Cajun Honey Butter Salmon
Serves 1
Directions
- 1Pour boiling water on the salmon skin.
- 2Pour boiling water on the salmon skin.
- 3Pour boiling water on the salmon skin.
- 4Peel the salmon skin off.
- 5Peel the salmon skin off.
- 6Peel the salmon skin off.
- 7Cut the salmon in three even strips, leaving it attached at the top.
- 8Cut the salmon in three even strips, leaving it attached at the top.
- 9Cut the salmon in three even strips, leaving it attached at the top.
- 10Season with Cuso's Cajun explosion.
- 11Season with Cuso's Cajun explosion.
- 12Season with Cuso's Cajun explosion.
- 13Braid each of the three tentacles.
- 14Braid each of the three tentacles.
- 15Braid each of the three tentacles.
- 16Go through with a skewer at the end to keep it tight.
- 17Go through with a skewer at the end to keep it tight.
- 18Go through with a skewer at the end to keep it tight.
- 19Place the salmon onto the Traeger 300.
- 20Place the salmon onto the Traeger 300.
- 21Place the salmon onto the Traeger 300.
- 22Melt butter in a pan.
- 23Melt butter in a pan.
- 24Melt butter in a pan.
- 25Add Cajun seasoning to the melted butter.
- 26Add Cajun seasoning to the melted butter.
- 27Add Cajun seasoning to the melted butter.
- 28Add honey to the mixture.
- 29Add honey to the mixture.
- 30Add honey to the mixture.
- 31Glaze the cajun butter onto the salmon.
- 32Glaze the cajun butter onto the salmon.
- 33Glaze the cajun butter onto the salmon.
Ingredients
- salmon
- salmon
- salmon
- Cuso's Cajun explosion
- Cuso's Cajun explosion
- Cuso's Cajun explosion
- butter
- butter
- butter
- Cajun seasoning
- Cajun seasoning
- Cajun seasoning
- honey
- honey
- honey
Equipment
kettlemetal rackbaking traycutting boardknifeskewerTraeger 300 grillpanbrush
Tips
- The cajun butter would also go good on anything; it doesn't have to be just salmon.
- The braid is optional but it looks really cool.