This lightly butter poached salmon recipe is served over creamy-cheesy grits with a poached egg and bacon gravy. Perfect for brunch or dinner.
The title of this recipe is a mouthful. It isn't your typical sort of recipe, more of a collection of highly flavorful components that come together into one heck of a late breakfast or a brunch, which is exactly how it was created.
I'm tempted to give it some funky name like "Mike's Mad Salmon Brunch" or "Patty's Salmon-Bacon Gravy Breakfast" or something along those lines, but in the end, I'll just call it what it is - "Butter Poached Salmon Over Cheesy Grits with Poached Egg and Bacon Gravy".
What a combination!
Let's talk about how we make the recipe, shall we?
Recipe Notes
You get a salmon fillet that is seasoned and lightly poached in butter, which keeps the moisture and texture of the fish, infusing it with all that glorious butter flavor.
You serve it up over classic cheese grits with cheddar cheese, so very creamy, then top it off with a single poached egg and a generous dollop of bacon gravy.
Did I just say "bacon gravy"? Yes, I did.
I am not joking about the YUM FACTOR of this combination. I am filing this under Mike's Favorites. The story is we were sitting around in the kitchen the morning after a late night, not moving very quickly, stomachs grumbling, thinking, "What the heck do we want to eat this morning?"
It was getting late, but we had time. No rush, right?
Nowhere to be, nothing pressing to do. How about a nice brunch? Yes! Isn't is fun to take a bit of time for yourself and just enjoy the morning? We sure did.
Here is the recipe that resulted.
Mike's Butter Poached Salmon Recipe
- First, heat a large pot to medium heat and add a dish of olive oil. Add onion and chili pepper and cook about 5 minutes, stirring.
- Add your grits with water and 1 teaspoon rosemary and bring to a boil. Reduce heat and allow to simmer until the grits have absorbed the water and become very tender, about 45 minutes. If it dries out, add more water.
- Add cheese to grits and stir until nice and creamy. Set aside.
- While grits are cooking, add 4 tablespoons butter and 2 tablespoons olive oil to a small pan. Heat slowly until butter is melted. Add remaining rosemary and salmon. Slowly cook over low heat about 10 minutes, flipping once half way through, or until salmon is cooked through. Season with salt and pepper.
- While salmon is cooking, add bacon to another small heated pan and cook through, about 5 minutes. Add milk and flour and stir until a thick gravy forms and flour is cooked through, about 4 minutes. Set aside.
- While cooking the above, bring a small pot of water with a couple tablespoons vinegar to a rolling boil.
- Assemble 2 wide bowls or plates with the following – cheesy grits, top with salmon, then top with bacon gravy.
- Crack the eggs into the boiling water and poach them about 3 minutes or so. Strain and top the plates with the poached eggs.
- Sprinkle with parsley, salt and pepper and serve.
Patty's Perspective
This was absolutely HEAVEN on a plate. It was mind-blowing. The bacon gravy! Every part of this meal was I delicious and was so happily surprised at how great the salmon turned out. I should repeat - bacon gravy!
Check Out Some of My Popular Salmon Recipes
- Grilled Salmon with Honey-Sriracha Sauce
- Baked Salmon with Cajun Lemon Butter
- Szechuan Salmon with Chili Basil Rice
- Blackened Salmon
Butter Poached Salmon Over Cheesy Grits with Poached Egg and Bacon Gravy
If you enjoy this recipe, I hope you'll leave a comment with some STARS. Also, please share it on social media. Don't forget to tag us at #ChiliPepperMadness. I'll be sure to share! Thanks! -- Mike H.
Butter Poached Salmon Over Cheesy Grits with Poached Egg and Bacon Gravy
Ingredients
- 1 medium Cubanelle chili pepper chopped
- 1 small onion chopped
- ½ cup stone ground grits
- 2 cups water + more as needed
- 2 teaspoons chopped fresh rosemary
- ½ cup shredded cheddar cheese
- 2 4- ounce salmon fillets
- 4 tablespoons butter
- 2 tablespoons olive oil + more as needed
- 2 slices bacon minced
- 2 tablespoons milk
- 1 tablespoon flour
- 2 large eggs
- Salt and pepper to taste
- Fresh chopped parsley for serving
Instructions
- Heat a large pot to medium heat and add a dish of olive oil. Add onion and chili pepper and cook about 5 minutes, stirring.
- Add grits with water and 1 teaspoon rosemary and bring to a boil. Reduce heat and allow to simmer until the grits have absorbed the water and become very tender, about 45 minutes. If it dries out, add more water.
- Add cheese to grits and stir until nice and creamy. Set aside.
- While grits are cooking, add 4 tablespoons butter and 2 tablespoons olive oil to a small pan. Heat slowly until butter is melted. Add remaining rosemary and salmon. Slowly cook over low heat about 10 minutes, flipping once half way through, or until salmon is cooked through. Season with salt and pepper.
- While salmon is cooking, add bacon to another small heated pan and cook through, about 5 minutes. Add milk and flour and stir until a thick gravy forms and flour is cooked through, about 4 minutes. Set aside.
- While cooking the above, bring a small pot of water with a couple tablespoons vinegar to a rolling boil.
- Assemble 2 wide bowls or plates with the following – cheesy grits, top with salmon, then top with bacon gravy.
- Crack the eggs into the boiling water and poach them about 3 minutes or so. Strain and top the plates with the poached eggs.
- Sprinkle with parsley, salt and pepper and serve.
Nutrition Information
Britt says
Made this as a "Sunday Dinner" treat for my family. This is THE BOMB. I'm convinced it doesn't get better than bacon gravy....
Made one adjustment by using chicken broth with the grits rather than water. YUM!
Thanks for this awesome recipe. Super excited for leftovers! ;P
Michael Hultquist - Chili Pepper Madness says
Perfect, Britt! I'm glad the family liked it! Yeah, bacon gravy!!
Harvey says
After looking at this recipe and studying the ingredients, I say " don't limit yourself to just Salmon. " This recipe lends itself to almost any fish or even shell fish.