Cooking salmon on a Blackstone griddle is one of the easiest ways to get restaurant-quality results at home. The hot, flat surface gives the salmon a beautiful sear while keeping the inside tender, flaky, and full of flavor. You get that perfect contrast between a lightly crisp exterior and a juicy center without needing complicated techniques.
This is a go-to recipe when you want something quick, healthy, and satisfying. Salmon cooks fast on the Blackstone, making it perfect for busy weeknights, but it is also impressive enough for entertaining. Once you get the timing and heat right, it becomes one of the most reliable proteins you can make on the griddle.
If you like salmon recipes try Tiktok Salmon Rice Bowls, Air Fryer Salmon, or Blackstone Salmon with Mango Salsa.
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Why You Will Like This Recipe
This simple recipe allows the natural flavors of the salmon to shine through, complemented by the smoky, grilled taste from the Blackstone griddle. Here are some other reasons to like this recipe.
- Crispy edges with a tender, flaky center
- Cooks quickly on the Blackstone
- Simple ingredients with big flavor
- High in protein and healthy fats
- Easy to customize with different seasonings
- Perfect for meal prep or a quick dinner
Ingredients Needed Blackstone Salmon
- Salmon - Fresh or thawed fillets work best. Skin-on salmon helps hold the fish together and adds extra crispiness.
- Salt & black pepper to taste
- Chopped parsley or chopped scallions (optional)
- Frank's RedHot Sauce - gives it a brown color and a slightly different taste than regular white sugar.
- Apple cider vinegar
- Red pepper flakes - are small pieces of dried hot peppers, typically made from cayenne, that are crushed or ground into small flakes.
- Minced garlic - Chopped fresh garlic can take some time to chop so I often always use the freshly minced garlic that comes already made in a jar.
- Onion powder - is dehydrated, ground onion that is commonly used as a seasoning. Some people do not like the taste of freshly chopped onion so onion powder is a great substitute if you have a picky eater like that in your house.
- See the recipe card below for a full list of ingredients and measurements.
How to make Firecracker Salmon
Step 1: Preparation: Begin by preheating your Blackstone griddle to a medium-high heat, around 350°F to 400°F. While the griddle is heating, pat the salmon fillets dry with paper towels. This step is crucial for getting that beautiful, crispy sear.
Step 2: In a saucepan, combine the ingredients for the firecracker sauce over medium low heat. Let the sauce come to a simmer for 8 to 10 minutes. Check the sauce every 2 or 3 minutes so that it doesn't burn and stir it.
Remove from heat and allow the sauce to cool for 3-5 minutes. The sauce will thicken as it cools so don't worry if it looks a little thin.
Step 3: While the sauce is simmering, place the salmon filet in a piece of foil (can also use parchment paper) large enough to fold over and seal. Place the salmon with foil on a baking tray. Season the salmon filet with salt and pepper.
Step 4: Using a brush or spoon, brush the salmon with the firecracker sauce.
Cooking the Salmon: Once your griddle is up to temperature, brush it with olive oil to prevent the salmon from sticking. Carefully place the salmon fillets on the griddle, skin side down if they have skin.
Cook for about 3 to 4 minutes, or until you notice that the cooked portion is more than halfway up the sides. This is a good indication that it's time to flip. Flip the fillets gently and cook for another 3 to 4 minutes on the other side, or until the internal temperature reaches 145°F and the salmon is opaque and flaky.
Pro Tips for Blackstone Salmon
- Pat the salmon dry before seasoning. Moisture will prevent a good sear.
- Do not move the salmon too soon. Letting it sit helps develop that crispy exterior.
- Use medium heat instead of high to avoid overcooking the outside.
- If the salmon sticks, give it another minute. It will release naturally when ready to flip.
- For even cooking, choose fillets that are similar in thickness.
Storage
Store leftover salmon in an airtight container in the refrigerator for up to 3 days.
To reheat, use a skillet over low to medium heat or an air fryer for a few minutes until warmed through. Avoid overheating, as salmon can dry out quickly.
Cold salmon also works well in salads, wraps, or grain bowls.
Serving Suggestions
Blackstone salmon pairs well with a variety of sides and flavors.
Serve it with vegetables like Blackstone Asparagus, zucchini, or green beans for a simple and healthy meal. It also goes well with Instant Pot Jasmine Rice, quinoa, or Ina Garten's Garlic Roasted Potatoes.
For a lighter option, serve the salmon over a salad with a lemon vinaigrette.
You can also flake the salmon and use it in tacos, wraps, or bowls with avocado, cucumber, and a drizzle of sauce.
Recipe FAQS
Yes. Cooking both sides helps ensure even cooking and a nice sear.
It should flake easily with a fork and reach an internal temperature of 145 degrees.
Yes, but skin-on salmon is easier to cook and less likely to fall apart.
Other Recipes to Try
- Salmon Foil Packets
- Air Fryer Garlic Butter Salmon with Green Beans
- Air Fryer Honey Garlic Salmon
- Air Fryer Salmon Recipe
- Garlic Butter Salmon with Green Beans
If you tried this Firecracker Salmon or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you! Follow along on Tiktok @jennarecipediaries
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Firecracker Salmon
- Prep Time: 10 min
- Cook Time: 14 min
- Total Time: 24 min
- Yield: 4 1x
- Category: Easy
- Method: Oven
- Cuisine: American
Description
Firecracker salmon is cooked on a Blackstone with the most flavorful sweet and spicy sauce you'll ever eat! This sauce can also be used on top of chicken.
Ingredients
- 1 ¼ pound salmon
- ¼ teaspoon salt + ¼ teaspoon black pepper
- 2 tablespoons chopped parsley or chopped scallions (optional)
- FIRECRACKER SAUCE:
- ¼ cup hot sauce such as Franks
- ½ cup brown sugar
- 1 tablespoons apple cider vinegar
- ¼ teaspoon salt
- ¼ teaspoon red pepper flakes
- 2 teaspoons minced garlic
- ½ teaspoon onion powder
Instructions
- Position a rack in the center of the oven and preheat the oven to 375ºF.
- In a saucepan, combine the ingredients for the firecracker sauce over medium low heat. Let the sauce come to a simmer for 8 to 10 minutes. Check the sauce every 2 or 3 minutes so that it doesn't burn and stir it.
- Remove from heat and allow the sauce to cool for 3-5 minutes. The sauce will thicken as it cools so don't worry if it looks a little thin.
- While the sauce is simmering, place the salmon filet in a piece of foil large enough to fold over and seal.
- Place the salmon with foil on a baking tray. Season the salmon filet with salt and pepper.
- Using a brush or spoon, brush the salmon with the firecracker sauce. Cover with foil so that all sides are properly closed so the saucee does not leak.
- Cooking the Salmon: Once your griddle is up to temperature, brush it with olive oil to prevent the salmon from sticking. Carefully place the salmon fillets on the griddle, skin side down if they have skin. Cook for about 3 to 4 minutes, or until you notice that the cooked portion is more than halfway up the sides. This is a good indication that it's time to flip. Flip the fillets gently and cook for another 3 to 4 minutes on the other side, or until the internal temperature reaches 145°F and the salmon is opaque and flaky.
Notes
WW Points: 5 ¼ of the salmon
Nutrition
- Serving Size: 1
- Calories: 239
- Sugar: 27
- Fat: 2
- Saturated Fat: 1
- Carbohydrates: 31
- Fiber: 2
- Protein: 27
Recipe adapted from Little Spice Jar
Ldom says
Delicious!!
I made the firecracker sauce but cooked 3 portions of salmon on the stovetop in a cast iron skillet. It was fantastic and was requested multiple times since!!
jessica says
LOVED this dish, as did my family that I had over for dinner. So tasty and the perfect amount of spice. Thank you. 🙂
Adam says
Good job on this spicy salmon, I'm going to do an inspired by recipe. Our blog is healthyThairecipes.com. I go through a lot of recipes before getting ideas I actually feel moved to do. What is firecracker sauce?
Andrea says
So.. call for parsley but picture it with chives? Lol.
Jenna says
Any kind will work. I've used Franks before and that was good.
Lisa Sturtevant says
Hi! What kind of hot sauce?