese often has anti-caking agents that can make the sauce grainy.

Best Side Dishes to Enjoy with This Copycat Recipe

This rich salmon pairs perfectly with simple sides. Garlic mashed potatoes soak up the creamy sauce beautifully. Steamed asparagus or green beans add fresh contrast to the rich dish.

Rice pilaf works great because it absorbs all the sauce flavors. Roasted vegetables like Brussels sprouts balance the seafood perfectly.

At Pappadeaux restaurant, they serve this salmon with dirty rice and seasonal vegetables. The dirty rice has bold flavors that match the Cajun spices.

They also include warm dinner rolls with honey butter.

Make-Ahead and Storage Tips

1. How to Store: Leftovers should be cooled and stored in airtight containers. They stay fresh in the fridge for 2–3 days. Keep salmon and sauce in separate containers if possible.

2. How to Reheat: Warm salmon in the oven at 300°F for 10 minutes until heated through. Sauce can be reheated gently in a pan over low heat. Stir in a splash of cream or milk to bring back smoothness.

3. Freezing Instructions: It’s best to freeze salmon without the sauce. Wrap fillets tightly and freeze up to 2 months. Thaw overnight in the fridge before reheating. Sauce does not freeze well due to dairy separation.

Pappadeaux Salmon Alexander with Creamy Sauce Recipe FAQs

1. What if I don’t have lobster base?

Fish sauce or seafood bouillon cubes are good alternatives. They add depth similar to lobster base. Use small amounts and adjust for taste.

2. How do I know when the salmon is cooked perfectly?

The most accurate way is to use an instant-read thermometer. Insert it into the thickest part of the fillet. It should read between 135°F and 145°F.

Without a thermometer, use a fork to gently poke the salmon. If it flakes apart easily and the inside is opaque, it is done. The salmon will also feel firm to the touch.

3. What type of salmon works best?

Atlantic salmon is commonly used because of its fat content, which keeps it juicy. Wild-caught salmon like sockeye or coho works too, but they may be leaner and cook faster. Both give excellent results with the creamy sauce.

4. Can I cook the salmon without a skillet?

Yes, oven-baked salmon works. Preheat to 400°F and bake 12–15 minutes after seasoning. The crust may be slightly less crisp.

This Pappadeaux Salmon Alexander with Creamy Sauce Recipe offers a delicious seafood dish with rich, bold flavors.

The combination of blackened salmon and creamy Cajun sauce is simple to make at home.