Hot Honey - Salmon on the Griddle
EQUIPMENT
Spatula
Basting brush
Meat thermometer
INGREDIENTS
4 salmon fillets (about 6 ounces each)
2 tablespoons olive oil
3 tablespoons Ranch & Rifle's Hot Honey Rub
Fresh parsley or cilantro for garnish (optional)
INSTRUCTIONS
Preparation:
Preheat your Blackstone griddle to medium-high heat.
Preparing the Salmon:
Pat the salmon fillets dry with paper towels to remove any excess moisture.
Brush each fillet with olive oil on both sides to prevent sticking.
Generously sprinkle Ranch & Rifle's Hot Honey Rub on just the flesh sides of each salmon fillet, pressing gently to ensure the seasoning adheres.
Grilling the Salmon:
Once the griddle is hot, lightly oil the cooking surface with a little more olive oil or a high-heat cooking spray.
Place the seasoned salmon fillets on the griddle, skin-side down if the fillets have skin.
Cook the salmon for about 4-5 minutes on the first side, or until the edges start to turn opaque and the fillet releases easily from the griddle.
Flipping and Finishing:
Carefully flip the salmon fillets using a spatula.
Cook for an additional 3-4 minutes on the second side, or until the salmon is cooked through and flakes easily with a fork. The internal temperature should reach 145°F for perfectly cooked salmon.
Serving:
Remove the salmon from the griddle and transfer to a serving plate..
Garnish with fresh parsley or cilantro if desired.
Tips:
Even Cooking: Make sure the salmon fillets are of uniform thickness to ensure even cooking.
Skin-On Fillets: If using skin-on fillets, the skin will help keep the salmon together and can be eaten if crispy or removed before serving.
Resting Time: Let the salmon rest for a minute or two after grilling to allow the juices to redistribute.
Enjoy your flavorful grilled salmon, enhanced with the sweet and spicy kick of Ranch & Rifle's Hot Honey Rub, cooked to perfection on your Blackstone griddle!
