Serves 1
Directions
- 1Pour boiling water on the skin to remove salmon skin.
- 2Peel the skin off.
- 3Cut the salmon in three even strips, leaving it attached at the top.
- 4Season with 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 the salmon 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
kettletraywire rackknifecutting boardbaking sheetTraeger 300panbrushfork
Tips
- Pour boiling water on the salmon skin to remove it easily.
- The braid is optional but it looks really cool.
- The Cajun butter would also go good on anything, it doesn't have to be just salmon.
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