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The combination of salmon and grits is something I didn’t discover until I was well into my 20’s, and I am all the better for it. I tried it off of a friend’s plate a wedding reception and I don’t even remember what my own meal that night was anymore. Delicious!
This Blackened Salmon & Quick Cheddar Grits recipe is my favorite way to enjoy the classic pairing.
I don’t cook seafood often, and when I do it’s usually either fried fish or salmon cakes (patties, croquettes, whatever), using canned salmon. Working with fresh salmon a bit trickier, so here are some tips:
- To prevent sticking, bring your salmon to room temp before cooking and preheat your pan, but not the oil. Drizzle in your oil just before you add the salmon.
- I cook my salmon filets skin side down first because I like to eat it, so I want it to get that nice sear and get it super crispy at the beginning. If you’re going to remove the skin I don’t think it really matters.
- Flip your salmon as soon as you see a white line
form across the center of the filet (between the cooked flesh and raw side). It will only take a few more minutes on the opposite side. It should feel firm to the touch.
I filmed a quick tutorial for this Blackened Salmon & Quick Cheddar Grits recipe and it’s live on IGTV.
If you’re looking for a recipe for Cajun seasoning, I’ve included one in the recipe for my Cajun Chicken Pasta on YouTube.
If you like this recipe you might also enjoy my Shrimp & Grits, or the Harrisa Lamb Tips and Roasted Garlic Cheddar Grits in my first cookbook “As Seen On IG”.
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Blackened Salmon & Quick Cheddar Grits
- Total Time: 30 minutes
- Yield: 2 1x
Description
Salmon filets seasoned in cajun blackening spices, pan seared and served over creamy cheddar grits.
Ingredients
Blackened Salmon
- 2 tbsp olive oil (divided)
- 2 4-5 oz boneless skinless salmon filets
- 2 tbsp cajun seasoning
- 1/2 tbsp smoked paprika
- 1/4 tsp lemon juice
Quick Cheddar Grits
- 1/2 C quick-cooking (5-minute) grits
- 2 C water
- 1/2 C whole milk (or half & half)
- 2 tbsp unsalted butter
- 1/2 tsp seasoned salt
- 1/2 tsp cajun seasoning
- 1/2 C New York extra sharp white cheddar cheese
Instructions
Quick Cheddar Grits
- Add your water, milk, butter, and seasonings to a saucepan with a lid. Bring to a boil over medium-high heat, then whisk in grits.
- Cover with lid and reduce heat to medium-low. Allow grits to cook until tender to your liking, stirring occasionally. You may need to add more liquid. Cook your salmon while the grits are doing their thing.
- When they’re tender and have reached your desired consistency, remove from heat and whisk in the cheese. Cover again until ready to serve. If that’s more than just a couple of minutes, whisk again before serving.
Blackened Salmon
- Rub one tablespoon of olive oil all over the salmon. Sprinkle generously with cajun seasoning, followed by smoked paprika.
- Preheat a skillet over medium-high (pretty much just high) heat.
- Drizzle in the remaining olive oil and immediately add salmon, skin side down if you plan to eat the skin. Cook about 5-7 minutes, or until a white line forms in the center, then flip with a spatula.
- Allow the salmon to cook on the other side for a few more minutes until the fish is firm and the sides are opaque, no longer the bright coral pink they were before.
- Dassit.
Notes
5-minute grits never take 5 minutes to cook in my kitchen — more like 10-15.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
3 Comments
Shrimp and Grits w. Tomato Gravy • deepfriedhoney
March 31, 2020 at 5:07 pm[…] recipe; feel free to substitute quick grits if you’re short on time. I have a recipe for them with Blackened Salmon here. You can use whatever cheeses you want, really, but I think aged Asiago and extra sharp white […]
Blackened Chicken & Broccoli Pot Pies • deepfriedhoney
March 31, 2020 at 7:45 pm[…] you’re a fan of this flavor combination I recommend trying out my Blackened Salmon & Quick Cheddar Grits. There’s a YouTube tutorial up on my channel if you’d like to see that, and you can […]
How To Make Quick Grits • deepfriedhoney
October 29, 2021 at 3:44 pm[…] family that I am a master of making grits, and my family (save for my oldest daughter) loves them. Grits Bowls are a very frequent breakfast in our house. It’s usually on a whim, so about 70% of the time […]