18 Flavorful Blackstone Salmon Recipes Perfect for Grilling

Grilling season just got a whole lot tastier with these 18 mouthwatering Blackstone salmon recipes! Whether you’re craving quick weeknight dinners, summer cookout favorites, or simply a healthy yet indulgent meal, we’ve got you covered. From zesty citrus glazes to smoky herb rubs, these dishes are sure to impress—so fire up your griddle and get ready to savor every flavorful bite. Let’s dive in!

Garlic Butter Blackstone Salmon

Whip up this Garlic Butter Blackstone Salmon for a quick, flavorful dinner that never disappoints. Perfect for weeknights or impressing guests.

Ingredients

• 1.5 lbs salmon fillets (skin-on for extra crispiness)
• 3 tbsp unsalted butter (I always use Kerrygold for its rich flavor)
• 4 garlic cloves, minced (fresh is best, but jarred works in a pinch)
• 1 tbsp olive oil (extra virgin is my go-to for its fruity notes)
• 1 tsp salt (I prefer sea salt for its subtle crunch)
• 1/2 tsp black pepper (freshly ground makes all the difference)
• 1 lemon, sliced (for serving, adds a bright finish)

Instructions

1. Preheat your Blackstone griddle to medium-high heat, about 375°F.
2. While heating, pat salmon fillets dry with paper towels to ensure a good sear.
3. Drizzle olive oil over the salmon, then season both sides with salt and pepper.
4. Place salmon skin-side down on the griddle. Cook for 4 minutes without moving to get that perfect crust.
5. Flip salmon carefully. Add butter and minced garlic around the salmon. Cook for another 3 minutes, basting the salmon with the garlic butter.
6. Remove salmon from griddle. Let rest for 2 minutes to allow juices to redistribute.
7. Serve with lemon slices on top for a zesty kick.

Buttery and rich, this salmon melts in your mouth with a crispy skin contrast. Try it over a bed of quinoa or with roasted asparagus for a complete meal.

Honey Glazed Blackstone Salmon

Delightfully simple yet impressively flavorful, this Honey Glazed Blackstone Salmon is a weeknight hero. Ditch the fuss without sacrificing taste.

Ingredients

• 1.5 lbs salmon fillet, skin-on (trust me, the skin crisps up beautifully)
• 1/4 cup honey (local if you can, for that deep flavor)
• 2 tbsp soy sauce (I go for low-sodium to control the saltiness)
• 1 tbsp olive oil (extra virgin is my kitchen staple)
• 1 tsp minced garlic (freshly minced makes all the difference)
• 1/2 tsp black pepper (freshly ground, please)

Instructions

1. Preheat your Blackstone griddle to medium-high, about 375°F. A drop of water should sizzle off immediately.
2. While heating, pat the salmon dry with paper towels. This ensures a perfect sear.
3. In a small bowl, whisk together honey, soy sauce, olive oil, minced garlic, and black pepper. Taste the glaze now to adjust sweetness or saltiness.
4. Brush the salmon fillet generously with the glaze, reserving some for later. The skin side can stay unglazed.
5. Place the salmon skin-side down on the griddle. Cook for 4 minutes without moving to get that crispy skin.
6. Flip the salmon carefully. Brush the top with remaining glaze. Cook for another 3-4 minutes until the internal temperature reaches 145°F.
7. Remove from heat. Let it rest for 2 minutes. This keeps the juices locked in.

Salmon comes out flaky, with a sticky-sweet crust that’s irresistible. Serve it over a bed of quinoa or with a side of roasted asparagus for a complete meal.

Lemon Herb Blackstone Salmon

Kickstart your summer dinners with this zesty Lemon Herb Blackstone Salmon, a dish that’s as vibrant in flavor as it is simple to prepare.

Ingredients

• 1.5 lbs salmon fillet (skin-on for extra crispiness)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tbsp lemon zest (freshly grated for maximum aroma)
• 2 tbsp lemon juice (bottled works in a pinch, but fresh is best)
• 1 tbsp chopped dill (dried can substitute, but fresh brings brightness)
• 1 tbsp chopped parsley (flat-leaf for its robust flavor)
• 1 tsp garlic powder (granulated garlic adds a quick punch)
• 1/2 tsp salt (I prefer sea salt for its clean taste)
• 1/4 tsp black pepper (freshly ground for a sharper bite)

Instructions

1. Preheat your Blackstone griddle to medium-high heat, about 375°F.
2. Pat the salmon fillet dry with paper towels to ensure a good sear.
3. Brush both sides of the salmon with olive oil, coating evenly.
4. Sprinkle the lemon zest, lemon juice, dill, parsley, garlic powder, salt, and black pepper over the salmon, pressing lightly to adhere.
5. Place the salmon skin-side down on the griddle. Cook for 4-5 minutes until the skin is crispy.
6. Flip the salmon carefully. Cook for another 3-4 minutes until the internal temperature reaches 145°F.
7. Remove from heat. Let rest for 2 minutes before serving.

Rich in flavor with a crispy skin and tender interior, this salmon pairs wonderfully with a crisp salad or over a bed of quinoa for a heartier meal.

Spicy Cajun Blackstone Salmon

Ready to spice up your dinner routine? This Spicy Cajun Blackstone Salmon is a game-changer, packed with bold flavors and ready in minutes.

Ingredients

• 1.5 lbs salmon fillets, skin-on (trust me, the skin gets crispy and delicious)
• 2 tbsp Cajun seasoning (homemade or store-bought, but watch the salt level)
• 1 tbsp olive oil (extra virgin is my go-to for its fruity notes)
• 1 lemon, sliced (for that bright finish)

Instructions

1. Preheat your Blackstone griddle to medium-high, about 375°F. A splash of water should sizzle off immediately.
2. Pat the salmon fillets dry with paper towels. This ensures a perfect sear, not steam.
3. Rub both sides of the fillets with olive oil, then generously coat with Cajun seasoning. Don’t shy away from the edges.
4. Place the salmon skin-side down on the griddle. Press lightly for 10 seconds to prevent curling. Cook for 4 minutes without moving.
5. Flip the salmon carefully using a spatula. Cook for another 3-4 minutes until the internal temperature reaches 145°F.
6. Transfer to a plate and let rest for 2 minutes. Top with fresh lemon slices right before serving.

Unbelievably juicy inside with a spicy, crispy crust, this salmon pairs amazingly with a cool avocado salad or over a bed of garlicky greens. The lemon adds a zesty pop that cuts through the heat beautifully.

Teriyaki Blackstone Salmon Skewers

Outstanding for a quick yet impressive meal, these skewers blend sweet and savory with a smoky char. Perfect for weeknights or entertaining.

Ingredients

• 1 lb salmon fillets, skinless and cut into 1-inch cubes (wild-caught for the best flavor)
• 1/2 cup teriyaki sauce (homemade or store-bought, but low-sodium is my pick)
• 2 tbsp honey (local if you can, for a floral note)
• 1 tbsp sesame oil (toasted, for depth)
• 1 tsp garlic powder (or fresh minced, about 2 cloves)
• 1/2 tsp black pepper (freshly ground)
• Bamboo skewers, soaked in water for 30 minutes (prevents burning)

Instructions

1. Preheat your Blackstone griddle to medium-high, about 375°F. A drop of water should sizzle immediately.
2. Thread salmon cubes onto skewers, leaving a small space between each for even cooking.
3. In a bowl, whisk teriyaki sauce, honey, sesame oil, garlic powder, and black pepper. Tip: Double the sauce for extra glaze.
4. Brush skewers generously with the sauce mixture on all sides. Reserve some for basting.
5. Place skewers on the griddle. Cook for 3 minutes per side, basting with reserved sauce after flipping. Tip: Don’t overcrowd; work in batches if needed.
6. Look for a caramelized crust and opaque center—about 6 minutes total. Tip: Use a meat thermometer; salmon is perfect at 145°F.

Delightfully sticky and charred, these skewers offer a melt-in-your-mouth texture. Serve over jasmine rice or with a crisp slaw for contrast.

Maple Dijon Blackstone Salmon

Kickstart your meal prep with this Maple Dijon Blackstone Salmon, a perfect blend of sweet and tangy flavors that’s ready in no time.

Ingredients

• 1.5 lbs salmon fillets (skin-on for extra crispiness)
• 1/4 cup pure maple syrup (the real deal, not pancake syrup)
• 2 tbsp Dijon mustard (I love the grainy kind for texture)
• 1 tbsp olive oil (extra virgin is my kitchen staple)
• 1/2 tsp garlic powder (fresh minced garlic works too)
• Salt and pepper (to your liking, but don’t skimp)

Instructions

1. Preheat your Blackstone griddle to medium-high heat, about 375°F.
2. While the griddle heats, mix maple syrup, Dijon mustard, and garlic powder in a small bowl. Tip: Whisk until smooth for an even glaze.
3. Pat salmon fillets dry with paper towels. This ensures a good sear.
4. Brush both sides of the salmon with olive oil, then season with salt and pepper.
5. Place salmon skin-side down on the griddle. Cook for 4 minutes without moving. Tip: Listen for the sizzle—it’s music to a cook’s ears.
6. Flip salmon carefully. Brush the top with half the maple Dijon glaze. Cook for 3 minutes.
7. Flip again, glaze the other side, and cook for another 2 minutes. Tip: The salmon is done when it flakes easily with a fork.
8. Remove from heat and let rest for 2 minutes. This keeps it juicy.

Outcome: The salmon boasts a caramelized crust with a moist interior. Serve it atop a quinoa salad or with roasted veggies for a colorful plate.

Blackstone Salmon Tacos with Avocado Salsa

Unbelievably easy and packed with flavor, these Blackstone Salmon Tacos with Avocado Salsa are a weeknight game-changer. Perfectly charred salmon meets creamy avocado salsa for a taco night upgrade.

Ingredients

• 1 lb salmon fillets, skin-on (I swear by wild-caught for its firmer texture)
• 2 tbsp olive oil (extra virgin is my go-to for its fruity notes)
• 1 tsp smoked paprika (adds a deep, smoky flavor)
• 1/2 tsp salt (I prefer sea salt for its clean taste)
• 1/4 tsp black pepper (freshly ground makes all the difference)
• 8 small corn tortillas (warmed up, they’re more pliable)
• 1 avocado, diced (ripe but firm holds up better)
• 1/4 cup red onion, finely chopped (soak in cold water for 10 mins to mellow)
• 2 tbsp cilantro, chopped (stems included for extra flavor)
• 1 lime, juiced (about 2 tbsp, roll it first to get more juice)

Instructions

1. Preheat your Blackstone griddle to medium-high, about 375°F.
2. Brush salmon fillets with olive oil, then sprinkle evenly with smoked paprika, salt, and black pepper.
3. Place salmon skin-side down on the griddle. Cook for 4 minutes without moving to get a good sear.
4. Flip salmon carefully. Cook for another 3-4 minutes until it flakes easily with a fork.
5. Remove salmon from griddle. Let rest for 2 minutes before flaking into large chunks.
6. While salmon rests, warm tortillas on the griddle for about 30 seconds per side.
7. In a bowl, gently mix avocado, red onion, cilantro, and lime juice to make the salsa.
8. Assemble tacos: flaked salmon on tortillas, topped with avocado salsa.

Delight in the contrast of crispy salmon skin against the creamy avocado salsa. Serve with extra lime wedges for a bright finish. These tacos shine at outdoor gatherings, straight off the griddle.

Cilantro Lime Blackstone Salmon

Freshen up your dinner routine with this zesty Cilantro Lime Blackstone Salmon. It’s a quick, flavorful dish that brings a bright twist to your weeknight meals.

Ingredients

– 1.5 lbs salmon fillets (skin-on for extra crispiness)
– 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
– 1/4 cup fresh cilantro, chopped (stems included for more flavor)
– 2 limes, juiced (about 1/4 cup, plus extra for serving)
– 1 tsp garlic powder (or fresh minced garlic if you’re feeling fancy)
– 1/2 tsp salt (I like sea salt for its clean taste)
– 1/4 tsp black pepper (freshly ground makes all the difference)

Instructions

1. Preheat your Blackstone griddle to medium-high heat, about 375°F.
2. While the griddle heats, pat the salmon fillets dry with paper towels to ensure a good sear.
3. In a small bowl, mix olive oil, lime juice, cilantro, garlic powder, salt, and pepper to create the marinade.
4. Brush both sides of the salmon fillets with the marinade, letting them sit for 5 minutes to absorb the flavors.
5. Place the salmon skin-side down on the griddle. Cook for 4 minutes without moving to get a crispy skin.
6. Flip the salmon carefully and cook for another 3-4 minutes, until the internal temperature reaches 145°F.
7. Remove from heat and let rest for 2 minutes before serving.

Dive into the vibrant flavors of this dish, where the crispy skin meets the tender, flaky salmon. Serve with extra lime wedges and a side of avocado for a creamy contrast.

Blackstone Salmon with Pineapple Salsa

This Blackstone Salmon with Pineapple Salsa is a game-changer for weeknight dinners. The combination of juicy salmon and fresh salsa brings a tropical twist to your table.

Ingredients

• 4 salmon fillets (6 oz each, skin-on for extra crispiness)
• 1 cup diced pineapple (fresh is best, but canned works in a pinch)
• 1/2 red onion, finely chopped (soak in cold water for 5 mins to mellow the bite)
• 1 jalapeño, seeded and minced (leave seeds if you like heat)
• 1/4 cup chopped cilantro (stems are flavorful, don’t discard!)
• 2 tbsp lime juice (freshly squeezed, please)
• 1 tbsp honey (local if you have it)
• 1 tsp salt (I swear by kosher for even seasoning)
• 1/2 tsp black pepper (freshly ground makes a difference)
• 2 tbsp extra virgin olive oil (my go-to for high-heat cooking)

Instructions

1. Preheat your Blackstone griddle to medium-high, about 375°F.
2. While the griddle heats, pat salmon fillets dry with paper towels. This ensures a good sear.
3. Season salmon evenly with salt and pepper on both sides.
4. Drizzle olive oil on the griddle. Place salmon skin-side down. Cook for 4 minutes without moving to get that crispy skin.
5. Flip salmon carefully. Cook for another 3-4 minutes until the internal temp reaches 145°F.
6. Meanwhile, mix pineapple, red onion, jalapeño, cilantro, lime juice, and honey in a bowl. Let it sit to meld flavors.
7. Remove salmon from the griddle. Let it rest for 2 minutes. This keeps it juicy.
8. Top each fillet with a generous spoonful of pineapple salsa.

Lightly charred salmon meets the sweet and spicy salsa for a burst of flavors. Serve over a bed of quinoa or with a side of grilled veggies for a complete meal.

Blackstone Salmon Burgers with Sriracha Mayo

Ready to elevate your burger game? These Blackstone Salmon Burgers with Sriracha Mayo are a game-changer, offering a perfect blend of flavors and textures that’ll impress any crowd.

Ingredients

• 1 lb fresh salmon, skin removed (I always ask the fishmonger to do this for me—saves time!)
• 1/2 cup panko breadcrumbs (for that extra crunch)
• 1 large egg, lightly beaten (room temp eggs bind better)
• 2 tbsp mayonnaise (Duke’s is my go-to for its tangy flavor)
• 1 tbsp sriracha (adjust based on your heat preference)
• 1 tsp garlic powder (for a hint of warmth)
• 1/2 tsp salt (I use sea salt for its clean taste)
• 1/4 tsp black pepper (freshly ground packs more punch)
• 1 tbsp extra virgin olive oil (for greasing the Blackstone)
• 4 brioche buns, lightly toasted (the buttery flavor complements the salmon)

Instructions

1. Preheat your Blackstone griddle to medium-high heat, about 375°F.
2. In a large bowl, flake the salmon into small pieces using a fork.
3. Add panko, egg, mayonnaise, sriracha, garlic powder, salt, and pepper to the salmon. Mix gently until just combined—overmixing can make the burgers tough.
4. Divide the mixture into 4 equal portions. Shape each into a patty, about 1/2 inch thick.
5. Drizzle olive oil on the griddle. Place patties on the griddle, cooking for 4 minutes per side, or until golden brown and cooked through.
6. While the burgers cook, mix 2 tbsp mayonnaise with 1 tsp sriracha in a small bowl for the sauce.
7. Toast the brioche buns on the griddle for about 30 seconds, until lightly golden.
8. Assemble the burgers by spreading sriracha mayo on the bottom bun, adding the salmon patty, and topping with the other half of the bun.

Juicy and flavorful, these salmon burgers boast a crispy exterior with a tender, flaky inside. Serve with a side of sweet potato fries or a crisp salad for a complete meal that’s sure to delight.

Blackstone Salmon and Veggie Foil Packets

A quick, flavorful dinner that’s as easy to make as it is to clean up. Blackstone Salmon and Veggie Foil Packets are your weeknight savior.

Ingredients

• 1 lb salmon fillets, skin-on for extra flavor
• 2 cups mixed veggies (I love bell peppers and zucchini here), chopped
• 2 tbsp extra virgin olive oil, my go-to for richness
• 1 tsp garlic powder, because fresh garlic burns too easily
• 1/2 tsp smoked paprika, for that subtle kick
• Salt, just a pinch to enhance all the flavors

Instructions

1. Preheat your Blackstone grill to medium-high, about 400°F.
2. Cut four large pieces of heavy-duty aluminum foil, about 12×18 inches each.
3. Divide the mixed veggies evenly among the foil pieces, piling them in the center.
4. Place a salmon fillet on top of each veggie pile, skin side down.
5. Drizzle each fillet with olive oil, then sprinkle with garlic powder, smoked paprika, and salt.
6. Fold the foil over the salmon and veggies, sealing the edges tightly to create a packet.
7. Place the packets on the grill and cook for 12-15 minutes. No peeking—steam builds flavor!
8. Carefully open one packet to check for doneness; salmon should flake easily with a fork.

Out of the grill, these packets burst with juicy, tender salmon and perfectly crisp-tender veggies. Serve them right in the foil for a fun, no-mess presentation or plate up for something more formal.

Blackstone Salmon with Garlic Parmesan Butter

Whipping up a quick, flavorful dinner has never been easier with this Blackstone Salmon recipe. Perfect for those busy weeknights when you crave something gourmet but simple.

Ingredients

• 1.5 lbs salmon fillets, skin-on (I find the skin gets extra crispy on the Blackstone)
• 3 tbsp unsalted butter, softened (European-style butter adds a richer flavor)
• 2 cloves garlic, minced (fresh is best here for that punchy aroma)
• 1/4 cup grated Parmesan cheese (the real deal, not the powdered stuff)
• 1 tbsp olive oil (extra virgin is my go-to for its fruity notes)
• 1/2 tsp salt (I like using sea salt for its clean taste)
• 1/4 tsp black pepper (freshly ground makes all the difference)

Instructions

1. Preheat your Blackstone griddle to medium-high heat, about 375°F. A properly heated griddle ensures a perfect sear.
2. While the griddle heats, pat the salmon fillets dry with paper towels. Dry salmon means better browning.
3. Rub the salmon fillets with olive oil, then season both sides with salt and pepper. This step is crucial for flavor.
4. Place the salmon skin-side down on the griddle. Cook for 4 minutes without moving to get that crispy skin.
5. Flip the salmon and cook for another 3 minutes. The salmon should be just opaque in the center.
6. In a small bowl, mix the softened butter, minced garlic, and Parmesan cheese. This garlic Parmesan butter is the star of the show.
7. Spread the garlic Parmesan butter over the hot salmon fillets right on the griddle. The residual heat will melt the butter into the salmon.
8. Remove the salmon from the griddle and let it rest for 2 minutes. Resting allows the juices to redistribute.

Amazingly tender salmon with a crispy skin and rich, garlicky butter makes this dish a standout. Serve it over a bed of arugula for a peppery contrast or with roasted potatoes to soak up all that delicious butter.

Blackstone Salmon Kabobs with Bell Peppers

Whipping up these Blackstone Salmon Kabobs with Bell Peppers is a breeze, perfect for a quick, flavorful dinner. The combination of juicy salmon and crisp bell peppers is a match made in heaven.

Ingredients

• 1 lb salmon, skin removed, cut into 1-inch cubes (I find wild-caught salmon has the best flavor)
• 2 bell peppers, any color, cut into 1-inch pieces (I love using a mix of red and yellow for a pop of color)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tbsp lemon juice (freshly squeezed makes all the difference)
• 1 tsp garlic powder (for that quick flavor boost)
• 1/2 tsp salt (I prefer sea salt for its subtle crunch)
• 1/2 tsp black pepper (freshly ground, always)

Instructions

1. Preheat your Blackstone griddle to medium-high heat, about 375°F.
2. In a large bowl, toss the salmon cubes and bell pepper pieces with olive oil, lemon juice, garlic powder, salt, and black pepper until evenly coated.
3. Thread the salmon and bell peppers alternately onto skewers, leaving a small space between each piece for even cooking.
4. Place the kabobs on the preheated griddle. Cook for 3-4 minutes on one side, then flip and cook for another 3-4 minutes, until the salmon is opaque and the peppers are slightly charred.
5. Tip: Don’t overcrowd the griddle to ensure each kabob gets a nice sear.
6. Tip: If using wooden skewers, soak them in water for 30 minutes beforehand to prevent burning.
7. Tip: Let the kabobs rest for a minute off the heat before serving to let the juices redistribute.

Zesty and vibrant, these kabobs offer a delightful contrast between the tender salmon and the crisp peppers. Serve them over a bed of quinoa or with a side of tzatziki for an extra layer of flavor.

Blackstone Salmon Salad with Citrus Dressing

Ready to elevate your salad game? This Blackstone Salmon Salad with Citrus Dressing is a game-changer, combining smoky flavors with a bright, tangy twist.

Ingredients

• 1 lb salmon fillet (skin-on for extra crispiness)
• 2 cups mixed greens (I love arugula for its peppery kick)
• 1/2 cup cherry tomatoes, halved (the sweeter, the better)
• 1/4 cup red onion, thinly sliced (soak in cold water to mellow the bite)
• 1 avocado, sliced (wait until the last minute to prevent browning)
• 1/4 cup extra virgin olive oil (my go-to for dressings)
• 2 tbsp fresh orange juice (squeeze it yourself for the best flavor)
• 1 tbsp honey (local if you can find it)
• 1 tsp Dijon mustard (adds a nice depth)
• Salt and pepper to taste (I use sea salt for a cleaner taste)

Instructions

1. Preheat your Blackstone griddle to medium-high heat, about 375°F.
2. Season the salmon fillet with salt and pepper on both sides.
3. Place the salmon skin-side down on the griddle. Cook for 4 minutes without moving to get a crispy skin.
4. Flip the salmon and cook for another 3-4 minutes, until the internal temperature reaches 145°F.
5. Remove the salmon from the griddle and let it rest for 5 minutes. This keeps it juicy.
6. In a small bowl, whisk together olive oil, orange juice, honey, and Dijon mustard until emulsified.
7. In a large bowl, toss the mixed greens, cherry tomatoes, red onion, and avocado with half of the dressing.
8. Flake the rested salmon into large pieces and gently mix into the salad.
9. Drizzle the remaining dressing over the top just before serving.

Enjoy the contrast of the smoky salmon with the fresh, citrusy dressing. Perfect for a light lunch or a dinner that doesn’t weigh you down.

Blackstone Salmon with Mango Salsa

Now, let’s dive into making this vibrant dish that’s perfect for summer gatherings. The combination of grilled salmon and fresh mango salsa is unbeatable.

Ingredients

• 1.5 lbs salmon fillet (skin-on for extra crispiness)
• 2 tbsp olive oil (extra virgin is my go-to for its flavor)
• 1 tsp salt (I prefer sea salt for its texture)
• 1/2 tsp black pepper (freshly ground makes a difference)
• 2 ripe mangoes, diced (look for the sweetest ones you can find)
• 1/2 red onion, finely chopped (soak in cold water to mellow the bite)
• 1 jalapeño, seeded and minced (adjust based on your heat preference)
• 1/4 cup cilantro, chopped (I love it, but skip if you’re not a fan)
• Juice of 1 lime (freshly squeezed, please)

Instructions

1. Preheat your Blackstone griddle to medium-high heat, about 375°F.
2. Brush the salmon fillet with olive oil and season both sides with salt and pepper.
3. Place the salmon skin-side down on the griddle. Cook for 4-5 minutes until the skin is crispy.
4. Carefully flip the salmon and cook for another 3-4 minutes, depending on thickness.
5. While the salmon cooks, mix mangoes, red onion, jalapeño, cilantro, and lime juice in a bowl for the salsa.
6. Remove the salmon from the griddle and let it rest for 2 minutes.
7. Serve the salmon topped with mango salsa.

Finally, the salmon should be flaky and moist, with a crispy skin that contrasts beautifully with the sweet and spicy salsa. Try serving it over a bed of quinoa for a complete meal.

Blackstone Salmon with Honey Soy Glaze

Deliciously simple, this Blackstone Salmon with Honey Soy Glaze brings a sweet and savory twist to your weeknight dinners. Perfectly caramelized edges meet tender, flaky fish in under 30 minutes.

Ingredients

• 1.5 lbs salmon fillets, skin-on (skin keeps the fish moist during cooking)
• 1/4 cup honey (local honey adds a lovely floral note)
• 3 tbsp soy sauce (low-sodium to control saltiness)
• 2 tbsp olive oil (extra virgin for its fruity flavor)
• 1 tbsp minced garlic (freshly minced packs more punch)
• 1 tsp ginger, grated (keep a knob in the freezer for easy grating)
• 1/2 tsp black pepper (freshly ground for best flavor)

Instructions

1. Preheat your Blackstone griddle to medium-high heat, about 375°F.
2. In a small bowl, whisk together honey, soy sauce, olive oil, garlic, ginger, and black pepper to create the glaze.
3. Pat the salmon fillets dry with paper towels to ensure a good sear.
4. Brush both sides of the salmon fillets with the glaze, reserving half for later.
5. Place the salmon skin-side down on the griddle. Cook for 4-5 minutes until the skin is crispy.
6. Flip the salmon carefully. Cook for another 3-4 minutes until the fish flakes easily with a fork.
7. Brush the reserved glaze over the salmon during the last minute of cooking for extra flavor.
8. Remove from heat. Let rest for 2 minutes before serving.

Unbelievably tender with a sticky-sweet crust, this salmon pairs wonderfully with a crisp salad or steamed rice. Try garnishing with sesame seeds and sliced green onions for a pop of color and crunch.

Blackstone Salmon and Asparagus Stir-Fry

Perfect for a quick weeknight dinner, this stir-fry combines tender salmon and crisp asparagus with a savory glaze. Ready in under 30 minutes, it’s a foolproof way to impress.

Ingredients

• 1 lb salmon fillet, skin-on (I like the crispy skin texture)
• 1 bunch asparagus, trimmed (snap off the woody ends)
• 2 tbsp extra virgin olive oil (my go-to for high heat)
• 2 cloves garlic, minced (fresh is best here)
• 1 tbsp soy sauce (low sodium works too)
• 1 tbsp honey (for that perfect glaze)
• 1/2 tsp red pepper flakes (adjust to your heat preference)
• Salt and pepper (to season the salmon)

Instructions

1. Heat olive oil in a Blackstone griddle or large skillet over medium-high heat until shimmering.
2. Season salmon fillets with salt and pepper. Place skin-side down on the griddle. Cook for 4 minutes without moving to get a crispy skin.
3. Flip salmon carefully. Cook for another 3 minutes. Remove salmon and set aside.
4. In the same griddle, add asparagus. Stir-fry for 2 minutes until bright green but still crisp.
5. Push asparagus to the side. Add minced garlic and red pepper flakes to the center. Cook for 30 seconds until fragrant.
6. Return salmon to the griddle. Drizzle with soy sauce and honey. Toss everything together gently. Cook for 1 more minute to glaze.
7. Tip: Don’t overcrowd the griddle to ensure everything cooks evenly. Tip: Keep the salmon skin-side down first for maximum crispiness. Tip: Adjust the heat if the garlic starts to burn.

Here, the salmon is flaky and moist, while the asparagus stays crunchy. Serve over a bed of rice or quinoa for a complete meal.

Blackstone Salmon with Herb Crust

Here’s a dish that’s as impressive as it is simple to make. Perfect for a weeknight dinner or a special occasion.

Ingredients

• 1.5 lbs salmon fillet, skin-on (the skin adds flavor and crispiness)
• 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
• 1/2 cup panko breadcrumbs (for that unbeatable crunch)
• 1/4 cup chopped fresh herbs (I love a mix of dill, parsley, and chives)
• 1 tbsp Dijon mustard (adds a nice tang)
• 1 tsp garlic powder (for a quick flavor boost)
• Salt and pepper to taste (I’m generous with the pepper)

Instructions

1. Preheat your Blackstone griddle to medium-high heat, about 375°F.
2. While the griddle heats, pat the salmon dry with paper towels. This ensures a good sear.
3. Brush the salmon fillet with olive oil on both sides. Season with salt, pepper, and garlic powder.
4. In a small bowl, mix panko, chopped herbs, and a drizzle of olive oil. The mixture should clump slightly when pressed.
5. Spread a thin layer of Dijon mustard on the top of the salmon. This acts as glue for the herb crust.
6. Press the panko mixture onto the mustard-covered side of the salmon. Be generous but even.
7. Place the salmon skin-side down on the griddle. Cook for 4-5 minutes until the skin is crispy.
8. Carefully flip the salmon using a spatula. Cook for another 3-4 minutes until the crust is golden and the salmon is just cooked through.
9. Remove from heat and let rest for 2 minutes. This allows the juices to redistribute.

Golden and crispy on the outside, tender and flaky inside. Serve with a squeeze of lemon or over a bed of greens for a light meal.

Conclusion

With 18 delicious Blackstone salmon recipes, you’re all set for grilling season! Whether you crave smoky, sweet, or spicy flavors, there’s something here for everyone. Fire up your griddle and try one (or a few!)—then let us know your favorite in the comments. Loved this roundup? Share it on Pinterest so fellow home cooks can enjoy these tasty dishes too. Happy grilling!