This salmon and grits recipe pairs baked blackened salmon with creamy grits for a comforting, flavorful meal. Ready in under 30 minutes, it’s ideal for a weeknight dinner for two or a savory brunch.
Fish and grits is a Southern classic that balances savory, spiced fish with rich, buttery grits. This version uses baked blackened salmon for bold flavor and old-fashioned grits finished with butter and cream for a silky texture.
It’s an elegant yet easy recipe inspired by Southern roots, designed to be both delicious and relatively healthy. You can make it quickly for a special date night or a simple family dinner.
What you’ll love about this recipe:
- HEALTHY SALMON – Rich in omega-3s and lean protein, baked salmon is a nutritious centerpiece.
- CREAMY GRITS – Buttery, creamy grits add comforting richness to the dish.
- DIY SEASONING – Homemade blackened seasoning builds bold flavor; a store-bought mix or Cajun blend works too.
Ingredients
- Salmon fillets (about 6 oz each)
- Butter or olive oil
- Blackened seasoning (homemade or store-bought)
- Chicken broth or water
- Grits (regular / old-fashioned)
- Heavy cream
- Kosher salt, to taste
Note: Most stores sell instant/quick-cooking grits and regular (old-fashioned) grits. This recipe uses regular grits — they take about 15 minutes to cook and have a heartier texture.
Substitutions & Variations
- Fish: Try catfish, trout, or tilapia if you prefer a different fish.
- Grits: Stone-ground grits offer more texture but require longer cooking; instant grits save time.
- Spices: Use Cajun seasoning or a simple mix of paprika, garlic powder, and onion powder instead of blackened seasoning.
How to Make Baked Blackened Salmon
- Preheat the oven to 425°F (220°C).
- Pat salmon dry with paper towels.
- Brush fillets with melted butter or olive oil to coat evenly.
- Sprinkle blackened seasoning over the salmon and rub it into the flesh to form a crust.
- Place fillets in a lightly greased baking dish with space between each piece.
- Bake 10–12 minutes, or until the salmon flakes easily with a fork; adjust time for thicker fillets.
- Remove from oven and serve over the grits.
How to Cook Creamy Grits
- Bring 2 cups of chicken broth or water to a boil in a medium saucepan.
- Gradually whisk in ½ cup regular grits, stirring to prevent lumps.
- Reduce heat to low, cover, and simmer, stirring occasionally to avoid sticking.
- Cook about 5–7 minutes, or until the grits reach your desired consistency.
- Stir in 1 tbsp butter and ¼ cup heavy cream; add cheese if you like. Season with kosher salt to taste.
- Serve hot, topped with a blackened salmon fillet and a sprinkle of chopped parsley.
Recipe Tips & Tricks
- Fresh ingredients: Use fresh salmon when possible; a squeeze of lemon brightens the dish.
- Check doneness: Salmon is done when it flakes easily; avoid overcooking.
- Rest before serving: Let salmon rest a few minutes so juices redistribute.
- Stir grits: Keep stirring while cooking to prevent lumps and sticking.
- Make it richer: Fold in grated cheese or a dollop of cream cheese for extra creaminess.
What to Serve with Salmon and Grits
Complement this hearty dish with simple sides that balance its richness:
- Sautéed spinach with garlic and olive oil
- Mixed green salad with light vinaigrette
- Warm cornbread or flaky biscuits
Commonly Asked Questions
Fresh salmon is best for flavor and texture, but thawed frozen salmon works fine—pat dry before seasoning.
This recipe uses old-fashioned grits for texture. Use instant or quick-cooking grits if you need a faster option; stone-ground grits take longer but offer robust flavor.
Lightly grease the baking dish with oil or non-stick spray before placing the fillets.
Yes. Cajun seasoning or a blend of paprika, garlic powder, and onion powder are suitable alternatives.
Summary
Enjoy Southern comfort with this easy baked blackened salmon and creamy grits recipe — a flavorful, satisfying meal you can make in about 25 minutes.
📖 Recipe
Baked Blackened Salmon and Grits
Ingredients
- 2 salmon fillets (about 6 ounces each)
- 2 Tbsp melted butter (or 1 Tbsp olive oil)
- 2 Tbsp blackened seasoning
Grits
- 2 cups chicken broth (or water)
- ½ cup regular (old-fashioned) grits
- ¼ cup heavy cream
- 1 Tbsp butter
- ¼ tsp kosher salt (to taste)
Instructions
- Preheat oven to 425°F (220°C).
- Pat salmon dry; brush with melted butter or olive oil.
- Generously coat with blackened seasoning, rubbing into the flesh.
- Place fillets in a lightly greased baking dish and bake 10–12 minutes, until salmon flakes easily.
Grits
- Bring 2 cups chicken broth or water to a boil.
- Gradually whisk in grits, stirring to prevent lumps.
- Reduce heat to low, cover, and simmer 5–7 minutes, stirring occasionally.
- Stir in heavy cream, butter, and salt; add cheese if desired.
- Ladle grits into bowls and top with baked blackened salmon. Garnish with chopped parsley.
Nutrition
Servings: 2 • Calories: 652 kcal
Protein: 40 g • Carbs: 33 g • Fat: 40 g