Fresh salmon season is a highlight in the Pacific Northwest, and this simple Blackstone Salmon Sandwich is one of my favorite ways to enjoy Coho or Chinook fillets. It’s quick, flavorful, and perfect for a casual weekend meal cooked on a griddle.
Blackstone Salmon Sandwich
I didn’t grow up eating fresh salmon—my childhood in northern Minnesota meant lake-caught fish and crayfish were the norm—but once I experienced fresh Pacific salmon, I was hooked. This sandwich showcases the salmon’s natural flavor with a bright dill aioli and peppery baby arugula, all built on a toasted bun.
More Blackstone recipes available—try other griddle dishes to expand your repertoire.
Recipe Shopping List
Before you start, gather the basics. Quantities and exact measurements are listed in the recipe card below.
- Fresh salmon fillets (skin-on, sandwich-sized)
- High-heat cooking oil (avocado or olive oil)
- Seasoning or fish rub
- Buns (toasted if you like)
- Baby arugula or other greens
Dill Aioli
- Mayonnaise
- Lemon zest and lemon juice
- Fresh dill (minced)
- Salt to taste
Explore more salmon recipes and variations for inspiration.
How To Make This Recipe
The overview below gives the key steps. For exact timings and ingredient amounts, use the recipe card at the bottom.
- Prepare the aioli: Mix mayonnaise, lemon zest, lemon juice, minced dill, and a pinch of salt. Chill while you cook.
- Preheat the griddle: Heat your Blackstone (or griddle) for 10–15 minutes until it reaches medium heat—about 350–400°F. A well-heated surface gives a good sear without overcooking.
- Season the salmon: Brush fillets with oil and season the top (flesh side) with fish rub and salt. For skin-on fillets, cook skin-side down first for protection and even heat.
- Cook on the griddle: Add a thin layer of oil, place fillets skin-side down and cook 2–4 minutes, add a touch more oil, then flip and cook another 2–4 minutes, or until the internal temperature reaches about 130–135°F for medium. Adjust to your preferred doneness. Remove skin after cooking if desired.
- Assemble and serve: Toast buns, spread the dill aioli, top with the salmon and baby arugula, and serve immediately.
Serve This With
The sandwich makes a satisfying meal on its own, but it pairs beautifully with a bright pasta salad or a simple side. Consider:
- Ham and pea pasta salad
- Caprese pasta salad
- BLT pasta salad
- Grilled Caesar pasta salad
- Salmon orzo pasta salad
- Greek pasta salad
Recipe FAQ
What’s the best way to store leftovers?
Salmon is best eaten fresh, but if you have leftovers, refrigerate them in an airtight container within two hours of cooking. Chilled salmon works well cold in salads or sandwiches; refrigerate for up to 2 days for best quality.
How should I reheat leftover salmon?
To gently reheat without drying the fish, use a low-temperature oven or a water bath (sous vide) to bring it up to serving temperature. Avoid the microwave when possible, as it can make the texture rubbery.
More Recipes
- Classic Salmon Sandwich
- Lemon Pepper Traeger Grilled Salmon
- Lemon Pepper Smoked Salmon
- Traeger Grilled Salmon with Togarashi
- Togarashi Smoked Salmon
Blackstone Salmon Sandwich
This tender sandwich features fresh salmon fillets cooked on a Blackstone griddle, finished with a lemon-dill aioli and baby arugula.
Prep Time: 10 minutes Cook Time: 15 minutes Total Time: 25 minutes
Ingredients
Salmon Sandwiches
- 4 salmon fillets, sandwich-sized
- 1 tablespoon olive oil (or high-heat oil)
- Fish seasoning or rub
- 1 teaspoon salt
- 4 toasted buns
- Baby arugula
Dill Aioli
- 1/2 cup mayonnaise
- 1/2 teaspoon lemon zest
- 2 teaspoons lemon juice
- 1/4 teaspoon salt
- 1/2 teaspoon minced fresh dill
Instructions
- Whisk together all aioli ingredients and chill.
- Preheat your Blackstone griddle to medium heat (around 350–400°F).
- Brush each fillet with oil, then season the flesh side with fish rub and salt.
- Place fillets skin-side down on the griddle. Cook until the edges are opaque and a spatula releases easily—about 2–4 minutes. Add a touch more oil if needed and flip; cook another 2–4 minutes, or until internal temperature reaches 130–135°F for medium.
- Remove fillets and let rest for 3–5 minutes. If desired, peel away the skin before serving.
- Spread aioli on toasted buns, top with salmon and arugula, close the sandwich, and serve hot.
Recommended Tools & Products
- Blackstone griddle (or similar flat-top griddle)
- Long metal turner/spatula suitable for griddles
- High-heat oil (avocado or neutral oil)
- Fish rub or seasoning of your choice
Nutrition (per serving, estimate)
Calories: 847 • Total Fat: 54g • Saturated Fat: 10g • Unsaturated Fat: 41g • Cholesterol: 155mg • Sodium: 1266mg • Carbohydrates: 30g • Fiber: 1g • Sugar: 4g • Protein: 56g
Nutrition data provided is an estimate.