Pappadeaux Salmon Alexander Recipe (Copycat)

Name: Pappadeaux Salmon Alexander
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Ingredients: 6 (6 oz) salmon fillets, skinless; ½ lb medium shrimp, peeled and deveined; ½ lb bay scallops; ½ lb crawfish tails (cooked); 2 tablespoons olive oil; Salt and black pepper, to taste; 1 tablespoon Cajun seasoning; 3 tablespoons unsalted butter; 3 cloves garlic, minced; 1 small shallot, finely diced; ½ cup dry white wine (like Sauvignon Blanc); 1½ cups heavy cream; ⅓ cup grated Parmesan cheese; 1 tablespoon fresh lemon juice; 2 tablespoons chopped fresh parsley; 4 cups cooked dirty rice (store-bought or homemade)

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Make Pappadeaux's famous Salmon Alexander at home — grilled salmon topped with shrimp, scallops, and crawfish in a creamy white wine sauce over Cajun dirty rice. Easy copycat recipe with tips, substitutes, and FAQ.

Pappadeaux Salmon Alexander

Publisher: CrispRecipe
Cuisine: American, Cajun, Southern
Category: Main Course, Seafood
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6 servings
Calories: 648 calories per serving

Pappadeaux Salmon Alexander is the restaurant's signature seafood dish: grilled Atlantic salmon topped with a rich white wine cream sauce loaded with shrimp, scallops, and crawfish, all served over a mound of Cajun dirty rice. It's rich, satisfying, and pure Southern comfort on a plate.

Ready in 45 minutes with everyday ingredients from any grocery store. This copycat recipe walks you through grilling the salmon, building the creamy seafood sauce, and plating it restaurant-style. Pairs perfectly with our Pappadeaux Alexander Sauce Recipe if you want to make the sauce separately.

Ingredients

6 (6 oz) salmon fillets, skinless
½ lb medium shrimp, peeled and deveined
½ lb bay scallops
½ lb crawfish tails (cooked)
2 tablespoons olive oil
Salt and black pepper, to taste
1 tablespoon Cajun seasoning
3 tablespoons unsalted butter
3 cloves garlic, minced
1 small shallot, finely diced
½ cup dry white wine (like Sauvignon Blanc)
1½ cups heavy cream
⅓ cup grated Parmesan cheese
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh parsley
4 cups cooked dirty rice (store-bought or homemade)

Instructions

Cook the Salmon

Season salmon fillets with salt, pepper, and Cajun seasoning. Let sit at room temperature for 10 minutes.
Heat 1 tablespoon olive oil in a grill pan or skillet over medium-high heat. Sear salmon for 4–5 minutes per side until golden and cooked through. Set aside and keep warm.

Make the Seafood Sauce

In a large skillet, heat remaining olive oil and 1 tablespoon butter. Sauté garlic and shallots for 1–2 minutes until fragrant.
Add shrimp, scallops, and crawfish. Cook for 3–4 minutes, stirring occasionally, until seafood is just cooked. Remove and set aside.
Deglaze the pan with white wine and simmer for 2–3 minutes. Stir in cream and remaining butter; simmer gently until sauce thickens, about 5–7 minutes.
Add Parmesan and lemon juice. Stir until melted and smooth. Return seafood to sauce and warm through. Taste and adjust seasoning.

Plate and Serve

Spoon hot dirty rice onto plates. Place a salmon fillet on top of each, then ladle the seafood cream sauce generously over the salmon.
Garnish with fresh parsley and serve immediately with lemon wedges on the side.

Recipe Video

How to Make Pappadeaux Salmon Alexander

Step-by-step video showing how to make Pappadeaux's Salmon Alexander with grilled salmon, seafood cream sauce, and Cajun dirty rice.

Rated: 4.9 of 5.0 from 576 reviews.

Recipe Tags: Salmon Alexander, Pappadeaux Salmon Alexander, Salmon Alexander Recipe, Alexander Sauce Recipe, Cajun Salmon, Seafood Cream Sauce

What Is Salmon Alexander?

Salmon Alexander is Pappadeaux Seafood Kitchen's signature dish: grilled Atlantic salmon topped with a creamy white wine sauce loaded with shrimp, scallops, and crawfish, served over Cajun dirty rice. It's rich, bold, and unmistakably Southern — a full meal in one plate that combines the best of Gulf Coast seafood with Louisiana comfort flavors.

The name comes from the sauce itself — Alexander sauce — a velvety seafood cream sauce made with butter, garlic, white wine, Parmesan, and heavy cream. It clings to the salmon and rice and ties the whole dish together. If you want to make the sauce on its own (for shrimp, crab, or pasta), see our Pappadeaux Alexander Sauce Recipe.

The dish is rooted in Louisiana-style cooking. The dirty rice brings earthy, peppery depth from Cajun seasoning and aromatics. The salmon is grilled until it's crispy at the edges and flaky in the center. And the seafood sauce brings sweetness from shrimp and scallops, richness from cream, and tang from white wine and lemon.

Salmon Alexander vs Alexander Sauce

These two recipes are related but different. Pick the right one for what you're making:

Feature	Salmon Alexander (this page)	Alexander Sauce
Type	Full main dish	Standalone sauce
Time	45 minutes	15 minutes
Ingredients	Salmon, shrimp, scallops, crawfish, dirty rice, + sauce ingredients	Heavy cream, white wine, Parmesan, sour cream, garlic, shallots
Best for	Dinner party, weekend meal, restaurant recreation	Topping for shrimp, crab, fish, or pasta
Skill level	Intermediate	Beginner

Why This Recipe Works

Grilled salmon with crispy edges — high heat creates a golden crust while keeping the center flaky and buttery.
White wine reduction — builds the depth and acidity that makes Alexander sauce taste restaurant-quality.
Three-seafood combo — shrimp, scallops, and crawfish give texture and sweetness in every bite.
Dirty rice as the base — earthy, peppery Cajun rice that soaks up the sauce and ties the plate together.
Fresh lemon finish — brightens the richness and cuts through the cream.

Tips for the Best Salmon Alexander

Start with quality salmon. Atlantic salmon works great, but wild-caught has deeper flavor. Pat it dry before seasoning for the best sear.
Season in layers. Lightly season the shrimp, scallops, and crawfish before cooking — don't rely on the sauce alone.
Go low and slow with the sauce. Once the cream goes in, don't crank the heat. Simmer gently, stirring occasionally, so it thickens without breaking. If too thick, splash in a bit of milk or seafood stock.
Sear seafood in batches. Give scallops and shrimp space so they caramelize instead of steaming. That golden edge boosts flavor and texture.
Don't skip the lemon. A quick squeeze at the end makes the dish taste brighter and less heavy.
Use fresh parsley or green onions for garnish. Adds color and a pop of herby freshness.
Make dirty rice ahead. The flavors deepen after a few hours, and it holds well. Reheat just before plating.
Pair with something crisp. Roasted green beans, a light citrus salad, or a glass of chilled white wine balances the cream.

Ingredient Substitutes

Salmon: Steelhead trout, arctic char, cod, or tilapia. You'll lose some richness with cod or tilapia.
Crawfish tails: Small shrimp, chopped lobster meat, or crab.
Bay scallops: Sea scallops (chop in half if large) or extra shrimp.
Shrimp: Prawns, or double up on crawfish or scallops.
Heavy cream: Half-and-half, or milk with a spoonful of cream cheese for richness. Unsweetened coconut cream works for dairy-free (flavor will shift).
White wine: Chicken broth plus a squeeze of lemon. Not identical, but still balanced.
Parmesan: Pecorino Romano or Gruyère. Avoid overly soft cheeses.
Dirty rice: Seasoned brown rice, jambalaya rice, or Cajun-spiced quinoa.

How to Serve Salmon Alexander

To plate Salmon Alexander restaurant-style:

Spoon a generous mound of hot dirty rice onto each plate as the base.
Place the grilled salmon fillet directly on top of the rice, centered.
Ladle the seafood cream sauce — with shrimp, scallops, and crawfish — over the salmon, letting it spill down the sides.
Garnish with chopped fresh parsley or thinly sliced green onions.
Add a lemon wedge on the side of each plate.
Serve immediately while everything is hot and creamy.

Pair with: Garlic sautéed green beans, roasted asparagus, a simple side salad, or a glass of chilled Sauvignon Blanc.

Storage & Reheating

Refrigerator: Store cooled components in separate airtight containers for up to 2 days. Keep salmon, sauce, and rice separate to preserve texture.

Freezer: Not recommended. The cream sauce separates when frozen, and the seafood turns rubbery on reheating.

Reheating: Warm the sauce gently on the stovetop with a splash of milk or cream to revive it. Reheat salmon in a low oven (300°F / 150°C) for 5–7 minutes. Never microwave — it makes the seafood rubbery and breaks the sauce.

Make ahead: The dirty rice can be made 1 day ahead — the flavors deepen overnight. Cook the salmon and sauce the day you plan to serve.

Frequently Asked Questions

What is Pappadeaux Salmon Alexander?

Salmon Alexander is a signature dish at Pappadeaux Seafood Kitchen — grilled Atlantic salmon topped with a creamy seafood sauce made with shrimp, scallops, and crawfish, served over Cajun dirty rice. It's a rich, Southern comfort dish with Louisiana roots.

What is Alexander sauce made of?

Alexander sauce is a creamy seafood sauce made with butter, garlic, shallots, white wine, heavy cream, Parmesan cheese, sour cream, and lemon juice. See our Pappadeaux Alexander Sauce Recipe for the standalone version.

Is Salmon Alexander spicy?

It has a mild Cajun backbone from the seasoning in the dirty rice and on the salmon. It's not a spicy dish by default, but you can add more Cajun seasoning or cayenne to increase the heat.

Can I make Salmon Alexander without crawfish?

Yes. Substitute with small shrimp, chopped lobster meat, or lump crab. The dish will still have the same creamy seafood character.

What can I use instead of dirty rice?

Seasoned brown rice, jambalaya rice, or Cajun-spiced quinoa all work. Just make sure the rice has bold flavor to stand up to the creamy sauce.

Can I make Salmon Alexander ahead of time?

The dirty rice can be made 1 day ahead — the flavors deepen overnight. But cook the salmon and sauce the day you plan to serve. Leftovers keep in the fridge for up to 2 days.

How do I keep the sauce from breaking?

Keep the heat at medium-low once the cream is added. Stir gently and often. If it looks like it's separating, whisk in a tablespoon of cold cream to bring it back.

Is Salmon Alexander gluten-free?

It can be, if your Cajun seasoning and chicken broth are gluten-free. The rest of the ingredients (salmon, shrimp, scallops, crawfish, cream, butter, wine, Parmesan, garlic, shallots, lemon, parsley) are naturally gluten-free.

How many calories are in Salmon Alexander?

About 648 calories per serving in this version, but it varies with portion size and how much sauce you use. Most of the calories come from the heavy cream, butter, and salmon.

Final Thoughts

Salmon Alexander isn't just another seafood dish — it's a full-on Southern comfort experience with bold flavor, rich texture, and serious satisfaction in every bite. Whether you're recreating a Pappadeaux favorite or making it your own at home, this recipe delivers the wow-factor without being overly complicated. Master the sauce, don't overcook the salmon, and serve it fresh — and you'll have a showstopper every time. If you want to make the sauce on its own, see our Pappadeaux Alexander Sauce Recipe.