Description

This flavorful salmon filet recipe features a savory marinade of soy sauce, brown sugar, and herbs, cooked to perfection on a Blackstone griddle or in a skillet. The marinade infuses the salmon with aromatic basil, thyme, and garlic, while the cooking method ensures a tender, juicy texture with a crispy skin finish. Perfect for a quick and healthy dinner, this dish is served with a fresh squeeze of lemon juice to brighten the flavors.

Ingredients

Marinade:

1/4 cup soy sauce (or gluten-free tamari)
1/4 cup avocado oil (or any neutral oil)
2 tablespoons brown sugar
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon garlic powder
1/4 teaspoon sea salt
1/4 teaspoon fresh ground black pepper

Main:

16 ounces salmon filets (about 4 portions)
Oil (for coating the griddle or skillet)
Freshly squeezed lemon juice (for serving)

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Instructions

Prepare the marinade: In a medium bowl, whisk together soy sauce, avocado oil, brown sugar, dried basil, dried thyme, garlic powder, sea salt, and freshly ground black pepper until the sugar dissolves and the mixture is well combined.
Marinate the salmon: Place the salmon filets into a zip-top bag or shallow dish and pour the marinade over them, ensuring the fish is well coated. Seal or cover, then refrigerate for 1 hour to allow flavors to penetrate the fish.
Preheat the Blackstone griddle: Set your Blackstone griddle to medium-low to low heat, aiming for about 350° F. This moderate temperature helps cook the salmon evenly without burning.
Oil the griddle: Liberally coat the surface of the preheated griddle with oil to prevent sticking and help achieve a nice crust on the salmon.
Cook the salmon on griddle: Place the salmon filets skin-side down if they have skin. Cook for approximately 2 minutes per side for medium-rare, adjusting cooking time based on the thickness of the filets. Flip carefully to cook the other side to desired doneness.
Alternatively, pan-fry the salmon: Heat a heavy skillet over medium heat and coat it with oil. Place the salmon skin side down, cooking for a total of 4 to 5 minutes, flipping halfway through. Use an instant-read thermometer to check that the internal temperature reaches your desired doneness.
Finish and serve: Once cooked, drizzle the salmon with freshly squeezed lemon juice to add brightness and serve immediately for best flavor and texture.

Notes

Marinating the salmon for at least 1 hour enhances flavor but avoid marinating for too long to prevent the fish from becoming mushy.
Cooking times may vary depending on the thickness and size of your salmon filets; always monitor closely to avoid overcooking.
If skin-on, cooking skin-side down first helps achieve a crispy texture and prevents sticking.
Use an instant-read thermometer to ensure salmon reaches a safe internal temperature of 145°F for well-done or 120-125°F for medium-rare.
Adjust seasoning or marinade ingredients to suit dietary preferences, such as using gluten-free tamari for gluten intolerance.