Salmon on the Blackstone
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This recipe for making Salmon on the Blackstone will have you making salmon on the regular! It’s easy to make and done in less than 15 minutes – plus the Blackstone always has easy cleanup.
The Blackstone is similar to a cast iron skillet – so when it’s seasoned properly – no sticking – which is great for fish!
What You Will ❤️ About Salmon on the Blackstone
- Quick & Easy Dinner – This salmon recipe takes just a few minutes to prepare and less than 15 minutes to cook!
- Fresh Ingredients – Using fresh dill and lemon add so much flavor to the sauce which enhances the protein-rich salmon
- One Pan Dinner! Throw some asparagus on the griddle at the same time and dinner is ready!
Blackstone Salmon Recipe Ingredients
Salmon doesn’t need much help as it’s delicious on its own! We’re going to make a simple sauce with a few fresh ingredients and that’s all you need for a delicious dish! Here’s what you need to get this grill-ready:
- Salmon fillets – 1 lb of salmon can be sliced into 2 or 4 fillets – the photos show just two fillets because I live alone and love salmon! ๐
- Cooking oil – I use canola oil on my Blackstone but you can use whatever oil you like that has a higher smoke point. I don’t typically use olive oil on it – just fyi.
- Mayonnaise – I love using mayo in a cooking sauce because it really seals in the moisture!
- Fresh dill – I have an Aerogarden and it’s full of fresh herbs and cherry tomatoes – so I grabbed a few sprigs off the plant! You can use jarred dill weed if you don’t have fresh dill.
- Lemon juice & zest – Grab a fresh lemon and use all of it! You can use jarred lemon juice but fresh lemon juice is best!
- Spices: Minced garlic (or garlic powder), Salt & Pepper – A few seasonings will help fill out the sauce! You could also use a lemon herb seasoning, tarragon, thyme or rosemary as well!
Best Blackstone Accessories
Here’s my ultimate list of the best accessories for your Blackstone! Whether you a tabletop or a big ol’ 8 burner! I’ve also included a price guide as well as my favorite recipes for those accessories.
Recipe Variations
You can change this up with different seasonings or how you serve it – here are a few ideas:
- Dry Rub – you could just use a dry rub seasoning like a sweet & spicy (brown sugar & chili powder) or a traditional seafood seasoning
- Teriyaki – if you love soy sauce – try a teriyaki sauce
- Ala Steak – check out my Blackstone Steak recipe and use that same technique – salt & pepper – then butter with fresh garlic & herbs!
- Bourbon Marinade – take a cue from Longhorn Steakhouse and use their Bourbon Marinade!
- Serve on a Salad! This salmon would be delicious on my Spinach Arugula salad!
How to make Salmon on the Blackstone
Cooking salmon is super simple! Rather than marinating the salmon, we’re going to whip up a quick sauce and apply it before cooking! Then you can use the rest when you serve the salmon!
- In a medium bowl, whisk together mayo, dill, lemon juice, zest, garlic, salt and pepper.
- Place fish on a cutting board and spread mayonnaise mixture onto the flesh side of each salmon filet.
- Preheat the Blackstone griddle to 400º
- Liberally coat the griddle with oil.
- Add the fish, with the flesh side down (with the mayo and seasoning)
- Cook for 6 minutes flesh side down. Using tongs, flip to salmon skin side down and cook an additional 6+ minutes for medium-rare (140º internal temperature), or until desired doneness. (Actual cook time will depend on the size and thickness of the salmon.) I placed a melting dome over the salmon after turning over to speed up cooking and help keep moisture in.
- Remove salmon and serve with remaining sauce, fresh dill and a lemon.
- You can also throw some veggies on the Blackstone at the same time – I did asparagus but fresh corn on the cob or a blend of zucchini and mushrooms would be great! Extra sauce is great on the veggies too!
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Tips, Tricks & FAQs
Store leftovers in an airtight container (I like these glass ones) in the refrigerator for up to a week. Reheat in the microwave for 1-2 minutes. I like to be as quick as possible so as to not dry out the salmon.
There’s a lot of things to take into account – how thick is your salmon and how hot is your griddle being the main two. I would say between 10-15 minutes – less time if your salmon is super thin.
I’m a medium rare/medium girl on salmon which is around 130-135º but the USDA recommends cooking fish and shellfish to an internal temp of 145 degrees F. (boooo!)
An instant read internal meat thermometer is the best way to tell. But you can also see as your salmon is cooking – it will change from RAW pink to OPAQUE white-ish pink. Don’t let it get all white – it’ll be over done!
Get Heather’s NEW cookbook – Air Fryer Cooking for One today!
More Blackstone Recipes
- How to Season Your Blackstone
- Blackstone Pork Chops – Blackstone Ribeye
- Big Mac Quesadillas
- Blackstone Fried Rice & Chicken Fried Rice
- Hibachi on the Blackstone – you can just make the veggies from this as a side for steak: zucchini, mushrooms & broccoli!
- Griddle Smash Burgers & Philly Cheese Steaks
- Blackstone Breakfasts: Pancakes, Scrambled Eggs, Bacon, French Toast
Favorite Sides for Salmon
More Salmon Recipes
Blackstone Salmon
Equipment
- Blackstone 28" Flat Top Griddle
Ingredients
- 1 lb salmon filets
- Cooking oil
- 1/4 cup mayonnaise
- 1 tbsp fresh dill chopped
- 1 tbsp lemon juice
- 1/2 tsp lemon zest
- 1 tsp minced garlic
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- In a medium bowl, whisk together mayo, dill, lemon juice, zest, garlic, salt and pepper.1/4 cup mayonnaise, 1 tbsp fresh dill chopped, 1 tbsp lemon juice, 1/2 tsp lemon zest, 1 tsp minced garlic, 1/4 tsp salt, 1/4 tsp black pepper
- Place fish on a cutting board and spread mayonnaise mixture onto the flesh side of each salmon filet.1 lb salmon filets
- Preheat the Blackstone griddle to 400º
- Liberally coat the griddle with oil.Cooking oil
- Add the fish, with the flesh side down (with the mayo and seasoning)
- Cook for 6 minutes flesh side down. Using tongs, flip to salmon skin side down and cook an additional 6+ minutes for medium-rare (140º internal temperature), or until desired doneness. (Actual cook time will depend on the size and thickness of the salmon.) I placed a melting dome over the salmon after turning over to speed up cooking and help keep moisture in.
- Remove salmon and
- You can also throw some veggies on the Blackstone at the same time – I did asparagus but fresh corn on the cob or a blend of zucchini and mushrooms would be great!
The recipe says put the mayo mixture on the skin side, then put the fish on the BS with the flesh side down…then says “With the mayo and seasoning”….Should that be with the mayo and seasoning side UP?
apply to the flesh side! then flesh side down – sorry about that – fixed & updated!