The Blackstone Griddle is an excellent way to prepare fresh fish from the dock or the market. Below you’ll find a straightforward, reliable method to cook almost any type of fish on a griddle: salmon, cod, lingcod, rockfish, sea bass, halibut, snapper, haddock, grouper and more. These flavors are simple and versatile, highlighting the fish rather than masking it. This recipe is naturally low-carb and keto-friendly, making it suitable for many dietary plans and health goals.
How To Make Fish On The Blackstone
We cook a lot of fish and have refined a quick, fool-proof process that preserves delicate flavor and texture. The griddle delivers an even surface heat and an excellent sear without overcooking the fish. Using lemon on the griddle and finishing with a splash of dry white wine under a dome adds bright, delicate flavor without overpowering the fish.
Follow this simple method and you’ll have dinner on the table in no time, with moist, flavorful fillets that showcase the freshness of your catch.
Is this recipe keto?
Yes. This recipe is low in carbohydrates and high in protein. It fits well into keto and many low-carb meal plans while remaining satisfying and delicious.
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Recipe Shopping List
Here’s what you’ll need. For exact amounts, refer to the ingredient list in the recipe card below.
- Fish fillets (boneless)
- Lemon
- Flaky salt
- Ground pepper
- Lemon zest
- Lemon juice
- Garlic paste or fresh garlic
- Butter
- Dry white wine
- Fresh thyme
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How To Make This Recipe
This overview gives a clear sense of the steps. Use the full recipe card below while you cook for precise amounts and timing.
- Prep and Season – Run your fingers along the flesh to check for any remaining bones, and remove them. Season both sides lightly with flaky salt and ground pepper.
- Preheat – Heat the griddle to medium-low. Fish cooks quickly and benefits from moderate heat. Combine lemon zest, lemon juice, and garlic paste, and spread this mixture over one side of each fillet.
- Cook – Place a small pat of butter on the griddle for each fillet and set the fillets in the butter. If your fillets have skin, start skin-side down. Lay two lemon slices together on the griddle and top each pair with a sprig of thyme. After 2–3 minutes, flip each fillet onto the lemon slices and thyme, cover with a dome, and cook 3–4 more minutes. Add a splash of dry white wine under the dome to steam the fish gently.
- Serve – Remove the dome, check the internal temperature (about 125°F is ideal for moist, slightly flaky fish), and transfer to plates. A spatula slid beneath the lemon slices helps move the fillet and lemon to the plate in one careful motion.
Try our Smoked Salmon!
Recipe FAQ
Fish is best cooked and served immediately. Preparing it far in advance will compromise texture and flavor.
If you do have leftovers, store them in the refrigerator in an airtight container and reheat gently in a low oven or on a warm griddle surface. Avoid the microwave, which can dry and toughen fish.
Absolutely. Swap the salt and pepper for your favorite spice rub, omit garlic if preferred, or add fresh herbs like dill or parsley. This method is a great base for experimenting.
Try our Blackstone Teriyaki Shrimp Kabobs too!
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How to make Fish on the Blackstone
Cooking fish on the Blackstone is fast and forgiving. Any fresh fillet will work; fresher fillets yield the best flavor and texture. This approach is ideal when you want a simple, delicious dinner that highlights the fish.
Ingredients
- 16 ounces boneless fish fillets
- 1 lemon, sliced into rounds
- 2 teaspoons flaky salt
- 1 teaspoon ground pepper
- 2 teaspoons lemon zest
- 1 tablespoon lemon juice
- 2 teaspoons garlic paste (or fresh garlic)
- 4 teaspoons butter
- 4 tablespoons dry white wine
- 4 sprigs fresh thyme
Instructions
- Check the fillets for bones and remove any you find. Pat the fish dry and season lightly with flaky salt and ground pepper.
- Preheat the griddle to medium-low heat so the fish cooks evenly without drying out.
- Combine lemon zest, lemon juice, and garlic paste. Spread this mixture over the top of each fillet.
- Place a small pat of butter on the griddle for each fillet and set the fillets in the butter, skin-side down if applicable.
- Arrange lemon slices in pairs on the griddle near each fillet and place a sprig of thyme on each pair of lemons.
- After 2–3 minutes, flip each fillet onto the lemon slices and thyme. Cover with a dome and cook 3–4 minutes more.
- Squeeze a little dry white wine under the dome onto the lemons to create steam, then remove the dome after a minute or two and confirm doneness. Aim for an internal temperature of about 125°F for moist, tender fish.
- Transfer fillets to plates, sliding the spatula under the lemon slices so you can transfer the fish and lemons together for a neat presentation. Serve immediately.
Notes
Cooking time depends on fillet thickness. Fillets under 1 inch will cook more quickly; thicker fillets require a bit more time. The key to excellent fish is to avoid overcooking—aim for a flaky texture that still retains moisture.
Nutrition Information
Yield: 4 | Serving Size: 1
Amount per serving (estimate): Calories: 192; Total Fat: 6g; Saturated Fat: 3g; Cholesterol: 117mg; Sodium: 1304mg; Carbohydrates: 4g; Fiber: 1g; Sugar: 1g; Protein: 27g.
Nutrition data provided here is an estimate.
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