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Blackened Salmon & Quick Cheddar Grits

  • Total Time: 30 minutes
  • Yield: 2 1x


Salmon filets seasoned in cajun blackening spices, pan seared and served over creamy cheddar grits. 



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


Quick Cheddar Grits

  1. 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.
  2. 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. 
  3. 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

  1. Rub one tablespoon of olive oil all over the salmon. Sprinkle generously with cajun seasoning, followed by smoked paprika. 
  2. Preheat a skillet over medium-high (pretty much just high) heat. 
  3. 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.
  4. 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. 
  5. Dassit. 


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
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