🐟 How to Cook Salmon on the Blackstone Griddle: Step-by-Step Guide

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Alright, seafood lovers and griddle masters — it’s time to bring a little coastal perfection to your backyard setup.
Today, we’re diving into the ultimate guide to cooking salmon on the Blackstone Griddle — that flaky, buttery, golden-crusted magic that melts in your mouth with every bite.

The Story Behind the Recipe

The first time I cooked salmon on the Blackstone, I thought I was nailing it — until I flipped too soon and left half the crust stuck to the griddle. Classic rookie move.

Now, I’ve got it dialed in. A little patience, a hot surface, and just the right sauce blend — and suddenly, that flaky, crispy-edged salmon becomes something special.

Why You’ll Love This Recipe ❤️

🔥 Perfect Sear: The Blackstone’s even heat gives you a crispy crust without overcooking.
🐟 Juicy, Tender Inside: Locks in moisture for that perfect flake.
🍯 Sweet & Savory Sauce: Honey, soy, and chili blend into a next-level glaze.
💨 Quick & Easy: From prep to plate in 25 minutes flat.
🏆 Restaurant Quality at Home: Big flavor, simple process, total crowd-pleaser.

Blackstone Grilled Salmon

🕒 Prep Time: 10 min 🔥 Cook Time: 15 min ⏳ Total Time: 25 min 🍽 Serves: 6–8

Ingredients

  • Whole Salmon Fillet (preferably fresh, wild-caught)

  • Grapeseed Oil (or any high smoke-point oil)

  • 1 Tbsp Soy Sauce

  • ½ tsp Sesame Seed Oil

  • 1 Tbsp Oyster Sauce

  • 1 Tbsp Raw Honey

  • 1 Tbsp Sweet Chili Sauce

  • SPG (35% Salt, 60% Pepper, 5% Garlic Powder)

Instructions

1️⃣ Prep the Salmon

Start with a fresh, wild-caught fillet — bright orange flesh and clean smell are your signs of quality. Trim off thin ends for even cooking and feel along the surface for bones.

Lightly oil both sides and season evenly with SPG. Cut into 1¼-inch wide portions — perfect for consistent cooking and easy serving.

2️⃣ Make the Sauce

In a small bowl, mix soy sauce, sesame oil, oyster sauce, honey, and sweet chili sauce until blended. This glaze will give your salmon a rich, tangy, slightly sweet finish that complements the smoky sear.

3️⃣ Heat the Griddle

Fire up your Blackstone Griddle and bring it to 450–500°F (232–260°C). You want it hot enough to sear but not scorch.
👉 Pro tip: If you don’t have a thermometer, oil will begin smoking lightly around 450°F — that’s your signal you’re ready.

4️⃣ Sear the Salmon

Add a drizzle of grapeseed oil to the surface. Place salmon flesh-side down and press gently for a few seconds to ensure full contact. Let it sear without touching for about 3–4 minutes.

Flip carefully using a fish turner, and cook skin-side down until the internal temperature hits 145°F (63°C).

If your griddle runs hot, slide the salmon to a cooler zone once it’s browned to finish cooking gently.

5️⃣ Sauce and Rest

Drizzle the glaze over the salmon while still on the griddle to caramelize the edges. Remove and let rest for 5 minutes before serving — this locks in juices and lets the sauce settle beautifully.

Additional Tips 💡

🔥 Oil Smart: Use grapeseed, avocado, or canola oil — they hold up under high heat.
🐟 Skin On, Always: The skin helps retain moisture and adds a crisp layer of texture.
🍋 Finish Fresh: A squeeze of lemon or lime right before serving brightens everything.
🌡️ Use a Thermometer: For salmon, 145°F is perfect — tender, juicy, never dry.
🥢 Keep It Simple: Let the natural flavor of the salmon shine — the sauce just enhances it.

Why This Recipe Works

The Blackstone’s high heat delivers an incredible sear, locking in juices while creating that golden crust we all crave.
The sauce layers on a blend of umami, sweetness, and subtle spice, giving each bite a perfectly balanced flavor.

FAQ Section

Q: Can I use a different type of salmon?
A: Yep! Farm-raised works fine, but wild-caught gives better texture and flavor.

Q: What if I don’t have a Blackstone?
A: No problem. Any flat-top or cast-iron skillet will give similar results.

Q: How do I know when it’s done?
A: Use a thermometer — 145°F internal temp means flaky perfection.

Q: Can I make the sauce ahead of time?
A: Absolutely. Mix and refrigerate it up to 3 days in advance.

Q: How do I keep salmon from sticking?
A: Make sure your griddle is preheated and oiled before adding the fish.

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