Healthy, Sassy Strawberry Salmon is easily made on any Blackstone! This meal won the entree category, in the competition called the Great Griddle Off 25!
How to Make Sassy Strawberry Salmon on a Blackstone Griddle
Here are the main characters for cooking this beautiful, Blackstone strawberry salmon! Inspired by another popular salmon recipe, Honey Glazed Salmon with Strawberries!
• King Atlantic salmon
• Fresh strawberries
• Honey
• Capers
Video Guide for quick reference
Instructions
Heat your Blackstone griddle on low to med.
Brush your salmon skin with a thin layer of avocado oil so it crisps nicely on the griddle.
Add oil to the griddle and place peppers, onion, garlic, and mushrooms onto the griddle.
You want to cook for about 4 minutes, stirring occasionally and add splash of water for moisture, until lightly softened.
Now push these veggies to the side to keep warm.
Place your salmon fillet skin side down on your griddle and drizzle lightly with avocado oil and lemon juice.
Sprinkle paprika and flaky sea salt over the top.
Cover with a dome lid to lock heat in for even cooking.
It takes about 10–14 minutes to cook, depending on thickness, until the internal temperature reaches 125–130°F for medium-rare or 140°F for fully cooked.
Tip: (thicker salmon will need the longer)
In the last 2–3 minutes of cooking, add capers, honey and strawberries over the blackstone salmon.
Finally move your healthy griddled salmon to a plate and arrange the peppers, onions, garlic, and mushrooms alongside.
Serve and enjoy your healthy Blackstone salmon entree winner!
Tip
For a thick salmon fillet on low heat, expect 12–14 minutes under a dome lid. You can also finish it with 1–2 minutes skin-side up to get even cooking, but usually keeping it skin-side down under the dome is enough.
Loved Sassy Strawberry Salmon? Check out this healthy ALL in ONE PAN – Salmon and Roasted Veggies…
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Sassy Strawberry Salmon | Blackstone Entree Winner
Equipment
- 1 griddle outdoor or indoor
Ingredients
- 1 lb king Atlantic salmon fillet skin on
- 2 whole whole red bell peppers sliced into long strips
- ½ cup red onion sliced into long strips
- 5 whole garlic cloves peeled and smashed or sliced
- 8 ounces package white mushrooms sliced
- 2 Tbsp avocado oil plus a little extra for salmon skin
- ½ Tbsp smoked paprika
- 2 pinches flaky sea salt to taste
- 2 Tbsp capers
- 2 Tbsp fresh lemon juice
- 3 –4 fresh strawberries sliced (added near the end)
- 1 Tbsp Drizzle of honey
Instructions
- Heat griddle on low to med.Brush the salmon skin with a thin layer of avocado oil so it crisps.
- Add oil to the griddle. Place peppers, onion, garlic, and mushrooms onto the hot surface. Cook for about 4 minutes, stirring occasionally and add splash of water for moisture, until lightly softened and charred. Push veggies to the side to keep warm.
- Place salmon fillet skin side down on the griddle. Drizzle lightly with oil and lemon juice. Sprinkle paprika and flaky sea salt over the top. Cover with a dome lid. Cook 10–14 minutes, depending on thickness, until the internal temperature reaches 125–130°F for medium-rare or 140°F for fully cooked. (Thicker salmon will need the longer range.)
- In the last 2–3 minutes of cooking, add capers, honey and strawberries over the salmon.
- Move salmon to a plate. Arrange the peppers, onions, garlic, and mushrooms alongside. Serve and enjoy!!
Video
Notes
Nutrition
