Blackened Honey Garlic Salmon

Savor the perfect balance of smoky spice, sweet honey, and garlicky richness with this Blackened Honey Garlic Salmon recipe—ready in under 25 minutes for a restaurant-quality meal at home.

Tools You’ll Need

• Large skillet (cast iron works best for an even crust)
• Mixing bowls (for seasoning and glaze)
• Measuring spoons and cups
• Tongs or spatula
• Paper towels

Ingredients

For the Salmon:

• 4 salmon fillets, skin-on or off
• 2 tbsp olive oil or butter (for searing)

For the Blackened Seasoning:

• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 tsp brown sugar
• 1/2 tsp cayenne pepper (adjust to heat level)
• 1/2 tsp salt
• 1/2 tsp black pepper

For the Honey Garlic Glaze:

• 1/4 cup honey
• 3 garlic cloves, minced
• 2 tbsp soy sauce
• 1 tbsp lemon juice
• Optional: pinch of red pepper flakes

Step-by-Step Instructions

1. Prep the Salmon

Pat the salmon fillets dry with paper towels—this ensures a crisp crust. Rub the blackened seasoning evenly over each fillet, pressing it gently so it adheres.

2. Sear the Salmon

Heat olive oil or butter in a large skillet over medium-high heat. Place the salmon skin-side down first, cooking for 3–4 minutes per side until a dark crust forms and the fish is just cooked through (internal temp 125–130°F for medium). Transfer to a plate.

3. Make the Glaze

Lower the heat to medium. In the same skillet, add honey, garlic, soy sauce, lemon juice, and red pepper flakes. Stir constantly for 1–2 minutes until slightly thickened.

4. Glaze and Finish

Return salmon to the skillet, spooning the glaze over the fillets for 1–2 minutes until sticky and caramelized. Serve immediately.

Tips for Perfect Results

• Dry fish = crispy crust: Moisture prevents searing—always pat dry.
• Control the heat: If the glaze starts bubbling too aggressively, lower the temperature to prevent burning.
• Don’t overcook: Salmon continues cooking after removal from heat; take it off just before it’s fully done.

Variations

• Gluten-Free: Swap soy sauce for tamari or coconut aminos.
• Extra Heat: Add more cayenne or red pepper flakes to the seasoning.
• Citrus Twist: Swap lemon juice for orange juice in the glaze.

Storage & Reheating

• Refrigerator: Store in an airtight container for up to 3 days.
• Freezer: Wrap portions in foil and freeze for up to 2 months.
• Reheat: Warm gently in a skillet over low heat or in a 300°F oven to keep the fish moist.

Nutrition (Per Serving – Approximate)

• Calories: 430
• Protein: 34g
• Fat: 22g
• Carbohydrates: 18g
• Sodium: 540mg

Time Overview

• Prep Time: 10 minutes
• Cook Time: 10–12 minutes
• Total Time: 20–25 minutes

Frequently Asked Questions

Q: Can I use frozen salmon?
A: Yes, but thaw completely and pat dry before seasoning.

Q: Can I bake instead of searing?
A: Absolutely—bake at 400°F for 12–14 minutes, then glaze under the broiler for 1–2 minutes.

Q: What sides go best with this?
A: Garlic mashed potatoes, steamed asparagus, or a fresh citrus salad are all excellent choices.

If you want a salmon dish that balances bold seasoning with sticky-sweet elegance, this Blackened Honey Garlic Salmon will be your new go-to. It’s quick, it’s stunning, and it’s impossible to resist.

French Onion Pot Roast Soup

French Onion Pot Roast Soup — a slow-cooked, caramelized-onion broth topped with baguette and melted Gruyère. Hearty, elegant, and simple to make. (Serves 6)

Tools you’ll need

·        Large Dutch oven or heavy oven-safe pot (6–7 qt)

·        Tongs and a sturdy spatula

·        Chef’s knife and cutting board

·        Measuring cups and spoons

·        Wooden spoon

·        Oven-proof bowls or crocks for broiling (or one large baking dish)

·        Fine mesh strainer or slotted spoon (optional)

·        Meat thermometer (optional but helpful)

Ingredients (yields ~6 servings)

For the pot roast & base

·        2.5–3.0 lb (1.1–1.36 kg) chuck roast — whole

·        Salt & freshly ground black pepper, to taste

·        2 tbsp olive oil (for searing)

·        4 cups beef broth (about 960 ml)

·        1 tbsp Worcestershire sauce

·        1 tsp dried thyme (or 1 tbsp fresh, chopped)

·        2 bay leaves

For the onion soup base

·        3 large yellow onions, thinly sliced (≈450 g total)

·        2 tbsp unsalted butter

·        1 tbsp olive oil

·        1 tsp granulated sugar (helps caramelization)

·        1/2 cup dry white wine (or extra broth)

·        2 tbsp all-purpose flour (optional — for slight thickening)

Topping

·        Baguette slices or crusty bread (6 slices)

·        1 1/2 cups shredded Gruyère (≈170 g) — or Swiss/Comté blend

Optional add-ons

·        Splash balsamic vinegar (1–2 tsp) for depth

·        Fresh thyme or chives for garnish

Step-by-step instructions

1.     Prep & season the roast. Pat the chuck roast dry with paper towels and season generously with salt and pepper on all sides.

2.     Sear the meat. Heat 2 tbsp olive oil in the Dutch oven over medium-high heat. When shimmering, sear the roast 3–4 minutes per side until a deep brown crust forms. Remove roast and set aside. (That fond on the bottom is pure flavor — keep it.)

3.     Caramelize the onions (patient step — don’t rush!). Reduce heat to medium. Add 2 tbsp butter + 1 tbsp olive oil. Add the thinly sliced onions and 1 tsp sugar. Stir frequently for 25–30 minutes until they’re richly golden and sweetly fragrant. If they brown too quickly, drop heat a touch.

4.     Deglaze & thicken (optional). Add 1/2 cup white wine (or 1/2 cup broth) and scrape up browned bits from the pot. If you want a slightly thicker broth, sprinkle in 2 tbsp flour and stir for 1 minute to cook the raw taste out.

5.     Build the soup. Add 4 cups beef broth, 1 tbsp Worcestershire sauce, 1 tsp thyme, and 2 bay leaves. Stir and bring to a gentle simmer. Return the seared roast to the pot, nestling it into the onions and liquid.

6.     Slow cook until tender. Cover and cook on low simmer on the stovetop or place in a 325°F (160°C) oven for 3–4 hours until the beef is fall-apart tender. (If using a slow cooker, transfer everything and cook 6–8 hours on low.)

7.     Shred the beef. Remove the roast to a cutting board, shred with two forks, and return the beef to the pot. Discard bay leaves. Taste and adjust seasoning — salt, pepper, or a splash of balsamic if the soup needs brightness.

8.     Assemble bowls. Preheat broiler. Ladle the soup into oven-safe bowls. Place a toasted baguette slice on top of each, pile with shredded Gruyère. Broil 2–3 minutes until cheese is bubbly and golden. (Watch closely — cheese browns fast.)

9.     Serve. Garnish with fresh thyme or chives and serve immediately.

Tips for success

·        Patience with the onions makes the soup. Low and slow caramelization (25–30 min) is worth every minute — it turns sharp onion into deep, sweet umami.

·        Don’t skip the sear. That caramelized crust (fond) adds savory richness to the broth.

·        Adjust salt at the end. Broth, cheese, and Worcestershire add salt — always taste before final seasoning.

·        Degrease if needed. If the liquid looks very greasy, chill slightly and skim the fat, or use a ladle to remove excess oil.

·        For more body, add the flour (step 4) or reduce a portion of the broth over medium heat before serving.

·        Broil carefully. Use oven-proof bowls and stand nearby—cheese can go from golden to burnt fast.

Variations & swaps

·        Cheese swap: Emmental, Comté, or a Gruyère–Swiss mix. For sharper flavor use aged Gruyère.

·        Wine choice: Dry white is classic; a splash of dry sherry or a light red (half the amount) gives a different depth.

·        Make in slow cooker: Sear meat and caramelize onions on stovetop, then transfer to slow cooker and cook 6–8 hours on LOW.

·        Vegetarian twist: Omit roast, use vegetable broth, add roasted mushrooms and a plant-based cheese for a mushroom-onion version.

·        Spicy note: Add a pinch cayenne or a dash of hot sauce to lift the broth.

Storage & reheating

·        Refrigerator: Store in airtight container up to 3–4 days. Leave bread and cheese separate if you plan to reheat.

·        Freezer: Freeze soup (without bread/cheese) up to 3 months. Thaw overnight in fridge before reheating.

·        Reheat: Gently simmer on low until heated through. If too thick after refrigeration, add 1/4–1/2 cup water or broth and stir. Toast baguette slices and reheat cheese briefly under broiler.

Approximate nutrition (per serving)

Estimate based on recipe as written; yields ≈ 6 servings. Values are approximate and will vary with exact ingredients and portions.

·        Calories: ~880 kcal per serving

·        Protein: ~64 g

·        Fat: ~58 g

·        Carbohydrates: ~24 g

(These values include the baguette slice and melted Gruyère. Use leaner beef or less cheese to lower calories and fat.)

Timings

·        Active prep: 25–35 minutes

·        Cook / slow-cook: 3–4 hours

·        Total time: ~3.5–4.5 hours

·        Yield: about 6 generous bowls

Frequently Asked Questions (FAQ)

Q: Can I use a different cut of beef?
A: Yes. Chuck is ideal for its marbling and tenderness when slow-cooked. Brisket or short ribs also work but may need slight time adjustments.

Q: Can I make this ahead for guests?
A: Absolutely. Make the soup a day ahead — flavors deepen overnight. Reheat gently, then assemble and broil just before serving.

Q: My onions stuck to the pot. Is that bad?
A: Not at all — those browned bits (fond) are full of flavor. Deglaze with wine or broth and scrape them up.

Q: I don’t have Gruyère. What’s the best substitute?
A: Emmental, Comté, or a mild Swiss are good substitutes. For a sharper bite, mix in a bit of aged cheddar.

Q: Can I skip the wine?
A: Yes — replace with extra broth plus 1 tsp white wine vinegar or lemon juice for brightness.

Q: How do I make the soup less rich?
A: Use less cheese or a lighter cheese, choose a leaner cut, reduce butter/oil, and use low-sodium broth.

Final note (a small confession)

I get a little giddy imagining the first spoonful — warm, cheesy bread tearing through a rich, onion-scented broth, with that tender shredded beef collapsing in your mouth. If you cook this, take a deep breath before the first bite. It’s worth the wait.

Southern Fried Catfish over Shrimp and Creamy Cheese Grits

Dive into true Southern comfort with crispy fried catfish served over buttery shrimp and rich, cheesy grits. A hearty dish that’s soulful, bold, and unforgettable!

Why You’ll Fall in Love with Southern Fried Catfish Over Shrimp and Creamy Cheese Grits

This dish isn't just a meal—it’s a Southern hug on a plate. Imagine golden, perfectly seasoned fried catfish resting on a bed of creamy, cheddar-infused grits, topped with buttery garlic shrimp. It’s rich, it’s rustic, and it brings that soulful depth of flavor that only the South knows how to deliver. Whether you’re feeding a crowd or craving something special on a quiet night, this recipe delivers comfort and flavor in every bite.

Tools You’ll Need

• Mixing bowls
• Shallow dredging bowl
• Whisk
• Medium saucepan
• Frying pan or deep fryer
• Skillet (for shrimp)
• Slotted spoon or tongs
• Paper towels
• Plate for serving

Ingredients

For the Catfish

• 4 catfish fillets
• 1 cup buttermilk
• 1 tsp hot sauce (optional)
• 1 cup cornmeal
• ½ cup all-purpose flour
• 1 tsp paprika
• 1 tsp garlic powder
• ½ tsp cayenne pepper
• Salt & pepper to taste
• Vegetable oil for frying

For the Shrimp

• ½ lb medium shrimp, peeled and deveined
• 1 tbsp butter
• 2 cloves garlic, minced
• Salt, pepper, and a pinch of Cajun seasoning

For the Creamy Cheese Grits

• 1 cup quick-cooking grits
• 4 cups water or chicken broth
• 1 cup sharp cheddar cheese, shredded
• 2 tbsp butter
• ¼ cup heavy cream (or whole milk)
• Salt and pepper to taste

Step-by-Step Instructions

1. Soak the Catfish

Place your catfish fillets in a bowl with buttermilk and a dash of hot sauce if you like a little kick. Let them soak for 20–30 minutes. This not only tenderizes the fish but helps the coating stick beautifully.

2. Cook the Grits

Bring 4 cups of water or broth to a boil. Slowly whisk in the grits, lower the heat, and cook for 5–7 minutes, stirring frequently to avoid lumps. Once thickened, stir in butter, cheese, and cream. Season to taste and keep warm—this creamy base sets the stage for everything else.

3. Sauté the Shrimp

In a hot skillet, melt the butter and sauté minced garlic for about a minute. Add shrimp, sprinkle in salt, pepper, and Cajun seasoning, and cook until pink and slightly curled—about 2–3 minutes per side. Remove from heat and set aside.

4. Fry the Catfish

Heat oil in a deep pan to 350°F (175°C). Meanwhile, mix cornmeal, flour, paprika, garlic powder, cayenne, salt, and pepper in a shallow bowl. Remove the catfish from the buttermilk, shake off excess, and dredge well in the dry mix. Fry each fillet for 3–4 minutes per side until golden brown and crispy. Drain on paper towels.

5. Assemble and Serve

Spoon generous helpings of cheesy grits onto your plate, top with sautéed shrimp, and crown it all with a golden-fried catfish fillet. Serve immediately while it’s hot, gooey, and glorious.

Tips for Perfection

• Use fresh catfish: Fresh fish has better texture and flavor. Frozen works too, but make sure it’s fully thawed and patted dry.
• Crispier crust? Double-dip the fillets in buttermilk and coating for an extra-crunchy finish.
• Spice balance: Adjust cayenne and Cajun seasoning to control the heat without compromising flavor.
• Keep grits warm: Grits thicken as they cool. Add a splash of cream or broth before serving if they firm up too much.

Variations to Try

• Add bacon: Crumble crispy bacon over the shrimp for a smoky crunch.
• Swap proteins: Try fried chicken tenders instead of catfish for a Southern twist.
• Grits upgrade: Stir in goat cheese or smoked gouda for a bold cheesy base.
• Seafood medley: Add scallops or crab with the shrimp for a seafood lover’s dream.

Storage and Reheating

• Storage: Store leftovers in airtight containers. Catfish and shrimp last up to 2 days in the fridge. Grits can be refrigerated for 3 days.
• Reheating: Reheat catfish in the oven or air fryer at 350°F for 8–10 minutes to keep it crisp. Microwave grits with a splash of milk or cream, stirring until smooth. Reheat shrimp gently in a skillet.

Nutritional Information (Approximate per Serving)

• Calories: 610
• Protein: 38g
• Carbohydrates: 35g
• Fat: 36g
• Saturated Fat: 14g
• Fiber: 2g
• Sugar: 1g
• Sodium: 720mg

Prep & Cook Times

• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Total Time: 50 minutes
• Servings: 4

Frequently Asked Questions

Can I use another type of fish?

Yes! Tilapia or cod are good substitutes, but catfish gives the most authentic flavor and texture for this Southern classic.

Are stone-ground grits better?

Stone-ground grits are fantastic but take longer to cook. Quick-cooking grits are more convenient and still delicious when prepared properly.

Is this dish spicy?

It has a mild heat from the cayenne and Cajun seasoning, but you can easily adjust both to your preference—or omit them entirely for a milder version.

Can I bake the catfish instead of frying?

Absolutely. Coat the fillets, spray lightly with oil, and bake at 400°F for about 20 minutes, flipping halfway. It won’t be as crispy, but it’ll still taste great.