Easy Salmon on the Blackstone Griddle

Ingredients

• 907 g (2 lbs), four filletssalmon
• 45 ml (3 tbsp)homemade salmon seasoning or preferred seafood seasoning
• 1lemon
• 45 ml (3 tbsp)avocado oil or neutral oil

Instructions

1. 1

   Heat the griddle

   Preheat the griddle over medium heat.

2. 2

   Season the salmon

   Coat all sides of the salmon with a light layer of seasoning.

3. 3

   Prepare the lemon

   Halve the lemon and set one half aside. Slice the other half into rounds about 3 mm (⅛ inch) thick.

4. 4

   Char the lemon

   Pour the oil onto the griddle, then add the reserved lemon half and the slices to char.

5. 5

   Add the salmon

   Place the salmon on the griddle skin side up.

6. 6

   Turn the lemon

   After 1 minute, take the lemon half off the griddle and turn the slices so they char on the other side.

7. 7

   Flip the salmon

   Once the salmon has cooked for 5 minutes, carefully turn it with a spatula so the skin side faces down.

8. 8

   Add lemon juice

   Squeeze the charred lemon half over the salmon fillets, then set a charred lemon slice on each one.

9. 9

   Finish cooking

   Cook for another 7–10 minutes, or until the salmon reaches an internal temperature of 63°C (145°F).

10. 10

    Serve the salmon

    Remove the fillets from the griddle and serve straight away.

What is griddle-cooked salmon?

This American-style preparation cooks salmon directly on a hot flat-top griddle, where the fish and lemon can develop a little char. It pairs simply seasoned fillets with citrus and a touch of chilli from the seafood seasoning.

The method is uncomplicated: char the lemon while the salmon cooks, then use its juice and slices to finish the fillets.

Nutrition and macros by portion

The nutrition label shows one serving as written: 426 calories, 45g protein, 2g carbs, 25g fat.

The salmon provides most of the protein and fat, while the small amount of carbohydrate comes mainly from the seasoning and lemon. Serve a fillet with vegetables and a measured portion of potatoes or rice to balance the plate.

Choosing the salmon and seasoning

Salmon: The recipe calls for four fillets totalling about 907 g. Try to use pieces of similar thickness so they cook at a similar pace.

Seasoning: Apply a light coating on all sides. A seafood seasoning with a hint of chilli suits the citrus, but the recipe allows another preferred blend.

Getting the lemon ready

Cut: Keep one half intact for squeezing and slice the other into rounds about 3 mm thick. The slices go on the griddle alongside the fish.

Char: The cut lemon half comes off after 1 minute, while the slices are turned to char on their other side. Keep track of the two parts, as they are used differently at the end.

Cooking the salmon on the griddle

Start skin side up: Place the fillets on the oiled griddle with the skin facing upwards. After 5 minutes, turn them gently with a spatula so the skin side is down.

Finish: Add the squeezed lemon juice and a charred slice to each fillet, then cook for another 7–10 minutes. The recipe uses an internal temperature of 63°C (145°F) as its doneness cue.

Keeping the texture right

A spatula helps support the fillets when turning, particularly if they are beginning to flake. Turn them gently to keep the pieces intact.

Check the thickest part of a fillet with a food thermometer near the end of cooking. The stated cooking time is a guide; thickness and griddle heat can affect how quickly the salmon reaches the target temperature.

Serving ideas

Serve the salmon as soon as it comes off the griddle, with the charred lemon slices on top. A side of potatoes, rice or crusty bread can make it a more filling meal.

For a fresh contrast, serve it with a green salad or griddled vegetables. Keep any extra seasoning and lemon to taste at the table.

Recipe notes & tips

• Preheat the griddle before adding the oil and ingredients.
• Use fillets of similar thickness for more even cooking.
• Keep the lemon half separate from the slices so it is easy to remove after 1 minute.
• Turn the fillets gently with a spatula to help keep them whole.
• Check the thickest part of the salmon with a food thermometer as it nears the end of cooking.

Variations

• Milder seasoning: Choose a seafood blend without chilli for a gentler flavour.
• Herb finish: Add chopped fresh herbs at the table for a fresh note.
• Extra citrus: Serve with additional lemon wedges for anyone who wants more tang.
• Neutral oil: Use a neutral oil instead of avocado oil as the recipe suggests.
• Vegetable side: Cook vegetables on the griddle alongside the salmon if space allows.

Common mistakes to avoid

• Heavy seasoning: A thick coating can overpower the lemon; use a light layer as directed.
• Uneven fillets: Pieces of very different thicknesses may finish at different times; choose similar-sized fillets where possible.
• Rough flipping: The salmon can break apart; slide a spatula underneath and turn it gently.
• Skipping the lemon turn: The slices may char unevenly; turn them after removing the lemon half.
• Relying only on time: Thickness and heat affect cooking; check the internal temperature against the recipe's 63°C (145°F) target.

How to store

Refrigerate leftover salmon in a covered container within 2 hours and use within 3 days. Reheat gently until steaming hot throughout, or enjoy it cold.

Frequently asked questions