Creamy Honey Cajun Salmon is what’s for dinner tonight on the Oklahoma Joe’s Judge Charcoal Grill! Quick, easy, and delicious is the name of the game for this recipe. I mixed together my own version of cajun seasoning for my salmon slices. Then I poured a bit of bourbon into the skillet to deglaze it and create a creamy honey sauce for the salmon. A solid bite of salmon topped with this delicious sauce was the perfect way to end the day.
Post sponsored by Oklahoma Joe’s
We start this recipe by cooking the salmon on my Oklahoma Joe’s Judge Charcoal Grill. There are several things I love about salmon outside of the fact that it’s naturally delicious. One of the main reasons I enjoy salmon is that it’s a really healthy protein to mix into your diet and the flavoring options are endless. I decided to create my own, in house cajun seasoning for this Creamy Honey Cajun Salmon recipe and was really happy with how it turned out. Simply pour all the seasonings into a bowl and mix thoroughly. Once the seasoning is mixed, sprinkle it all over the salmon. I gave the salmon a generous layer of this seasoning, making sure to also season the sides of the filets.
From here, you’ll add the salmon to your preheated and oiled cast iron skillet. I wanted to mention that I do add a generous amount of oil to the skillet before cooking with it, especially when I’m cooking fish. This is to ensure that the salmon doesn’t stick to the bottom of the pan. Some people (my wife included) think I use too much oil, but believe me there is a reason for how much I use. If you don’t believe me, you can use less oil and you’ll soon understand what I’m talking about.
The salmon will cook fast. I placed mine in the skillet meat side down first and flipped them halfway through cooking. Let them finish cooking with the skin side down and then pull them from the grill. Set them to the side and we’ll begin work on the cream honey sauce.
Creamy Honey Sauce for the Cajun Salmon
We’ll start the cream honey sauce with the same cast iron skillet that we cooked the salmon in. I deglazed my skillet with some bourbon (that I may or may not have already been enjoying while I was cooking). Pour about a tablespoon of it into the skillet and whisk it around. Now add all the cream honey sauce into the skillet.
The key from here is stirring. I actually used a whisk to stir this sauce while it was heating up. We don’t need to bring it to a roaring boil, but we do need to give the cream honey sauce some time to reduce. I brought mine to a light simmer and stirred it throughout the entire process. Remove the skillet from the Oklahoma Joe’s Judge Charcoal Grill once the sauce has reached a consistency of your liking.
I like to serve this dish straight from the cast iron skillet. I grabbed the salmon and carefully set each filet back into the skillet on top of the creamy honey sauce we just made. Then, I placed a lemon slice on each filet. Lastly, I garnished the dish with a sprinkle of my cajun seasoning and some chopped parsley. This Creamy Honey Cajun Salmon was delicious and super simple with Oklahoma Joe’s! Best enjoyed with friends and family. Cheers!
Creamy Honey Cajun Salmon is what’s for dinner tonight on the Oklahoma Joe’s Judge Charcoal Grill! Quick, easy, and delicious is the name of the game for this recipe.
- 4 Salmon Filets
- 1 tbsp of Canola Oil
- Lemon Slices for garnish
- Chopped Parsley for garnish
- 2.5 tsp of Kosher Salt
- 2 tsp of Garlic Powder
- 2 tsp of Smoked Paprika
- 1.5 tsp of Brown Sugar
- 1 tsp of Black Pepper
- 1 tsp of Onion Powder
- 1 tsp of Dried Oregano
- 1 tsp of Dried Thyme
- 1 tsp of Cayenne Powder
- 1.5 oz of Bourbon
- ½ cup of Heavy Cream
- 1 tbsp of Spicy Dijon Mustard
- 2.5 tsp of Honey
- 1.5 tsp of Hot Sauce
Preheat your Oklahoma Joe’s Highland grill to high heat (around 400F).
Mix together the Simple Cajun Seasoning (setting aside 1-2 tsp of seasoning for later), lather your salmon with some canola oil and season all sides of the salmon. Set aside until ready to use.
Preheat a cast iron skillet over the fire with some canola oil for 1 minute. Add your salmon in, skin side up, to cook for 2-2.5 minutes. Flip the salmon over to the skin side and cook for another 3-4 minutes or until the salmon is 140-145F internal. When the salmon is done, pull it off and keep it warm.
With the fire at a medium temperature (around 350F), add the skillet back making sure to discard any excess oil. Then, deglaze with the bourbon. Next, add the heavy cream, dijon mustard, honey and hot sauce. Stir frequently and let the sauce simmer until it has thickened to your desired liking (about 5-8 minutes). Once done, pull the skillet off the heat.
Add your salmon back to the sauce topping with lemon slices, chopped parsley and a dusting of the cajun seasoning. Serve and enjoy!