Blackstone salmon is a light, flavorful, and boldly nutritious meal that’s easy enough to whip up on a weeknight. One bite of tender, flaky fish complete with an irresistible sear, and you’ll understand why cooking salmon on the Blackstone rivals ordering it from your favorite steakhouse. Plus, this juicy Blackstone salmon comes together in a fraction of the time and cost of a restaurant version. Sweet, caramelized crisp edges and a wonderfully smoky flavor in every bite further elevate this dish beyond any salmon you’ve cooked before.
This dish is excellent for gatherings, but it’s also simple enough for a quick dinner or weekend lunch. The whole family will love this flavorful recipe, as it makes for a versatile meal that pairs well with many sides. Serve your Blackstone salmon with rice, baked potatoes, salad, or even just a side of steamed broccoli with lemon.
Why you should try this recipe
- Perfect for entertaining: Burgers and brats are always a delicious go-to for outdoor parties, but cooking salmon on the Blackstone offers variety to your menu. Depending on your choice of side dishes, this Blackstone salmon can be dressed up or down to fit your occasion.
- Healthy option: Salmon is rich in nutrients such as omega-3s and vitamin B12. Plus, in addition to around 23g of protein in a 4-ounce serving, salmon is also loaded with healthy fats that will help keep you full and ready to power through your day.
- Less mess than traditional grill: The smooth cooking surface of the Blackstone means less mess than a traditional grill. There’s less risk of the salmon sticking or breaking apart, and no worry about your salmon falling through the grates and into the flame.
Ingredients in Blackstone Salmon
- 4 (4-ounce) skinless salmon fillet: Always look for the freshest cuts. The color should be vibrant pink or red, depending on whether it’s farmed or wild-caught. The fish should feel firm to the touch and not slimy.
- 1/2 teaspoon sea salt: Salt brings out the natural flavors in the salmon. It also draws moisture out of the skin which allows it to crisp up.
- 2 tablespoons brown sugar: Brown sugar adds a bit of sweetness to the marinade which balances the savory ingredients. It also creates a thin glaze over the salmon for a darker, caramelized appearance.
- 2 tablespoons soy sauce: Soy sauce adds umami to the dish which gives it a deep and complex taste. It also creates a richer marinade which, due to the additional salt, helps to tenderize and flavor the salmon.
- 1/4 cup pineapple juice: The sweet and tart flavor of pineapple juice not only adds to the caramelization but also helps brighten the entire marinade.
- 1/2 teaspoon smoked paprika: Smoked paprika adds subtle heat that contrasts the sweet elements.
- 1/4 teaspoon ground chipotle pepper: This spicy element packs a punch of flavor that livens up the sweet and smoky flavors in the salmon. Feel free to omit this if you don’t like much spice or swap it for chili powder for something more subtle.
- 1/4 teaspoon ground black pepper: The flavor of pepper enhances the fatty undertones of the salmon without overpowering the smoky spices that give the fish its flavor.
- 3 tablespoons olive oil: Olive oil is added to the marinade and used right before adding the salmon to the Blackstone. This helps it retain moisture and allows the spices to stick to the salmon.
Instructions for making Blackstone Salmon
1. In a small bowl, whisk together the brown sugar, soy sauce, and pineapple juice.
2. Place the salmon into the bowl and cover with plastic wrap. Place into the refrigerator to marinate for at least 2 hours.
3. Remove the salmon from the marinade and pat it dry. Use the remaining two tablespoons of olive oil to drizzle on top of the salmon.
4. Sprinkle the salmon with salt, pepper, paprika, and chipotle powder, and set aside.
5. Oil the Blackstone and preheat it to medium-low heat.
6. Place the salmon onto the Blackstone. Allow the salmon to cook for 2-3 minutes until it begins turning opaque.
7. Carefully flip the salmon to cook flesh side down for an additional 2-3 minutes allowing the edges to caramelize.
8. When done, the salmon should flake easily and have an internal temperature of at least 145 degrees. Serve Warm.
Variations and substitutions
- Soy sauce alternative: Feel free to use reduced-sodium soy sauce for this dish. You can also use liquid aminos or coconut aminos. Teriyaki sauce and Worcestershire sauce are also great alternatives.
- Swap the pineapple juice: You can use orange juice or lemon juice as an alternative. Keep in mind that lemon juice may taste much stronger than pineapple juice, so you may want to reduce the amount by 1-2 tablespoons.
- Frozen salmon: While you can cook frozen salmon on the Blackstone, it will cook more evenly if you thaw it first. For frozen fillets, place them into the refrigerator overnight to thaw. For last-minute prep, Place the vacuum-sealed fillets into cool water and change the water out every 5-10 minutes until thawed. This usually takes 15-20 minutes.
Tips and Tricks for Making Blackstone Salmon
- Use skin-on salmon: Using skin-on salmon makes it more flavorful and protects the fish while it’s cooking. When ready to eat, the skin will easily slide off.
- Customize the spices: Make this recipe your own by adding your favorite salmon seasoning. Feel free to use Old Bay seasoning, lemon pepper seasoning, or even a Cajun seasoning blend.
- Adjust the temperature if needed: Don’t be afraid to turn down the heat if it seems like your salmon is cooking too quickly. Depending on the cut of your salmon, some pieces may cook more quickly than others. Keep a close eye on it and change its positioning on the griddle as needed.
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Blackstone Salmon
Ingredients
- 4 4-ounce skin-on salmon fillet
- 1/2 teaspoon sea salt
- 2 tablespoons brown sugar
- 2 tablespoons soy sauce
- 1/4 cup pineapple juice
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground chipotle pepper
- 1/4 teaspoon ground black pepper
- 3 tablespoons olive oil, extra virgin
Instructions
- In a small bowl, whisk together the brown sugar, soy sauce, and pineapple juice.
- Place the salmon into the bowl, flesh side down, and cover with plastic. Place into the refrigerator to marinate for at least 2 hours.
- Remove the salmon from the marinade and pat it dry. Use the remaining two tablespoons of olive oil to drizzle on top of the salmon.
- Sprinkle the salmon with salt, pepper, paprika, and chipotle powder, and set aside.
- Oil the Blackstone and preheat it to medium-low heat.
- Place the salmon onto the Blackstone. Allow the salmon to cook for 2-3 minutes until it begins turning opaque.
- Carefully flip the salmon to cook flesh side down for an additional 2-3 minutes allowing the edges to caramelize.
- When done, the salmon should flake easily and have an internal temperature of at least 145 degrees. Serve Warm.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
