This salmon and grits recipe pairs baked blackened salmon with rich, creamy grits. It’s an ideal dinner for two, ready in under 30 minutes, and also makes a savory weekend brunch.
Fish and grits is a Southern classic that balances savory, spice-rubbed fish with the comforting texture of warm grits. In this version, tender baked salmon gets a bold blackened crust, served over buttery, creamy grits for a satisfying, well-rounded meal.
It’s perfect for a cozy weeknight or a special date night. We wanted a dish that honors Southern flavors while staying approachable and healthy.
The idea to combine baked blackened salmon with grits came from Marrekus — and it’s a winner. The whole dinner comes together quickly, faster than many shrimp-and-grits variations.
We recommend using a homemade blackened seasoning if you have it, but a store-bought blend or Cajun seasoning will work well too. The spice mix creates a flavorful crust that complements the salmon and the creamy grits.
What you’ll love about this recipe:
- HEALTHY SALMON – Baked salmon delivers omega-3s and lean protein for a heart-healthy main.
- CREAMY GRITS – Rich, buttery grits add comfort and a silky texture.
- DIY SEASONING – Blackened seasoning provides bold flavor; adjust the heat to your taste.
Ingredients
- Salmon fillets (about 6 ounces each)
- Butter or olive oil
- Blackened seasoning
- Chicken broth or water
- Grits (regular/old-fashioned)
- Heavy cream
- Kosher salt, to taste
Note: Most stores carry instant/quick-cooking and regular (old-fashioned) grits. This recipe uses regular grits, which are coarser and take about 15 minutes to cook for the best texture.
Substitutions & Variations
- Fish: Swap salmon for catfish, trout, or tilapia if you prefer.
- Grits: Stone-ground grits are heartier but take longer. Use instant or quick-cooking grits when short on time.
- Spices: If you don’t have blackened seasoning, use Cajun spices or a simple mix of paprika, garlic powder, and onion powder, or finish with lemon and fresh herbs.
How to Make Baked Blackened Salmon
- Preheat the oven to 425°F (220°C).
- Pat salmon fillets dry with paper towels.
- Brush each fillet with melted butter or olive oil so they’re evenly coated.
- Generously rub blackened seasoning into the flesh to form a crust.
- Place the seasoned fillets in a lightly greased baking dish with space between each.
- Bake 10–12 minutes, or until the salmon flakes easily with a fork. Cooking time depends on thickness—watch closely to avoid overcooking.
- Remove from the 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 1/2 cup regular grits, stirring constantly to prevent lumps.
- Reduce heat to low, cover, and simmer, stirring occasionally so they don’t stick.
- Cook about 5–7 minutes, or until the grits reach your desired consistency.
- Stir in butter and 1/4 cup heavy cream; add cheese if you like. Season with kosher salt to taste.
- Serve hot and top with the baked blackened salmon.
Recipe Tips & Tricks
- Fresh Ingredients: Use fresh salmon for the best texture; a squeeze of lemon brightens the dish.
- Check Doneness: Salmon is done when it flakes easily with a fork—avoid overcooking to keep it moist.
- Resting Time: Let the salmon rest a few minutes after baking so juices redistribute.
- Stir Grits: Stir regularly while cooking to prevent lumps and sticking.
- Enhance Grits: Fold in grated cheese or a spoonful of cream cheese for extra richness.
What to Serve with Salmon and Grits
These sides pair well with fish and grits:
- Sautéed spinach with garlic and olive oil
- Mixed green salad with a light vinaigrette
- Warm cornbread or flaky biscuits
Commonly Asked Questions
Fresh is best, but thawed frozen salmon works fine—pat dry before seasoning and baking.
This recipe uses old-fashioned grits for texture. Instant or quick-cooking grits can be used for speed; stone-ground offers the richest flavor if you have time.
Lightly grease the baking dish or line it with parchment to prevent sticking.
Yes—Cajun seasoning or a simple mix of paprika, garlic, and onion powder are good alternatives.
Summary
Enjoy Southern comfort with this easy baked blackened salmon and creamy grits recipe. It’s flavorful, quick to prepare, and makes a comforting, well-balanced meal for two.
📖 Recipe
Baked Blackened Salmon and Grits
Ingredients
- 2 salmon fillets (about 6 ounces each)
- 2 tablespoons melted butter (or 1 tablespoon olive oil)
- 2 tablespoons blackened seasoning
- 2 cups chicken broth (or water)
- ½ cup regular (old-fashioned) grits
- ¼ cup heavy cream
- 1 tablespoon butter
- ¼ teaspoon kosher salt
Instructions
- Preheat oven to 425°F (220°C).
- Pat salmon dry and brush with melted butter or olive oil.
- Rub blackened seasoning evenly over the fillets.
- Place in a lightly greased baking dish and bake 10–12 minutes, until the salmon flakes easily.
Grits
- Bring 2 cups of chicken broth or water to a boil in a saucepan.
- Gradually whisk in the grits, stirring to avoid 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 the blackened salmon. Garnish with chopped parsley if you like.