Broiled Cajun Salmon with Creole Sauce over Cheese Grits

broiled cajun salmon with creole sauce

It was Friday night frenzy in my household this past weekend with the high school musical in full swing. How I get into a mood to create on such evenings remains a mystery. This time I’ll blame it on the weather. It was a snowy day in the Midwest and the only logical explanation I can muster for the blaring call for comfort food. Well, that and the gorgeous filet of Atlantic salmon in the fridge that was screaming Creole. What to do, what to do.

Daughter #1’s allergy to all things crustacean struck out Saucy Shrimp and I couldn’t let the cry for Creole go unheard. Hence, the birth of my latest culinary creation that I’m happy to pass on to you.

Broiled Cajun salmon topped with a spoonful of rich Creole sauce makes a beautiful presentation on its own over rice pilaf or mashed potatoes. Top it over a heaping helping of cheese grits and it’s over the moon. (In case you missed it, here’s my recipe for a healthier version of cheesy grits that uses quick-cooking grits.)  The Cajun rub and Creole Sauce can easily be prepared in advance and while the sauce is reheating prepare the grits and broil the salmon. While this recipe may seem daunting, it is actually a fairly quick meal to prepare that is sure to impress in presentation and taste.

Here’s to good eats,

Broiled Cajun Salmon with Creole Sauce
Serves: 4-6
Broiled salmon coated in a low sodium Cajun rub topped with a rich Creole sauce is sure to send your taste buds flying. Especially when it tops a bowl full of cheesy grits! A meal that gives a warm hug with every bite. The Cajun rub and Creole sauce can easily be prepared in advance.
  • 4-6 individual salmon filets
  • Cajun Rub:
  • 1 Tbsp paprika
  • 1½ tsp garlic powder
  • 1½ tsp onion powder
  • 2 tsp black pepper
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • pinch of cayenne pepper {optional}
  • ¼ tsp salt {optional}
  • Creole Sauce:
  • 2 Tbsp extra virgin olive oil
  • 1 large green pepper, chopped
  • 1 large onion, chopped
  • 3 stalks celery, thinly sliced
  • 1¼ Cup crushed tomatoes
  • ½ tsp crushed garlic
  • 1 Tbsp chilli powder (I used Penzy's no salt Chili Con Carne)
  • 1 Tbsp Worcestershire sauce
  • 1-2 Tbsp brown sugar {per taste}
  • 1 large bay leaf
  1. Begin making the Cajun Rub by mixing all ingredients in a small jar or container with a tight fitting lid. Shake well to combine and set aside.
  2. Next, prepare the creole sauce adding the olive oil to a medium-sized saucepan over medium high heat.
  3. Add the pepper, onion, and celery and cook until the onions become transparent, stirring frequently.
  4. Add the remaining ingredients and mix thoroughly.
  5. Cover with tight fitting lid, reduce heat to medium-low and let it simmer while the rest of the meal is being prepared. If you're cooking in advance, simmer on low for 40-45 minutes.
  6. If desired, begin preparing the cheesy grits.
  7. Preheat the oven to 400 and then set it to broil, raising the rack to sit just below the broiler.
  8. Grease a large baking sheet and place salmon filets skin-side down onto prepared pan.
  9. Thoroughly coat the top of each salmon filet with Cajun rub and 3-4 minutes.
  10. Set the oven from broil back to 400F and back for another 5-7 minutes, depending on thickness of the salmon.

Move over shrimp and grits, Cajun salmon broiled to perfection and topped with a spoonful of rich Creole Sauce is my new found favorite topping for cheese grits.  This meal scored high with my resident food critics and Hubby and I had fun morphing into food stylists. Note: the photo below is Hubby’s spiced up version that has an extra generous sprinkling of Cajun rub.

Whose bowl looks better? 🙂

spicy broiled cajun salmon

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