July 24, 2021

Cajun Salmon and Cheesy Grits

My preference in using Bluehouse Salmon for my family lies largely in it being sushi grade, antibiotic & hormone free, and non GMO. And it’s fresh AF, truthfully.

If you’d like to find retailers in your area that carry Bluehouse Salmon click here: RETAILERS

Pairing this dish with a Josh Cellars Prosecco Rose is a no brainer - it’s deliciously crisp with a refreshing effervescence that acts as a perfect juxtaposition to a mostly decadent dish.

If you’d like to find retailers in your area that carry Josh Cellars click here: RETAILERS

Now, let’s get into this dish!

The salmon is a perfect canvas for this dish as it’s mild, buttery, and can hold a variety of seasonings well - like Cajun and Seafood Spice Blends. My favorite go to spice company is Studio Spice Co. and you can check them out here:  GET YOUR SPICES ON!

For the grits, I used a combination of some good cheddar (Sweet Red grass fed cheddar) and St. Albray cheese, which I find both regularly at Whole Foods. The St. Albray cheese is similar to a camembert (but milder) and is so lush, creamy, and melty - I loved it as an addition into grits. The Sweet Red grass fed cheddar - is just something different about it! Anyone that I know that’s tried it has been hooked! It’s a nutty sweet cheddar and melts beautifully! This is not your average supermarket cheddar.

And all grits are not created equal. I only ever use stone ground grits - I like the texture added and find them to have a more pleasant consistency on the palate. Additionally, you will find that they have more flavor naturally vs the instant grits which are precooked and subsequently dehydrated losing some of their natural flavor in the process.

I’m also team savory with my grits. Cheesy and creamy, yes please!

For plating, I like to add the grits to a bowl and layer with salmon, drizzle of melted butter, micro herbs or greens, green onions, and some hot sauce and grilled lemons on the side.

If you try it, let me know how it goes!


Cajun Salmon and Cheesy Grits

The ultimate brunch: lush, creamy & delish! Paired with a Josh Cellars Prosecco Rose that is deliciously crisp with a refreshing effervescence that acts as a perfect juxtaposition to this otherwise decadent dish.


The Queenship












  • salmon (I used Bluehouse Salmon)
  • cajun seasoning
  • seafood spice blend (I used Studio Spice Co. salt free Seafood Spice Blend)
  • s&p
  • olive oil


  • 1 c stone ground grits
  • 2 c half and half
  • 2 c chicken stock
  • All Purpose spice blend (I used Studio Spice Co. salt free All Purpose Spice Blend)
  • Cheddar Cheese
  • St. Albray Cheese
  • Butter
  • s&p



  1. Preheat oven to 350.
  2. Put salmon, skin side down, on a parchment lined baking sheet.
  3. Sprinkle cajun seasoning and seafood spice blend (I use Studio Spice Co.) over top.
  4. Season with s&p to taste.
  5. Drizzle olive oil over top.
  6. Cook in the oven for 12-15 min.
  7. Turn on broiler and broil for 2-3 minutes to develop a nice crust on top.
  8. Remove from oven and squeeze freshly grilled lemon over top.


  1. In a saucepan, add half & half and chicken stock over medium high heat.
  2. Bring to a boil.
  3. Whisk in grits, reduce heat to low, and cook for 15-20 min.
  4. Stir in All Purpose spice blend (I use a salt free AP spice blend from Studio Spice Co.) butter, cheddar cheese, and St. Albray cheese.
  5. Season with s&p, to taste.
  6. Serve with salmon, hot sauce, micro green garnish, and some Josh Cellars Prosecco Rose.
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