18 Delicious Blackstone Salmon Recipes Gourmet

Oh, salmon lovers, rejoice! We’ve rounded up 18 mouthwatering Blackstone salmon recipes that promise to transform your weeknight dinners into gourmet feasts. Whether you’re craving something quick, healthy, or irresistibly comforting, our selection has got you covered. Dive into these delectable dishes that are as easy to make as they are impressive to serve. Ready to elevate your cooking game? Let’s get started!

Blackstone Grilled Salmon with Lemon Butter Sauce

On a serene summer evening, nothing complements the golden hues of sunset quite like the rich, buttery flavors of grilled salmon, perfectly paired with a zesty lemon butter sauce. This dish, elegant in its simplicity, promises to transport your senses to a coastal haven with every bite.

Ingredients

• Salmon fillets – 4 (6 oz each)
• Butter – ½ cup
• Lemon juice – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat your Blackstone grill to medium-high heat (375°F).
2. Season the salmon fillets evenly with salt and black pepper on both sides.
3. Place the salmon fillets on the grill, skin-side down. Grill for 4 minutes without moving to achieve perfect grill marks.
4. Carefully flip the salmon and grill for another 3-4 minutes, or until the internal temperature reaches 145°F for medium doneness.
5. While the salmon grills, melt butter in a small saucepan over low heat. Stir in lemon juice and remove from heat immediately to prevent separation.
6. Transfer the grilled salmon to a serving platter and drizzle generously with the lemon butter sauce.

Flaky and moist, the salmon’s natural richness is beautifully balanced by the bright acidity of the lemon butter sauce. Serve atop a bed of wild rice or alongside grilled asparagus for a meal that’s as visually stunning as it is delicious.

Blackstone Salmon Tacos with Avocado Crema

Lusciously tender and flaky, the Blackstone Salmon Tacos with Avocado Crema are a testament to the beauty of simple, high-quality ingredients coming together in perfect harmony. This dish marries the rich, smoky flavors of grilled salmon with the creamy, tangy freshness of avocado crema, all nestled in a warm tortilla for a meal that’s as satisfying as it is elegant.

Ingredients

• Salmon fillets – 1 lb
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp
• Corn tortillas – 8
• Avocado – 1
• Sour cream – ½ cup
• Lime – 1
• Cilantro – ¼ cup

Instructions

1. Preheat your Blackstone griddle to medium-high heat, approximately 375°F.
2. Brush the salmon fillets with olive oil and season both sides with salt and black pepper.
3. Place the salmon on the griddle, skin-side down, and cook for 4 minutes without moving to achieve a perfect sear.
4. Flip the salmon carefully and cook for another 3-4 minutes, until the internal temperature reaches 145°F for medium doneness.
5. While the salmon cooks, warm the corn tortillas on the griddle for about 30 seconds per side, keeping them wrapped in a towel to stay warm.
6. For the avocado crema, blend the avocado, sour cream, juice of one lime, and cilantro until smooth in a food processor.
7. Flake the cooked salmon into large chunks, discarding the skin if desired.
8. Assemble the tacos by placing salmon on each tortilla and topping generously with avocado crema.

Gloriously balanced, these tacos offer a delightful contrast between the smoky salmon and the bright, creamy avocado crema. Serve them with a side of pickled red onions for an added crunch and a pop of color that elevates the dish to new heights.

Blackstone Salmon Burgers with Dill Aioli

Mastering the art of a gourmet burger at home is a breeze with these Blackstone Salmon Burgers, elevated by a creamy dill aioli that adds a refreshing twist to every bite.

Ingredients

• Salmon fillets – 1 lb
• Breadcrumbs – 1/2 cup
• Egg – 1
• Dijon mustard – 1 tbsp
• Lemon juice – 1 tbsp
• Salt – 1/2 tsp
• Black pepper – 1/4 tsp
• Mayonnaise – 1/2 cup
• Fresh dill – 2 tbsp, chopped
• Garlic – 1 clove, minced
• Brioche buns – 4

Instructions

1. Preheat the Blackstone griddle to medium-high heat, approximately 375°F.
2. In a food processor, pulse the salmon fillets until coarsely ground.
3. Transfer the salmon to a bowl and mix in breadcrumbs, egg, Dijon mustard, lemon juice, salt, and black pepper until combined.
4. Form the mixture into 4 equal-sized patties, about 1 inch thick.
5. Place the patties on the griddle and cook for 4 minutes on each side, or until the internal temperature reaches 145°F.
6. While the patties cook, mix mayonnaise, chopped dill, and minced garlic in a small bowl to make the aioli.
7. Toast the brioche buns on the griddle for 1 minute until lightly golden.
8. Assemble the burgers by spreading dill aioli on the bottom bun, placing the salmon patty on top, and finishing with the top bun.

Flaky and moist, these salmon burgers offer a delightful contrast to the crisp brioche bun, with the dill aioli bringing a bright, herby note. Serve them alongside a crisp cucumber salad or sweet potato fries for a complete meal that’s sure to impress.

Blackstone Smoked Salmon with Maple Glaze

Kickstarting your culinary journey with a dish that marries the richness of smoked salmon with the sweet embrace of maple glaze, this recipe is a testament to the elegance of simplicity. Perfect for a brunch that demands a touch of sophistication or a dinner that whispers luxury, it’s a creation that promises to delight.

Ingredients

• Salmon fillet – 1 lb
• Maple syrup – ¼ cup
• Soy sauce – 2 tbsp
• Blackstone seasoning – 1 tbsp

Instructions

1. Preheat your smoker to 225°F, ensuring it’s ready to impart that perfect smoky flavor.
2. While the smoker heats, mix maple syrup and soy sauce in a small bowl to create the glaze.
3. Generously season the salmon fillet with Blackstone seasoning on both sides, ensuring an even coat.
4. Place the salmon on the smoker, skin side down, and let it smoke for 1 hour, maintaining the temperature at 225°F.
5. After 1 hour, brush the salmon with the maple-soy glaze every 15 minutes for the next 30 minutes.
6. Check the salmon’s internal temperature with a meat thermometer; it should reach 145°F for perfect doneness.
7. Remove the salmon from the smoker and let it rest for 5 minutes before serving to allow the juices to redistribute.

Velvety in texture with a harmonious blend of smoky and sweet, this Blackstone Smoked Salmon with Maple Glaze is a masterpiece. Serve it atop a crisp salad or alongside roasted vegetables for a meal that’s as visually stunning as it is delicious.

Blackstone Salmon and Asparagus Foil Packets

Zesty and effortlessly sophisticated, this dish combines the rich flavors of salmon with the crisp freshness of asparagus, all cooked to perfection in a convenient foil packet. Ideal for a hassle-free dinner that doesn’t compromise on elegance, it’s a testament to how simple ingredients can create a memorable meal.

Ingredients

• Salmon fillets – 4 (6 oz each)
• Asparagus – 1 lb, trimmed
• Olive oil – 2 tbsp
• Lemon – 1, sliced
• Garlic – 2 cloves, minced
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your Blackstone grill to medium-high heat, approximately 400°F.
2. Cut four large pieces of aluminum foil, each about 12 inches long.
3. Divide the asparagus evenly among the foil pieces, placing them in the center.
4. Drizzle ½ tbsp of olive oil over each portion of asparagus, then sprinkle with minced garlic, salt, and black pepper.
5. Place a salmon fillet on top of each asparagus pile. Tip: Ensure the skin side is down for even cooking.
6. Drizzle the remaining olive oil over the salmon, then top each fillet with two lemon slices.
7. Fold the foil over the salmon and asparagus, sealing the edges tightly to create a packet. Tip: Leave a little space inside the packet for steam to circulate.
8. Place the foil packets on the grill and cook for 12-15 minutes. Tip: The salmon is done when it flakes easily with a fork.
9. Carefully open the packets to avoid steam burns, and serve immediately.

Succulent and flavorful, the salmon melts in your mouth while the asparagus retains a slight crunch, offering a delightful contrast. For an extra touch of luxury, serve with a drizzle of melted butter or a sprinkle of fresh dill.

Blackstone Salmon Salad with Honey Mustard Dressing

Whisking together the vibrant flavors of the sea and the sweetness of honey, this Blackstone Salmon Salad with Honey Mustard Dressing is a testament to the elegance of simplicity. Perfectly seared salmon meets crisp greens, all brought together with a dressing that dances between tangy and sweet.

Ingredients

• Salmon fillets – 2 (6 oz each)
• Mixed greens – 4 cups
• Olive oil – 2 tbsp
• Honey – 1 tbsp
• Dijon mustard – 1 tbsp
• Lemon juice – 1 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your Blackstone griddle to medium-high heat (375°F).
2. Brush both sides of the salmon fillets with 1 tbsp olive oil and season with ¼ tsp salt and ⅛ tsp black pepper.
3. Place the salmon on the griddle, skin-side down, and cook for 4 minutes without moving to get a perfect sear.
4. Flip the salmon and cook for another 3-4 minutes, until the internal temperature reaches 145°F.
5. While the salmon cooks, whisk together honey, Dijon mustard, lemon juice, remaining olive oil, salt, and pepper in a small bowl to create the dressing.
6. Remove the salmon from the griddle and let it rest for 2 minutes before flaking into large pieces.
7. Toss the mixed greens with half of the honey mustard dressing in a large bowl.
8. Divide the dressed greens between two plates, top with flaked salmon, and drizzle with the remaining dressing.

Mouthwatering and perfectly balanced, this salad offers a delightful contrast between the crispy, charred edges of the salmon and the fresh, tender greens. Serve it with a slice of crusty bread to soak up every last drop of the honey mustard dressing.

Blackstone Salmon Skewers with Teriyaki Glaze

Venturing into the realm of outdoor cooking, this dish marries the smoky char of the grill with the sweet and savory notes of teriyaki, creating a harmonious blend that’s both sophisticated and utterly satisfying.

Ingredients

• Salmon fillets – 1 lb, cut into 1-inch cubes
• Teriyaki sauce – ½ cup
• Olive oil – 1 tbsp
• Skewers – 8, soaked in water for 30 minutes

Instructions

1. Preheat your Blackstone grill to medium-high heat, approximately 400°F, ensuring it’s clean and lightly oiled to prevent sticking.
2. Thread the salmon cubes onto the soaked skewers, leaving a small space between each piece for even cooking.
3. Brush the skewers lightly with olive oil to enhance browning and prevent drying out.
4. Place the skewers on the grill, cooking for 3 minutes on the first side without moving them to achieve a perfect sear.
5. Flip the skewers and brush generously with teriyaki sauce, cooking for another 3 minutes until the salmon is just opaque and flakes easily with a fork.
6. Remove from the grill and let rest for 2 minutes before serving to allow the juices to redistribute.

Perfectly grilled, these skewers boast a caramelized exterior with a moist, tender interior, the teriyaki glaze adding a glossy finish and depth of flavor. Serve atop a bed of steamed jasmine rice or alongside a crisp Asian slaw for a complete meal that’s as visually appealing as it is delicious.

Blackstone Salmon Pasta with Garlic Cream Sauce

Nothing elevates a weeknight dinner quite like the luxurious combination of tender salmon and a velvety garlic cream sauce, perfectly paired with al dente pasta. This Blackstone Salmon Pasta is a testament to how simple ingredients can transform into an extraordinary meal.

Ingredients

• Salmon fillets – 2 (6 oz each)
• Pasta – 8 oz
• Heavy cream – 1 cup
• Garlic – 3 cloves, minced
• Butter – 2 tbsp
• Olive oil – 1 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Parmesan cheese – ¼ cup, grated
• Fresh parsley – 2 tbsp, chopped

Instructions

1. Preheat your Blackstone griddle to medium-high heat (375°F).
2. Season the salmon fillets with salt and black pepper on both sides.
3. Drizzle olive oil on the griddle and place the salmon skin-side down. Cook for 4 minutes, then flip and cook for another 3 minutes until the salmon is opaque and flakes easily. Remove and set aside.
4. In the same griddle, melt butter and sauté minced garlic for 1 minute until fragrant.
5. Pour in heavy cream, stirring constantly, and let it simmer for 2 minutes until slightly thickened.
6. Add cooked pasta to the sauce, tossing to coat evenly. Sprinkle with Parmesan cheese and stir until melted.
7. Flake the cooked salmon into large pieces and gently fold into the pasta.
8. Garnish with chopped parsley before serving.

This dish boasts a creamy texture with the rich flavors of garlic and Parmesan, perfectly complementing the succulent salmon. Serve it with a crisp white wine and a side of steamed asparagus for a complete meal.

Blackstone Salmon Quesadillas with Chipotle Mayo

Revered for its versatility and bold flavors, this dish combines the richness of salmon with the smoky heat of chipotle, all encased in a crispy tortilla. Perfect for a sophisticated yet approachable meal, it’s a testament to the beauty of simple ingredients coming together.

Ingredients

• Salmon fillet – 1 lb
• Flour tortillas – 4
• Chipotle peppers in adobo sauce – 2 tbsp
• Mayonnaise – ½ cup
• Shredded cheese – 1 cup
• Olive oil – 2 tbsp

Instructions

1. Preheat your Blackstone griddle to medium-high heat, approximately 375°F.
2. Brush the salmon fillet with 1 tbsp olive oil and place it on the griddle. Cook for 4 minutes on each side, or until the internal temperature reaches 145°F. Tip: Let the salmon rest for 5 minutes before flaking to retain its juices.
3. In a small bowl, mix mayonnaise with chipotle peppers in adobo sauce to create the chipotle mayo. Set aside.
4. Heat the remaining olive oil on the griddle and place a tortilla down. Sprinkle ¼ cup of shredded cheese on half of the tortilla, top with flaked salmon, then drizzle with 1 tbsp of chipotle mayo. Fold the tortilla over and press lightly.
5. Cook the quesadilla for 2-3 minutes on each side, or until golden brown and the cheese has melted. Tip: Use a spatula to press down gently for an even crisp.
6. Repeat the process with the remaining tortillas and ingredients. Tip: Keep cooked quesadillas in a warm oven to maintain crispness until serving.

Uniting the creamy, spicy mayo with the tender, flaky salmon, each bite offers a delightful contrast of textures. Serve with a side of avocado slices or a light salad to complement the richness of the quesadillas.

Blackstone Salmon and Shrimp Kebabs

Savory and succulent, these Blackstone Salmon and Shrimp Kebabs are a testament to the beauty of simple ingredients coming together under the fiery kiss of the grill. Each skewer is a mosaic of flavors, promising a dining experience that’s both rustic and refined.

Ingredients

• Salmon fillet – 1 lb, cut into 1-inch cubes
• Shrimp – 1 lb, peeled and deveined
• Olive oil – 2 tbsp
• Lemon juice – 2 tbsp
• Garlic powder – 1 tsp
• Salt – 1 tsp
• Black pepper – ½ tsp
• Wooden skewers – 8, soaked in water for 30 minutes

Instructions

1. Preheat your Blackstone grill to medium-high heat (375°F).
2. In a large bowl, combine salmon cubes, shrimp, olive oil, lemon juice, garlic powder, salt, and black pepper. Toss gently to coat evenly.
3. Thread the salmon and shrimp onto the soaked wooden skewers, alternating between the two.
4. Place the kebabs on the grill. Cook for 4 minutes on one side, then flip and cook for another 4 minutes, or until the salmon is opaque and the shrimp are pink and firm.
5. For an extra char, leave the kebabs on the grill for an additional minute per side.
6. Remove from the grill and let rest for 2 minutes before serving.

Yielded from the grill, these kebabs boast a perfect contrast of tender salmon and snappy shrimp, with edges kissed by smoke. Serve them atop a bed of quinoa or alongside a crisp, citrusy salad for a meal that sings of summer.

Blackstone Salmon with Mango Salsa

Nothing elevates a summer dinner quite like the harmonious blend of succulent salmon and vibrant mango salsa, a dish that promises to dazzle the palate with its rich flavors and refreshing contrast.

Ingredients

• Salmon fillets – 4 (6 oz each)
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp
• Mango – 1 cup, diced
• Red onion – ¼ cup, finely chopped
• Cilantro – 2 tbsp, chopped
• Lime juice – 2 tbsp
• Jalapeño – 1, seeded and minced

Instructions

1. Preheat the Blackstone griddle to medium-high heat, approximately 375°F, ensuring it’s evenly heated for optimal cooking.
2. Brush both sides of the salmon fillets with olive oil, then season evenly with salt and black pepper.
3. Place the salmon fillets on the griddle, skin-side down, and cook for 4 minutes without moving to achieve a perfect sear.
4. Carefully flip the salmon and cook for an additional 3-4 minutes, until the internal temperature reaches 145°F for medium doneness.
5. While the salmon cooks, combine the diced mango, red onion, cilantro, lime juice, and minced jalapeño in a bowl, stirring gently to mix.
6. Remove the salmon from the griddle and let it rest for 2 minutes to allow the juices to redistribute.
7. Serve each salmon fillet topped with a generous spoonful of mango salsa.

Outstanding in both presentation and taste, this dish offers a buttery texture from the salmon paired with the salsa’s sweet and spicy notes. For an extra touch of elegance, serve atop a bed of quinoa or alongside grilled asparagus.

Blackstone Salmon Chowder with Corn and Bacon

Delightfully rich and comforting, this Blackstone Salmon Chowder with Corn and Bacon combines the smoky depth of bacon with the tender, flaky texture of salmon, all enveloped in a creamy, corn-kissed broth that’s as nourishing as it is indulgent.

Ingredients

• Salmon fillets – 1 lb
• Bacon – 4 slices
• Corn kernels – 2 cups
• Heavy cream – 1 cup
• Chicken broth – 2 cups
• Butter – 2 tbsp
• Flour – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat your Blackstone griddle to medium-high heat, approximately 375°F.
2. Cook the bacon slices on the griddle until crispy, about 3 minutes per side. Remove, chop, and set aside.
3. Season the salmon fillets with salt and pepper, then cook on the griddle for 4 minutes per side, or until the salmon flakes easily with a fork. Remove and set aside.
4. In a large pot, melt the butter over medium heat. Whisk in the flour to create a roux, cooking for 2 minutes until golden.
5. Gradually whisk in the chicken broth, ensuring no lumps remain, then bring to a simmer.
6. Add the corn kernels and heavy cream to the pot, stirring to combine. Simmer for 5 minutes to thicken slightly.
7. Flake the cooked salmon into the chowder, then stir in the chopped bacon. Heat through for 2 minutes.
8. Season with additional salt and pepper if needed, then remove from heat.

Keenly balanced, the chowder boasts a velvety texture with bursts of sweet corn and smoky bacon, while the salmon adds a luxurious richness. Serve it with a sprinkle of fresh dill or a side of crusty bread for dipping into the creamy depths.

Blackstone Salmon Stuffed Peppers

Amidst the bustling rhythm of summer evenings, there’s a dish that effortlessly marries simplicity with sophistication, perfect for those seeking to elevate their outdoor cooking repertoire.

Ingredients

• Salmon fillets – 1 lb
• Bell peppers – 4 large
• Olive oil – 2 tbsp
• Garlic – 2 cloves, minced
• Salt – 1 tsp
• Black pepper – ½ tsp
• Lemon – 1, juiced

Instructions

1. Preheat your Blackstone griddle to medium-high heat, approximately 375°F, ensuring an even cooking surface.
2. While the griddle heats, slice the tops off the bell peppers and remove the seeds and membranes, creating a hollow cavity for stuffing.
3. Brush the salmon fillets with 1 tbsp of olive oil, then season both sides with salt and black pepper, enhancing the natural flavors of the fish.
4. Place the salmon on the griddle, cooking for 4 minutes on each side, or until the fish flakes easily with a fork, indicating perfect doneness.
5. Remove the salmon from the griddle and let it rest for 2 minutes before flaking it into large chunks, ensuring it remains moist and tender.
6. In a bowl, combine the flaked salmon, minced garlic, and lemon juice, mixing gently to avoid breaking the salmon pieces further.
7. Stuff each bell pepper with the salmon mixture, then drizzle the remaining olive oil over the tops for a golden finish.
8. Place the stuffed peppers on the griddle, cover with a lid or aluminum foil, and cook for 10 minutes, or until the peppers are tender but still hold their shape.

Now, these Blackstone Salmon Stuffed Peppers present a harmonious blend of smoky, tender salmon encased in sweet, charred peppers. Serve them atop a bed of wild rice or alongside a crisp arugula salad for a meal that’s as visually stunning as it is delicious.

Blackstone Salmon and Spinach Stuffed Mushrooms

Perfectly blending the richness of salmon with the earthy tones of spinach, these stuffed mushrooms are a testament to the elegance of simple ingredients coming together. Prepared on a Blackstone griddle, they acquire a smoky depth that elevates the dish to new heights.

Ingredients

• Salmon fillet – 1 lb
• Spinach – 2 cups
• Mushrooms – 12 large
• Olive oil – 2 tbsp
• Garlic – 2 cloves, minced
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat the Blackstone griddle to medium-high heat, approximately 375°F.
2. Clean the mushrooms and remove the stems, creating a cavity for the stuffing.
3. Brush the mushrooms with 1 tbsp of olive oil and place them cavity side down on the griddle. Cook for 3 minutes until slightly softened.
4. Flip the mushrooms and cook for another 2 minutes. Remove from the griddle and set aside.
5. In the same griddle, add the remaining olive oil and sauté the minced garlic until fragrant, about 30 seconds.
6. Add the spinach and cook until wilted, approximately 2 minutes. Season with salt and black pepper.
7. Cut the salmon fillet into small pieces and add to the griddle. Cook for 4 minutes, stirring occasionally, until the salmon is just cooked through.
8. Combine the cooked salmon and spinach, then spoon the mixture into the mushroom cavities.
9. Return the stuffed mushrooms to the griddle and cook for an additional 5 minutes, until the mushrooms are tender and the filling is heated through.

Delightfully tender, these mushrooms offer a harmonious blend of smoky, savory, and slightly sweet flavors. Serve them as an elegant appetizer or alongside a crisp salad for a light yet satisfying meal.

Blackstone Salmon Fried Rice

Flavorful and effortlessly sophisticated, this Blackstone Salmon Fried Rice transforms simple ingredients into a dish that’s both comforting and luxuriously satisfying. Perfect for a weeknight dinner that feels anything but ordinary, it’s a testament to the magic of a well-seasoned griddle.

Ingredients

• Salmon fillet – 1 lb
• Cooked white rice – 3 cups
• Vegetable oil – 2 tbsp
• Soy sauce – 2 tbsp
• Eggs – 2
• Green onions – ¼ cup, chopped

Instructions

1. Preheat your Blackstone griddle to medium-high heat (375°F) and lightly coat with vegetable oil.
2. Place the salmon fillet skin-side down on the griddle, cooking for 4 minutes until the skin is crispy. Flip and cook for another 3 minutes until the salmon is just cooked through. Remove and set aside.
3. In the same griddle, add a bit more oil if needed, then scramble the eggs until just set. Push to one side.
4. Add the cooked white rice to the griddle, spreading it out to let it crisp slightly, about 2 minutes.
5. Drizzle soy sauce over the rice, then mix well with the eggs.
6. Flake the cooked salmon into large pieces and gently fold into the rice mixture along with the chopped green onions.
7. Cook for an additional 2 minutes, stirring occasionally, until everything is heated through.

Rich in flavor with a delightful contrast of textures, this dish boasts crispy bits of rice, tender flakes of salmon, and the fresh bite of green onions. Serve it straight from the griddle for a communal dining experience that’s sure to impress.

Blackstone Salmon with Creamy Dill Sauce

Kickstart your culinary journey with this exquisite Blackstone Salmon, a dish that marries the robust flavors of perfectly seared salmon with the delicate freshness of a creamy dill sauce. It’s a testament to the beauty of simplicity, where each ingredient shines in harmony.

Ingredients

• Salmon fillets – 4 (6 oz each)
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp
• Heavy cream – 1 cup
• Fresh dill – 2 tbsp, chopped
• Lemon juice – 1 tbsp

Instructions

1. Preheat your Blackstone griddle to medium-high heat, aiming for a surface temperature of 375°F.
2. Brush the salmon fillets with olive oil and season both sides with salt and black pepper.
3. Place the salmon fillets on the griddle, skin-side down, and cook for 4 minutes without moving to achieve a perfect sear.
4. Flip the salmon carefully and cook for another 3-4 minutes, until the internal temperature reaches 145°F for medium doneness.
5. While the salmon cooks, pour the heavy cream into a small saucepan over medium heat and bring to a gentle simmer.
6. Stir in the chopped dill and lemon juice, then reduce the heat to low and let the sauce thicken slightly for about 2 minutes.
7. Remove the salmon from the griddle and let it rest for 2 minutes before serving.
8. Drizzle the creamy dill sauce over the salmon just before serving.

Zesty and rich, the salmon’s crispy exterior gives way to a moist, flaky interior, beautifully complemented by the sauce’s herbaceous tang. Serve atop a bed of quinoa or alongside roasted asparagus for a meal that’s as nutritious as it is indulgent.

Blackstone Salmon and Potato Hash

Mastering the art of a hearty breakfast begins with this Blackstone Salmon and Potato Hash, a dish that marries the richness of salmon with the comforting earthiness of potatoes, all brought together on the griddle for a perfectly crisp finish.

Ingredients

• Salmon fillet – 1 lb
• Potatoes – 2 cups, diced
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp
• Fresh dill – 1 tbsp, chopped

Instructions

1. Preheat the Blackstone griddle to medium-high heat, approximately 375°F.
2. Dice the salmon fillet into 1-inch pieces, ensuring they are uniform for even cooking.
3. Toss the diced potatoes with 1 tbsp of olive oil, ½ tsp of salt, and ¼ tsp of black pepper.
4. Spread the potatoes evenly on the griddle, cooking for 10 minutes, flipping halfway through, until golden and crispy.
5. Push the potatoes to one side of the griddle and add the remaining 1 tbsp of olive oil to the other side.
6. Place the salmon pieces on the oiled side, seasoning with the remaining salt and pepper, cooking for 4 minutes per side.
7. Combine the salmon and potatoes, mixing gently to avoid breaking the salmon, and cook together for an additional 2 minutes.
8. Sprinkle with fresh dill before serving to add a burst of freshness.

Delight in the contrast of textures, from the crispy potatoes to the tender salmon, enhanced by the aromatic dill. Serve this hash with a side of poached eggs for a luxurious breakfast or atop a bed of greens for a lighter meal.

Blackstone Salmon with Roasted Vegetables

Lusciously tender and perfectly seared, this Blackstone Salmon with Roasted Vegetables is a symphony of flavors and textures that promises to elevate your dining experience. Combining the richness of salmon with the earthy sweetness of roasted vegetables, this dish is a testament to the beauty of simple, high-quality ingredients.

Ingredients

• Salmon fillets – 4 (6 oz each)
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp
• Asparagus – 1 lb
• Cherry tomatoes – 1 cup
• Garlic cloves – 3, minced

Instructions

1. Preheat your Blackstone griddle to medium-high heat (375°F) for about 10 minutes. Tip: A properly heated griddle ensures a perfect sear without sticking.
2. While the griddle heats, pat the salmon fillets dry with paper towels and season both sides with salt and black pepper. Tip: Dry salmon sears better, creating a crispy skin.
3. Toss the asparagus and cherry tomatoes with 1 tbsp olive oil, minced garlic, and a pinch of salt and pepper.
4. Place the salmon fillets on the griddle, skin-side down, and cook for 4 minutes without moving to get a crispy skin. Tip: Resist the urge to move the salmon; letting it sit ensures a golden crust.
5. Flip the salmon and cook for another 3 minutes on the other side, or until the internal temperature reaches 145°F.
6. Remove the salmon from the griddle and set aside. Add the vegetables to the griddle and cook for 5 minutes, stirring occasionally, until the asparagus is tender and the tomatoes are blistered.
7. Serve the salmon alongside the roasted vegetables, drizzling with the remaining olive oil for extra richness.

Kaleidoscopic in its presentation, this dish offers a contrast of textures from the crispy salmon skin to the juicy burst of cherry tomatoes. The garlic-infused vegetables complement the buttery salmon, making each bite a delightful experience. Consider garnishing with fresh dill or a squeeze of lemon for an added layer of flavor.

Conclusion

Mastering the art of cooking salmon on your Blackstone griddle has never been easier, thanks to these 18 gourmet recipes. Whether you’re craving something simple or sophisticated, this roundup has something for every palate. We’d love to hear which recipes become your favorites—drop us a comment below! And don’t forget to share the love by pinning this article on Pinterest for fellow home cooks to discover. Happy griddling!

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