Salmon and Grits

By Matt Price

Feb 15, 2025

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Fish and Grits Recipe: A Flavor-Packed Southern Comfort Dish

Introduction

If you’ve ever craved a dish that’s both comforting and full of flavor, look no further than fish and grits! This recipe takes the classic Southern favorite up a notch by pairing creamy, cheesy grits with perfectly seasoned salmon and a rich, bacon-infused cream sauce. Trust me, this dish will become a staple in your weeknight dinner rotation.

Fish and Grits Ingredients

For the Grits:

• 1 cup grits (instant or stone-ground, your choice!)
• 2 cups whole milk
• 2 cups chicken broth
• 1 cup cheddar cheese (sharp cheddar works wonders)
• 1/2 cup parmesan (because who doesn’t love that extra cheesy goodness?)
• Cajun seasoning (for a spicy kick)
• AP seasoning (all-purpose seasoning to balance everything out)

For the Cream Sauce:

• 1 shallot, diced
• 2 cloves garlic (or 1 tbsp garlic paste)
• 5 strips thick-cut bacon, chopped
• 2 tbsp flour (to thicken the sauce)
• 1/4 cup dry white wine (or use chicken broth if you prefer non-alcoholic)
• 1/2 cup chicken broth
• Chives, for garnish
• 1/4 cup heavy cream

For the Salmon:

• Salt, to taste
• AP seasoning and Lemon Bae seasoning (I love the citrusy punch of Lemon Bae!)
• 2 tbsp butter
• Fresh rosemary (a few sprigs will add a fantastic aroma)

First things first, let’s get organized and prepped. One quick pro tip – use 1/2 whole milk and 1/2 chicken broth when cooking your grits! This adds flavor and creaminess right out of the gate!

For Salmon – we are using the dynamic duo of AP and Lemon Bae!

When cooking grits, the rule of thumb is always a 4 to 1 ratio. (4 cups liquid for every 1 cup of grits). So today, we are using 2 cups of chicken broth and 2 cups of whole milk for our 1 cup of grits

Step 1: Perfectly Creamy Grits

The base of this dish is all about those silky, cheesy grits. Here’s how to make them rich and creamy:

1. In a medium saucepan, bring whole milk and chicken broth to a simmer over medium-high heat.
2. Gradually whisk in your grits, stirring constantly to avoid lumps. Once incorporated, lower the heat and let them cook for about 15-20 minutes, stirring occasionally. The grits will absorb the liquid and soften.
3. Once the grits are tender, stir in the cheddar cheese and parmesan until melted and creamy. Then, season generously with Cajun seasoning and AP seasoning. Taste and adjust the seasonings to your liking.
4. Keep the grits warm on low heat. Don’t worry if they thicken up a bit—just stir in a little extra broth or milk if needed to reach the perfect creamy consistency.

Step 2: Flavorful Cream Sauce

The cream sauce is the secret to taking this dish from good to extraordinary. It adds richness and depth while balancing out the savory flavors of the salmon and grits.

1. In a large skillet, cook the bacon over medium heat until it becomes crispy, about 5-7 minutes. Once done, remove the bacon and set it aside, but don’t discard the bacon fat! It’s going to give your sauce some serious flavor.
2. In the same skillet, add the shallot and garlic. Sauté them in the bacon fat until softened and fragrant, about 2-3 minutes.
3. Sprinkle in the flour and cook it for another minute, stirring constantly, to create a roux that will help thicken your sauce.
4. Carefully pour in the white wine, scraping up any brown bits from the bottom of the skillet (that’s all flavor, my friends!). Let it cook for a minute until the wine reduces by half.
5. Add the chicken broth and simmer for another 2-3 minutes. Finally, pour in the heavy cream, stirring until the sauce thickens to a silky consistency.
6. Add the crispy bacon back into the sauce, then finish with a sprinkle of chopped chives for freshness.

Step 3: Cooking the Salmon

Salmon is the star of the show, and it’s super simple to cook:

1. Season both sides of the salmon fillets with salt, AP seasoning, and a generous sprinkle of Lemon Bae. The Lemon Bae adds that perfect citrusy zing that will elevate the entire dish.
2. In a separate skillet, melt butter over medium-high heat. Once the butter is hot and bubbly, add your salmon fillets. Sear them for about 3-4 minutes on each side (depending on thickness) until golden brown and cooked through.
3. For extra flavor, toss in a few sprigs of fresh rosemary to the pan while the salmon is cooking. This infuses the butter with an earthy aroma that pairs perfectly with the fish.

Assemble and Serve!

1. Spoon a generous portion of the creamy, cheesy grits onto each plate.
2. Top with a perfectly seared piece of salmon.
3. Drizzle the rich cream sauce over the fish and grits, letting it cascade down the sides.
4. Garnish with extra chives for that pop of freshness.

Final Thoughts:

This fish and grits dish is the epitome of Southern comfort food but with a gourmet twist. The creamy grits, crispy bacon, rich cream sauce, and perfectly seasoned salmon come together in a symphony of flavors that will leave you craving more. Whether you’re cooking for a special occasion or a cozy weeknight dinner, this dish is sure to impress!

Don’t forget to pair this meal with a glass of crisp white wine or a cold craft beer—it’s the perfect way to enjoy this Southern classic with a modern flair.

Give it a try, and let me know how it turns out! What’s your favorite way to jazz up your grits or fish? Let’s chat about it in the comments!

Printable Fish & Grits Recipe

Salmon and Grits

If you’ve ever craved a dish that’s both comforting and full of flavor, look no further than fish and grits! This recipe takes the classic Southern favorite up a notch by pairing creamy, cheesy grits with perfectly seasoned salmon and a rich, bacon-infused cream sauce. Trust me, this dish will become a staple in your weeknight dinner rotation.

Ingredients 

For the Grits:

• 1 cup grits, instant or stone-ground, your choice!
• 2 cups whole milk
• 2 cups chicken broth
• 1 cup cheddar cheese, sharp cheddar works wonders
• 1/2 cup parmesan, because who doesn’t love that extra cheesy goodness?
• Cajun seasoning, for a spicy kick
• AP seasoning, all-purpose seasoning to balance everything out

For the Cream Sauce:

• 1 shallot, diced
• 2 cloves garlic, or 1 tbsp garlic paste
• 5 strips thick-cut bacon, chopped
• 2 tbsp flour, to thicken the sauce
• 1/4 cup dry white wine, or use chicken broth if you prefer non-alcoholic
• 1/2 cup chicken broth
• Chives, for garnish
• 1/4 cup heavy cream

For the Salmon:

• Salt, to taste
• AP seasoning and Lemon Bae seasoning, I love the citrusy punch of Lemon Bae!
• 2 tbsp butter
• Fresh rosemary, a few sprigs will add fantastic aroma

Instructions 

Prep Ingredients

• First things first, let’s get organized and prepped. One quick pro tip – use 1/2 whole milk and 1/2 chicken broth when cooking your grits! This adds flavor and creaminess right out of the gate!
• For Salmon, season with AP and Lemon Bae!
• When cooking grits, the rule of thumb is always a 4 to 1 ratio. (4 cups liquid for every 1 cup of grits).
• So today, we are using 2 cups chicken broth and 2 cups of whole milk for our 1 cup of grits.

Part 1: Perfectly Creamy Grits

• The base of this dish is all about those silky, cheesy grits. Here’s how to make them rich and creamy:
• In a medium saucepan, bring whole milk and chicken broth to a simmer over medium-high heat.
• Gradually whisk in your grits, stirring constantly to avoid lumps. Once incorporated, lower the heat and let them cook for about 15-20 minutes, stirring occasionally. The grits will absorb the liquid and soften.
• Once the grits are tender, stir in the cheddar cheese and parmesan until melted and creamy. Then, season generously with Cajun seasoning and AP seasoning. Taste and adjust the seasonings to your liking.
• Keep the grits warm on low heat. Don’t worry if they thicken up a bit—just stir in a little extra broth or milk if needed to reach the perfect creamy consistency.

Part 2: Flavorful Cream Sauce

• The cream sauce is the secret to taking this dish from good to extraordinary. It adds richness and depth while balancing out the savory flavors of the salmon and grits.
• In a large skillet, cook the bacon over medium heat until it becomes crispy, about 5-7 minutes. Once done, remove the bacon and set it aside, but don’t discard the bacon fat! It’s going to give your sauce some serious flavor.
• In the same skillet, add the shallot and garlic. Sauté them in the bacon fat until softened and fragrant, about 2-3 minutes.
• Sprinkle in the flour and cook it for another minute, stirring constantly, to create a roux that will help thicken your sauce.
• Carefully pour in the white wine, scraping up any brown bits from the bottom of the skillet (that’s all flavor, my friends!). Let it cook for a minute until the wine reduces by half.
• Add the chicken broth and simmer for another 2-3 minutes. Finally, pour in the heavy cream, stirring until the sauce thickens to a silky consistency.
• Add the crispy bacon back into the sauce, then finish with a sprinkle of chopped chives for freshness.

Part 3: Cooking the Salmon

• Salmon is the star of the show, and it’s super simple to cook:
• Season both sides of the salmon fillets with salt, AP seasoning, and a generous sprinkle of Lemon Bae. The Lemon Bae adds that perfect citrusy zing that will elevate the entire dish.
• In a separate skillet, melt butter over medium-high heat. Once the butter is hot and bubbly, add your salmon fillets. Sear them for about 3-4 minutes on each side (depending on thickness) until golden brown and cooked through.
• For extra flavor, toss in a few sprigs of fresh rosemary to the pan while the salmon is cooking. This infuses the butter with an earthy aroma that pairs perfectly with the fish.

Assemble and Serve!

• Spoon a generous portion of the creamy, cheesy grits onto each plate.
• Top with a perfectly seared piece of salmon.
• Drizzle the rich cream sauce over the fish and grits, letting it cascade down the sides.
• Garnish with extra chives for that pop of freshness.

Notes

One quick pro tip – use 1/2 whole milk and 1/2 chicken broth when cooking your grits! This adds flavor and creaminess right out of the gate!

Additional Info

Course: Comfort Food, Main Course, Seafood Recipes