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Cajun Salmon Patties and Cheddar and Chive Grits

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  • Ingredients for Salmon Patties
  • 1 can salmon
  • 1 egg
  • ½ cup bread crumbs or crushed Ritz crackers
  • 1 chopped onion
  • ½ cup green pepper
  • ½ cup chopped carrots
  • 2 tablespoons chopped garlic
  • 2 teaspoon cayenne pepper
  • Cajun seasoning to taste
  • Kosher salt and pepper to taste
  • 2 dashes Worcestershire sauce
  • 2 dashes hot sauce
  • Olive oil
  • Lemon juice (optional)
  • Ingredients for Cheese Grits
  • 2 c. of milk
  • 1 c. Grits
  • ½ c. chives
  • 2 c. cheddar cheese
  • ¼ c. Gorgonzola cheese
  • 4 tbsp. butter
  • Ingredients for Cajun Remoulade Sauce
  • 1 ¼ cup Mayonnaise
  • 2 tablespoons Creole mustard
  • 2 tablespoon chopped parsley
  • ½ cup chopped onion
  • 1 tablespoon cayenne pepper
  • 1 tablespoon lemon juice
  • ¼ cup green onion
  • 1 teaspoon paprika
  • 2 tablespoon red hot sauce


  1. Directions for Salmon Patties
  2. Chop your onion, pepper, garlic, and carrots and set aside.
  3. In a medium bowl, open the can of salmon and season with salt and pepper.
  4. Add your chopped veggies and mix with your hands or a spoon.
  5. Add your eggs and use your hands to mix together.
  6. Add the hot sauce, Worcestershire sauce, cayenne pepper, Cajun seasoning, salt, and pepper.
  7. Now that everything is mixed together, begin to form patties and set on a separate plate.
  8. When you have used all the mixture to form patties, coat the patties in the breadcrumb mixture for frying.
  9. Get a pan and place it on your stove and turn the heat to medium and add the olive oil to the pan. Olive oil can burn quickly so as soon as your pan is warm, place your salmon patties in the pan so they can begin to cook.
  10. You should cook your patties for about 5 minutes on both sides or at least until finished throughout.
  11. Lastly, once your patties are done and you have removed them from the heat, squeeze some lemon juice over them, if you want.
  12. Directions for Grits
  13. Bring your milk to a slight boil.
  14. Once your milk is boiling, add your grits. Now, your milk should cover your grits. I would say about 1 cup of grits. But remember; use your culinary common sense.
  15. Make sure that you are stirring the entire time so they don’t stick to the bottom of the pain.
  16. Once your grits start to form, take off the heat, add the butter, more milk if necessary, and stir (you can turn your burner on low if you want, but I take the pot off the heat so it doesn’t burn and when the burner is cooled down I put the pot back on the stove). The grits should come to a creamy texture. If your grits are too runny wait a while so they can soak up more water and see if that will make a difference. Or add a bit more grits to the mixture. If your grits are too thick, add more milk and butter.
  17. Add your chives and stir.
  18. Add your cheese and stir. The grits will absorb the cheese and it is going to begin to look even creamier.
  19. Serve with the salmon patties, Cajun remoulade sauce, and enjoy some good country eating
  20. Directions for Sauce
  21. Its simple, add all ingredients together and whisk!
  22. Serve on top of your salmon patties along with your cheese grits.