This rich and spicy recipe is relatively quick and easy to make, with this recipe from Ball State University Dining. You’ll get a little heat but not so much it’ll overpower the lightness of the salmon—and you’ll get your daily Omega-3 intake!
- 4 salmon fillets
- salt and pepper, to taste
- 6 Tbsp. unsalted butter, at room temperature
- 3 Tbsp. honey
- 2 tsp. garlic powder
- 2 tsp. dried Italian seasoning
- 2 tsp. smoked paprika
- 1 tsp. cayenne pepper
- 1 tsp. onion powder
- ½ tsp. finely ground black pepper
- ½ tsp. salt
- ½ tsp. crushed red pepper flakes
In a small bowl stir together Cajun seasoning ingredients.
Use a 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.
Use a paper towel to pat salmon fillets dry on both sides. Rub all over with oil, then season with salt and pepper to taste.
Cook salmon on a preheated grill or grill pan for 6-8 minutes on each side until opaque and flaky.
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.
Allow to melt for about 30 seconds, then use the back of a spoon to spread the butter all over the top of the salmon. Flip, and repeat on the other side.
Garnish with chopped parsley if desired and serve immediately.