Healthy Grilled Salmon on Blackstone

If you ask me, grilling salmon on a Blackstone griddle is a total game-changer.

This no-fuss cooking method gives you perfectly cooked salmon with a nice golden crust on the outside while keeping the inside moist and flaky. The flat-top surface means you get even heat across every inch of the fish.

It’s seasoned simply with salt, pepper, and a squeeze of lemon, then cooked on the well-oiled griddle until it flakes easily with a fork. A pat of butter at the end adds just the right finishing touch.

It’s a quick and reliable dinner option that feels special enough for guests but easy enough for weeknight cooking.

What Kind of Salmon Should I Use?

For grilling on a Blackstone, both farm-raised and wild-caught salmon work great, though wild-caught varieties like sockeye or king salmon tend to have a richer flavor and firmer texture that holds up well on the griddle. If you’re shopping at your local market, look for salmon fillets that are bright in color and have a fresh, ocean-like smell (if it smells too fishy, that’s not a good sign). For this cooking method, try to choose fillets that are similar in thickness – about 1 to 1½ inches is ideal – so they’ll cook evenly on the Blackstone. While fresh salmon is wonderful, don’t shy away from frozen options if that’s what’s available – just make sure to thaw it completely in the refrigerator overnight and pat it dry before seasoning.

Options for Substitutions

This simple grilled salmon recipe is pretty adaptable – here’s what you can swap if needed:

• Salmon: While salmon is the star here, you can use other firm fish fillets like mahi-mahi, cod, or halibut. Just adjust cooking time – thinner fillets will cook faster than salmon.
• Seafood spice mix: No seafood seasoning? Mix up your own with paprika, garlic powder, onion powder, salt, and pepper. Or try a simple lemon pepper seasoning or even just salt, pepper, and garlic powder.
• Lemon: Lime works great as a substitute, or you can use 2 tablespoons of bottled lemon juice. In a pinch, a splash of white wine vinegar will add that needed acidity.
• Avocado oil: Any high-heat cooking oil works here – try grapeseed oil, vegetable oil, or light olive oil (not extra virgin, as it can smoke at high temperatures).

Watch Out for These Mistakes While Grilling

The biggest challenge when grilling salmon on a Blackstone is sticking – to prevent this, make sure your griddle is properly preheated and well-oiled before placing the fish down, and resist the urge to move the fillets until they naturally release from the surface. Another common mistake is overcooking the salmon, which can turn a perfectly good piece of fish into a dry, flaky disappointment – for best results, cook until the internal temperature reaches 145°F, or when the fish flakes easily with a fork but still looks slightly translucent in the center. Starting with cold salmon straight from the fridge can lead to uneven cooking, so let your fillets rest at room temperature for 15-20 minutes before grilling, and always pat them dry with paper towels to ensure a nice sear. For the juiciest results, avoid pressing down on the salmon while it cooks, as this squeezes out the natural oils that keep the fish moist and flavorful.

What to Serve With Grilled Salmon?

This grilled salmon pairs perfectly with simple sides that let the fish remain the star of the show. A light and fluffy rice pilaf makes an excellent base, while roasted asparagus or grilled zucchini complement the smoky flavors from the Blackstone. For a fresh element, try a cucumber and dill salad or a lemony couscous – these lighter sides work really well with the rich, flaky fish. If you’re feeding a crowd, you could also add some grilled corn on the cob since you’ve already got the Blackstone fired up!

Storage Instructions

Keep Fresh: Got leftover grilled salmon? Pop it in an airtight container and keep it in the fridge for up to 3 days. The flavor actually gets even better the next day, making it perfect for adding to salads or grain bowls for lunch!

Freeze: If you want to save some for later, let the salmon cool completely, then wrap it tightly in plastic wrap and place it in a freezer bag. It’ll stay good in the freezer for up to 2 months. Just remember to squeeze out as much air as possible to prevent freezer burn.

Warm Up: To enjoy your leftover salmon, gently warm it in the microwave in 30-second intervals until just heated through. You can also wrap it in foil and heat it in a 275°F oven for about 15 minutes. Try not to overheat it, as this can dry out your perfectly grilled fish.

Preparation Time	10-15 minutes
Cooking Time	12-15 minutes
Total Time	22-30 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 160-180 g
• Fat: 80-100 g
• Carbohydrates: 5-10 g

Ingredients

• 2 pounds salmon (four fillets)
• 3 tablespoons homemade seafood spice mix (or your chosen seafood seasoning)
• 1 lemon
• 3 tablespoons avocado oil (or any mild-flavored oil)

Step 1: Preheat and Prepare Ingredients

Begin by preheating your griddle to medium heat.

While the griddle is heating, season your salmon on all sides with a light layer of your preferred seasoning blend.

Take a fresh lemon and cut it in half.

Reserve one half for later, and slice the other half into ⅛” thick slices.

Step 2: Char the Lemon

Add oil to your preheated griddle to prevent sticking.

Place both the lemon half and the lemon slices on the griddle to char.

Let them cook for about a minute, then remove the half lemon and flip the lemon slices to char the opposite side for another minute or so.

Step 3: Cook the Salmon

Place your seasoned salmon filets, skin side up, on the griddle.

Allow them to cook for approximately 5 minutes.

After this time, carefully flip each filet with a spatula so that the skin side is now facing down.

This will help achieve a crispy skin and tender meat.

Step 4: Add Lemon Flavor

Once the salmon is flipped, squeeze the juice from the charred half lemon over the top of the filets.

Then, place the charred lemon slices on top of each salmon filet to imbue them with a delightful citrus flavor as they finish cooking.

Step 5: Finish Cooking and Serve

Continue to cook the salmon for an additional 7-10 minutes or until they reach an internal temperature of 145°F.

This ensures the salmon is fully cooked yet remains moist.

Remove the salmon filets from the griddle and serve immediately, enjoying your flavorful and perfectly charred lemon-infused salmon.