Smoked 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.
Prepare to tantalize your taste buds with the bold and flavorful delight of Creole salmon. This Cajun-inspired dish takes succulent salmon fillets and infuses them with a zesty blend of herbs, spices, and a touch of Southern charm.
Our Creole salmon starts with the star of the show - fresh, tender salmon fillets. Each piece is carefully seasoned with a vibrant mixture of Creole spices, including paprika, cayenne pepper, garlic powder, and a hint of smoky goodness. These spices work together to create a tantalizing symphony of flavors that awaken your palate.
As the salmon cooks, the fragrant spices meld with the natural richness of the fish, creating a mouthwatering aroma that fills your kitchen or back yard and sets the stage for an unforgettable dining experience.
To top it all off, a squeeze of tangy lemon juice adds a burst of citrusy freshness that cuts through the richness of the salmon, creating a tantalizing contrast that will make your taste buds dance with delight.
Whether served as the star of a hearty dinner or as an impressive centerpiece at a gathering, our Creole salmon is a dish that will leave a lasting impression. Each bite showcases the perfect harmony of flavors, from the spicy Creole seasoning to the succulent salmon and vibrant accents of bell peppers, onions, and zesty lemon.
So, get ready to experience the bold and vibrant flavors of Creole cuisine with our mouthwatering salmon recipe. Allow yourself to be transported to the heart of the South with every bite, and savor the irresistible combination of spices, herbs, and succulent fish that will have you craving more.
Ingredients
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
1 whole salmon fillet, trimmed with the skin left on
Juice of one lime
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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