Smoked Cajun Salmon
Flavors Used:
Planning to host a gathering? Here’s an idea that’ll have your guests raving: grab a fresh slab of salmon, fire up the smoker, and prepare for flavor magic. This smoked salmon recipe offers a rich, smoky taste that no amount of baking or grilling can quite replicate—it’s like a savory upgrade that’s tender, juicy, and just a little luxurious. Now, take that up a notch with a generous sprinkle of Dan-O’s Cajun seasoning. This blend infuses every bite with a burst of bold, Cajun-inspired flavor, adding a perfect mix of heat and spice that pairs perfectly with the salmon’s natural richness. With Dan-O’s Cajun, you’re not just smoking salmon; you’re serving up a whole new level of Dantastic® flavor that’ll have everyone going back for seconds.
Serve this with some Edamame and Shiitake Mushrooms for a healthy and nutritious meal.
Ingredients
- 2 tbsp Dan-O’s Cajun seasoning
- 3 pounds salmon
- 1 stick (1/2 cup) unsalted butter, melted
- 1/4 cup fresh parsley, chopped
- 1/2 tbsp garlic, minced
Preparation Instructions
- Score the salmon by making shallow cuts across the flesh.
- Construct the Foil Boat: Cut a piece of foil that is long enough to be folded in half to fit the salmon. Fold the foil in half and place the salmon on top. Fold the edges of the foil around the salmon to create a boat shape.
- Season the Salmon with 1 tbsp of Dan-O’s Cajun Seasoning.
- Make the Butter Sauce: In a bowl, mix the melted butter with the chopped parsley, minced garlic, and 1 tbsp of Dan-O’s Cajun.
- Pour 1/2 - 3/4 of the butter mixture evenly over the salmon, ensuring it seeps into the scored cuts. Reserve the remaining butter sauce for later.
- Place the salmon in the smoker and set the temperature to 250°F. Smoke the salmon for 1 hour.
- Once done, remove the salmon from the smoker. Drizzle the remaining butter sauce over the smoked salmon and serve.
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Original price was: $13.98.$11.98Current price is: $11.98.
Made this salmon recipe on my Ninja Woodfire Grill Smoker. Added a few “pops” of the Dan-SEA-SONING to the Cajun Seasoning. The combination of the two seasonings gave the salmon an AWESOME flavor!
Since the WFG has a smaller cooking area under the hood, it cooks much faster than a traditional smoker, so the protein’s target temp (135-140°F(ish) was reached much quicker than the two hour time frame suggested in the original recipe. I cooked by temp, so I didn’t keep track of the cook time.
Overall, a highly recommended recipe.
I was looking for a recipe like this to try on my egg. It on my list as soon as I get my seasoning. Can’t wait!
Just found the Dan-o seasoning going to take a stand at salmon in two weeks my new smoker will be in just in time to try it out will let you know how it was
Made this on my green egg, and it was incredible.
I like your cooking I want to try your recipes