Grits & Salmon

Also: In the kitchen with Isaiah S.



For the Grits

  • 1c    Quaker 5 minute Grits
  • 3c    Water
  • 1 tsp    Salt
  • 1 tsp    Pepper
  • 1 Tbs    Butter

For the Salmon

  • 1    Medium Yellow Onion 
  • 1 Tbs Olive Oil
  • 1 can Wild Alaskan Salmon


Feeds up to 4 people


  1. Boil 3 cups water in medium size pot. 
  2. Add to water  1 tsp salt, 1 tsp pepper, 1 Tbs butter.
  3. Add 1 cup of Quaker 5 Minute Grits when water comes to a boil.
  4. Cook for 5 minutes until consistency is thick and pliable


  1. Peel and chop the onion into quarters.
  2. Sauté the onions with olive oil until soft in a small pan on medium heat for about 7 minutes.  Isaiah likes it when the cooked onions still have a bit of crunch. 
  3. Add the drained salmon into the pan and break it up carefully.
  4. Sauté the salmon and onions until they are well heated, another 5 minutes. 
  5. Sprinkle with black pepper to taste.


  • Place grits in bowl and top with the salmon and onion mixture.  
  • Add more butter or pepper to taste.  



  • People typically will season grits after they are cooked, but seasoning the water first gives the grits a more uniformed flavor and texture.
  • Canned salmon will have small bones, but fear not!  They’re soft and add an extra texture and deep flavor of marrow.  
  • How you enjoy grits is a matter of personal preference.  They can meet all forms and flavors, and can be made soupy, thick, savory, or sweet.