3lb fillet of salmon
cajun rub
1 stick butter
Remove salmon skin by placing it skin side up on a cutting board over the sink and slowly pour boiling water over it until the edges of the skin curl up. Peel skin off.
Slice fillet evenly into thirds leaving one end in tact (not cutting it into 3 separate strips).
Sprinkle salmon with rub all over, then braid the salmon securing the end with a toothpick.
Melt one stick of butter and mix in 3 tablespoons of cajun rub.
Heat grill to 375º
Grill salmon over indirect heat until internal temp reaches 140º
Baste salmon with butter mixture while grilling.
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