Creamy Cajun Blackened Salmon & Cheddar Grits in 20 Minutes Tips, FAQ & printable recipe

Tips for success

For the best crust, make sure the skillet is truly smoking hot before adding the salmon. The oil should shimmer and almost ripple. Press the fillets down gently with a spatula for the first 30 seconds to ensure even contact with the pan.

Do not move the salmon during the first 3 minutes; let the crust form and release naturally. If the salmon sticks, it is not ready to flip.

The grits benefit from constant attention. Whisk them in slowly to avoid lumps, then switch to a wooden spoon and stir regularly. The cream and broth combination gives them a rich flavor, but you can adjust the ratio to make them lighter. The cheese should be added off the heat to prevent it from becoming stringy. Let it melt slowly into the residual heat.

Variations

• Spicy Shrimp Option: Swap the salmon for large shrimp. Coat the shrimp in the same Cajun spice and sear for 2 minutes per side until pink and cooked through. The pan sauce works beautifully with shrimp, and the cooking time is shorter.
• Cheese Swap: Use pepper jack cheese instead of white cheddar for an extra kick of heat. The pepper jack melts just as smoothly and adds a spicy, creamy layer that complements the blackened seasoning.
• Smoky Paprika Crust: For a milder but smokier flavor, replace half of the Cajun spice with smoked paprika. This gives the salmon a deep, smoky taste without as much heat, while still creating a dark, appealing crust.
• Creamy Garlic Grits: Add 2 minced garlic cloves to the grits along with the broth and cream. Sauté the garlic in a little butter first for a fragrant, savory base that pairs well with the spicy salmon.

Storage and make-ahead

Fridge

Store leftovers in airtight containers in the refrigerator for up to 2 days. Reheat gently, adding a splash of broth or milk to the grits.

Freezer

Freeze the cooked grits in a freezer-safe container for up to 1 month. Thaw overnight in the refrigerator.

Reheat

Reheat grits on the stovetop over low heat with a splash of milk or broth, stirring until hot.

Store leftover salmon and grits separately in airtight containers in the refrigerator. The salmon will keep for up to 2 days, and the grits for up to 3 days. Cool leftovers within 2 hours of cooking and refrigerate promptly.

When reheating, the salmon may dry out, so add a splash of broth or water and cover with foil. The grits can be reheated on the stovetop with a little milk or water to loosen them.

The Cajun spice blend can be mixed ahead and stored in an airtight container for up to a month. The grits can be cooked a day ahead and reheated with extra broth or milk, though the texture will be slightly less creamy.

The salmon is best cooked fresh, but you can coat it with the spice rub up to 2 hours ahead and keep it refrigerated. The pan sauce is quick to make and should be prepared just before serving.

Serving ideas

Serve the blackened salmon and cheddar grits immediately after plating, while the grits are still warm and the salmon crust is crisp. The spiced butter should be drizzled generously over the top, and the chives add a fresh, mild onion flavor. This dish pairs well with a simple green salad or sautéed greens to balance the richness.

For a more substantial meal, serve with crusty bread or cornbread to soak up the extra pan sauce. The grits are hearty enough to stand alone, but the salmon provides a satisfying protein component.

A cold beer or a glass of crisp white wine, such as Sauvignon Blanc, complements the smoky spice and creamy grits beautifully. Adjust the cayenne in the pan sauce to control the heat level.

Frequently asked questions

Recipe card

Creamy Cajun Blackened Salmon & Cheddar Grits in 20 Minutes

Prep 5 minCook 20 minTotal 25 minServes 2

Ingredients

• 2 fresh salmon fillets (about 6 oz each)
• 2 tbsp olive oil
• 2 tbsp Cajun blackening spice
• 1 cup stone-ground grits
• 2 cups chicken broth
• 1 cup heavy cream
• 4 tbsp unsalted butter, divided
• 1 1/2 cups sharp white cheddar cheese, shredded
• 1/4 tsp cayenne pepper
• 1 tbsp fresh lemon juice
• 2 tbsp fresh chives, chopped

Instructions

1. In a medium saucepan, combine the chicken broth and heavy cream. Bring to a gentle boil over medium-high heat. Slowly whisk in the stone-ground grits, reduce the heat to low, and simmer, stirring often, until the grits are thick and tender, about 20 minutes.
2. Once the grits are thick and creamy, remove the pan from the heat. Stir in 2 tablespoons of the butter and the shredded white cheddar cheese until fully melted and velvety. Season with salt to taste. Cover and keep warm while you cook the salmon.
3. Pat the salmon fillets dry with paper towels. Coat each fillet generously on both sides with the Cajun blackening spice, pressing lightly so the spice adheres.
4. Heat a cast iron skillet over high heat until smoking hot. Add the olive oil and swirl to coat. Carefully place the salmon fillets in the skillet, presentation side down. Sear without moving for 3 minutes, then flip and cook for another 3 minutes, until the crust is charred and the fish flakes easily.
5. To ensure the salmon is fully cooked, insert an instant-read thermometer into the thickest part of a fillet. It should register at least 145°F (63°C). The flesh should be opaque and separate easily with a fork.
6. After removing the salmon, reduce the heat to low. Add the remaining 2 tablespoons of butter to the hot skillet, along with the cayenne pepper and fresh lemon juice. Stir and scrape up any browned bits from the bottom of the pan. Cook for 1 minute until the butter is melted and bubbling.
7. Spoon the cheesy grits into wide serving bowls, creating a smooth bed. Place a blackened salmon fillet on top of each bowl of grits.
8. Spoon the warm spiced butter over each salmon fillet, letting it cascade over the grits. Sprinkle with chopped fresh chives and serve immediately.

Contains: fish, milk, gluten

Estimated nutrition per serving

Calories

780

Protein

42 g

Carbohydrates

48 g

Fat

46 g

Fiber

3 g

Sugar

3 g

Automatic estimate from the ingredient list, not laboratory-verified.