Cajun Cowboy Butter Salmon

This Cajun Cowboy Butter Salmon recipe is a delicious and flavourful dish that will impress your family and friends. With the perfect blend of Cajun spices and rich buttery sauce, this salmon will indeed become a favourite in your household!

Equipment

• Big Green Egg Kamado 
• Cast Iron Skillet
• EGG Mitts
• Lump Charcoal
• EGGniter
• Pot & Brush

Ingredients

Salmon:

• 750g (1.6 lbs) Salmon Side, Pin Bones Removed (Skin on or off, optional)

Cajun Cowboy Butter:

• 250g (8.8 oz) Unsalted Butter, Softened
• 2 tsp (6g) Onion Powder
• 2 tsp (6g) Garlic Powder
• 2 tsp (6g) Smoked Paprika
• 2 tsp (6g) Dried Italian Herbs
• 1/2 tsp (1.5g) Cayenne Pepper
• Pinch of Chilli Flakes (Optional)
• Salt & Pepper

Garnish:

• Hot Honey
• Flat Leaf Parsley, Roughly Chopped

Method

1. Preheat your Big Green Egg grill to 150°F—300°F and set it up for indirect grilling. I use a seasoned cast iron skillet, but cedar planks also work great. If using cedar planks, soak them in cold water for at least 1 hour before grilling.

2. Add all the Cajun butter ingredients to a bowl and combine. Check and adjust the seasoning to your taste.

3. Pat the salmon dry with a kitchen towel on both sides. Spread 2/3 of the Cajun cowboy butter over the salmon, reserving some to melt and pour over when the salmon is cooked.

4. Place the salmon in a seasoned cast iron pan or soaked cedar plank and place it on the preheated grill. For best results, use a thermometer and cook until an internal temperature of 52°C (125°F). If not using a thermometer, this will take 22-25 minutes. When the salmon is close to temperature, place the remaining butter on the grill in a saucepan and allow it to melt.

5. Carefully remove the salmon from the Big Green Egg, as it will be delicate. Pour over the melted butter and top with a squeeze of hot honey and flat-leaf parsley.

Dig in and enjoy this flavorful Cajun Cowboy Butter Salmon! 

Recipe by Team Green Ambassador, Chef Jack Ovens!