Sassy Strawberry Salmon | Blackstone Entree Winner
Healthy, Sassy Strawberry Salmon is easily made on any Blackstone! This won the entree category for the Great Griddle Off 25, competition!
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
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.