Why This Recipe Works

We dolloped an Old Bay and lemon zest compound butter over hot salmon for serving; the hot fish melted the butter, which coated the fish and dripped into the vegetable-flecked grits for extra richness.

Before You Begin

To ensure uniform pieces of fish, we prefer to purchase a whole center-cut salmon fillet and cut it into four equal pieces. Garnish with chopped fresh parsley.

Instructions

Melt 4 tablespoons softened unsalted butter in large saucepan over medium-high heat. Add 1½ cups frozen corn kernels, 1 finely chopped red bell pepper, 1 minced shallot, 1¼ teaspoons table salt, and ¼ teaspoon pepper and cook, stirring occasionally, until softened, 5 to 8 minutes.

Add 2 cups whole milk and 2 cups water and bring to boil. Slowly whisk in 1 cup quick grits. Reduce heat to medium-low and cook, stirring often, until grits are thick and creamy, 5 to 7 minutes. Off heat, stir in 1 tablespoon lemon juice and season with table salt and pepper to taste. Cover and set aside.

Meanwhile, combine 1 teaspoon grated lemon zest, 2 teaspoons Old Bay seasoning, and 3 tablespoons softened unsalted butter in small bowl. Sprinkle 4 salmon fillets all over with remaining ½ teaspoon table salt and ½ teaspoon pepper. Melt remaining 1 tablespoon softened unsalted butter in 12-inch nonstick skillet over medium-high heat. Add salmon and cook until well browned and centers of fillets register 125 degrees (for medium-rare), about 7 minutes per side.

Divide grits among serving bowls. Arrange salmon fillets over grits and immediately dollop with butter mixture. Serve with lemon wedges.