Blackstone-Grilled Citrus Herb Salmon

Blackstone Citrus Herb Salmon is a healthy, flavorful recipe for cooking salmon on a griddle. A bright citrus herb vinaigrette seasons the fish beautifully and doubles as a dipping sauce when serving.

This version features fresh citrus zest and juice blended with olive oil, Dijon mustard, chopped herbs, and a touch of heat from crushed red pepper. It’s simple to prepare and yields a fresh, vibrant main course perfect for a weeknight or casual gathering.

How to make Blackstone Citrus Herb Salmon

For this recipe I used four skin-on salmon fillets along with one lemon, one orange, and one grapefruit. I also used fresh rosemary, thyme, and dill from my garden, but any fresh herbs you prefer will work well. Cooking the fillets skin-on helps protect the fish on the griddle; the skin can be removed easily after cooking if you prefer not to serve it.

Zest about 2 tablespoons total from the lemon, orange, and grapefruit. I find a microplane grater or zester gives the best, fine zest that incorporates smoothly into the vinaigrette. Keep the zest measurements total — not two tablespoons from each fruit.

Combine the citrus zest with about 2 tablespoons olive oil, 2 tablespoons Dijon mustard, kosher salt, freshly ground black pepper, and a pinch of crushed red pepper flakes. Add roughly 2 tablespoons of chopped fresh herbs — a mix of rosemary, thyme, and dill works nicely — and squeeze roughly 1/4 cup total of juice from the lemon, orange, and grapefruit. Whisk everything together until the vinaigrette is smooth and emulsified.

Reserve a few spoonfuls of the vinaigrette to serve alongside the finished salmon for dipping. Brush the remaining vinaigrette generously over each fillet and season lightly with additional kosher salt and pepper. If you like presentation, slice some of the citrus to char on the griddle and use as a bright garnish.

Preheat your Blackstone griddle (or other flat top grill) to medium-low for a few minutes. Add a light coating of cooking oil to the surface to prevent sticking, then place the salmon fillets skin-side down. If you’re charring citrus slices for garnish, add them to the griddle at the same time so they can caramelize slightly and develop color.

Cook the salmon for approximately 7 to 9 minutes total, flipping a few times to ensure even cooking and a gentle crust. While the fillets cook, brush them with more of the citrus vinaigrette every couple of minutes to build flavor and keep the fish moist. If you added citrus slices, let them char briefly for a few minutes until they show grill marks.

Once the salmon flakes easily with a fork and reaches your desired doneness, remove it from the griddle. Let the fillets rest for a minute, then brush with any remaining vinaigrette. Serve each fillet with the reserved dipping vinaigrette and optional charred citrus slices. A simple green salad, roasted vegetables, or steamed asparagus make great side dishes for this bright, healthy seafood dinner.

Blackstone Citrus Herb Salmon is bright, fresh, and full of flavor

This recipe highlights clean flavors and a simple technique that preserves the natural richness of salmon while adding fresh citrus and herb brightness. It’s an easy way to make an impressive, healthy main course with minimal fuss.

Equipment

• Blackstone Griddle or other flat top grill
• Microplane or zester
• Mixing bowl and whisk

Ingredients

• 4 salmon fillets, skin-on
• 2 tablespoons olive oil
• 2 tablespoons Dijon mustard
• 2 tablespoons chopped fresh herbs (rosemary, thyme, dill or a blend)
• Kosher salt, freshly ground black pepper, crushed red pepper flakes to taste
• 1 lemon, 1 orange, 1 grapefruit — zest and juice combined (about 2 tablespoons zest total and 1/4 cup juice total)
• Additional cooking oil as needed for the griddle

Instructions

1. In a bowl, combine olive oil, Dijon mustard, chopped herbs, kosher salt, pepper, and crushed red pepper flakes.
2. Zest the citrus fruits using a microplane, measuring about 2 tablespoons total. Optionally slice a few citrus rounds to use as a garnish and char on the griddle.
3. Squeeze enough juice from the citrus to equal about 1/4 cup total. Add the juice and zest to the bowl and whisk until combined into a vinaigrette.
4. Reserve a few spoonfuls of the vinaigrette for serving. Brush the rest over the salmon fillets and season them lightly with additional salt and pepper.
5. Preheat the griddle to medium-low and oil the surface. Place salmon on the griddle skin-side down and cook for 7 to 9 minutes total, flipping a few times and brushing with more vinaigrette as it cooks.
6. Remove salmon when it flakes easily with a fork and let rest briefly. Serve with the reserved vinaigrette for dipping and optional charred citrus slices as garnish.

Enjoy this bright, herb-forward salmon with your favorite vegetables or a crisp salad for a complete, healthy meal. The citrus herb vinaigrette also works well as a dressing for grilled vegetables or a light salad, so feel free to make a little extra.