POKS Smothered Salmon

POKS Smothered Salmon

Creole and Cajun cuisines are synonymous to Louisianan food. As similar as some of the dishes are, there are differences due to the cultural heritage and history of the people, as well as the cuisines developed from them.

Creoles were French settlers from France in Louisiana or native born french which used to be a french colony. On the other hand, Cajuns were French settlers from Canada who were exiled for refusing to submit to the British crown. 

After settling in Louisiana, foods from both groups were influenced by Native American, Black American and other European American cuisines. However, Cajun food was perceived as food for the peasants, while Creole food was perceived as food for the aristocrats due to the societal hierarchy of the two groups at that time.

For instance, due to societal wealth, Creoles could afford more expensive ingredients like butter, more spice sand tomatoes, while Cajuns found alternatives or made do without them. This reflected in their respective cuisines. For instance, when making roux, while the Creole roux is traditionally made from butter and flour, while the Cajun roux is made from oil and flour. Another instance is with the use of tomatoes in Creole cooking, which it is traditionally absent in Cajun cooking.

For this POKS Smothered Salmon, we prepared it Creole style. Cheers as you Discover FlavorFULL Goodness.


  • Salmon Filet
  • Small Onion (Diced)
  • 2 Cloves Garlic (Pressed)
  • 2 Tbsp Butter
  • 3 Tbsp Tomato Paste
  • 1 Tbsp Lemon Juice
  • 1/4 Cup Heavy Cream
  • 1.5 Cups Chicken STock
  • 1 Tbsp Olive Oil
  • 3 Cups Fresh Spinach
  • 1/4 Cup Farmers Cheese
  • 2 Tbsp POKS Red Chili West African Seasoning
  • Cilantro (Garnish)
  • Fire Roasted Chili (Garnish)


  • Make a marinade with the lemon juice, olive oil and POKS Red Chili Seasoning.
  • Coat the salmon with the marinade and allow to marinate for at least 30 minutes.
  • Sear the salmon filet in olive oil on each side, starting with skin side up, then add butter at the end to baste.
  • Remove the salmon from the pan, and cook the chopped onions and garlic till the onions are tender.
  • Mix in the tomato paste, chicken stock, cream and cheese.
  • Add in POKS Red Chili Seasoning, spinach and the rested salmon.
  • Place the lid on th pan and over for 5 minutes to wilt the spinach, and to cook the salmon through.
  • Serve and garnish with cilantro option) and fire roasted chili (optional).
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