BBQ Salmon and Grits

BBQ Salmon and Grits- Air fried, bbq rubbed salmon tops creamy smoked gouda grits for a super flavorful yet quick and simple dinner.

August 10, 2025 by Nicole Collins

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Today, we’re making BBQ Salmon and Grits!

Listen, I’m going to toot my own horn for a second. I make a lot of delicious food. I eat a lot of delicious food. But today’s recipe is one of the most delicious bites I’ve put in my mouth in a long time. I’m SO EXCITED to share this one with you today.

Truth be told, today’s recipe is a combo of 3 separate recipes I’ve posted before. Is that cheating? Ehhh, maybe. But, the items we’re combining together today are completely different than any of their predecessors. If it ain’t broke, don’t fix it; right?

First, let me just say…don’t let the ingredient list fool you. I know it may seem like a laundry list of ingredients equates to a laundry list of steps, but that’s not the case here at all. Most of the ingredients are for our homemade bbq spice rub, and I promise you that taking the time to measure out the list of ingredients is worth it. Once you get past that, we’re really only looking at 5 mins of active cooking time (assuming you’re working on the grits while the salmon is in the air fryer). Shoot, let’s call it 15 mins with preheating the air fryer and waiting for the liquid to boil. That’s nothing! And if you don’t have it in you to heat the finishing butter, don’t! This dish is LOADED with flavor even without it. So, trust me when I tell you this one is really SO EASY.

Let’s start with the salmon. We’re going to take 12 ounces of salmon without the skin, and cut it up into roughly 1 inch pieces. I really like cubing the salmon, because it gives us more surface area to sprinkle our seasoning blend, and it gives us more edges for nice caramelized bits. And bonus, the salmon only takes 5ish mins in the air fryer when it’s cut into small bites too!

We’re going to coat our salmon in a simple and delicious homemade bbq spice rub. For the most part, these are all general spices that most people already have on hand (maybe with the exception of smoked paprika); so it likely won’t turn into a major investment for your spice cabinet. So, we’ll take some brown sugar, a little regular and smoked paprika, some chili powder, some garlic and onion powder, good ol’ salt and pepper, and a pinch of cayenne pepper. Then, we’ll mix them all together until they become one. We’re going to take out a half teaspoon of the mix to set aside for later. Then, we’ll toss the rest of the mix all over our salmon cubes. I like to get in there with some clean hands to make sure every last bit is rubbed into that salmon flesh. Then, to the air fryer it goes for just a couple minutes until the salmon is cooked through.

While the salmon is cooking, we can work on our grits. You know we use quick cooking grits around here, so make sure that’s what you get. Stone ground grits are not the same, and they definitely don’t cook the same. I like to cook grits in a mixture of water and milk that’s been seasoned with a little garlic powder. So, we’ll whisk them into some boiling liquid, reduce the heat and cover, and let them cook for only about 5ish minutes until most of the liquid has absorbed. Then, we’ll season them up with some butter, a little salt and pepper, and a nice handful of shredded smoked gouda cheese. That’s it…grits DONE!

To finish this bowl off with something a little extra special, I like to mix the reserved bbq spice blend into some lightly browned butter mixed with a little olive oil. Then, I drizzle that barbequey butter all over the salmon and grits, finish with a sprinkle of something green like parsley or chives, and we’re ready to chow down.

I told you it was easy!

The flavors coming out of this bowl of food are out of this bowl. First, you’re hit with a light smokiness from the creamy grits. Then, that smokey flavor carries over into the salmon and is met with a hint of sweet heat to compliment the smoke. Then, the butter over the top just connects everything together in the most delicious and decadent way. It’s creamy, it’s comforting, and it’s oh so freaking delicious.

I know shrimp is usually what you see paired with grits, but I think it’s time to make salmon and grits a thing! Let’s start with this recipe, shall we?

Ok, everyone! I can’t wait to hear what you think of this one. I hope you love it as much as I do!

I hope you enjoy! And, let’s eat!

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BBQ Salmon and Grits             

Serves: 2          Print

Ingredients:

For the Salmon:

• 12 oz salmon, skin removed and chopped into 1 inch pieces

• ½ tbsp brown sugar

• ½ tsp paprika

• ¼ tsp garlic powder

• ¼ tsp onion powder

• ¼ tsp smoked paprika

• ¼ tsp salt

• ¼ tsp pepper

• 1/8 tsp chili powder

• 1/16 tsp cayenne

• olive oil cooking spray

For the Smoked Gouda Grits:

• 1 cup water

• 1 cup milk (I used 1%)

• ½ tsp garlic powder

• ½ cup quick cooking grits

• ¼ cup shredded smoked gouda

• 1 tbsp + 1tbsp unsalted butter, divided

• 1 tsp olive oil

• Salt and pepper, to taste

• Minced parsley, for garnish

Directions:

1. Make the Salmon: To a small bowl, add brown sugar, paprika, ¼ tsp garlic powder, onion powder, ¼ tsp salt, ¼ tsp pepper, smoked paprika, chili powder, and cayenne. Mix to combine, and reserve ½ tsp of the mixture to the side. Sprinkle remaining spice mix all over the salmon, and use your hands to rub the spice onto all sides of the salmon.

2. Preheat air fryer to 400 degrees. Spray the air fryer basket with olive oil cooking spray. Place salmon in the air fryer basket in a single layer, and spritz the tops of the salmon with olive oil cooking spray. Cook for 4-6 minutes until the internal temperature of the salmon reaches 145 degrees. 

3. Meanwhile, make the Grits: Bring water, milk, and ½ tsp garlic powder to a boil over high heat in a medium saucepan. Slowly add grits while whisking. Reduce heat to low, cover, and cook for 5 minutes until most of the liquid has been absorbed, whisking every 1-2 minutes. Remove grits from heat. Add 1 tbsp butter, smoked gouda, and salt and pepper, to taste. Stir until cheese and butter are melted and fully combined.

4. Make BBQ Butter: Heat 1 tbsp butter in a small saucepan over medium low heat. Cook for 3-4 mins until the butter starts to turn golden brown in color. Remove from heat, and stir in olive oil and ½ tsp reserved spice mix until fully combined. 

5. To assemble, divide grits between two bowls. Top with salmon and a drizzle of the bbq butter. Garnish with minced parsley, if desired. Enjoy!
   

Recipe notes:

*I know that 1/16 tsp is not a typical measurement, so just use half of an 1/8 tsp.

*Make sure to get quick cooking grits. They cook differently (and much faster) than stone ground grits.

*I prefer to cut the salmon into cubes instead of leaving it as filets so that the spice mixture has more surface area to season the salmon. It’s faster to cook too!