People are always asking me about how to cook Alaskan salmon on the Blackstone Griddle.
Cooking salmon on the griddle is a cinch when you use this Blackstone Griddle recipe for Alaskan salmon. Although, the majority of the credit goes to the wild fish itself.
What Makes Alaskan Salmon Different?
Wild Alaskan seafood is in a category of its own. It's firmer, milder, and more flavorful than any farm-raised fish.
Today, we're cooking salmon from Catch Sitka Seafoods, based in Sitka, AK.
Along with the superior taste of this salmon, I like the idea that there are real people catching our food who take pride in what they do and enjoy sharing it with others.
Living in Montana, it's not always easy for me to get good seafood. Fortunately for me, Catch Sitka can literally have fish headed to me within a couple of hours of catching it.
Is Alaskan Salmon Good For You?
Alaskan salmon is packed with good things for your body.
One thing I love about Alaskan salmon cooked on the Blackstone Griddle is that it is not only simple to make, but it's packed with Omega-3 fatty acids.
Along with the beneficial aminos, this salmon comes with a delicious cocktail of vitamins D, A, E, B6, B12, niacin, and riboflavin. Wild Pacific salmon is considered one of the healthiest to eat, which is nice!
Does this Alaskan Salmon recipe take long to cook on the Blackstone Griddle?
This recipe comes together quickly and is ready to eat in about half an hour. It's perfect for a light lunch, elegant dinner, or even make-ahead meal prep.
Blackstone Griddle Alaskan Salmon Recipe
- 2 4-oz salmon filets
- 1 teaspoon kosher salt
- 2 tablespoons Soy Vay teriyaki
- 1 tablespoon cooking oil
- Place your salmon skin-side down on a cutting board or work surface and run your fingers along the flesh side
- If you feel any pin bones in the salmon, use kitchen plyers or tweezers to remove them from the fish and discard
- Flip the fish over, flesh side down
- Using a sharp knife, score the skin side with diagonal hashes in 2-3 locations. This will help it sit flat while cooking
- Evenly sprinkle half the salt on each of the two filets on all exposed meat (not skin)
- Preheat your griddle to medium-high heat (375-400F) for 15 minutes
- Put the cooking oil on your griddle and spread into about a 10-inch area
- Place the fish skin-side down on the griddle and cook for about 4 minutes
- Flip the fish and cook with the skin up for 2 minutes
- If your fish can be flipped on its side, cook each side for an additional minute. If not just cook skin side up for 4 minutes total.
- Turn off the heat on the griddle and pour the teriyaki sauce evenly over the filet
- If desired, cover the sauced fish with a basting dome and allow it to rest on the griddle for an additional 2 minutes
- Serve immediately
A similar version of this recipe debuted in my book The Flippin' Awesome Backyard Griddle Cookbook. If you like seafood on the griddle, this seared scallop recipe is worth checking out. For people who love shrimp, this play on a shrimp burger uses rice for a bun and makes a delicious open-faced sandwich.
You can find a variety of Blackstone Griddle recipes here that are all delicious and simple to make.
Now that you've mastered Alaskan salmon you should try this recipe for shrimp and scallops! It won't disappoint.
If you try any of these recipes, let me know! I'd be honored if you drop me a comment or email.
If you've been thinking about getting a griddle, Blackstone now has an air fryer built into their griddle and another one that runs on electric power rather than gas. Both of these offerings are worth checking out!