Blackened Salmon & Quick Cheddar Grits
Salmon filets seasoned in cajun blackening spices, pan seared and served over creamy cheddar grits.
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 Tbsp olive oil (divided)
- 2 boneless skinless salmon filets (about 4-5 oz each)
- 2 Tbsp cajun seasoning
- 1/2 Tbsp smoked paprika
- 1/4 Tsp lemon juice (freshly-squeezed)
- 2 C water
- 1/2 C quick-cooking (5-minute grits)
- 1/2 C whole milk (or half-and-half)
- 2 Tbsp unsalted butter
- 1/2 Tsp seasoned salt
- 1/2 Tsp cajun seasoning
- 1/2 C extra sharp white cheddar cheese
Instructions
- 1
In a saucepan with a lid, combine water, milk, butter, seasoned salt, and cajun seasoning. Bring this mixture to a boil over medium-high heat. Once it’s boiling, whisk in the quick-cooking grits. Make sure you're whisking as you add them - don't wait until you've already poured them in or you'll have clumpy grits.
- 2
Cover the saucepan with the lid, reduce the heat to medium-low, and let the grits cook until they’re tender to your liking. Stir occasionally to keep things smooth and avoid sticking. If the grits start to thicken too much, feel free to add a bit more liquid.
- 3
Once the grits are tender and have reached your desired consistency, remove them from the heat. Whisk in the extra sharp white cheddar cheese until it's melted and fully incorporated. Cover the pan again to keep the grits warm until you're ready to serve. If they sit for more than a couple of minutes, give them another quick whisk before serving.
- 4
While your grits are cooking, rub one tablespoon of olive oil all over the salmon filets. Generously sprinkle cajun seasoning over the salmon, followed by a touch of smoked paprika for that extra smoky kick.
- 5
Preheat a skillet over medium-high heat—crank it up closer to high if your stove runs a bit cool. Drizzle in the remaining tablespoon of olive oil.
- 6
As soon as the oil is hot, place the salmon in the skillet, skin side down if you’re planning to eat the skin. Cook for about 5-7 minutes, or until you see a white line forming in the center of the filet. This is your cue to flip the salmon with a spatula.
- 7
Squeeze the lemon juice over the filets, and tet the salmon cook on the other side for a few more minutes, until the fish is firm and the sides are opaque—no longer that bright coral pink.
- 8
Plate the creamy, cheesy grits and top them with the perfectly blackened salmon. Dassit!