Southern Comfort - Cajun Smoked Salmon (Braided because Why Not?) and Jalapeño Cornbread

There are nights when dinner is just dinner… and then there are nights when you decide to show off a little.

This is one of those nights.

A whole salmon filet sits there like a blank canvas, and instead of treating it politely, you go a little rogue. You blanch the skin, peel it off like a magician pulling a tablecloth, braid the flesh like it’s heading to a black-tie event, and then finish it with a butter so indulgent it feels like it should come with a warning label.

And because subtlety has already left the building, you pair it with jalapeño cornbread that’s just sweet enough, just spicy enough, and just crumbly enough to make you forget whatever restraint you thought you had.

The result? Something between backyard grill and restaurant flex. And yes, you absolutely meant to do it this way.

INGREDIENTS

1 whole salmon filet

6 tablespoons unsalted butter, room temperature

1/3 cup honey

Cajun Seasoning (makes extra)

2 tablespoons garlic powder

2 teaspoons Italian seasoning

2 teaspoons paprika (smoked if you’ve got it)

1 teaspoon cayenne pepper

1 teaspoon onion powder

1 teaspoon cracked black pepper (or 1/2 teaspoon fine)

1/4 teaspoon salt

1/2 teaspoon crushed red pepper

METHOD

Place the salmon on a rack over a sheet pan, skin side up. Carefully pour a little boiling water over the skin for a few seconds. It should loosen enough that you can slide your hand underneath and peel it away cleanly.

Don’t throw that skin out. Season it and toss it in the air fryer for a few minutes until crisp. It’s salty, crackly, and oddly addictive.

Discard the hot water, flip the salmon over, and cut it lengthwise into three sections, stopping about 2 inches from the top so it stays connected. Braid the sections over each other until it holds together.

Pat the salmon dry, rub lightly with oil, and season with salt and pepper.

In a bowl, beat the butter with a hand mixer for about 2 minutes until light and fluffy. Blend the honey until smooth, then mix it into the butter along with 1 tablespoon of the Cajun seasoning.

I smoked mine for 2.5 hours at 250, but if you don’t have a smoker, just grill the salmon over medium heat for about 6 to 8 minutes per side, until just opaque and slightly crusted. Either way the interior temperature should be around 135,

Once off the heat, spread a generous layer of Cajun honey butter over the top. Let it melt for about 30 seconds, then use the back of a spoon to coat the fish. Repeat or save some for the cornbread.

Jalapeño Cornbread

INGREDIENTS

1 1/4 cups all-purpose flour

3/4 cup yellow cornmeal

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 cup light brown sugar

1 teaspoon salt

1/2 cup unsalted butter, melted and slightly cooled

1 cup buttermilk

2 tablespoons honey

2 eggs

1 to 2 fresh jalapeños, seeded and minced

1 heaping cup shredded cheddar or pepper jack

METHOD

Preheat oven to 350.

In a large bowl, mix the flour, cornmeal, baking powder, baking soda, brown sugar, and salt.

In another bowl, whisk together the melted butter, buttermilk, and honey. Add the eggs and whisk until smooth.

Pour the wet ingredients into the dry and stir just until combined.

Fold in the jalapeños and cheese. Don’t overmix. A few lumps are perfectly fine.

Pour into a greased skillet and bake for 25 to 30 minutes, until a toothpick inserted in the center comes out with moist crumbs.

The salmon is rich, sweet, smoky, and just a little bit spicy. The cornbread is its perfect counterpoint, soft with a gentle kick.

Put them together and you’ve got a plate that doesn’t whisper. It speaks clearly, maybe even a little loudly, and nobody at the table is going to complain about that.