Salmon in a Saffron Cream Sauce for Pass the Cook Book Club

Salmon in a Saffron Cream Sauce //

It’s Pass the Cook Book Club time! With Mardi Gras right around the corner, I picked recipes from Cooking Up a Storm, an amazing cook book that with help from local paper, The Times-Picayune of New Orleans, gathered and collected cherished recipes lost when Hurricane Katrina struck. This book is priceless in my opinion for that alone. There is something about those tidbits of paper, scratched and stained recipes and notes handed down that matter more than stuff. There is comfort to be had in food, around the table, with good company.


Every recipe begins with a short intro about where it came from and how it was asked for. These aren’t all high class fancy restaurant recipes. These are recipes from a local paper submitted by normal residents of the city. Mom food, restaurant food, quality cocktails, and most certainly some old fashioned down home recipes. It’s just a Cajun cook book, or a Creole cook book, it’s a collection of memories.

As for the recipes, the three I chose this month were geared towards a Cajun flair. I wanted recipes that made me think of New Orleans. Club members picked from Chicken and Sausage Jambalaya, Crawfish in a Saffron Cream Sauce, and a Bananas Foster Pie. No lie, I was really excited about all three (and the 42 other recipes I tabbed while flipping through the book again). Check out the Creole bread pudding and meaty gumbo I have posted about before from Cooking Up a Storm.

Salmon in a Saffron Cream Sauce //

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Salmon in a Saffron Cream Sauce for Pass the Cook Book Club

Salmon in a Saffron Cream Sauce for Pass the Cook Book Club

I was really excited to try this recipe as it was written, with crawfish. Unfortunately my market was a little scarce in the seafood section and I ended up bringing home salmon steaks. Since this sauce is 100% a do-over, I will be trying it someday with crawfish instead.


  • 2 - 4 fresh salmon steaks
  • 4 tbs butter
  • ¼ cup minced shallots
  • 4 to 6 mushrooms, sliced
  • pinch of saffron
  • ¼ cup dry sherry
  • ¼ cup vermouth
  • ½ cup heavy cream
  • 1 tes dill weed
  • 2 tbs minced fresh parsley
  • salt
  • black pepper
  • hot cooked rice for serving


Heat the oven to 350 degrees F.

Spray a baking dish with non-stick spray and season the salmon with salt and pepper. Bake for 20 minutes, until salmon flakes with a fork easily.

Put the saffron and sherry in a small bowl and stir. Let stand for a few minutes.

Meanwhile, melt the butter in a large skillet and add the shallots. Saute over medium heat for 2 minutes, then add the mushrooms. Cook for 5 minutes until mushrooms have softened, stirring occasionally.

Add the sherry saffron mix to the skillet and quickly deglaze if needed. Add the vermouth. Cook and stir for 4 minutes, or until liquid has reduced by half. Add the cream, dill, and parsley. Increase the heat to medium-high, and reduce the sauce until slightly thickened. Season with salt and pepper.

Serve salmon (or crawfish if using) over rice (I used a yellow rice and tossed in some peas) and spoon sauce over top.

Adapted From

Salmon in a Saffron Cream Sauce //

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  1. says

    I skipped this recipe because I couldn’t stand the thought of crawfish. If I’d had my thinking cap on and salmon had entered the picture, I’d have been all over it. Your version sounds like something my gang would inhale. I must look for that old thinking cap…I seem to have misplaced it somewhere.

  2. says

    I love the idea of this cookbook. Great pick once again. I had a really hard time picking one recipe. It never even crossed my mind to switch up the seafood for the saffron cream sauce. This looks delicious.

  3. says

    I love salmon!! This is such a great dish and I know I will enjoy it alone coz this silly boy doesn’t eat fish. I loved the selection this month!! So excited for next month…wait it’s March already!

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