Ingredients:

  • 4 center-cut salmon fillets (6 oz each), skin-on
  • 2 tbsp avocado oil
  • 1 tbsp unsalted butter
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 0.5 tsp onion powder
  • 1 tsp kosher salt
  • 0.5 tsp coarsely ground black pepper
  • 0.5 lemon, juiced

Instructions:

  1. Pat the salmon fillets with paper towels until they are completely dry on all sides to ensure a proper sear.
  2. Apply a thin layer of oil to the fish, then sprinkle the smoked paprika, garlic powder, onion powder, and black pepper evenly over the flesh side. Season the skin side with salt only.
  3. Preheat the Blackstone griddle to medium-high heat, aiming for a surface temperature of 375°F (190°C). Establish a two-zone setup with one side on medium-high and the other on low.
  4. Apply avocado oil to the griddle surface and place the salmon skin-side down. Press down firmly with a metal spatula for 10 seconds to ensure full skin contact.
  5. Cook the salmon skin-side down for 5-6 minutes without moving it to allow the skin to crisp.
  6. Flip the fillets onto the flesh side and move to the cooler zone. Add the butter to the griddle to melt and finish with a squeeze of fresh lemon juice, cooking for an additional 1-2 minutes until desired internal temperature is reached.