4 salmon fillets, salted and peppered to taste 6 tbsp. unsalted butter, room temperature (see note) 1 and a third cup honey seasoning with cajun spices 2 tablespoons powdered garlic 2 tsp. Italian seasoning (dry) 2 tsp. paprika (smoked paprika, if available) cayenne pepper (1 teaspoon) 1 teaspoon powdered onion 1 teaspoon black pepper, cracked – or 1/2 teaspoon black pepper, finely ground a quarter teaspoon of salt 1/2 teaspoon red pepper flakes, crushed
Instructions In a small bowl, combine the ingredients for the cajun spice. With an electric hand mixer, beat butter for 2 minutes, or until light and fluffy. In a blender, combine honey and cream until smooth.
1 tbsp. cajun seasoning (mixed) (Remaining seasoning can be kept for up to 3 months in an airtight jar) Pat the salmon fillets dry on all sides with a paper towel. After rubbing with oil all over, season with salt and pepper to taste.
On a preheated grill or grill pan, cook salmon for 6-8 minutes on each side, or until opaque and flaky. After turning off the grill, dab a large dollop of cajun honey butter on top of each fish (or stove if using a grill pan).
Allow the butter to melt for about 30 seconds before spreading it evenly over the salmon with the back of a spoon. Turn it over and repeat the process on the other side. Serve immediately, garnished with chopped cilantro or parsley if desired.
Comments
0 comments
