To make the jalapeno crème fraiche is simple. Just roughly chop a cup of Cilantro, 3 cloves of garlic, and a jalapeño pepper (deseeded if you want less heat). Add that to a half cup of Sour Cream and juice from a half of a Lime. Add a little salt and pepper then blend using a hand mixer or Food Processor.

Cook the Salmon:

Next measure out 2 Tbls of Canola Oil, 2 Tbls of Butter, 4 Garlic Cloves (whole), and your salmon filets.

Preheat the Big Green Egg to 450° and place your Lodge Cast Iron Pan on the grate. Once preheated add the oil, butter, and garlic. Once the butter has melted add the Salmon skin side down.

Continue to cook for 5 - 10 minutes using the garlic butter to baste the salmon filets. Once the salmon gets to 140° internal temperature pull them off and place skin side down on paper towels to remove excess butter and oil.

Smear the jalapeño crème fraiche on the plate and serve the salmon filet on top.