Cajun Honey Buttered Salmon Steaks

 

Yesterday, Tonya found this recipe and went off to the fish market to get a fresh piece of salmon.

We were able to cut the fillet into 8 salmon steaks and put the other six pieces into vacuum sealed freezer bags.  Shout out to Mum for buying me the vacuum sealer a few years ago.

Ingredients

2 salmon fillets

1 tablespoon oil

Salt and pepper to taste

3 tablespoons butter - room temperature

2 tablespoons honey

Cajun seasoning

2 teaspoons garlic powder

2 teaspoons dried Italian seasoning

2 teaspoons paprika 

1 teaspoon cayenne pepper

1 teaspoon onion powder

½ teaspoon black pepper

½ teaspoon salt

½ teaspoon crushed red pepper flakes

Stuff you will need

2 Mixing bowls

Small canning jar with lid

Whisk

Spoon

Frying pan (I prefer my cast iron skillet)

Spatula

Directions

Add butter and honey to one of the mixing bowls and cream together until smooth. 

In a small bowl, mix together Cajun seasoning ingredients.

Mix in 1 tablespoon of the Cajun seasoning into the creamed honey butter mixture. (remaining seasoning can be stored in airtight container up to 3 months)

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 skillet for 6-8 minutes on each side until opaque and flaky.

Turn off the stove and place ½ of Cajun honey butter on top of each fillet.

Allow the Cajun honey butter to melt for about 30 seconds, then use the spoon to spread the Cajun honey butter all over the the top of the salmon.

Flip, and repeat on the other side.

Serve right away.

Comments and suggestions are always welcome.