Serves 1
Directions
- 1Pour boiling water on the salmon skin.
- 2Peel off the skin.
- 3Cut the salmon in three even strips, leaving it attached at the top.
- 4Go in with some Cuso's Cajun explosion.
- 5Take each of the three tentacles and braid it.
- 6Go through the skewer at the end and keep it tight.
- 7Put it onto the Traeger 300.
- 8Make the Cajun butter with butter, Cajun seasoning and honey.
- 9Glaze that cajun butter onto the salmon.
Ingredients
- salmon
- Cuso's Cajun explosion
- butter
- cajun seasoning
- honey
Equipment
traywire rackknifecutting boardbaking panbaking paperskewerTraeger 300panbrush
Tips
- The easiest way to remove salmon skin is to pour boiling water on that skin.
- The bread is optional but it looks really cool.
- Cajun butter would also go good on anything, it doesn't have to be just salmon.
Related recipes
Dirty Cabbage
American · Dinner
Pulled Spam Sliders
American · Dinner
Slow Cooker Pork Chops with Apples
American · Dinner
Red Beans & Rice
American · Dinner
Panera-style Mac & Cheese
American · Dinner
Tomato Soup and Grilled Cheese
American · Dinner
Smoked Salmon
American · Dinner
Macaroni Pie
American · Dinner
Creamy Cajun Chicken Pasta
American · Dinner
One-Skillet Smoked Sausage and Tortellini
American · Dinner
Mississippi Orzo
American · Dinner20m
Cajun Bacon Chicken Ranch Pasta
American · Dinner