This is a recipe I figured out by combining several recipes I found online for fish. I made it with tilapia once, but the cajun seasoning just compliments the salmon, in my opinion.
- Cajun seasoning of your choice (I like Emeril’s Bayou Blast, but feel free to substitute your own or even mix together some seasonings
- aluminum foil big enough to wrap around the salmon
I start out by rubbing the salmon fillets (I buy Wegman’s frozen club packs) with a lot of seasoning. Then you drizzle a little bit of olive oil on the aluminum foil. Finish by putting a few pats of butter on top of each fillet.
Then you wrap the foil around it, careful to seal it tightly. If it isn’t tight and you flip it over on the grill, the butter and oil leak out and the grill flares up.
Then just throw it on the grill for 10-12 minutes, flipping it over halfway through. And VOILA! Super easy, delicious salmon
Note: If your grill is heating unevenly, you get salmon that is both undercooked and burned at the same time. Very disappointing