Serves 1
Directions
- 1Pour boiling water on the salmon skin.
- 2Peel the skin off.
- 3Cut the salmon into three even strips leaving it attached at the top.
- 4Season with Cuso's Cajun explosion.
- 5Braid the salmon strips.
- 6Go through the skewer at the end and keep it tight.
- 7Place on the Traeger 300.
- 8Make the cajun butter with butter, cajun seasoning, and honey.
- 9Glaze the cajun butter onto the salmon.
Ingredients
- salmon fillet
- Cuso's Cajun explosion
- butter
- cajun seasoning
- honey
Equipment
cutting boardknifebaking sheetTraeger 300 grillpanbrush
Tips
- Boiling water can be used to easily remove salmon skin
- Breading the salmon is optional
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