West Coast Style Grilled Salmon
Bright citrus, fresh herbs, and controlled heat turn salmon into something rich, buttery, and surprisingly light. Cooked on a Blackstone with an optional charcoal variation, this West Coast-style salmon is finished with grilled citrus and herbs for a clean summer flavor profile.
Equipment
- Blackstone griddle
- Fish spatula
- Mixing bowl
- Knife
- Long tongs
- Optional charcoal grill
Ingredients
Salmon
- 2 pounds center-cut salmon side
- 2 tablespoons avocado oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Citrus Herb Rub
- Zest from 1 orange
- Zest from 1 lime
- 1 tablespoon chopped fresh tarragon
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh parsley
Finish
- 1 orange halved
- 1 lime halved
- 1 tablespoon chopped parsley
- Flaky sea salt to taste
Instructions
- Pat 2 pounds center-cut salmon dry with paper towels.
- Combine zest from 1 orange, zest from 1 lime, 1 tablespoon chopped tarragon, 1 tablespoon chopped chives, 1 tablespoon chopped parsley, 2 tablespoons avocado oil, 1 teaspoon kosher salt, and ½ teaspoon black pepper in a mixing bowl.
- Rub the citrus herb mixture evenly over the 2 pounds salmon, coating all sides.
- Allow the salmon to rest at room temperature for 10–15 minutes.
- Preheat the Blackstone griddle to 350–375°F and lightly oil the surface if needed.
- Place the salmon on the Blackstone skin-side down if skin-on, or presentation-side down if skinless, and cook for 3–5 minutes.
- Carefully flip the salmon once and cook for an additional 3–5 minutes, or until the thickest section reaches 125–130°F.
- Place 1 orange, halved, and 1 lime, halved cut-side down on the Blackstone and cook for 2–3 minutes until lightly caramelized.
- Remove the salmon and rest for 5 minutes.
- Squeeze the grilled orange and lime over the salmon and finish with 1 tablespoon chopped parsley and flaky sea salt to taste.
Notes
Notes
Thicker center-cut salmon portions cook more evenly than thin tail pieces.
Salmon continues cooking after leaving the heat, so remove it slightly early.
Optional charcoal method: Start over direct heat for 2–3 minutes and finish over indirect heat until internal temperature reaches 125–130°F.
Thicker center-cut salmon portions cook more evenly than thin tail pieces.
Salmon continues cooking after leaving the heat, so remove it slightly early.
Optional charcoal method: Start over direct heat for 2–3 minutes and finish over indirect heat until internal temperature reaches 125–130°F.
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