Recipes - Capt. Kevin’s Cajun Charcoal Salmon

Start with a salmon or trout fillet that has been skinned.

Hand rub both sides of the fillet liberally with olive oil.

Hand rub a creole seasoning on both sides of the fillet. I use McCormicks Creole Seasoning, however any cajun seasoning will work.

Place the fillet on a grill that has had the grate oiled to avoid sticking and grill until fillet flakes easily.