Blackened Cajun Salmon with Grits

Blackened Cajun Salmon with Grits

Recipe and photos by Shanna Schad

"This blackened Cajun sockeye salmon meal is so easy, flavorful and comes together in just minutes thanks to both quick cooking salmon and grits. People sometimes think fish doesn't pair well with cheese, but I am here to prove that wrong. It is amazing with the creamy, smoky, cheesy grits."


  • 4 portions (4-5 oz each) Prince William Sound Sockeye Salmon
  • 2 tbsp olive oil, divided
  • 2 tbsp butter
  • 1 tbsp freshly squeezed lemon juice
  • 2 tbsp Cajun seasoning
  • 1 tsp Old Bay seasoning
  • 1 tsp smoked paprika
  • 1/4 tsp cayenne pepper
  • 1/2 tsp kosher salt (only if Cajun does not include)
  • 1/2 tsp ground black pepper
  • 1 cup quick cooking grits or polenta
  • 4 cups broth (chicken or vegetable)
  • 2 tbsp unsalted butter
  • 1/2 cup half and half
  • 1 1/4 cups shredded cheddar cheese
  • 1/4 cup shredded smoked gouda
  • 1/2 - 1 tsp kosher salt
  • 1/2 tsp ground black pepper
  • Lemon slices
  • 1/2 cup finely diced scallion
  • Tabasco


(read directions thoroughly before cooking)

  • Preheat cast iron skillet on medium-high heat
  • For grits, heat 4-qt saucepan on medium heat
  • Bring broth in saucepan to simmer
  • Remove any remaining salmon bones
  • Pat salmon dry and cut to desired size
  • Brush salmon with olive oil
  • Combine seasonings, press non-skin side of salmon into mixture
  • Heat remaining olive oil and 1 tbsp butter in skillet
  • Cook salmon skin side up 3-4 minutes, then flip and cook 3-4 more minutes
  • Remove salmon, add remaining butter and few drops Tabasco to make a sauce
  • While cooking salmon, add rits to simmering broth and whisk for about 5 minutes, until desired thickness
  • Remove grits from heat and add remaining ingredients
  • Stir, add salt to taste
  • Divide grits into bowls, top with salmon and sauce from skillet
  • Add diced scallion, Tabasco, and lemon slices.
  • Serve immediately and enjoy!

Blackened Cajun Salmon

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