Cajun Honey Butter Salmon
Salmon fillets are seasoned and grilled until crusty, then finished with a whipped butter flavored with honey and a homemade Cajun blend. The butter melts over the hot fish into a sweet, smoky and spicy glaze. Serve it with rice, roasted vegetables or a crisp salad.
Preparation Steps
Stir all the Cajun seasoning ingredients together in a small bowl.
Beat the butter with an electric mixer for about 2 minutes, until light and fluffy. Add the honey and 1 tablespoon of the Cajun seasoning and beat until smooth.
Pat the salmon dry, rub it with olive oil and season lightly with salt and pepper.
Heat a grill or grill pan to medium-high and oil the grates. Cook the salmon for 4 to 5 minutes per side, until it has a good crust, flakes easily and reaches 145°F (63°C) in the thickest part.
Take the salmon off the heat and immediately spread a generous spoonful of the honey butter over each fillet. Let it melt for about 30 seconds, then spread it over the surface with the back of a spoon.
Garnish with cilantro or parsley if you like and serve right away.
Tips & Variations
- Leave the salmon alone until it releases easily from the grill; moving it too soon tears the flesh.
- Bake the salmon at 400°F (200°C) for 12 to 15 minutes instead of grilling, then top with the butter. Store extra seasoning in an airtight jar for up to 3 months.
- Refrigerate cooked salmon for up to 3 days and reheat gently, covered, until hot throughout.
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