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Cajun Cowboy Butter Salmon

@Biggreeneggau

Here's the recipe - 

Salmon - 

1/2 - Salmon Side, Pin Bones Removed (Skin on or off optional) 750g (1.6lbs)

Cajun Cowboy Butter -

250g (8.8oz) - Unsalted Butter, Softened 
2 tsp (6g) - Onion Powder
2 tsp (6g) - Garlic Powder 
2 tsp (6g) - Smoked Paprika
2 tsp (6g) - Dried Italian Herbs  
1/2 tsp (1.5g) - Cayenne Pepper 
Pinch of Chilli Flakes (Optional)
Salt & Pepper 

Garnish - 

Hot Honey
Flat Leaf Parsley, Roughly Chopped 

Method - 

1. Preheat your Big Green Egg grill to 150.f—300.f. and set it up for indirect grilling. I'm using a seasoned cast iron pan for this, but cedar planks also work great. If using cedar planks, soak them in cold water for at least 1 hour before grilling. 

2. Add all of the Cajun butter ingredients to a bowl and mix to combine. Check and adjust the seasoning to your taste. 

3. Pat the salmon dry with a kitchen towel on both sides. Spread 2/3 of the Cajun cowboy butter over the salmon, reserving some to melt and pour over when the salmon is cooked. 

4. Place the salmon in a seasoned cast iron pan or soaked cedar plank and place it on the preheated grill. For best results, use a thermometer and cook until an internal temperature of 52.c—125.f. If not using a thermometer, this will take 22-25 minutes. When the salmon is close to temperature, place the remaining butter on the grill in a saucepan and allow it to melt. 

5. Carefully remove the salmon from the grill, pan, or plank, as it will be delicate. Pour over the melted butter and top with a squeeze of hot honey and flat-leaf parsley. Dig in. 

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