Creamy Honey Cajun Salmon
Creamy Honey Cajun Salmon is what’s for dinner tonight on the Oklahoma Joe’s Judge Charcoal Grill! Quick, easy, and so delicious is the name of the game for this recipe. I mixed together my own version of cajun spices 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 is the best way to end the day. Like my Hot Honey Salmon Bites and Hot Honey Garlic Shrimp, the honey cuts through the bold flavors in the dish, furthermore creating the perfect balance between sweet and spicy. If you’re looking for a new go-to recipe for making salmon, then this is it. Table of Contents WHY YOU’LL LOVE THIS EASY RECIPEHoney Cajun Salmon INGREDIENTSSALMONSIMPLE CAJUN SEASONINGHOT HONEY CREAM SAUCEThis sauce is FYR!HOW TO MAKE HONEY CAJUN SALMON CREAMY HONEY SAUCE FOR THE CAJUN SALMONTips for Honey Cajun SalmonHow to Store Leftovers & ReheatMore Salmon RecipesWhat to serve with grilled cajun salmonHoney Cajun Salmon Recipe FAQsFlavor X Fire & FOOD X FireCreamy Honey Cajun Salmon Recipe WHY YOU’LL LOVE THIS EASY RECIPE Honey Cajun Salmon INGREDIENTS SALMONSIMPLE CAJUN SEASONINGHOT HONEY CREAM SAUCE SALMON SIMPLE CAJUN SEASONING HOT HONEY CREAM SAUCE This sauce is FYR! HOW TO MAKE HONEY CAJUN SALMON CREAMY HONEY SAUCE FOR THE CAJUN SALMON Tips for Honey Cajun Salmon How to Store Leftovers & Reheat More Salmon Recipes What to serve with grilled cajun salmon Honey Cajun Salmon Recipe FAQs Flavor X Fire & FOOD X Fire Creamy Honey Cajun Salmon Recipe WHY YOU’LL LOVE THIS EASY RECIPE Honey Cajun Salmon is perfect for those crazy evenings when you need a quick and easy meal. Seriously, it’s a flavor bomb that won’t have you stuck in the kitchen for ages because you can have this dinner ready in about an hour. It’s the perfect quick dinner option that doesn’t skimp on flavor. Want more cajun recipes? Try our Honey Cajun Smoked Lobster Tails, Maple Cajun Salmon Pinwheels, Honey Cajun Shrimp and Sausage Skewers and Stuffed Cajun Lobster Mac & Cheese. Honey Cajun Salmon INGREDIENTS SALMON Salmon Filets: Look for four thick fresh salmon filets for this recipe. Canola Oil: Coats the salmon and gives it that nice, crispy skin. Lemon Slices and chopped parsley for garnish Salmon Filets: Look for four thick fresh salmon filets for this recipe. Canola Oil: Coats the salmon and gives it that nice, crispy skin. Lemon Slices and chopped parsley for garnish SIMPLE CAJUN SEASONING Kosher Salt Garlic Powder Smoked Paprika: Adds smoky and spicy flavors to the salmon. Brown Sugar: Adds a touch of sweetness and creates a caramelized finish on the fish. You could also use maple syrup if you like. Black Pepper Onion Powder Dried Oregano Dried Thyme Cayenne Powder: Gives a slight kick of heat. Kosher Salt Garlic Powder Smoked Paprika: Adds smoky and spicy flavors to the salmon. Brown Sugar: Adds a touch of sweetness and creates a caramelized finish on the fish. You could also use maple syrup if you like. Black Pepper Onion Powder Dried Oregano Dried Thyme Cayenne Powder: Gives a slight kick of heat. HOT HONEY CREAM SAUCE Bourbon: Brings a rich, deep, and slightly sweet undertone to the sauce. Heavy Cream: Creates the creamy base for the sauce. The fattiness from the cream also helps cut through the spiciness from the mustard and hot sauce. Spicy Dijon Mustard: Use any kind you like. Adds a tangy, spicy depth of flavor. Honey: Adds a slight sweetness. Hot Sauce: Adds a kick of heat. Use your favorite hot sauce. Bourbon: Brings a rich, deep, and slightly sweet undertone to the sauce. Heavy Cream: Creates the creamy base for the sauce. The fattiness from the cream also helps cut through the spiciness from the mustard and hot sauce. Spicy Dijon Mustard: Use any kind you like. Adds a tangy, spicy depth of flavor. Honey: Adds a slight sweetness. Hot Sauce: Adds a kick of heat. Use your favorite hot sauce. Get stoked for life This sauce is FYR! an all-new line created for live fire cooking Born from a deep passion for food and flavor. Whether you’re grilling in the backyard or live fire cooking around the world, we have what you need to transform every meal into an adventure. HOW TO MAKE HONEY CAJUN SALMON 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 because 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 small bowl and then 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 because I want 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, so be ready to go. I placed mine in the skillet, meat side down first, and then flipped them halfway through cooking. Let them finish cooking with the skin side down, then pull them from the grill. Set them to the side, and we’ll begin working 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 used to cook the salmon. 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. Then 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, so 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! Tips for Honey Cajun Salmon Pat your salmon filets dry with paper towels to remove any excess moisture. Want more heat? Add red pepper flakes to your spicy honey cream sauce. Use a meat thermometer to check the internal temperature of the salmon. It should read 140-145F. Pat your salmon filets dry with paper towels to remove any excess moisture. Want more heat? Add red pepper flakes to your spicy honey cream sauce. Use a meat thermometer to check the internal temperature of the salmon. It should read 140-145F. How to Store Leftovers & Reheat Store leftover salmon in an airtight container in the fridge for 3-4 days. You can also freeze it for up to 4-6 months. Make sure you let the salmon come to room temperature before reheating. To reheat: Preheat your oven to 275F. Place leftover salmon on a baking sheet. Bake for 15 minutes. Preheat your oven to 275F. Place leftover salmon on a baking sheet. Bake for 15 minutes. You can also reheat your salmon filets in a cast iron skillet on the stove top. Just pop them in the skillet on medium heat, letting them cook until warm. More Salmon Recipes What to serve with grilled cajun salmon The best part about this delicious salmon is that you can serve it with a variety of sides, and it’s gonna be freakin’ delicious. If you want to keep things low-carb, you can serve up some green beans, roasted asparagus, or cauliflower rice on the side. On the flip side, if you want to add some carbs, you could also throw in some sweet potatoes or mashed potatoes for the perfect easy dinner. Honey Cajun Salmon Recipe FAQs Do I have to use homemade cajun seasoning, or can I buy some? You can totally buy your own. Can I make this recipe in the air fryer? Absolutely! Preheat your air fryer to 400F and air fry for 7-9 minutes, adding more time as needed. Can I make this recipe on the stove top? ​Yes! Feel free to make this recipe in a cast iron skillet on your stove. Get The Cookbooks! Flavor X Fire & FOOD X Fire By Derek Wolf All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture. Salmon: ▢ 4 Salmon Filets▢ 1 tbsp of Canola Oil▢ Lemon Slices for garnish▢ Chopped Parsley for garnish ▢ 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 ▢ 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 ▢ 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! Preheat your Oklahoma Joe’s Highland grill to high heat (around 400F). 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. 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. 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. 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. 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. 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. 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. 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). 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. 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! Add your salmon back to the sauce topping with lemon slices, chopped parsley and a dusting of the cajun seasoning. Serve and enjoy! Calories: 434kcal | Carbohydrates: 9g | Protein: 35g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 127mg | Sodium: 1620mg | Potassium: 946mg | Fiber: 1g | Sugar: 6g | Vitamin A: 1246IU | Vitamin C: 3mg | Calcium: 63mg | Iron: 2mg Derek Wolf Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek's fire cooking journey. He's a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he's cooking up, it's guaranteed to be so freakin' delicious!