We love fish and seafood but do not eat nearly enough of it. No other reason than being in Michigan other than lots of White Fish and Perch there are not a ton of fresh choices around us. We can get some okay cuts at the local grocery store but it is not the fresh fish and seafood that we had flown in daily at the local market when we lived in New York. There is a seafood place in Grand Rapids that we love but it is 90 miles away. We normally try to get up there several times a year but this year things are a bit different.
Verdict: This was made with frozen salmon that I thawed in the refrigerator. Yummy! It wasn’t at all dry and had amazing flavor! A bit of heat followed by just a hint of sweet from the honey butter was a perfect blend. We will be making this dish again soon!
I served this with green beans and Parmesan noodles to complete the meal.
6 tablespoons unsalted butter, at room temperature
3 tablespoons honey
1 tablespoon garlic powder
1 tablespoon dried Italian seasoning
1 tablespoon paprika
2 teaspoons cayenne pepper
2 teaspoon2 onion powder
1 teaspoon ground black pepper
1/2 teaspoon salt
a pinch of crushed red pepper flakes
In a small bowl stir together Cajun seasoning ingredients.
Use a beater to whip butter for 2 minutes until light and fluffy. Add honey and cream together until smooth. Mix in 2-3 tablespoons of the Cajun seasoning.
Pat salmon fillets dry on both sides with a paper towel. 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 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 the top of the salmon. Flip, and repeat on the other side.