Blackened Salmon & Grits Recipe

Bring liquids to a boil

In a medium saucepan bring 4 cups water and 1 cup whole milk to a gentle boil over medium-high heat. Add 1 tsp salt.

Add grits and simmer

Slowly whisk in 1 cup stone-ground grits to the simmering liquid. Reduce heat to low so the grits maintain a gentle simmer. Cook, stirring frequently, 20–25 minutes until thick and tender (time varies by grits).

Finish grits with cheese and butter

When grits are creamy and tender, stir in 3 tbs unsalted butter, 1 cup grated Parmesan, 3 tbs shredded sharp cheddar, 1/2 tsp black pepper and adjust salt to taste (start with the 1.5 tsp added earlier and add more if needed). Keep warm on the lowest heat, covered.

Make the blackened spice mix

Combine 1 tbs paprika, 1/2 tbs smoked paprika, 1 tsp onion powder, 1 tsp garlic powder, 1/2 tsp oregano, 1/2 tsp thyme, 1/2 tsp cayenne and 3/4 tsp ground black pepper in a small bowl and mix well.

Prepare salmon

Pat 2 salmon fillets dry with paper towels. Brush both sides lightly with 1 tbs olive oil and sprinkle 3/4 tsp salt evenly over the fillets. Press about 1 tbs of the blackened spice mix onto the flesh side and a light dusting on the skin side.

Heat skillet

Heat a large heavy skillet (cast iron preferred) over medium-high heat until very hot, about 3 minutes. Add a thin film of oil or wipe the pan with a paper towel lightly coated in oil.

Cook salmon

Place salmon, spice side down, into the hot skillet. Cook without moving 3–4 minutes until a dark crust forms. Flip and cook 2–4 more minutes depending on thickness for medium doneness (internal temperature about 125–130°F / 52–54°C). If salmon is thick, finish briefly in a 400°F oven for 2–3 minutes. Remove to a plate and let rest 3 minutes.

Sauté aromatics

In a small saucepan over medium heat melt 1 tbs unsalted butter. Add 1 finely minced shallot and sauté 1–2 minutes until softened. Add 2 minced garlic cloves and cook 30 seconds until fragrant.

Build sauce

Stir in 1 tsp Cajun seasoning and 1 tsp all-purpose flour, cook 30 seconds to remove raw flour taste. Whisk in 3 tbs stock and bring to a gentle simmer, scraping any browned bits.

Finish sauce

Whisk in 3 tbs heavy cream and 1 tsp lemon juice. Simmer gently 1–2 minutes until slightly thickened. Season with 1/4 tsp salt and 1/8 tsp black pepper. Keep warm; if thicker consistency is desired, simmer an extra minute. Taste and adjust seasoning.

Char the lemon and tomato

While salmon rests, return skillet to medium-high. Place lemon half cut-side down and char 1–2 minutes until caramelized and lightly blackened. Quickly toss halved cherry tomatoes in 1 tsp extra-virgin olive oil with a pinch of salt and char in the pan 1–2 minutes until blistered.

Plate grits

Spoon a generous portion of hot parmesan-cheddar grits into the center of two warmed plates, creating a shallow well in the middle.

Add salmon and sauce

Place a blackened salmon fillet on top of each bed of grits. Spoon 1–2 tablespoons of Cajun cream sauce around the salmon and a little over the grits as desired.

Finish and garnish

Arrange blistered cherry tomato halves alongside the salmon. Squeeze charred lemon over the salmon. Scatter sliced scallions and optional microgreens or parsley over the dish for brightness. Serve immediately.