Remove the skin from the salmon and cut it into manageable pieces. Finely chop the salmon with a sharp knife or cleaver until it resembles a coarse ground texture. Transfer the chopped salmon to a mixing bowl and set aside.

In a skillet over medium heat, sauté the onions and bell peppers until slightly softened. Add the garlic and cook briefly until fragrant. Remove from the heat and let the vegetables cool completely before adding them to the salmon.

In a separate bowl, combine the egg, mayonnaise, mustard, Worcestershire sauce, Cajun seasoning, smoked paprika, parsley, lemon juice, salt, and pepper. Mix until smooth and fully combined.

Pour the binder mixture over the chopped salmon and gently fold everything together. Add the crushed crackers a little at a time until the mixture holds together when pressed into a ball. Form into patties and refrigerate for 10 to 15 minutes to help them firm up.

For the grits, bring the chicken stock to a boil and slowly whisk in the stone-ground grits. Reduce the heat to low and cook until creamy, stirring occasionally. Stir in butter, smoked Gouda cheese, and season with salt and pepper. Bacon sea salt works especially well for extra smoky flavor.

Mix the cornmeal, flour, and Cajun seasoning together in a shallow dish. Coat each croquette lightly and fry them in hot oil for 3 to 4 minutes per side until crispy, golden brown, and fully cooked through.

Whisk the eggs with water and a pinch of salt. Cook slowly in butter and olive oil over low heat, gently stirring until soft and creamy.

Serve the salmon croquettes hot alongside the smoked Gouda grits and scrambled eggs. Add comeback sauce, hot sauce, or cane syrup for extra Southern flavor.