Ingredients
- 4 salmon fillets
- salt and pepper, to taste
- 6 tablespoons unsalted butter, at room temperature see note 1
- 3 tablespoons honey
cajun seasoning
- 2 teaspoons garlic powder
- 2 teaspoons dried Italian seasoning
- 2 teaspoons paprika smoked paprika, if you have it
- 1 teaspoon cayenne pepper
- 1 teaspoon onion powder
- 1 teaspoon cracked black pepper or 1/2 teaspoon finely ground black pepper
- 1/2 teaspoon salt
- 1/2 teaspoon crushed red pepper flakes
Instructions
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In a small bowl stir together cajun seasoning ingredients.
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Use an electric hand mixer to whip butter for 2 minutes until light and fluffy. Add honey and cream together until smooth. Mix in 1 tablespoon of the cajun seasoning. (remaining seasoning can be stored in airtight container up to 3 months)
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Pat salmon fillets dry on both sides with a paper towel. Rub all over with oil, then season with salt and pepper to taste.
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Cook salmon on a preheated grill or grill pan for 6-8 minutes on each side until opaque and flaky.
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Turn off the grill (or stove if using a grill pan) and place a generous dollop of cajun honey butter on top of each fillet.
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Allow to melt for about 30 seconds, then use the back of a spoon to spread the butter all over the the top of the salmon. Flip, and repeat on the other side.
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Garnish with chopped cilantro or parsley if desired and serve immediately.
Recipe Notes
- if using salted butter, do not salt the salmon in step three