Free Kitchen Hacks eBook

Creamy Cajun Salmon and Grits

on September 13, 2023
last updated May 2, 2025
This post may contain affiliate links. Please read my disclosure policy.
This super creamy Cajun salmon and grits is so delicious! Pan-fried salmon tops velvety grits that’ll transport your taste buds to the heart of the South. This salmon dinner recipe comes together in just 30 minutes— making it a perfect choice for a quick but flavor-packed meal.
Creamy Cajun Pan-fried Salmon and Grits

Craving a meal that’s both indulgently rich and wonderfully comforting? These Creamy Cajun Salmon and Grits are a delectable harmony of pan-fried Cajun salmon and velvety grits that’ll transport your taste buds straight to the heart of the South!

This boldly flavored fish and grits recipe is quick and easy to make and requires just 11 ingredients.

The spice on the salmon is well-balanced by the creamy grits culminating in a truly flawless fish-centric dish. All this and more will make this southern-style dish a family fave when it comes to 30-minute meal ideas.

In this skinless salmon recipe, you will learn how to make foolproof creamy grits, how to pan-fry Cajun-style salmon, and how to deglaze the pan with butter for a delicious finishing sauce. Think: Cajun shrimp and grits, but the salmon version!

Because as a busy mom who loves bold flavor, I am always determined to bring the most to every dish, with the least amount of time and effort!

Seared cajun salmon atop creamy cheese grits with buttery deglaze

Salmon and Grits Ingredient Highlights


I use quick grits, mostly because they’re more widely available and easier to find, but also because it helps me get this meal on the table fast. If you prefer stoneground or Old Fashioned grits, they absolutely work in this recipe, too. You will just need to leave them over the heat a little bit longer.

I prefer vegetable broth, but chicken broth works here, too.

Any milk will do. You can use anything from skim to whole dairy milk, or even any unsweetened, unflavored non-dairy milk.

You can buy pre-shredded for ease and convenience, but if you want the best of the best quality and flavor, grate your own cheddar! I used sharp but choose any cheddar from mild to sharp depending on your preference.

I used fresh salmon. If you’re using frozen salmon, make sure to allow it to thaw overnight in the refrigerator or add it to a bag and submerge the bag in room temperature water for about 45 minutes to defrost before using it for this skinless salmon recipe.

As for the Cajun seasoning, use your favorite! Please note: the measurements in this recipe are for using a standard Cajun seasoning blend like McCormick. However, if you’re using a seasoning blend that’s heavier on the salt and spice, like Slap Ya Mama Cajun Seasoning, you will likely want to use less seasoning.

Or make your own homemade Cajun seasoning. If you’re not a big fan of spice, you can use Old Bay Seasoning instead.

Ingredients for Creamy Cajun Salmon and Grits - butter, quick grits, Cajun seasoning, salmon, milk, vegetable broth, lemon juice, olive oil, garlic, cheddar, scallions

Salmon and Grits Tips and Tricks


How I Prep Salmon for Searing in a Pan

After much debate and recipe testing, I’ve decided to go with skinless salmon for this recipe. While you absolutely can consume the skin, flaky skinless salmon is a better match for serving over the creamy grits.

You can buy your salmon skinless, or you can remove the skin on your own with a sharp knife.

Once the skin is removed, use paper towels to pat the salmon dry. Removing the excess moisture will give you an overall crispier salmon.

At this point, if you have a larger cut of salmon, you’ll want to slice it into two individual portions. A typical portion of salmon is anywhere from 3-5 ounces.

I had a 10-ounce piece of skinless salmon and sliced it into to 5-ounce portions.

Removing excess moisture from salmon by blotting with paper towels
For the best texture on the salmon, pat it dry with paper towels first.

How I Easily Peel Garlic to Mince It

In order to mince the garlic, you have to first peel it.

My preferred technique for easily peeling garlic is by gently crushing its outer layer. Using the flat end of a knife, apply pressure by using your bodyweight to push down on the garlic cloves until you hear them crunch.

With the outer layer now cracked, the peeling process becomes much easier. After peeling off the outsermost layer, arrange your garlic cloves on the cutting board.

Use a sharp knife to finely chop the peeled garlic, continuing to chop until the garlic is minced into small pieces.

Crushing garlic to make it easier to peel off the outermost layer
Crush the garlic with the flat end of the knife to crack the outer layer.
Peeling outermost paper-thin layer away from the garlic
Peel the garlic and lay it on the chopping board to mince it.

How I Prep Scallions for Salmon and Grits

For this recipe, we will be using the green and white part of the scallions. The white part is often tossed but contains so much flavor! Utilizing all parts of your veg is a great way to avoid food waste.

Rinse your scallions and slice off the “hairy” ends. These ends can be composted or saved with other veggie scraps to make your own vegetable broth.

Then, dice both the green and white parts of the scallion for your salmon dish.

Cutting ends off the shallots
Chop the “hairy” ends off the scallions.
Dicing shallots with a sharp knife
Dice the scallions with a sharp knife.

I Always Cook My Grits in Broth Instead of Water

Pro tip: The secret to great grits is cooking them in vegetable broth rather than water to infuse flavor. This simple swap starts you off with a delicious base. (P.S. I often do this for things like couscous, rice, and quinoa, too!).

Add the vegetable broth and grits to a small pot fit with a lid. Bring to a boil, cover, and reduce the heat to low, so your grits and veggie broth are simmering.

Simmer for 5-7 minutes, stirring occasionally, until the grits soak up all the vegetable broth.

Adding vegetable broth and grits to a pot
Cook the grits in vegetable broth by bringing to a boil, covering, and then reducing to a low simmer.

Add the Milk and Cheese Next

Once your grits are fully cooked in the vegetable broth, turn the stove off, but keep the pot on the burner. Add the milk and cheese and stir to combine, allowing the residual heat to melt the cheese.

At this point, your grits will be deliciously creamy and cheesy. Serve them up into two bowls, ready for your Cajun salmon on top!

Adding milk and cheese to cooked grits to make them super creamy
Turn the heat source off but keep the pot on the burner, using the residual heat to melt the cheese and integrate the milk.

Get the Oil Hot in the Pan

While your grits are cooking, get the oil hot in a large pan. Turn your heat source up to medium, and allow the oil to heat up for two minutes before adding anything to the pan.

Adding olive oil to a pan to get hot before searing salmon in it
Get the oil hot in the pan for 2 minutes over medium heat.

Season the Salmon in the Pan

Carefully add the garlic, scallions, and salmon to the pan. While the salmon is in the pan, add about half of the lemon juice and Cajun seasoning.

We are seasoning the salmon right in the pan so that any residual lemon juice or seasoning is captured and will be added back to the dish later.

Sear the salmon for 5 minutes and flip. Season the second side with the remaining Cajun seasoning and lemon juice. Sear for an additional 2-5 minutes on the second side.

Flip the salmon one last time just to lock in the seasonings. At this point, it’s the perfect time to take the temperature of your salmon. Ideally, we want the thickest part of the salmon to be somewhere between 125-145°F.

If it hasn’t reached 125°F, give it another couple of minutes and take the temperature again.

Squeezing fresh lemon juice over salmon in a pan
Add the garlic, scallions, and salmon to the pan and add half the lemon juice and Cajun seasoning to the salmon.
Searing salmon in a pan with garlic and shallots
Sear the salmon for 5 minutes on the first side, then flip and add the rest of the lemon juice and seasoning. Sear on the second side for 2 minutes and flip once more.

Deglaze the Pan with Butter

Once the salmon is fully cooked, remove it from the pan and place it right on top of your creamy grits.

Then, with the pan still over the heat, add the butter. Stir until the butter is completely melted and combines with the garlic, scallions, and remaining seasoning and lemon juice.

This will form an outrageously delicious butter-based sauce to complete your salmon and grits.

Adding butter to deglaze pan that salmon, shallots, and garlic was cooked in
Remove the salmon from the pan and add butter to deglaze the pan to make a butter-based sauce to pour on top.

Serving Your Salmon and Grits

Once you’ve deglazed your pan to form a delicious butter sauce, drizzle it overtop your salmon and grits. This is a full meal on its own, but if you’re looking for some vegetable ideas to serve it up with, here are some of my favorites:

Adding butter deglaze to salmon and grits
Serve the pan-fried salmon over the creamy grits and finish with the deglaze.

How to Properly Store and Reheat Leftover Grits with Salmon

Leftover pan-fried Cajun salmon will last in an airtight container in the refrigerator. The best way to reheat leftover salmon is in the oven.

Preheat the oven to 300°F and add the salmon to a baking sheet. Reheat it on the top rack for 15-20 minutes until the internal temperature of the salmon reaches 145°F.

As for the grits, you can reheat them over high heat on the stove or in the microwave on high for 3-5 minutes, stirring a couple times in between.

However you decide to reheat your grits, I recommend adding some extra vegetable broth or milk before reheating it. You will need about 2 tablespoons of liquid per serving of grits.

Want to sharpen your kitchen skills?

Download My Free eBook
Creamy Cajun Pan-fried Salmon and Grits

Creamy Cajun Salmon and Grits

5 from 3 votes
Marley Goldin
SAVE RECIPE TO COLLECTION
PIN PRINT RATE
This super creamy Cajun salmon and grits is so delicious! Pan-fried salmon tops velvety grits that’ll transport your taste buds to the heart of the South. This salmon dinner recipe comes together in just 30 minutes— making it a perfect choice for a quick but flavor-packed meal.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 servings

Ingredients
 
 

Creamy Grits

  • ½ cup quick grits
  • 2 cups vegetable broth
  • cup milk (any dairy or unsweetened non-dairy)
  • ¼ cup medium or sharp cheddar cheese (¼ cup shredded = approx. 2 ounces)

Cajun Salmon and Butter Sauce

  • 2 tablespoon olive oil
  • 10 ounces skinless salmon (in 2 individual 5 ounce portions)
  • 4 scallions (aka green onion)
  • 4 cloves garlic
  • 1 tablespoon lemon juice
  • 2 teaspoons Cajun seasoning (see notes)
  • 2 tablespoons unsalted butter

Instructions
 

Creamy Grits

  • In a small pot fit with a lid, add the grits and vegetable broth and bring to a boil. Reduce heat to low and cover, simmering for 5-7 minutes until the mixture thickens.
    ½ cup quick grits, 2 cups vegetable broth
    Grits cooked in vegetable broth in a small pot
  • Then, turn the heat source off but keep the pot on the burner. Add the milk and cheddar cheese and whisk to combine, using the residual heat to melt the cheese.
    ⅓ cup milk, ¼ cup medium or sharp cheddar cheese
    Creamy grits with milk and cheddar cheese
  • Split the creamy grits into two equal servings in a shallow bowl.

Cajun Salmon and Garlic and Scallion Deglaze

  • To a large saucepan over medium heat, add the olive oil and get it hot for 2 minutes.
    2 tablespoon olive oil
  • Prep your salmon by using a paper towel to pat it dry (try these bamboo paper towels for a more sustainable option!) At this time, remove the skin and slice into two equal portions if necessary.
    10 ounces skinless salmon
    Blotting salmon dry with a paper towel
  • Peel and mince your garlic and dice your scallions.
    4 scallions, 4 cloves garlic
    Minced garlic and diced shallots on a cutting board
  • Add the garlic and scallions to the hot oil and carefully lower your salmon into the pan. With the salmon in the pan, add about half of the Cajun seasoning and lemon juice on top. Seasoning the salmon while it's in the pan will ensure we make the most of both the Cajun seasoning and the lemon juice when we deglaze the pan later.
    1 tablespoon lemon juice, 2 teaspoons Cajun seasoning
    Garlic, shallots, and salmon in pan with hot oil seasoned with lemon juice and Cajun seasoning
  • Sear the salmon for 5 minutes and flip. Season the second side with the remaining Cajun seasoning and lemon juice. Sear for an additional 2-5 minutes on the second side.
    Searing second side of salmon in a pan with shallots and garlic
  • Flip the salmon one more time and use a spatula to quickly press the salmon into the pan, just to lock the seasoning onto the salmon. Check the internal temperature of the salmon. We are aiming for 125-145°F.
  • Remove the salmon from the pan and place it right on top of the grits. Add the butter to the pan with the garlic, scallions, and excess seasoning and lemon juice to deglaze the pan.
    2 tablespoons unsalted butter
    Salmon pan deglazed with butter, shallots, and garlic
  • Drizzle the scallion and garlic butter on top of the salmon and grits and enjoy.

Pro Tips

  • Please note: the measurements in this recipe are for using a standard Cajun seasoning blend like McCormick. However, if you’re using a seasoning blend that’s heavier on the salt and spice, like Slap Ya Mama Cajun Seasoning for example, you will likely want to use less seasoning.
  • I use quick grits, mostly because they’re more widely available and easier to find, but also because it helps me get this meal on the table fast. If you prefer stoneground or Old Fashioned grits, they absolutely work in this recipe, too. You will just need to leave them over the heat a little bit longer.
  • You can use fresh salmon or thawed frozen salmon. 

Video

Course Dinner
Cuisine American
Keyword 30 Minutes or Less, Blackened Salmon, Fish and Grits, Fish Dinner, Pescatarian, Salmon, Salmon and Grits, Salmon Dinner, Southern Cooking
Did you make this recipe?Leave a comment and let me know what you think! And if you really enjoyed it, help power this website and buy me a coffee!

GET OUR FRESHEST RECIPES STRAIGHT TO YOUR INBOX

You'll Also Love

5 from 3 votes (3 ratings without comment)

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.