Chile Rubbed Salmon over Cheddar Grits
Chile Rubbed Salmon over Cheddar Grits

Chile Rubbed Salmon over Cheddar Grits

5 from 1 reviews
Chile Rubbed Salmon over Cheddar Grits
 
Prep time
Cook time
Total time
 
This is pure Southern comfort food! My favorite preparation of salmon, chile-rubbed and cooked to juicy perfection, sits atop the most perfect, buttery, aged-cheddary cheese grits you'll ever taste. As a bonus, this recipe is super easy to prepare. I served it with homemade cheddar biscuits with lots of butter and peach jam. By the way, I always use farm-raised salmon for this recipe because it's fattier and juicier.
Author:
Serves: 2-3
Ingredients
Salmon Ingredients:
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon brown sugar
  • 1 teaspoon salt
  • 1 (1-pound) filet of salmon
  • 2 tablespoons olive oil
Cheddar Grits Ingredients
  • 1/2 cup stone-ground grits
  • 2 cups milk
  • 1 teaspoon salt
  • 3 tablespoons Plugrá butter
  • 2 tablespoons heavy cream
  • 1 1/2 cups shredded sharp Cheddar cheese (splurge for the good stuff)
  • freshly ground black pepper
  • green onions
Instructions
  1. Make the salmon spice rub: Whisk together the cumin, chili powder, brown sugar, and salt. Rub the spice mix on the salmon filet (on both sides if it's skinless, but on just the exposed side if it's skin-on.) Set the filet aside while you start the grits.
  2. Make the cheddar grits: In a medium saucepan, bring 2 cups of milk and 1 teaspoon salt to a boil. Whisk in the grits. Reduce the heat to low and cover the grits, cooking until all the milk is absorbed (see the directions on your package for how long this should take. Mine took 15 minutes). Remove from the heat and whisk in the butter, heavy cream, and cheddar until smooth. Season to taste with pepper (and salt if more is needed; I didn't need to add any. Remember that your salmon will be seasoned separately). Cover the grits and set aside until you're ready to serve.
  3. Make the salmon: While the grits are absorbing their liquid, cook the salmon. Heat the olive oil in a medium skillet over medium heat until shimmering. Place the fish in skin side down and cook without disturbing for 4-5 minutes before turning over and cooking for 4 minutes on the other side (thicker cuts might need 6-7 minutes per side -- mine was about 1 inch thick at its thickest point -- but keep in mind the fish will continue to cook when you tent it with foil). Remove the fish from the heat, tent it with foil, and allow it to rest for 10 minutes. The fish will flake apart easily when done.
  4. Assemble: Spoon up grits into shallow bowls and top each bowl with a serving of the salmon and some green onions. Serve immediately (preferably with biscuits!)

 

24 Comments on Chile Rubbed Salmon over Cheddar Grits

  1. Cookin Canuck
    July 16, 2015 at 1:37 am (2 years ago)

    Your writing is so engaging and I always look forward to reading your posts! And that salmon – well, I could happily eat that at least once per week.

    Reply
    • Julie Ruble
      July 16, 2015 at 11:07 am (2 years ago)

      Thank you so much, Dara!

      Reply
  2. ro
    July 16, 2015 at 1:39 am (2 years ago)

    INFJ fistbump. =)

    Those grits, man. They’re calling my name.

    Reply
    • Julie Ruble
      July 16, 2015 at 11:09 am (2 years ago)

      Thanks Ro!

      Reply
  3. Amanda
    July 16, 2015 at 8:22 am (2 years ago)

    Seriously gorgeous. I can’t get enough of this beauty! Must add your recipe to my grocery list!

    Reply
    • Julie Ruble
      July 16, 2015 at 11:07 am (2 years ago)

      Thanks Amanda!

      Reply
    • Julie Ruble
      July 16, 2015 at 11:12 am (2 years ago)

      Thanks so much Amanda!

      Reply
    • Julie Ruble
      July 16, 2015 at 11:12 am (2 years ago)

      Thanks Liz!

      Reply
  4. Brian randall
    July 16, 2015 at 10:31 am (2 years ago)

    I am a one also and really enjoy receiving the EnneaThought of the day.
    I love your posts and recipes.
    Brian

    Reply
    • Julie Ruble
      July 16, 2015 at 11:06 am (2 years ago)

      Thank you, Brian! I’ve heard of that but have never signed up. Do you sign up on the Enneagram website?

      Reply
  5. Brian randall
    July 16, 2015 at 10:35 am (2 years ago)

    Great recipes!
    I am an Enneagram one also.
    Brian

    Reply
  6. Danae @ Recipe Runner
    July 16, 2015 at 12:48 pm (2 years ago)

    This salmon looks so delicious on top of those thick cheesy grits!

    Reply
    • Julie Ruble
      July 16, 2015 at 1:46 pm (2 years ago)

      Thanks Danae!

      Reply
  7. Catherine
    July 16, 2015 at 4:42 pm (2 years ago)

    Dear Julie, I love grits and have not made them in a while. These sound incredibly delicious with the salmon topped over it. What a perfect meal. xo, Catherine

    Reply
    • Julie Ruble
      July 16, 2015 at 11:51 pm (2 years ago)

      Thanks Catherine!

      Reply
  8. Amy Stafford
    July 16, 2015 at 7:15 pm (2 years ago)

    What a great story and gorgeous dish! Thanks for sharing both.

    Reply
    • Julie Ruble
      July 16, 2015 at 11:51 pm (2 years ago)

      Thanks Amy!

      Reply
  9. Patricia @ Grab a Plate
    July 16, 2015 at 7:34 pm (2 years ago)

    What a great story! And the recipe? Also fabulous! I was just recently in South and North Carolina and ate my fair share of grits & seafood — oh my do I miss it! Your post comes at a great time!

    Reply
    • Julie Ruble
      July 16, 2015 at 11:51 pm (2 years ago)

      Thanks Patricia — grits with seafood is quite a combo, right?!

      Reply
  10. Julie | Small Green Kitchen
    July 16, 2015 at 7:52 pm (2 years ago)

    Kudos to you for leading the resistance in middle school! My friends and I were the types that would do something like that. 🙂

    Your salmon dish is beautiful and lol oops incredibly delicious. Also, cheddar grits are da bomb!

    Reply
    • Julie Ruble
      July 16, 2015 at 11:51 pm (2 years ago)

      Thanks Julie!

      Reply
  11. Liz
    July 17, 2015 at 11:32 am (2 years ago)

    I love your memories, Julie—so descriptive and thought provoking. But I also always love your recipes and this salmon recipe looks perfect for dinner next week. I’m a huge fan of Plugra, too 🙂

    Reply
  12. Gina | Running to the Kitchen
    July 17, 2015 at 7:25 pm (2 years ago)

    You had me hooked like a good book, I wanted to read more! Love this recipe though. Those cheddar grits are making me drool 🙂

    Reply

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