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White bowl with yellow grits, seasoned salmon fillet, lemon slices in bowl, gray background, navy blue napkin

Blackened Cajun Sockeye Salmon with Smoky Cheddar Grits

Shanna
Blackened Cajun seasoned Wild Sockeye salmon sits atop creamy, smoky cheesy grits for a super flavorful and quick to prepare meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Plating and garnishing 5 minutes
Total Time 30 minutes
Servings 4 servings

Ingredients
  

For the salmon:

  • 4 Wild Sockeye Salmon Fillets 4-6 ounces each
  • 2 Tablespoons olive oil divided
  • 2 Tablespoons butter
  • 1-2 Tablespoons freshly squeezed lemon juice
  • 2 Tablespoons Cajun Seasoning preferably salt free
  • 2 teaspoons smoked paprika
  • 1 teaspoon Old Bay seasoning
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon kosher salt only if cajun seasoning has no salt
  • ½ teaspoon ground black pepper

For the grits:

  • 1 cup quick cooking grits or polenta
  • 4 cups broth chicken or vegetable
  • 2 Tablespoons unsalted butter
  • ½ cup half and half
  • 1 ¼ cups shredded cheddar cheese
  • ½ cup shredded smoked gouda
  • ½-1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • ¼ teaspoon liquid smoke optional

Garnish:

  • Lemon slices
  • ½ cup finely diced scallions
  • Tabasco

Instructions
 

  • 1. Preheat a cast iron skillet to medium-high heat for the salmon. For the grits have a 4 qt sauce pan on medium heat and bring the broth to a simmer.  This will be made while the salmon is cooking. 
  • 2. Prep the salmon by removing any bones, rinse then pat dry. Cut into desired fillet sizes. Brush the fillets lightly with one tablespoon of the olive oil then a squeeze of lemon juice
  • 3. Combine the seasonings in a shallow dish. Again only add salt if you use a salt-free Cajun blend. Press the salmon fillets into the seasoning to cover them well, don’t season the skin side. 
  • 4. Heat the remaining olive oil and one tablespoon of the butter in the cast iron pan. Place the fillets in the pan skin side up and cook for 3-4 minutes. Carefully flip over and cook for another 3-4 minutes to crisp up the skin. Remove the salmon from the pan and add in the remaining tablespoon of butter and a few drops of tabasco sauce. Stir to make a sauce. 
  • 5. While the salmon is cooking, make the grits. Add the grits to the simmering stock and quickly whisk. This should take about 5 minutes to thicken so you can do this while the salmon is cooking. If the grits are too thick for your liking add in a little more stock. Once the salmon is about done remove the grits from the heat. Add in the butter, half and half, cheeses, half a teaspoon of salt, black pepper and optional liquid smoke. Stir until cheese is melted. Taste and add more salt if desired.
  • 6. Divide grits amongst shallow bowls, top with a piece of the salmon. Spoon the sauce from the cast iron pan over the salmon, top with diced scallion, a few more drops of tabasco and garnish with a few lemon slices. Serve immediately. 

Notes

You can use all cheddar cheese in the grits if you don't care to use smoked gouda.