For a delicious meal that is light and filling, cooking Salmon on the Blackstone Griddle is perfect! This recipe is super-quick and flavor-packed with a quick marinade and less than five minutes of cook time. Don’t have a Blackstone? You can pan-sear this recipe too!
Look no further than your Blackstone griddle if you're looking for an easy and delicious way to cook salmon.
This cooking method is simple and produces fantastic results every time.
Make this delicious recipe once, and it just may become your favorite Blackstone griddle recipe.
Ingredients for Making Blackstone Salmon
- Soy Sauce: Either soy sauce or gluten-free tamari work great here. Coconut aminos or Braggs liquid aminos are great options to keep this recipe soy-free.
- Oil: I use avocado oil for cooking, but you can use your favorite oil. I don’t recommend cooking with extra-virign olive oil. (But regular olive oil is fine.) Butter is an option as well.
- Brown Sugar: This adds a very subtle kick of sweetness.
- Seasonings: Basil, thyme, garlic powder, salt, and pepper add just the right amount of flavor to the fish. Feel free to play with the blend and use your favorite dried herbs.
- Salmon: Use wild-caught salmon if possible.
- Lemon Juice: I like to finish this dish with a squeeze of fresh lemon juice.
Tips & Tricks
- The salmon fillets that I had were skinless, but I recommend cooking it skin-side down first if you have skin-on salmon. Let the skin get crispy before you flip it.
- Don’t skip oiling the griddle well before cooking - this helps to prevent sticking.
- Make sure you check for pin bones. They have often already been removed, but it is a good idea to check.
- Fresh salmon is always best, but if you can’t find it, flash-frozen is your next best option.
Blackstone Griddle salmon is a simple recipe that works so well with many different side dish recipes, from salads to beans, pasta, and even corn.
Some of my favorite sides for this recipe are Air Fried Asparagus, Grilled Zucchini, and Instant Pot Jasmine Rice.
Frequently Asked Questions
Blackstone griddles have a flat, smooth surface that is ideal for cooking salmon. The key to cooking salmon on a Blackstone griddle is to ensure that the fish is properly seasoned and oiled before placing it on the griddle.
Once the fish is on the griddle, cook it for two to three minutes per side or until it is cooked through.
Salmon should be slightly pink in the middle and flaky when cooked properly.
If you are unsure whether the fish is cooked through, you can use a meat thermometer to check.
Salmon should be cooked to an internal temperature of 145 degrees Fahrenheit. (Though many people enjoy eating it rare.)
The best way to flip salmon is to use two spatulas. First, place one spatula underneath the center of the fillet.
Then, use the other spatula to help lift the fish and flip it over. This method prevents the fish from sticking to the griddle and ensures that it cooks evenly on both sides.
Tools Needed to Make Blackstone Salmon Recipe
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- Blackstone Griddle
- Infrared Thermometer
- Fish Spatula
- Shallow Dish or Zip Top Bag
- Brush or Squeeze Bottle for Oil
- Instant Read Thermometer
Leftovers may be stored in an airtight container in the refrigerator for up to two days. You can reheat the salmon in the microwave or serve it cold on a salad for a light lunch.
While it is safe to freeze cooked fish, I do not recommend it due to the deterioration of the texture.
How to Make Salmon on the Blackstone Griddle
First, start by making the marinade.
To do this, stir together the soy sauce, avocado oil, brown sugar, basil, thyme, garlic powder, salt, and pepper in a bowl.
Pat the salmon dry and put each piece of fish in a shallow dish and pour the marinade over it.
Refrigerate for one hour.
Preheat the griddle to medium heat - about 350° F. Coat the griddle with oil.
Place salmon on the hot griddle.
Cook for about four minutes, flipping halfway through, or to desired doneness. (Use an instant-read thermometer to ensure the fish is cooked to your liking.)
Drizzle with lemon juice and serve.
More Blackstone Recipes to Try
- Who doesn't love Mexican food? Fajitas are one of my favorite dishes, and Blackstone Fajitas are so easy to make.
- If you love simple family meals, Blackstone teriyaki chicken is sure to be as big of a hit at your house as it is at mine.
- This Blackstone chicken recipe is the perfect warm weather meal. The chicken cooks up juicy and tender on the griddle. Serve it with some grilled veggies or a side of rice for a complete meal.
- Looking for an interesting and easy hanger steak recipe? Look no further! This recipe is perfect for anyone looking to make a delicious and succulent steak.
- Looking for a delicious and hearty sandwich? Why not try a Blackstone griddle philly cheesesteak! This sandwich is made with steak, onions, peppers, cheese, and sauce on a toasted bun. It's perfect for a quick and easy lunch or dinner.
Salmon on the Blackstone Griddle
- Blackstone Griddle
- ¼ cup soy sauce or gluten-free tamari
- ¼ cup oil like avocado oil
- 2 tablespoons brown sugar
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder.
- ¼ teaspoon sea salt
- ¼ teaspoon fresh ground black pepper
- 16 ounces salmon filets
- Oil for the griddle
- For serving: Freshly squeezed lemon juice
- In a medium bowl, whisk together the soy sauce, avocado oil, brown sugar, basil, thyme, garlic powder, salt, and pepper.
- Place the fish in a zip-top bag or shallow dish and pour the marinade over it.
- Refrigerate for 1 hour.
- Preheat the Blackstone griddle to medium-low to low heat (about 350° F).
- Liberally coat the griddle with oil.
- Add the fish, with the skin side of the salmon down if it has skin.
- Cook for about 2 minutes per side for medium-rare, or until desired doneness. (Actual cook time will depend on the size and thickness of the salmon.)
- Drizzle with freshly squeezed lemon juice and serve.
- Heat a heavy skillet over medium heat and coat with oil.
- Add the fish to the skillet, salmon skin side down.
- Cook the fish for a total cooking time of about 4 to 5 minutes, flipping halfway through. Use an instant read thermometer to make sure that the center of the flesh has reached the desired doneness.