Cajun Salmon and Cheesy Grits Recipe
Cajun Salmon with Cheesy Grits is a mouthwatering dish that blends the vibrant flavors of Southern cooking with comforting textures. The salmon, coated in zesty Cajun seasoning, boasts a crispy sear and a moist, flaky interior. This bold fish pairs beautifully with the creamy, cheesy grits, creating a harmonious balance of spice and richness on your plate.
Equipment
- Measuring Cups And Spoons
- Mixing Bowl
- Large Skillet or Frying Pan
- Medium saucepan
- Whisk
- Spatula or fish turner
- Tongs
Ingredients
For the Cajun Salmon:
- 4 salmon fillets about 6 ounces each
- 2 tablespoons olive oil
- 1 tablespoon Cajun seasoning
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper to taste
- Lemon wedges for serving
For the Cheesy Grits:
- 1 cup stone-ground grits
- 4 cups water or chicken broth for more flavor
- 1 cup milk
- 1 cup shredded sharp cheddar cheese
- 2 tablespoons butter
- Salt and black pepper to taste
- 1/4 teaspoon garlic powder optional
Instructions
- In a medium saucepan, bring water (or broth) and milk to a boil. Gradually whisk in the grits to avoid lumps. Reduce heat to low and simmer, stirring occasionally, for about 15-20 minutes or until the grits are thick and creamy. Stir in butter, shredded cheese, salt, pepper, and garlic powder (if using). Mix well until the cheese is melted and the grits are smooth. Keep warm on low heat, stirring occasionally.
- Pat the salmon filets dry with a paper towel. Rub each fillet with olive oil. In a small bowl, mix Cajun seasoning, smoked paprika, garlic powder, onion powder, salt, and pepper. Sprinkle this seasoning blend evenly over both sides of the salmon fillets.
- Heat a large skillet or frying pan over medium-high heat. Add a little olive oil to the pan. Place the seasoned salmon fillets in the hot skillet, skin-side down if it has skin. Cook for about 4-5 minutes per side, depending on the thickness of the fillets, until the salmon is opaque and flakes easily with a fork. The outside should be crisp and slightly blackened from the spices.
- Spoon a generous portion of cheesy grits onto each plate. Top the grits with a Cajun salmon fillet. Garnish with lemon wedges, chopped parsley or chives, and crumbled bacon if desired.
- Serve immediately while hot. The creamy grits will balance out the spicy kick of the Cajun salmon perfectly.