Fresh salmon season is the best season there is in the Pacific Northwest, and this easy Blackstone Salmon Sandwich recipe is one of my favorites to make using Coho (King) or Chinook (Silver) salmon.
Blackstone Salmon Sandwich
Salmon is a fish that it took me a LONG time to get on board with. I grew up in Northern Minnesota, and as you can expect, we don’t really get fresh salmon up there. If you want fresh seafood in Minnesota, you had better be eating fish caught from the lakes and rivers there or our resident mini-lake-lobster, the crayfish.
(Bonus points, check out this Minnesota Crayfish Etouffee from Outdoor Life!)
More Blackstone Recipes here!
Blackstone Salmon Sandwich shopping list
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
Dill Aioli (optional. A good tartar sauce would work too!)
- mayonnaise
- lemon zest
- lemon juice
- fresh dill
How to make Blackstone Salmon Sandwiches
This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.
1
Mix the aioli
If you are whipping up an aioli, do it now and put it in the fridge.
2
Preheat the Blackstone
Don’t skip this part! Blackstones are big hunks of metal and need at least 10-15 minutes to come up to temp. You want it to be running at medium heat, so around 350-400° degrees, usually.
3
Season your salmon
We’re only seasoning the top side since these are skin-on filets, and we’ll be cooking them skin-side down and then removing the skin after they are fully cooked.
4
Cook the filets
Lay down a thin layer of high-temp oil like avocado oil, and then place the filets on the griddle, skin-side-down. Cook for 2-4 minutes, lay down a little more oil, and flip. Cook another 2-4 minutes, pull off the skin (carefully), and serve hot!
5
Enjoy!
Toast your buns (if you are into that kind of thing), slather on some of the lemon aioli, and get busy!
What should you serve with salmon sandwiches?
These are pretty much a meal all by themselves, but if you want to get fancy, I always appreciate a good pasta salad alongside a good sandwich. Some of my favorites are below.
Delicious Pasta Salad Recipes
- Ham and Pea Pasta Salad
- Caprese Pasta Salad
- BLT Pasta Salad
- Grilled Caesar Pasta Salad
- Salmon Orzo Pasta Salad
- Zesty Italian Pasta Salad
- Greek Pasta Salad
- Tuna Pasta Salad
- Italian Pasta Salad with Marinated Mushrooms and Olives
Where’s the best place to get salmon?
If you live near a salmon fishery, the best place to get fresh salmon is to either go and catch it yourself or to butter up your local friendly fisherman. If that isn’t a possibility, I suggest looking for non-farmed, wild-caught salmon that is frozen.
A great place to get this is ButcherBox.
Blackstone Salmon Sandwich FAQ
What’s the best way to save leftovers?
The best way to save leftover salmon is to plan so you don’t have leftover salmon. But seriously though, fish is not the best thing to reheat. If you absolutely have to, save it in a baggie or other air-tight storage container. The best way to eat leftover salmon is to eat it cold.
How do you reheat your leftovers?
You didn’t read the last question, did ya. ADMIT IT!
Really though – the best way to reheat salmon is sous vide (or in a water bath). Just keep it out of the microwave.
More recipes to love!
More recipes to love
- Veal Parmesan
- Deviled Eggs
- Apple Fritters
- Cobia with Mango Salsa
- Sous Vide Duck Breast
- Sturgeon with Lemon Cream Sauce
- Smoked Beef Short Ribs
- Garlic Herb Compound Butter
- Dungeness Crab Roll
- Blackstone Kielbasa Recipe
Blackstone Salmon Sandwich
This tender salmon sandwich uses fresh salmon filets cooked on the Blackstone griddle!
Ingredients
Salmon Sandwiches
- 4 salmon filets, sandwich-sized
- 1 tablespoon olive oil
- Midnight Toker Rub*
- 1 teaspoon salt
- 4 toasted buns
- baby arugala
Dill Aioli
- 1/2 cup mayonnaise
- 1/2 teaspoon lemon zest
- 2 teaspoons lemon juice
- 1/4 teaspoon salt
- 1/2 teaspoon minced fresh dill
Instructions
- Mix together all of the dill mayo ingredients and place them into the fridge.
Preheat your Blackstone griddle to medium heat. - Brush each salmon filet with olive oil, and then dust liberally with Midnight Toker and salt.
- Place the fillets on the griddle and cook until the internal temperature reaches 130°-135°, or until it reaches the temp that you prefer. Toast the buns.
- Remove the filets from the griddle and let sit for 5 minutes.
- Spread some of the aioli on the toasted buns, top with salmon filet, lettuce, and the other bun, and serve hot!
Notes
* If you don't have Midnight Toker, get some! If you can't wait to make this salmon sandwich, a good lemon pepper rub also is really great on salmon! Won't be the same as Midnight Toker, but it is amazing all the same!
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 847Total Fat: 54gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 41gCholesterol: 155mgSodium: 1266mgCarbohydrates: 30gFiber: 1gSugar: 4gProtein: 56g
Nutrition data provided here is only an estimate.
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Nicole Johnson
Nicole Johnson, a self-taught expert in grilling and outdoor cooking, launched Or Whatever You Do in 2010. Her blog, renowned for its comprehensive and creative outdoor cooking recipes, has garnered a vast audience of millions. Nicole's hands-on experience and passion for grilling shine through her work. Her husband, Jeremiah Johnson, also plays a pivotal role in recipe development, adding his culinary flair to the mix. Together, they form a dynamic duo, offering a rich and varied outdoor cooking experience to their followers.
Greg Seng
Wednesday 3rd of April 2024
Great recipe. Enjoy your recipes. QUESTION...IMPORTANT.Have a Family who are non-Fish folks. New to Blackstone Griddle. How do I clean up after to avoid passing on fish taste on followup cooks? Grateful to your advice. G
Nicole Johnson
Wednesday 3rd of April 2024
Hey Greg! If we aren't dealing with actual allergies, a good steam off with some water on a hot grill paired with some scraping and then a good wipe with paper towels will do the trick nicely. If it is a proper allergy that could lead to anaphylaxis, I would advise not cooking the food on the same griddle.