Creamy Cajun Salmon
If you are looking for a Salmon recipe that will light some fire in you, this is for you! This recipe is so tasty, with a flavorful amount of heat to it.
I am a huge fan of the Poirier’s Creole Maple Hot Sauce, but it does come with quite the kick to it. The sweet heat combo, to me, is fantastic, but you can use any hot sauce of your choosing.
(I would suggest something Creole/Cajun inspired. I do love me some Crystal Hot Sauce, just be weary of how tangy the sauce can potentially come out, with the added Lemon Juice.)
This recipe is for a larger family style meal, but you can condense recipe to individual meals, for a single portion.
Ingredients:
Salmon Fillet (About 3 lbs)
Cajun Seasoning
Sucklebusters Lemon Pepper Garlic Seasoning
For the Sauce:
1 Tablespoon Butter
4 Garlic Cloves Minced
2 Tablespoons Chopped Parsley
1 Teaspoon Chopped Dill
1 Teaspoon Chopped Thyme
1 Cup Heavy Cream
Juice from Half a Lemon (Vary to your Liking)
Poirier’s Louisiana Style Creole Maple Hot Sauce (to your desired heat level)
Garnish:
Fresh Chopped Parsley
Directions:
Preheat your Blackstone Pellet Smoker at 350°.
Place the Salmon Fillet on a Baking Sheet lined with Butcher Paper.
Using the Creole Maple Hot Sauce as a binder, season the Salmon Fillet with the Cajun Seasoning as a base layer, and then a light top coat of the Lemon Pepper Garlic Seasoning.
Place the Salmon in the Smoker, and while the Salmon is cooking, make the sauce in a heated skillet starting with the Butter, then Garlic, and the Chopped Dill & Thyme. Whisk that together till the butter is melted. Then add the Heavy Cream, Lemon Juice, and the Creole Maple Hot Sauce. Whisk together, and simmer for 10-15 minutes, till the sauce thickens up.
Remove the Salmon once it reaches an internal temperature of 145°. Serve individual portions topped with the Sauce, and garnish with Chopped Parsley.
