This is the kind of dinner that feels like a small event, even when it's just a Tuesday. Sweet, smoky salmon over creamy gouda grits, with a tangy BBQ drizzle spooned around the plate and a few charred ramps on top. There are three parts to it, which sounds like more work than it is. The grits and the drizzle can both be made ahead, so when it's time to eat, you're really only cooking the fish and the ramps. It serves two, with enough grits and drizzle to make the plates feel generous.
BBQ Faroe Island Salmon
Posted by : Madison Croft / On : Oct 21, 2026
BBQ Faroe Island Salmon
Rated 5.0 stars by 1 users
Servings
2
Prep Time
15 minutes
Cook Time
30 minutes
Calories
655
The grits and drizzle can both be made up to two days ahead. Reheat the grits on the stovetop with a splash of milk, and warm the drizzle gently in a small saucepan.
Ingredients
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2 Faroe Island salmon portions, 6oz. each
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1/4 cup BBQ sauce
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Salt and black pepper
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4 to 8 ramps or green onions
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Olive oil for grilling the ramps
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1/3 cup grits
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2 tablespoons chopped onion
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1 teaspoon minced garlic
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1 1/3 cups milk
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2 tablespoons butter, divided
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2 tablespoons shredded gouda
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1/4 teaspoon salt
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1/3 cup BBQ sauce
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1/2 cup unsalted chicken stock
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A small handful of black kale or collard greens
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1/4 teaspoon fish sauce
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Pinch of salt
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1/2 tablespoon white vinegar
INGREDIENTS FOR THE SALMON
INGREDIENTS FOR CHEESY GRITS
INGREDIENTS FOR BBQ DRIZZLE
Directions
1. Start with the grits, since they take the longest. In a large saucepan, cook the onion and garlic with a pinch of salt in 1 tablespoon of the butter over medium heat until soft, about 3 to 4 minutes. Add the grits and stir for a minute, then pour in the milk. Cook, stirring often, until thick and creamy, which takes 25 to 30 minutes. Stir in the remaining tablespoon of butter and all of the gouda, taste for salt, and keep warm.
2. While the grits cook, make the BBQ drizzle. Combine everything for the drizzle in a saucepan, bring it to a boil, then lower the heat to a gentle simmer. Let it reduce by about a third, roughly 10 to 15 minutes. Strain it and keep it warm.
3. Preheat your oven or grill to 450 degrees Fahrenheit.
4. Brush the top of each salmon portion with BBQ sauce and season lightly with salt and pepper. Place the salmon on a sheet tray and bake for 12 to 15 minutes, or set it directly on the top rack of a hot grill, cover, and grill for 15 to 20 minutes. You will know it is done when it flakes easily and reaches 145 degrees Fahrenheit.
5. Toss the ramps with olive oil, salt, and pepper on a baking sheet. Grill them on the hot side of the grill, turning occasionally, until tender and lightly charred, about 2 minutes. If you do not have a grill going, saute them in a large pan for about the same amount of time.
6. To plate, place about 1/4 cup of grits in the center of each plate and set the salmon on top. Spoon about 2 tablespoons of the BBQ drizzle around the grits, then finish with the grilled ramps.
Recipe Note
Steelhead trout works in place of the salmon with the same cook time. For a leaner white fish, halibut or triple tail both take the glaze well, just cook them for 12 to 15 minutes. Sharp cheddar or smoked gouda can stand in for the gouda. If you are avoiding gluten, use a gluten free BBQ sauce and stock.
Nutrition
Calories 655, Carbs 68 grams (23%), Protein 14 grams (29%), Fat 37 grams (56%), Saturated Fat 15 grams (94%), Trans Fat 0 grams, Cholesterol 69 milligrams (23%), Fiber 2 grams (8%), Sugar 38 grams, Sodium 1795 milligrams (78%), Iron 1 milligrams (8%), Potassium 649 milligrams (19%)
