How Long to Cook Salmon on a Blackstone?
Cooking salmon on a Blackstone griddle is faster than you think! Generally, it takes about 4-6 minutes to cook salmon fillets on a Blackstone at medium-high heat, achieving a perfectly seared exterior and flaky, moist interior.
Why Cook Salmon on a Blackstone?
The Blackstone griddle offers a unique and delicious way to prepare salmon. Unlike pan-frying, the expansive surface allows you to cook multiple fillets simultaneously, perfect for feeding a crowd. Compared to baking, the Blackstone delivers a desirable sear and crispy skin that enhances the overall flavor and texture. Furthermore, the temperature control offered by the Blackstone helps prevent overcooking, a common pitfall with other cooking methods.
Benefits of Griddle-Cooked Salmon
Cooking salmon on a Blackstone offers numerous benefits:
- Even Cooking: The consistent heat distribution ensures the salmon cooks evenly across the entire surface.
- Crispy Skin: The high heat of the griddle creates a beautifully browned and crispy skin.
- Moist Interior: Quick cooking time prevents the salmon from drying out.
- Flavor Enhancement: The sear intensifies the natural flavors of the salmon.
- Easy Cleanup: The non-stick surface of a well-seasoned Blackstone makes cleanup a breeze.
Preparing Your Blackstone for Salmon
Preparing your Blackstone is crucial for achieving the best results. Proper seasoning and temperature control are key to preventing sticking and ensuring even cooking.
- Clean the Griddle: Scrape off any food debris and wipe the surface clean.
- Season the Griddle: Ensure your Blackstone is well-seasoned with a thin layer of oil. If not, re-season according to the manufacturer’s instructions.
- Preheat the Griddle: Set the Blackstone to medium-high heat (around 375-400°F). Use an infrared thermometer to verify the temperature.
- Add Oil: Lightly oil the griddle surface with a high smoke point oil, such as avocado, canola, or grapeseed oil.
Cooking Salmon on a Blackstone: Step-by-Step
This guide provides a straightforward method for cooking delicious salmon on your Blackstone griddle.
- Prepare the Salmon: Pat the salmon fillets dry with paper towels. This helps achieve a better sear. Season the salmon with salt, pepper, and any other desired spices or herbs.
- Place Salmon Skin-Side Down: Carefully place the salmon fillets skin-side down on the preheated and oiled griddle.
- Cook for 4-6 Minutes: Cook for approximately 4-6 minutes, or until the skin is crispy and easily releases from the griddle. Monitor the internal temperature using a meat thermometer.
- Flip and Cook for 1-2 Minutes: Flip the salmon fillets and cook for another 1-2 minutes, or until the internal temperature reaches 145°F (63°C).
- Rest and Serve: Remove the salmon from the griddle and let it rest for a few minutes before serving.
Choosing the Right Salmon
The type of salmon you choose will affect the cooking time and overall flavor.
- Wild-Caught Salmon: Typically leaner and has a more intense flavor. Examples include Sockeye, King, and Coho.
- Farmed Salmon: Generally fattier and has a milder flavor. Atlantic salmon is almost always farmed.
Fatty salmon like King salmon will be more forgiving on the Blackstone than leaner varieties because they won’t dry out as easily. Adjust cooking time accordingly.
Common Mistakes to Avoid
Avoiding common mistakes will ensure you cook perfect salmon every time.
- Overcrowding the Griddle: This can lower the temperature and result in uneven cooking. Cook in batches if necessary.
- Using Too Much Oil: Excessive oil can prevent the salmon from searing properly. Use just enough to prevent sticking.
- Overcooking the Salmon: Overcooked salmon is dry and tough. Use a meat thermometer to ensure the internal temperature reaches 145°F (63°C).
- Not Drying the Salmon: Patting the salmon dry is crucial for achieving a crispy skin.
Temperature and Time Guide
Use this table as a guideline for cooking salmon on a Blackstone, but remember that thickness and type of salmon will impact timing. Always use a meat thermometer to confirm doneness.
| Temperature Setting | Cook Time (Skin-Side Down) | Cook Time (Flipped) | Internal Temperature |
|---|---|---|---|
| Medium-High (375-400°F) | 4-6 Minutes | 1-2 Minutes | 145°F (63°C) |
| Medium (325-350°F) | 6-8 Minutes | 2-3 Minutes | 145°F (63°C) |
Frequently Asked Questions
Can I cook frozen salmon on a Blackstone?
No, it’s highly recommended to thaw salmon completely before cooking. Cooking frozen salmon directly on the griddle can lead to uneven cooking, with the outside burning before the inside is cooked through. Thawing allows for even heat distribution and a better final product.
What’s the best oil to use when cooking salmon on a Blackstone?
The best oils are those with a high smoke point, such as avocado, canola, or grapeseed oil. These oils can withstand the high heat of the Blackstone without burning or imparting off-flavors to the salmon. Olive oil is generally not recommended due to its lower smoke point.
How do I prevent the salmon from sticking to the griddle?
Ensuring your Blackstone is well-seasoned and using enough oil are key to preventing sticking. Also, make sure the griddle is properly preheated before placing the salmon on it. Avoid moving the salmon around too much while it’s cooking; let it sear undisturbed for a few minutes before attempting to flip it.
How do I know when the salmon is done?
The most reliable way is to use a meat thermometer. Insert it into the thickest part of the fillet. Salmon is considered done when it reaches an internal temperature of 145°F (63°C). The salmon should also be opaque and flake easily with a fork.
Should I remove the skin from the salmon before cooking it on the Blackstone?
Leaving the skin on is generally recommended, especially when cooking skin-side down. The skin acts as a barrier, preventing the salmon from drying out and providing a delicious crispy texture. You can easily remove the skin after cooking if desired.
Can I use the Blackstone’s lid while cooking salmon?
While you can use the lid, it’s generally not necessary and might steam the salmon instead of searing it. For a crispy skin, it’s best to cook the salmon uncovered. If you’re dealing with very thick fillets, briefly covering the griddle after flipping can help ensure they cook through.
What are some good seasonings for salmon cooked on a Blackstone?
The possibilities are endless! Simple salt and pepper are always a great starting point. Consider adding garlic powder, onion powder, paprika, or herbs like dill, thyme, or rosemary. A squeeze of lemon juice before or after cooking can also brighten the flavor. Experiment to find your favorite combination!
Can I marinate the salmon before cooking it on the Blackstone?
Yes, marinating salmon can add extra flavor and moisture. However, avoid marinades with high sugar content, as they can burn easily on the hot griddle. A simple marinade of soy sauce, ginger, garlic, and a touch of sesame oil works well. Pat the salmon dry before placing it on the griddle to ensure proper searing.
How do I clean the Blackstone after cooking salmon?
After cooking, scrape off any food debris with a metal spatula or scraper. Then, pour a small amount of water onto the hot griddle and scrape again to loosen any remaining residue. Wipe the surface clean with paper towels. Apply a thin layer of oil to prevent rusting.
Is it better to cook wild-caught or farmed salmon on a Blackstone?
Both types of salmon can be delicious when cooked on a Blackstone. Farmed salmon tends to be fattier and more forgiving, while wild-caught salmon has a bolder flavor. Adjust cooking time slightly based on the fat content of the salmon.
What side dishes pair well with salmon cooked on a Blackstone?
Salmon cooked on a Blackstone pairs well with a variety of side dishes. Grilled vegetables like asparagus, zucchini, or bell peppers are excellent choices. Roasted potatoes, rice pilaf, or a fresh salad are also great options. Consider adding a squeeze of lemon or a dollop of tartar sauce to complete the meal.
Can I cook other types of fish on my Blackstone using this method?
Yes, the same principles apply to cooking other types of fish on a Blackstone. Adjust the cooking time based on the thickness and type of fish. Flounder and tilapia will take significantly less time than tuna or swordfish. Use a meat thermometer to ensure the fish reaches an internal temperature of 145°F (63°C). Remember that certain types of fish will have very different cooking times.