Description
Salmon and Grits is a soulful Southern dish that blends the creamy comfort of grits with the rich, savory flavor of Cajun-seasoned salmon. Whether served for brunch, dinner, or a special occasion, it’s a hearty, balanced, and satisfying meal that celebrates the fusion of rustic charm and coastal flavor.
Ingredients
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1 cup stone-ground or old-fashioned grits
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4 cups water or broth
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1 teaspoon salt
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½ cup milk or cream (optional, for creaminess)
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2 tablespoons butter
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½ cup shredded cheddar cheese (optional)
For the Salmon:
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2 salmon fillets (skin-on or skinless, about 6 oz each)
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1 tablespoon olive oil
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1 tablespoon Cajun seasoning
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Salt and pepper, to taste
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Lemon wedges, for serving
Optional Toppings & Additions:
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Chopped green onions
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Crispy bacon bits
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Sautéed spinach or bell peppers
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Garlic or herb butter
Instructions
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Prepare the Grits:
Bring 4 cups of water or broth to a boil. Stir in the grits and salt. Reduce heat to low and simmer, stirring often, for 20–25 minutes until thick and creamy. Add milk or cream and butter toward the end. Stir in cheese, if using. -
Cook the Salmon:
Pat salmon dry and season with Cajun seasoning, salt, and pepper. Heat olive oil in a skillet over medium heat. Cook salmon fillets skin-side down (if using) for 4–5 minutes per side until golden and cooked through (internal temp should reach 145°F). Remove from heat and rest briefly. -
Assemble the Dish:
Spoon grits into a bowl or plate. Top with a salmon fillet. Garnish with optional toppings like green onions, lemon wedges, or herb butter.
Notes
Use quick grits for faster preparation (about 5–7 minutes), though stone-ground offers more flavor.
For extra heat, add cayenne pepper to the seasoning mix.
Dairy-free? Use almond milk or skip the milk/cheese entirely.
Leftover grits can be shaped into patties and pan-fried into grit cakes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stove-top / Pan Fry
- Cuisine: Southern American