Rich, bold flavors come together in this Blackened Salmon with Keto White Cheddar Grits, a delicious fusion of spice and comfort. Perfectly seasoned salmon pairs beautifully with rich, creamy cauliflower grits, loaded with sharp white cheddar that are so indulgent, you won’t miss the carbs. Whether you’re looking for a comforting weeknight dinner or a dish to impress, this keto-friendly meal is packed with flavor and sure to satisfy!
Ingredients
1 large salmon filet with skin on
2 Tbsp. extra virgin olive oil, divided
1 Tbsp. Cajun seasoning
1 tsp. garlic powder
1/2 tsp. Old Bay seasoning
1 tsp. oregano
1/2 tsp. smoked paprika
1 tsp. onion powder
2 Tbsp. Blackening seasoning
1/4 tsp. cayenne
2 Tbsp. butter, melted
1 Tbsp. fresh lemon, juice only
2 Tbsp. butter
1 Tbsp. hot sauce
1 bag frozen cauliflower rice
2 packages mashed cauliflower
1 cup white cheddar cheese, shredded
1/2 tsp. season salt
1 jalapeno, minced
Add a little milk
Salt and Pepper to taste
Instructions
Preheat oven to 350 degrees. Prepare the salmon by soaking it in milk with the skin side up. Soaking seafood in milk for 30 minutes removes any fishy odor or flavor. It’s a good habit when making any seafood. Drain and rinse. Place salmon on a baking sheet sprayed with cooking spray, skin side down. Rub the extra virgin olive oil over the salmon.
Mix Cajun seasoning, garlic powder, Old Bay seasoning, oregano, smoked paprika, blackening seasoning, onion powder, and cayenne in a bowl.
In another bowl, mix the melted hot sauce, butter and lemon. Pour over the salmon.
Sprinkle the dry spice mix evenly over the salmon.
Bake for 20-25 minutes until the salmon flakes easily with a fork or a temperature gauge reaches 145 degrees.
In the meantime, make the white cheddar cauliflower grits. Heat the mashed cauliflower and the cauliflower rice in the microwave and heat them according to the package instructions.
Mashed cauliflower and cauliflower rice create quite a bit of water. For the mashed cauliflower, use cheesecloth to squeeze out the water. For the cauliflower rice, use a salad spinner to spin off the water, or you can squeeze out the water by placing it in a kitchen towel, much like you would squeeze water out of spinach.
When as much water is squeezed out as you can, place the mashed cauliflower and riced cauliflower in a bowl together. Mix. Voila! This is my Keto hack for grits!
You may need to reheat the cauliflower mixture to make it hot again. When it is hot, add the white cheddar, seasoned salt to taste, and butter. Stir until the cheese is melted.
Add the minced jalapeno and stir. You can add the tiniest bit of milk to make it more creamy.
Remove the salmon from the oven and cut into portions. Serve the salmon over the hot white cheddar cauliflower grits.
If you like this recipe, you may also like the following recipes:
Sweet and Savory Salmon Dry Rub
Blackened Salmon with Keto White Cheddar Grits
Equipment
- Measuring spoons
- 1 measuring cup
- 1 large casserole dish for soaking salmon in milk
- Milk for soaking salmon
- 1 knife
- 1 colander
- 1 baking sheet
- Cooking Spray
- 2 Small bowls
- Temperature gauge
- Microwave
- Cheesecloth
- Salad spinner or kitchen towel
- 1 medium spoon
- cheese grater
Ingredients
- 1 large salmon filet with skin on
- 2 Tbsp. extra virgin olive oil divided
- 1 Tbsp. Cajun seasoning
- 1 tsp. garlic powder
- 1/2 tsp. Old Bay seasoning
- 1 tsp. oregano
- 1/2 tsp. smoked paprika
- 1 tsp. onion powder
- 2 Tbsp. Blackening seasoning
- 1/4 tsp. cayenne
- 2 Tbsp. butter melted
- 1 Tbsp. fresh lemon juice only
- 2 Tbsp. butter
- 1 Tbsp. hot sauce
- 1 bag frozen cauliflower rice
- 2 packages mashed cauliflower
- 1 cup white cheddar cheese shredded
- 1/2 tsp. season salt
- 1 jalapeno minced
- Add a little milk
- Salt and Pepper to taste
Instructions
- Soak the salmon in milk for 30 minutes to remove any fishy odor or flavor.
- Drain and rinse.
- Place the salmon on a baking sheet sprayed with cooking spray, skin side down.
- Rub the extra virgin olive oil over the salmon.
- Mix Cajun seasoning, garlic powder, Old Bay seasoning, oregano, smoked paprika, blackening seasoning, onion powder, and cayenne in a bowl.
- Mix the melted hot sauce, butter and lemon in another bowl.
- Pour butter sauce over the salmon.
- Sprinkle the dry spice mix evenly over the salmon.
- Bake for 20-25 minutes until the salmon flakes easily with a fork or a temperature gauge reaches 145 degrees.
- Heat the mashed cauliflower and the cauliflower rice in the microwave and heat according to the package instructions.
- Squeeze out the water from the mashed cauliflower using a cheesecloth.
- Spin out the water from the cauliflower rice using a salad spinner, or place it in a kitchen towel, much like you would squeeze water out of spinach.
- When as much water is squeezed out as you can, place the mashed cauliflower and riced cauliflower in a bowl together and mix.
- You may need to reheat the cauliflower mixture to make it hot again, if needed.
- Add the white cheddar, seasoned salt to taste, and butter.
- Stir until the cheese is melted.
- Add the minced jalapeno and stir.
- Add the tiniest bit of milk to make it more creamy if needed.
- Remove the salmon from the oven and cut into portions.
- Serve the salmon over the hot white cheddar cauliflower grits.
