Your Blackstone is hot, your salmon is seasoned, and you need to know exactly how long to cook it. The answer: 8 to 12 minutes total, depending on thickness. But that’s just the start, because nailing perfect salmon on a flat-top griddle means understanding temperature, timing, and a few clever tricks to avoid the disasters that turn beautiful fish into dry, stuck-on regret.
The Exact Timing for Blackstone Salmon
For a standard center-cut salmon fillet about 1 to 1.5 inches thick, you’re looking at 4 to 6 minutes per side. That gives you roughly 10 to 12 minutes total cooking time at the right temperature.
Thinner fillets, around ¾ inch thick, cook faster: 2 to 3 minutes per side, so 5 to 6 minutes total. Thicker portions over 2 inches need more patience, sometimes 6 to 8 minutes per side.
The key number to remember is 145°F internal temperature. That’s the USDA recommendation for fully cooked salmon. If you prefer yours medium-rare and silky in the center, pull it off at 125 to 130°F. The fish continues cooking slightly as it rests.
Timing isn’t just about the clock. It’s about thickness, your griddle’s actual temperature, and how you like your salmon cooked. A meat thermometer eliminates all guesswork.
Griddle Temperature Matters
Set your Blackstone to medium-high heat and let it preheat for about 10 minutes. You want the surface between 375°F and 425°F. This range gives you a gorgeous sear on the outside while cooking the inside gently.
Too hot, and you’ll char the exterior before the center is done. Too cool, and your salmon steams instead of sears, leaving you with pale, mushy fish that sticks to the griddle like glue.
How do you know it’s ready? Flick a few drops of water onto the surface. If they sizzle and evaporate immediately, you’re good to go. An infrared thermometer takes the guesswork out entirely.
Skin Side Down First or Not?
If your salmon has skin, start skin side down. The skin acts as a protective barrier between the hot griddle and the delicate flesh, helping it cook evenly without drying out. Let it cook undisturbed for 4 to 6 minutes until the skin crisps up and releases naturally from the griddle.
For skinless fillets, it doesn’t matter which side goes down first, but I like starting with the prettier presentation side (the side that was against the skin). This gives you the best sear where it shows.
Flip only once. Resist the urge to fiddle with it. Salmon needs time to develop that crust, and if you try flipping too early, it’ll tear and stick. When it’s ready, a fish spatula slides right under.
How to Know When Your Salmon Is Done
The most reliable method is an instant-read thermometer inserted into the thickest part of the fillet. 145°F means it’s cooked through and safe to eat. Pull it at 125 to 130°F if you like it medium-rare with a translucent center.
Visual cues work too. Properly cooked salmon turns from translucent to opaque, with a slightly lighter color throughout. Press it gently with your finger. It should feel firm but still have a little give, not rock-hard or mushy.
The flake test: insert a fork at an angle and twist gently. If the fish separates into clean flakes, it’s done. If it still looks raw and glassy in the center, give it another minute.
Overcooked salmon is pale, dry, and releases that white albumin protein all over the surface. Once you see that, you’ve gone too far.
The Sticking Problem and How to Solve It
Salmon sticks to the griddle when there isn’t enough fat between the fish and the metal, or when you try to flip it before a proper crust forms. The solution is simple: oil the griddle generously right before adding the fish.
Use oils with high smoke points. Avocado oil is ideal for griddle cooking, withstanding temperatures up to 500°F without burning. Canola, grapeseed, and refined olive oil work too. Skip extra virgin olive oil and butter on their own; they burn at these temperatures.
Pour a thin layer of oil onto the hot griddle and spread it evenly with a paper towel held with tongs. The griddle should glisten but not pool with oil.
Once the salmon hits the surface, leave it alone. Let it cook undisturbed for at least 3 to 4 minutes. It’ll release naturally when the underside develops a golden crust. If you try prying it up too early, you’ll tear the flesh.
Does Thickness Change Everything?
Absolutely. Thickness is the single biggest factor in determining cooking time, more than anything else.
Thin fillets (¾ inch or less): 2 to 3 minutes per side. These cook fast and can go from perfect to overdone in seconds. Watch them closely.
Standard center-cut (1 to 1.5 inches): 4 to 6 minutes per side. This is what most grocery store salmon looks like. It’s thick enough to develop a good sear without overcooking the center.
Thick portions (2 inches or more): 6 to 8 minutes per side, sometimes longer. Consider using a doming technique for these: place a metal bowl or dome over the salmon after flipping to trap heat and cook the top more evenly.
Tail-end pieces taper dramatically, with one end much thinner than the other. These are tricky. The thin end will overcook before the thick end is done. Either fold the thin part under itself before cooking, or cut the fillet into more uniform pieces.
Common Mistakes That Ruin Blackstone Salmon
Over-flipping. Every time you flip, you risk tearing the fish and losing that beautiful crust. Flip once, maybe twice if you’re basting with sauce. That’s it.
Not preheating long enough. A lukewarm griddle means steamed, stuck salmon. Give it a full 10 minutes to come up to temperature.
Using the wrong oil. Butter smells amazing but burns at high heat, leaving black specks on your fish. If you want butter flavor, brush it on after cooking or use ghee, which has a higher smoke point.
Pressing down on the fish. This squeezes out precious moisture and makes the texture dry and dense. Let it cook without interference.
Cooking straight from the fridge. Cold salmon hits a hot griddle and the outside overcooks before the inside warms through. Let your fillets sit at room temperature for 15 to 20 minutes before cooking.
Walking away. Salmon cooks fast. Five minutes of distraction and you’ve got a dry, overcooked dinner. Stay close, keep an eye on it, and use that thermometer.
Pat your salmon dry before it hits the griddle. Surface moisture creates steam, which prevents browning. A quick dab with paper towels makes all the difference between a golden crust and pale, soggy fish.
