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.
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 tablespoon cajun seasoning, combined (Remaining seasoning can be kept for up to 3 months in an airtight jar) Using a paper towel, pat the salmon fillets dry on all sides. Season with salt and pepper to taste after rubbing with oil all over.
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 for about 30 seconds for the butter to melt, then distribute it all over the salmon using the back of a spoon. Flip it over and do the same thing on the other side. If preferred, garnish with chopped cilantro or parsley and serve right away.