Creole Salmon Recipe for Mardi Gras

Wednesday, February 11, 2026

This quick & easy Creole Salmon recipe is a perennial favorite of the G&G team! It's a true celebration of Creole cuisine, and what better time to enjoy it than Mardi Gras?

Serves 2; 25 min active, 45 min total

You'll need:

• 3/4 cup long grain rice
• 1/3 c onion, diced
• 2 tsp garlic, minced
• 1 cup bell pepper, diced
• 1/4 tsp Creole seasoning
• 1 ear corn, kernels cut from the cob
• 1 cup okra, cut into 1/2" coins
• 1 cup lima beans
• 2 Tbsp butter
• 1 Tbsp fresh thyme, chopped
• 2 green onions, sliced
• 2 Tbsp grainy mustard
• 2 tsp honey
• 1/4 tsp cayenne
• 2 x 5 oz salmon fillets
• Salt & pepper
• Oil

Instructions:

1. Prep Veggies & Cook Rice

• Cook rice according to package instructions
• Preheat broiler to high and place a rack in the upper 1/3 of oven
• Line a sheet pan with foil and place in the oven to preheat—this will help give the salmon a crispy skin

2. Cook Succotash

• In a large sauté pan, heat 1 Tbsp oil over med-high
• Add onion, garlic, peppers & Creole seasoning then cook 3–5 min 
• Add corn, okra, lima beans, 1/2 cup water, salt & pepper, bring to a boil, then cover, reduce heat to med and cook 4–6 min or until veggies are tender 
• Uncover and cook until most of the liquid is reduced, another 2–4 min 
• Stir in butter, HALF of thyme & HALF of green onions until butter melts

3. Cook Salmon 

• Stir together mustard, honey, cayenne, remaining thyme & a pinch of salt
• Pat salmon dry then place skin-side down on preheated pan and brush evenly with mustard mixture
• Transfer salmon to the oven and broil 7–10 min or until salmon is done

4. Garnish & Gather

• Scoop rice into a shallow bowl or plate and spoon succotash alongside
• Top with salmon and garnish with remaining green onions, and enjoy!