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