Saffron equals deliciousness.  This Salmon with Saffron Cream Sauce has savory, mature floral flavors and will keep you coming back for more.

Salmon with Saffron Cream Sauce | Kita Roberts

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 with Saffron Cream Sauce | Kita Roberts

If you’ve tried my Salmon with Saffron Cream Sauce recipe, or any other recipe on please don’t forget to rate the recipe and let me know where you found it in the comments below, I love hearing from you! You can also follow along for more good eats and travel tips on Instagram @passthesushi & @girlcarnivoreTwitter Facebook.

After spending some time in Alaska fishing the Copper River for fresh Coho and Sockeye Salmon, I have been inspired to cook it every way possible.  Try these recipes out for yourself.

Curry Roasted Salmon & Veggies With Tahini Sauce over Basmati

Spring Grilling: King Salmon with Peas and Mint

Salmon Cakes with Slow Cooker Parmesan Risotto

📖 Recipe

Salmon in Saffron Cream Sauce | Kita Roberts

Salmon with Saffron Cream Sauce

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.
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Author: Kita
25 minutes
Serves: 2 servings


  • 2 - 4 fresh salmon steaks
  • 4 tablespoon 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 teaspoon dill weed
  • 2 tablespoon 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. 
  • Sauté 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.

Nutritional informations provided as a courtesy and is only an approximatation. Values will changes based on ingredients used.

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Salmon with Saffron Cream Sauce | Kita Roberts



  1. 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. Erin @ The Spiffy Cookie says:

    You're making me wish I like salmon. I keep trying to like seafood it just doesn't excite my taste buds.

  3. Belinda @zomppa says:

    Beautiful - that sauce looks simply amazing!

  4. Emily @ Life on Food 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.

  5. RavieNomNoms says:

    WOW, that is some fancy salmon! Sounds amazing!!

  6. Christiane ~ Taking On Magazines says:

    I hate that you're so much smarter than me. I wanted to make this so badly but couldn't find crawfish so I didn't. It never even crossed my mind to just go with another kind of seafood. Your salmon looks out of this world delicious.

  7. Zainab @ Blahnik Baker 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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