My Grilled Cajun Herb Salmon recipe trumps any other grilled salmon recipe for impressing guests. It's full of bold, depth, and refreshing flavors. The creamy homemade tartar sauce adds a great contrast to the grilled flavors.
3lbs.sockeye salmonskinned, bones removed, room temperature
2sticksmelted unsalted butter
1 ½teaspoonsdry thyme
juice of 2 lemonsmore for garnish
½cupchopped green onions
½cupchopped Italian parsley
¼cupchopped fresh basil
2tablespoonschopped Italian parsley
Preheat your grill to 400-450°F. Cut the salmon into your desired portion size. In a small bowl, combine Cajun seasoning and dry thyme. Place melted butter in medium size bowl or cake pan. Dip each fillet of salmon in the butter and liberally season it on both sides with seasoning. Place salmon skin-side down, over direct heat, cook for 5 minutes, flip over and cook for 1 minute, and squeeze lemon juice over salmon fillets.
Remove from heat and cover loosely with foil. In a small bowl, combine green onions, parsley, and fresh basil. Serve salmon a piece of salmon with a generous scoop of tartar sauce and lemon wedge.
In a food processor or blender add the egg yolks and Dijon mustard, blitz on high for 10 seconds. Turn the machine on high, and slowly pour in oil, until mayonnaise is smooth and thick. Add the lemon juice, water, salt, cayenne, pickles and parley. Pulse 3 times until all ingredients are combined. Taste and adjust seasonings.
Serve warm salmon with herbs and a generous serving of tartar sauce.
If grill is too hot for you cook salmon in batches. You can use 1-2 tablespoons of Creole mustard as a substitute for the Dijon Mustard.