Salmon & Creamy Grits Bowl

Salmon & Creamy Grits Bowl

Ingredients (2 servings)

For the grits

• 1 cup stone-ground grits

• 4 cups water or chicken stock

• 1 tbsp butter

• Salt, to taste

• Optional upgrades: splash of cream, pinch of white pepper

For the salmon

• 2 salmon fillets (skin on or off)

• Salt & black pepper

• ½ tsp garlic powder

• ½ tsp paprika (or smoked paprika)

• 1 tbsp oil (avocado or olive)

For the glaze

• 2 tbsp soy sauce (or tamari)

• 1 tbsp butter

• 1 tsp honey or brown sugar

• 1 tsp rice vinegar or lemon juice

• Optional: pinch of red pepper flakes

Finish

• Sesame seeds

• Fresh cracked pepper

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Make the Grits (low & slow = creamy)

1. Bring water/stock to a boil.

2. Whisk in grits slowly.

3. Lower heat and simmer 20–25 minutes, stirring often.

4. Stir in butter, salt, and optional cream. Keep warm.

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Cook the Salmon

1. Pat salmon dry. Season with salt, pepper, garlic powder, paprika.

2. Heat oil in a skillet over medium-high.

3. Place salmon presentation-side down. Sear 3–4 minutes.

4. Flip and cook another 2–3 minutes, until just cooked.

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Make the Glaze (same pan)

1. Lower heat to medium.

2. Add butter, soy sauce, honey, vinegar.

3. Simmer 30–60 seconds until glossy.

4. Spoon glaze over salmon.

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Assemble

1. Spoon grits into a bowl.

2. Top with salmon.

3. Drizzle extra glaze over everything.

4. Finish with sesame seeds and black pepper.

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Pro Tweaks

• Add shrimp stock to the grits for seafood depth

• Swap soy sauce for miso butter

• Add scallions or chili crisp if you’re feeling bold

If you want a cheesy grit version, congee-style, or spicy Cajun twist, say the word 👀🔥