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