HOW TO COOK PERFECT SALMONON THE BLACKSTONE GRIDDLE EVERY TIME

Name: HOW TO COOK PERFECT SALMONON THE BLACKSTONE GRIDDLE EVERY TIME
Yield: 2
Ingredients: 2 skin-on salmon fillets, about 6–8 oz each / 170–225 g each; 1 bunch thick asparagus, woody ends removed (about 1 lb / 450 g); 2 teaspoons Hussey’s Chicken Dust, divided / 10 mL; 1 tablespoon avocado oil or other high-heat oil, divided / 15 mL; 2–3 tablespoons water, for steaming / 30–45 mL; 1 tablespoon unsalted butter / 14 g; 2 tablespoons finely grated Parmesan cheese, optional / 10 g; 1/4 cup soy sauce / 60 mL; 1/3 cup honey, plus more to taste / 115 g; 1/2 teaspoon chicken bouillon powder / 2 g; Juice of 1 lemon, divided (about 3 tablespoons / 45 mL)

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Prep

10 minutes

Cook

10–12 minutes

Serves

Level

Beginner

Griddle

375–400°F / 190–205°C

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Learn how to cook perfect salmon on the Blackstone griddle every time! In this easy Blackstone recipe, I’ll show you how to get a beautiful sear, tender and flaky salmon, and a sweet-and-savory honey soy glaze without overcooking the fish. We’re also making quick griddled asparagus for a complete meal right on the flat top. Whether you’re new to Blackstone cooking or just looking for an easy weeknight salmon recipe, this simple method delivers some good groceries every time! Ingredients...

Salmon and Asparagus

•2 skin-on salmon fillets, about 6–8 oz each / 170–225 g each
•1 bunch thick asparagus, woody ends removed (about 1 lb / 450 g)
•2 teaspoons Hussey’s Chicken Dust, divided / 10 mL
•1 tablespoon avocado oil or other high-heat oil, divided / 15 mL
•2–3 tablespoons water, for steaming / 30–45 mL
•1 tablespoon unsalted butter / 14 g
•2 tablespoons finely grated Parmesan cheese, optional / 10 g

Honey-Soy Glaze

•1/4 cup soy sauce / 60 mL
•1/3 cup honey, plus more to taste / 115 g
•1/2 teaspoon chicken bouillon powder / 2 g
•Juice of 1 lemon, divided (about 3 tablespoons / 45 mL)

Instructions

1Preheat the griddle. Heat the Blackstone griddle to medium-high, about 375–400°F / 190–205°C. Create a clean cooking area for the salmon and a second area for the asparagus.
2Prep the salmon and asparagus. Pat the salmon very dry on both sides, especially the skin. Snap or trim off the woody asparagus ends. Season the salmon flesh and asparagus with the Chicken Dust.
3Mix the glaze. Stir together the soy sauce, honey, chicken bouillon powder, and about half of the lemon juice. Taste and add a touch more honey if you prefer a sweeter, stickier glaze.
4Start the salmon skin-side down. Add a thin film of oil to the salmon zone. Place the salmon skin-side down and cook without moving it for 3–4 minutes, allowing the skin to render and crisp.
5Cook the asparagus. Oil the second zone lightly and add the asparagus in a single layer. Drizzle with a little more oil, add the water, and cover briefly—about 1–2 minutes—just until bright green and beginning to soften. Remove the cover and continue turning until crisp-tender, about 3–5 minutes total.
6Sear the flesh side. Move the salmon to a clean, lightly oiled spot and flip it flesh-side down. Cook 2–3 minutes to develop color, then rotate briefly onto the thick sides if needed.
7Glaze and baste. Brush the salmon with the honey-soy glaze. Flip it flesh-side down for only 30–60 seconds so the honey caramelizes without burning. Return it skin-side down, brush again, and add the butter nearby so it melts around the fish. Repeat the glaze-and-flip process about once per minute as needed.
8Check doneness. Cook until the thickest part reaches 140°F / 60°C, or your preferred doneness. Remove the salmon promptly; carryover heat will continue cooking it slightly.
9Finish and serve. Drizzle the asparagus with remaining lemon juice and sprinkle with Parmesan, if using. Plate the salmon over or beside the asparagus, spoon a little additional glaze over the top, and serve immediately.

Hussey's Egg-Griddle Tips

▸Dry skin is the secret to crisp skin. Moisture makes it steam instead of sear.
▸Use only a thin film of oil. Salmon has plenty of natural fat, and a flooded griddle will soften the skin.
▸Honey burns quickly. Add the glaze near the end and keep the glazed flesh-side contact brief.
▸Very thick asparagus may need a short covered steam, but remove the dome quickly and it stays crisp-tender instead of soft.