How To Cook Salmon With Skin On Blackstone Griddle

Mastering the Art of Cooking Salmon with Skin On a Blackstone Griddle

Salmon is a delicious, nutritious, and versatile fish that can be cooked in various ways. One popular method is to cook it with the skin on a Blackstone griddle, which adds a unique crispy texture to the fish. If you’re ready to elevate your salmon-cooking game, follow these easy steps to achieve salmon perfection on your Blackstone griddle.

Step 1: Preparing the Salmon

Before you start cooking, it’s crucial to choose the right salmon. Look for fresh, wild-caught salmon fillets with the skin intact. The skin not only keeps the fish moist but also adds a layer of protection during cooking.

You can season the salmon fillets with your favorite herbs, spices, and a sprinkle of salt and pepper to enhance the flavors. However, remember to keep the skin side as is, without seasoning.

Step 2: Preheating the Blackstone Griddle

Preheating your Blackstone griddle is essential to ensure even cooking and create that alluring sear on the salmon. Heat your griddle to medium-high, around 375-400°F. Allow it to reach this temperature for a few minutes.

Step 3: Oiling the Griddle

To prevent the salmon from sticking to the griddle, drizzle or brush a little oil on the cooking surface. You can use oil with a high smoke point, such as avocado oil or canola oil. Spread the oil evenly on the griddle using a silicon brush or a piece of folded paper towel.

Step 4: Placing the Salmon on the Griddle

Once the griddle is hot and the oil is properly spread, carefully place the salmon fillets, skin-side down, on the surface. You may notice some initial sticking, but as the fish cooks, the skin will naturally release from the griddle.

Make sure to arrange the fillets with some space between them, allowing efficient heat circulation and even cooking. Avoid overcrowding the griddle to maintain optimal cooking temperature.

Step 5: Cooking the Salmon

Cook the salmon on the skin side for about 70% of the total cooking time. This allows the skin to crisp up beautifully while keeping the flesh tender and juicy. The exact cooking time may vary depending on the thickness of the fillets.

Use a spatula to press gently on the salmon as it cooks. This ensures that the skin is in contact with the griddle, promoting an even sear. Keep an eye on the color of the flesh as it cooks—the salmon should turn opaque and flake easily when it’s done.

Step 6: Flipping and Finishing

Once the skin side is nicely browned and crispy, it’s time to flip the salmon carefully. Use a fish spatula or tongs to flip the fillets, ensuring they remain intact. Cook the fish on the flesh side for the remaining 30% of the cooking time.

You can add a squeeze of fresh lemon juice or a pat of butter on top of the salmon for extra flavor. Allow the fillets to cook for a few more minutes until they reach your desired level of doneness.

Step 7: Serving the Salmon

Once the salmon is cooked to perfection, remove it from the griddle and let it rest for a few minutes to allow the flavors to meld. Serve the salmon hot with your favorite side dishes, such as roasted vegetables, quinoa, or a fresh salad.

Remember, cooking salmon with skin on a Blackstone griddle might take a few tries to achieve the desired results. Don’t be discouraged if it doesn’t turn out perfectly the first time. With practice and experimentation, you’ll master the art of cooking salmon on your Blackstone griddle.

• Choose fresh, wild-caught salmon fillets with the skin intact
• Preheat the Blackstone griddle to medium-high temperature
• Oil the griddle surface before placing the salmon
• Cook the salmon on the skin side for 70% of the total cooking time
• Flip the salmon carefully to cook the remaining 30% flesh side
• Let the salmon rest before serving with your favorite side dishes

By following these steps, you’ll be able to cook salmon with skin on a Blackstone griddle like a pro. Enjoy the crispy skin, tender flesh, and delightful flavors of this delightful dish!