Creole Salmon

prep

15 Min

cook

1 Hr

feeds

2-3

Ever see those pictures of whole salmon fillets cooked to juicy flakey goodness at the center of a table, everyone digging into them? Well, you’re looking at the recipe! We love creole flavors and smoke; they work perfectly together. So why not use a whole salmon as the canvas for a perfect dinner. Easy to cook, fast to prepare, and totally sharable.

Ingredients

1 tablespoon crushed lavender

1 tablespoon salt

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon garlic powder

1 teaspoon white pepper

1 teaspoon cayenne

1 teaspoon oregano

1 tablespoon smoked paprika

1 tablespoon thyme

6 crushed bay leaves

1 tablespoon rosemary

1 teaspoon parsley

1 tablespoon brown sugar

1 whole salmon fillet, trimmed with the skin left on

Juice of one lime

Creole Rub

1 tablespoon crushed lavender

1 tablespoon salt

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon garlic powder

1 teaspoon white pepper

1 teaspoon cayenne

1 teaspoon oregano

1 tablespoon smoked paprika

1 tablespoon thyme

6 crushed bay leaves

1 tablespoon rosemary

1 teaspoon parsley

1 tablespoon brown sugar

Instructions

Creole Salmon

Step 1

Trim down the salmon fillet removing the belly and tail (allowing it to cook more evenly.) Save the scraps for tacos or breakfast!

Step 2

Pat the salmon dry.

Step 3

Squeeze the lime over the top and coat evenly.

Step 4

Shake the creole rub over the top of the salmon.

Step 5

Smoke at 275ºF until the internal temperature reaches 145ºF. Give or take an hour.

Step 6

Remove from the grill and rest the salmon for about 5 minutes before digging in.

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