Creole Honey Butter Salmon – CANNING AND COOKING AT HOME

• 2-3 Salmon fillet (I buy 1.50 pounds in the center cut and sliced ​​into 2-3 servings)
• salt, according to preference
• 1 teaspoon Olive oil

Dry rub:

• 1 teaspoon Dried parsley flakes
• 1 teaspoon Garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 2 teaspoon Creole seasoning
• 1/4 teaspoon Freshly ground black pepper

Fillet butter:

• 2 spoons butter, softened or at room temperature
• 2 spoons honey

Instructions
Preheat oven to 425F.

• In a small bowl, mix all the dry rub spices – dried parsley flakes, garlic powder, onion powder, smoked paprika, Creole seasoning, black pepper and set aside.
• In another bowl, mix butter and honey, mix until a uniform mixture is obtained, set aside.
• Cover a baking sheet with foil and add a light coating of olive oil.
• Pat dry salmon, add to the pan. Add a teaspoon of the honey butter on each fillet, spread coating on the surface. Lightly salt, if you prefer.
• Season the upper side of the salmon generously with the prepared dry season rub.
• Depending on the thickness of your salmon, bake for 12 minutes or until the internal temp is 145°F. My thicker filets cooked for a total of 25 minutes.
• When the salmon is done 5 minutes from the end, add the rest of the honey butter to the top of the salmon. You can turn off the oven at this point and let the honey butter caramelize the salmon a little (be careful not to burn).
• Serve hot.