Creole Honey Butter Salmon

Baked Creole Honey Butter Salmon

Ingredients

• 2-3 Salmon Fillets (I buy 1.50 pounds center cut and slice into 2-3 portions)
• salt, as preferred
• 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 Tablespoons Butter, softened or room temperature
• 2 Tablespoons Honey

Instructions
Preheat oven to 425F.

• In a small bowl, combine all the dry rub seasonings – dried parsley flakes, garlic powder, onion powder, smoked paprika, creole seasoning, black pepper and set aside.
• In another bowl, combine butter and honey, mix until well combined, set aside.
• Cover a baking sheet in nonstick foil and add a light coating of olive oil. 
• Pat dry salmon, add to baking sheet.  Add a teaspoon of the honey butter on each fillet, smear coating the surface.  Salt lightly, if preferred. 
• Season top side of salmon generously with the prepared dry season rub.
• Depending on the thickness of your salmon, bake for 12 minutes or until flaky and internal temp reads 145°F.  My thicker fillets cooked a total of 25 minutes. 
• When salmon is 5 minutes from being done, add the remainder of honey butter to the tops of the salmon.  You can turn the oven off at this point and let honey butter carmelize the salmon a bit (watch so it doesn't burn.)
• Serve Hot.