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Cajun honey butter salmon fillets on an ivory platter

Cajun Honey Butter Salmon

Grilled salmon finished off the heat with a sweet and spicy Cajun honey butter. The seasoning batch makes extra for another meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine American
Servings 4 servings

Equipment

  • 1 Large grill pan
  • 1 Mixing bowl and hand mixer
  • 1 Wide spatula
  • 1 Food thermometer

Ingredients
  

Salmon

  • 4 salmon fillets skin-on, about 6 ounces each; thawed
  • 1 tablespoon olive or canola oil
  • salt and black pepper to taste, for the fish

Honey butter

  • 6 tablespoons unsalted butter softened, not melted
  • 3 tablespoons honey

Cajun-style seasoning batch (use only 1 tablespoon in the butter)

  • 2 teaspoons garlic powder
  • 2 teaspoons dried Italian seasoning
  • 2 teaspoons paprika smoked or regular
  • 1 teaspoon cayenne pepper reduce or omit for a milder blend
  • 1 teaspoon onion powder
  • 1 teaspoon cracked black pepper or 1/2 teaspoon finely ground black pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon crushed red pepper flakes reduce or omit for a milder blend

Instructions
 

Instructions

  • Stir together all the Cajun-style seasoning ingredients. Measure out 1 tablespoon for the honey butter; keep the remaining dry blend in a covered jar.
  • Beat the softened butter with a hand mixer for about 2 minutes until lighter and smooth. Blend in the honey gradually, then mix in the reserved 1 tablespoon of seasoning. Set aside.
    Whipped Cajun honey butter mixed in a bowl
  • Pat the thawed fillets dry on both sides. Brush with the oil and season lightly with salt and pepper.
    Raw salmon fillets lightly oiled and seasoned with salt and pepper
  • Preheat a large grill pan over medium heat. The fillets should fit with space between them; cook in batches if needed.
  • Place the salmon flesh-side down and cook for about 3–5 minutes, until lightly browned and ready to release. Turn carefully and cook skin-side down for about 3–6 minutes more, or as needed until the thickest part reaches 145°F. Check thin pieces early and lower the heat if the surface browns too quickly.
    Salmon fillets cooking in a ridged grill pan before the honey butter finish
  • Turn off the heat. Divide the Cajun honey butter among the cooked fillets. Let it soften for about 30 seconds, then spread gently over the top and sides with the back of a spoon. Serve right away.

Notes

The full-strength spice batch makes about 3 1/3 tablespoons. Use only 1 tablespoon in the honey butter. No cream is needed. If substituting a salty purchased Cajun blend, start with less and taste the butter before adding more.
Timing is an estimate for thawed fillets; thickness and pan heat change the cooking time. Cook fish to 145°F. This method also works in a heavy skillet.
Prep time assumes softened butter. Refrigerate leftovers within 2 hours and use within 1–2 days for best texture. Reheat leftovers to 165°F.
Adapted from Tiffany Azure’s Cajun honey butter grilled salmon at Creme de la Crumb, with measured oil and temperature-based doneness guidance.
Keyword Cajun honey butter salmon, grilled salmon, honey butter salmon, salmon dinner