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5 from 1 vote
Creamy Honey Cajun Salmon
Creamy Honey Cajun Salmon
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
 

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.

Course: Main Course
Cuisine: American
Keyword: Creamy Honey Cajun Salmon
Servings: 4 People
Author: Derek Wolf
Ingredients
Salmon:
  • 4 Salmon Filets
  • 1 tbsp of Canola Oil
  • Lemon Slices for garnish
  • Chopped Parsley for garnish
Simple Cajun Seasoning:
  • 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
Hot Honey Cream Sauce:
  • 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
Instructions
  1. Preheat your Oklahoma Joe’s Highland grill to high heat (around 400F).
  2. 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.
  3. 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.
  4. 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.
  5. Add your salmon back to the sauce topping with lemon slices, chopped parsley and a dusting of the cajun seasoning. Serve and enjoy!