5 Ingredient Salmon on The Blackstone Recipe

Picture this: perfectly seared salmon with crispy skin and tender, flaky flesh that melts in your mouth. Cooking salmon on The Blackstone griddle transforms this nutritious fish into a restaurant-quality masterpiece in just 15 minutes! The flat-top surface creates an even sear that locks in moisture while developing those coveted crispy edges.

Unlike our popular grilled chicken breast recipe, this salmon technique requires zero flipping anxiety – just place, season, and let the griddle work its magic. Whether you’re a weeknight dinner hero or weekend grill master, this foolproof method delivers consistent results that’ll have your family asking for seconds every single time!

What is Salmon on The Blackstone Griddle?

Ever wondered why griddle-cooked salmon tastes so incredibly different from pan-fried versions? It’s all about that massive, evenly heated surface! Blackstone griddle salmon is simply fresh salmon fillets cooked on a flat-top outdoor griddle, creating perfectly caramelized exteriors while keeping the inside moist and tender.

As they say, “the way to a man’s heart is through his stomach,” and this method definitely proves that point! The griddle’s consistent heat distribution means no hot spots or uneven cooking – just pure salmon perfection. Ready to become the salmon superstar of your neighborhood?

Why You’ll Love This Salmon on The Blackstone Griddle:

Restaurant-Quality Results at Home This technique delivers that coveted crispy skin and perfectly flaked interior you’d expect from a high-end seafood restaurant. Salmon on The Blackstone even heat distribution ensures consistent cooking across the entire fillet, eliminating those dreaded overcooked edges or raw centers that plague stovetop methods.

Budget-Friendly Gourmet Dining Skip the $30+ salmon entrees at restaurants! Cooking at home saves you serious money while allowing you to choose premium fish from your trusted fishmonger. You control the quality, freshness, and seasonings – plus you can make multiple portions for the same cost as one restaurant meal.

Incredible Flavor Versatility From simple salt and pepper to elaborate herb crusts, garlic butter glazes, or Asian-inspired marinades, the griddle’s surface accommodates any flavor profile beautifully. The high-heat searing caramelizes seasonings instantly, creating complex flavors that penetrate the fish. Unlike our cedar plank salmon recipe, this method gives you complete control over every flavor element.

Ready to elevate your outdoor cooking game? Let’s dive into creating this incredible dish that’ll become your new go-to salmon preparation!

How to Make Salmon on The Blackstone Griddle:

Quick Overview

This foolproof salmon recipe combines simplicity with gourmet results. The key lies in proper preheating, quality seasoning, and understanding when to flip (spoiler: only once!). With minimal prep work and maximum flavor payoff, you’ll have restaurant-quality salmon ready in under 20 minutes.

Preparation Time: 5 minutes
Cooking Time: 12-15 minutes
Total Time: 20 minutes
Serves: 4 people

Key Ingredients for Salmon on The Blackstone Griddle:

For the Salmon:

• 4 salmon fillets (6 oz each), skin-on, pin bones removed
• 2 tablespoons olive oil or avocado oil
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/4 teaspoon onion powder

For the Finishing Butter (Optional):

• 3 tablespoons butter
• 2 cloves garlic, minced
• 1 tablespoon fresh lemon juice
• 1 tablespoon fresh dill, chopped
• Lemon wedges for serving

Step-by-Step Instructions:

Step 1: Prepare Your Salmon

Remove salmon from refrigerator 15-20 minutes before cooking to bring to room temperature. Pat each fillet completely dry with paper towels – this is crucial for achieving crispy skin. Check for any remaining pin bones and remove with tweezers.

Step 2: Season the Fish

Brush both sides of salmon fillets with olive oil. In a small bowl, combine kosher salt, black pepper, garlic powder, paprika, and onion powder. Season both sides of salmon evenly with spice mixture, pressing gently to help seasonings adhere.

Step 3: Preheat Your Blackstone Griddle

Heat your Blackstone griddle to medium-high heat (around 400-425°F). You’ll know it’s ready when water droplets dance and evaporate immediately upon contact. Clean the surface thoroughly and add a thin layer of oil to prevent sticking.

Step 4: Cook the Salmon

Place salmon fillets skin-side down on the hot griddle. Don’t move them! Let cook for 6-8 minutes until skin is crispy and golden. You’ll see the salmon cooking up the sides – when it’s about 2/3 cooked through, it’s time to flip.

Step 5: Flip and Finish

Using a thin spatula, carefully flip each fillet. Cook for an additional 3-4 minutes for medium doneness (internal temperature of 145°F). The flesh should be opaque and flake easily with a fork.

Step 6: Add Finishing Touches

If using garlic butter, add butter to a cooler section of the griddle. Once melted, add minced garlic and cook for 30 seconds. Stir in lemon juice and dill, then spoon over cooked salmon. Serve immediately with lemon wedges.

What to Serve Salmon on The Blackstone Griddle With:

Classic Sides: Grilled asparagus, roasted Brussels sprouts, or garlic mashed potatoes complement the rich salmon perfectly. The griddle’s extra space allows you to cook vegetables alongside the fish for a complete one-surface meal.

Light and Fresh Options: Consider a crisp arugula salad with lemon vinaigrette, quinoa pilaf with herbs, or roasted sweet potato wedges. These lighter accompaniments balance the salmon’s richness while adding nutritional variety.

Beverage Pairings: A crisp Sauvignon Blanc, light Pinot Noir, or craft wheat beer enhances the salmon’s natural flavors. For non-alcoholic options, try sparkling water with cucumber or a light iced tea with mint.

Top Tips for Perfecting Salmon on The Blackstone Griddle:

Choose the Right Fish

Look for bright, firm fillets with no fishy smell. Wild-caught salmon typically has better flavor and texture than farm-raised, though both work well. Aim for fillets of similar thickness for even cooking.

Master the Temperature

Medium-high heat (400-425°F) is your sweet spot. Too hot and the outside burns before the inside cooks; too cool and you won’t get that coveted crispy skin. Use an infrared thermometer for accuracy.

Don’t Rush the Process

Resist the urge to move or flip the salmon too early. Let the skin develop a proper crust – it will release naturally when ready. Premature flipping leads to torn skin and uneven cooking.

Oil Management

Use oils with high smoke points like avocado or grapeseed oil. Apply a thin, even layer to both the griddle surface and the fish. Too much oil causes flare-ups; too little causes sticking.

Internal Temperature Guide

For perfect doneness, aim for 145°F internal temperature. However, many prefer salmon slightly underdone at 135-140°F for a more tender, restaurant-style result. Use an instant-read thermometer for accuracy.

Storing and Reheating Tips:

Refrigerator Storage: Store leftover salmon in airtight containers for up to 3 days in the refrigerator. Place parchment paper between fillets to prevent sticking. Keep skin-side down to maintain texture.

Freezing Instructions: Wrap individual fillets in plastic wrap, then aluminum foil, and freeze for up to 3 months. Label with date and cooking method. Thaw overnight in refrigerator before reheating.

Reheating Methods: For best results, reheat in a 275°F oven for 10-12 minutes until warmed through. Avoid microwaving, which creates rubbery texture. Cold leftover salmon works beautifully in salads or grain bowls.

Food Safety Notes: Never leave cooked salmon at room temperature for more than 2 hours. When reheating, ensure internal temperature reaches 165°F for food safety, though this may slightly overcook the fish.

Nutrition Information

Nutrient	Per Serving (6 oz fillet)
Calories	367
Protein	39g
Fat	22g
Saturated Fat	4g
Omega-3 Fatty Acids	1.8g
Cholesterol	94mg
Sodium	590mg
Carbohydrates	1g
Fiber	0g

Nutritional values are approximate and may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

How do I know when salmon is done on the Blackstone griddle?

The salmon is perfectly cooked when it reaches an internal temperature of 145°F and flakes easily with a fork. The flesh should be opaque throughout with a slightly translucent center for medium doneness. Cooking time typically ranges from 12-15 minutes total, depending on thickness.

Should I cook salmon skin-side up or down first?

Always start skin-side down! This allows the skin to become crispy and acts as a protective barrier between the delicate flesh and the hot griddle surface. The skin will naturally release when it’s properly seared and ready to flip.

What temperature should my Blackstone griddle be for salmon?

Medium-high heat, around 400-425°F, is ideal for salmon. This temperature ensures proper searing without burning the exterior before the interior cooks through. Use an infrared thermometer to check your griddle temperature accurately.

Can I cook frozen salmon on the Blackstone griddle?

While possible, it’s not recommended. Frozen salmon releases excess moisture, preventing proper searing and potentially causing the fish to stick. Always thaw salmon completely in the refrigerator overnight before cooking for best results.

How do I prevent salmon from sticking to the griddle?

Proper preparation prevents sticking: ensure your griddle is properly heated, clean the surface thoroughly, apply a thin layer of high-heat oil, and make sure the salmon is completely dry before placing it on the griddle. Don’t attempt to move the fish until it naturally releases.

What’s the best oil for cooking salmon on a Blackstone griddle?

High smoke point oils work best: avocado oil (520°F), grapeseed oil (420°F), or refined olive oil (465°F). Avoid butter or extra virgin olive oil, which can burn at high temperatures and create bitter flavors.

How thick should salmon fillets be for griddle cooking?

Aim for fillets that are 1 to 1.5 inches thick for even cooking. Thinner fillets cook too quickly and may overcook, while thicker pieces may not cook evenly throughout. Uniform thickness ensures consistent results across all portions.

Can I marinate salmon before cooking on the Blackstone?

Yes, but keep marinades short (30 minutes to 2 hours maximum) due to salmon’s delicate texture. Acidic marinades can “cook” the fish if left too long. Pat the fish dry and remove excess marinade before griddle cooking to prevent burning.

Additional Helpful Information

Seasonal Variations: Spring: Add fresh herbs like dill, chives, or parsley Summer: Try a mango salsa or cucumber relish topping Fall: Incorporate maple glaze or roasted root vegetables Winter: Rich butter sauces with garlic and lemon work perfectly

Flavor Variations to Try:

• Mediterranean: Olive oil, oregano, lemon, and kalamata olives
• Asian-Inspired: Soy sauce, ginger, sesame oil, and scallions
• Cajun Style: Paprika, cayenne, thyme, and garlic powder
• Herb Crusted: Fresh parsley, dill, chives, and breadcrumbs

Equipment Care Tips: After cooking salmon, clean your Blackstone griddle while still warm using a griddle scraper and paper towels. The oils from the fish can become sticky if left to cool completely. Season the surface lightly after cleaning to maintain the non-stick properties.

Buying Guide: When purchasing salmon, look for bright, firm flesh with no dark spots or strong fishy odor. The eyes should be clear if buying whole fish. Ask your fishmonger to remove pin bones and scales if needed. Fresh salmon should be used within 1-2 days of purchase.

This comprehensive guide ensures you’ll create perfect Blackstone griddle salmon every single time, impressing family and friends with restaurant-quality results from your own backyard!