Pappadeaux’s Salmon Alexander is a restaurant favorite featuring perfectly seared salmon topped with a rich, creamy sauce. This homemade version brings restaurant-quality flavors to your kitchen—perfect for dinner parties or a special weeknight meal.
Ingredients:
- 4 salmon fillets (6 oz each)
- Salt and pepper to taste
- 2 tablespoons olive oil or butter
- 1 shallot, finely chopped
- 1 clove garlic, minced
- ½ cup dry white wine
- 1 cup heavy cream
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 teaspoon chopped fresh dill or parsley (optional garnish)
Instructions:
- Prepare the salmon:
Pat salmon fillets dry and season with salt and pepper. - Sear the salmon:
Heat olive oil or butter in a skillet over medium-high heat. Sear salmon skin-side down (if skin-on) for 4–5 minutes, then flip and cook 3–4 minutes until salmon is cooked through but still tender. Remove salmon and set aside. - Make the creamy sauce:
In the same skillet, sauté shallots and garlic until fragrant, about 1–2 minutes.
Deglaze with white wine, scraping up any browned bits. Reduce wine slightly.
Stir in heavy cream, Dijon mustard, and lemon juice. Simmer gently until the sauce thickens. - Serve:
Place salmon on plates and spoon creamy sauce over the top. Garnish with fresh dill or parsley.
Tips for Perfect Salmon Alexander:
- Use fresh, high-quality salmon for the best flavor.
- Don’t overcook the salmon—it should be moist and tender inside.
- Adjust sauce consistency by simmering longer to thicken or adding a splash of cream to loosen.
- Serve with rice, roasted vegetables, or mashed potatoes to complete the meal.
Conclusion:
Pappadeaux Salmon Alexander with Creamy Sauce is an elegant, flavorful dish that’s easier to make at home than you might think. Perfect for impressing guests or treating yourself to a restaurant-quality dinner.
