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Blacked Salmon with Smoked Gouda Grits

Here is another incredible fat burning, cancer and heart disease fighting recipe! You can make the "real" version or I'll give you a low carb option for the grits.

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Note: You can buy blackened seasoning in most stores if you prefer an easier route.

  • 4 6-ounce salmon fillet portions skin-on

  • 1 tablespoon paprika

  • 1 teaspoon light or dark brown sugar

  • 1 teaspoon kosher salt

  • 3/4 teaspoon onion powder

  • 3/4 teaspoon garlic powder

  • ½ teaspoon cayenne pepper

  • 1/2 teaspoon dried oregano

  • ½ teaspoon dried thyme

  • 2 tablespoons unsalted butter

  • 1 lemon cut into wedges

  • Chopped fresh parsley or thyme for serving


  • Place the salmon on a large plate, flesh-side up, and pat dry.

  • In a small bowl, stir together the paprika, brown sugar, salt, onion powder, garlic powder, cayenne, thyme and oregano.

  • In a separate small bowl, melt the butter. Brush the butter over the flesh-side of the salmon fillets, then sprinkle the flesh sides evenly with the spice mixture. Lightly pat the spices to adhere as needed.

  • Heat a large cast iron skillet or similar heavy-bottomed pan over medium heat (no need to add oil). Turn on the exhaust fan and open a window if things start to get smoky. Once the pan is completely hot (a droplet of water should dance on its surface), working quickly but gently, add the salmon fillets, one at a time, flesh-side down. Cook for 2 to 3 minutes without disturbing the fillets, until the surface is blackened (peek as little as possible so that the salmon gets a nice dark color), then carefully turn each piece of salmon over.

  • Continue cooking over medium heat, until the skin becomes crispy, and the fish is fully cooked through, about 5 to 6 additional minutes depending upon the thickness of your fillets. The fish should reach 145 degrees F on an instant read thermometer and flake easily with a fork at its thickest part.

  • Squeeze lemon over the salmon, then transfer the fillets to serving plates. Serve immediately with a sprinkle of fresh thyme and additional lemon wedges.

Here's how to make the Grits


  • 2 cups Chicken broth or Chicken Bone Broth

  • ½ cup Heavy Cream

  • 2 tbsp Butter Unsalted

  • 1/2 cup Grits Quick, 5-minute (to make this recipe low carb substitute the corn for "Lupin Flour"

  • 1/2 cup Smoked Gouda Cheese finely shredded (this often comes as a block or wedge and would need to be shredded first)

  • ½ tsp Black pepper


  • Add chicken broth, heavy cream, and butter to a saucepan over medium-high heat.

  • Bring the liquids to a boil

  • Sprinkle the grits over the boiling liquid

  • Turn the heat to medium-low

  • Stir occasionally and cook for 3 minutes

  • Stir in the cheese and black pepper. Continue to cook the grits until the cheese is melted about 2-3 minutes.

  • Top with black pepper and garnishes. Serve immediately.

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