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Lemon Butter Salmon on Blackstone Griddle

Pan-seared salmon fillets with a bright lemon butter sauce cooked on a Blackstone griddle for a restaurant-quality meal.
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Servings: 4 people
Course: Dinner
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Salmon
  • 4 salmon fillets about 6 ounces each and roughly 1-inch thick
  • 2 tbsp olive oil
  • salt and black pepper
  • 1 tsp garlic powder
  • 0.5 tsp paprika optional
For the Lemon Butter Sauce
  • 6 tbsp unsalted butter
  • 4 garlic cloves minced
  • 0.25 cup lemon juice juice of 2 lemons
  • 1 lemon zest only
  • 2 tbsp fresh parsley chopped
  • 0.25 tsp red pepper flakes optional
  • salt to taste

Method
 

  1. Remove salmon from fridge 20 minutes before cooking to bring to room temperature.
  2. Pat salmon fillets completely dry with paper towels and check for pin bones, removing any found.
  3. Season both sides of salmon with salt, black pepper, garlic powder, and paprika if using.
  4. Preheat Blackstone griddle to medium-high heat, aiming for 400-425°F surface temperature, about 8-10 minutes.
  5. Add 2 tablespoons olive oil to the cooking zone and spread evenly with spatula until shimmering.
  6. Place salmon fillets skin-side up (or prettier side down if skinless) on the griddle and cook undisturbed for 4-5 minutes.
  7. While salmon cooks, melt butter in a small metal bowl or pan on a cooler zone of the griddle.
  8. Add minced garlic to melted butter and cook for 1-2 minutes until fragrant and just golden.
  9. Add lemon juice, lemon zest, and red pepper flakes to butter mixture and simmer for 1 minute.
  10. Turn off burner under sauce, stir in parsley, and season with salt.
  11. After 4-5 minutes, flip salmon fillets carefully using a spatula. Cook for another 3-4 minutes.
  12. Spoon lemon butter sauce over the top of each fillet during the last few minutes of cooking.
  13. Remove salmon when it reaches internal temperature of 135-140°F.
  14. Plate salmon and drizzle with remaining lemon butter sauce. Serve immediately.

Notes

  • Salmon is done at 145°F per USDA, but 135-140°F yields a moister, slightly translucent center
  • Adjust cooking time based on fillet thickness: thinner pieces need about 3 minutes per side, thicker cuts may need 6 minutes per side
  • Fish will release from griddle naturally when ready to flip - do not force it
  • Use a thin fish spatula for easier flipping if available
  • Clean griddle while still warm to prevent fish proteins from hardening and sticking