When cooking salmon on a griddle, the ideal temperature to cook it at depends on a few factors. The thickness of the salmon fillet, whether you want the salmon to have a nice sear on the outside, and if you are cooking it from raw or if the salmon has already been partially cooked all impact what temperature you should heat your griddle to. Following some simple guidelines will help ensure perfect salmon off the griddle every time.
Quick Answer
For cooking raw salmon fillets quickly on a hot griddle, heat your griddle to between 400-450°F. This high heat will give the salmon a nice sear while cooking it through in just a few minutes per side. For thicker salmon fillets or cooking pre-cooked salmon, a lower griddle temp of 300-350°F will allow the inside to heat through without overcooking the outside.
Griddle Temperature for Raw vs. Pre-Cooked Salmon
If you are starting with raw, uncooked salmon fillets, then a hotter griddle temperature is needed. Preheating your griddle to between 400-450°F will give the salmon a nice sear and allow the fillet to cook through in just a few minutes per side without drying out. The high heat helps set the proteins on the outside of the fish quickly so they firm up instead of becoming mushy.
If your salmon is already partially cooked or roasted, then you’ll want a lower griddle temperature. Preheat to 300-350°F to gently warm the salmon through without overcooking the exterior. This lower temperature is ideal for leftover roasted or poached salmon fillets.
Griddle Temp for Raw Salmon
- 400-450°F for quick cooking with a sear
- Cook for 2-5 minutes per side depending on thickness
- Creates a nice crust while cooking through
Griddle Temp for Pre-Cooked Salmon
- 300-350°F to gently warm salmon
- Cook for 1-2 minutes per side just to heat through
- Avoids overcooking already cooked salmon
Salmon Thickness and Griddle Temperature
The thickness of your salmon fillet is another factor in determining what temperature to preheat your griddle to. Thinner salmon fillets that are less than 1 inch thick will cook faster than a 2-inch thick salmon steak.
For thin salmon fillets that are around 1/2 inch thick, a hot 450°F griddle will cook the fish in just 2-3 minutes per side with a nice sear. Thicker fillets and steaks that are 1-2 inches thick will need that high heat for a little longer, 4-5 minutes per side, to cook through while keeping the outside crispy.
If cooking very thick salmon steaks that are over 2 inches, you may want to turn the griddle temperature down slightly to 400°F. The thicker the salmon, the more densely packed it is in the center so it retains more heat as it cooks. The slightly lower heat ensures the exterior doesn’t burn before the inside cooks through.
Griddle Temp Based on Salmon Thickness
| Salmon Thickness | Griddle Temperature | Cook Time Per Side |
|---|---|---|
| 1/2 inch | 450°F | 2-3 minutes |
| 1 inch | 450°F | 4-5 minutes |
| 1 1/2 – 2 inches | 400°F | 5-6 minutes |
| Over 2 inches | 400°F | 6-8 minutes |
Getting a Sear on Salmon
One of the bonuses of cooking salmon on a griddle is you can get a beautiful brown crust on the fish. The Maillard reaction that occurs when the amino acids and proteins in the salmon are heated to high temperatures creates flavorful browning.
To get that nice sear on salmon, you will need a hot griddle temperature. Preheat to 450°F or higher to quickly caramelize the exterior of the fish. Cook the salmon just until the very center is still translucent and then remove it from the heat so it doesn’t overcook.
If your griddle has temperature zones, you can sear the salmon over direct heat at 450°F+ and then move it to a cooler zone at 300-350°F to finish cooking through gently.
Tips for Getting a Sear on Salmon
- Preheat griddle to 450°F+
- Use a high smoke point oil like avocado or grapeseed
- Cook skin-side down first if skin-on
- Let sear develop for 2-3 minutes before turning
- Move to indirect heat to finish cooking if needed
Oiling the Griddle
Salmon can easily stick to hot griddle plates so it’s important to properly oil the cooking surface. Use a high smoke point neutral oil like avocado, grapeseed, peanut or light olive oil. Avoid butter or low smoke point oils like extra virgin olive oil.
Lightly brush or rub the oil over the entire griddle surface to create an even layer. Or use a folded paper towel to rub over the oil for good coverage. Allow the oiled griddle to preheat completely before adding the salmon so the oil gets hot.
You don’t need a large amount of oil, just a thin coating is sufficient. Too much oil can cause flare ups. If the griddle has lots of tacky cooked on bits, give it a good scrubbing first. The salmon is more likely to stick to a dirty griddle.
Oiling a Griddle for Salmon
- Use a high smoke point neutral oil
- Lightly brush oil over griddle
- Allow griddle and oil to preheat fully
- Wipe down griddle to remove cooked on bits
- Thin layer of oil is all that’s needed
Non-Stick vs. Regular Griddle
Cooking salmon on a non-stick griddle surface can help prevent it from sticking and make cleanup easier. The non-stick coating allows you to use less oil to prepare the griddle. But you’ll still want to brush on a light coating before preheating.
Seasoned cast iron or stainless steel griddles work great too, you just need to properly oil them first. Hot metal grids can cause salmon to fuse quickly if not oiled and preheated correctly. Follow the oil and heat recommendations and the salmon shouldn’t stick.
No matter what type of griddle you use, never move the fish until it naturally releases itself from the cooking surface. If it sticks, gently loosen it with a thin spatula but don’t force or scrape it. This can break up the fish and crust.
Griddle Types for Salmon
| Griddle Type | Benefits |
|---|---|
| Non-Stick | Less oil needed Easy release Simpler cleanup |
| Cast Iron | Gets very hot Good heat retention Needs seasoning |
| Stainless Steel | Heats evenly Durable surface Can discolor from heat |
Smoke Points of Oils for Salmon
When searing salmon at high griddle temperatures you need an oil with a high smoke point. Oils that start to smoke and burn at low temps can give food a bad flavor.
For cooking salmon aim to use oils with smoke points over 400°F. Refined avocado oil and grapeseed oil have very high smoke points around 400-480°F. Light olive oil is a good choice as well with a smoke point around 468°F.
Avoid unrefined extra virgin olive oil which smokes around 375°F. Oils like sesame, vegetable, sunflower and peanut oil also work well. Melted butter has a low smoke point so is not the the best option unless basing after cooking.
Oil Smoke Points for Salmon
| Oil | Smoke Point (Fahrenheit) |
|---|---|
| Avocado Oil | 400-520 |
| Grapeseed Oil | 420-480 |
| Light Olive Oil | 468 |
| Vegetable Oil | 450-495 |
| Peanut Oil | 450 |
| Sesame Oil | 410 |
| Butter | 300-350 |
Basting Sauce Options
Brushing salmon with a flavorful basting sauce as it cooks infuses it with lots of flavor. Whisk together olive oil, lemon juice, garlic, herbs and mustard for a Mediterranean baste. Soy sauce, sesame oil, garlic and ginger make a tasty Asian sauce.
Maple syrup, brown sugar and mustard is a sweet baste that complements salmon nicely. Drizzle the sauce over the fish after searing both sides to add a glossy glaze. Or brush it on halfway through cooking for it to caramelize onto the fish.
Whichever sauce you use, avoid sugary sauces until after searing both sides first. Too much sugar will promote charring and burning quickly. Brush on after searing then glaze briefly at the end of cooking.
Basting Sauce Ideas
- Lemon olive oil, garlic, herbs
- Soy sauce, sesame oil, ginger, garlic
- Maple syrup, Dijon, brown sugar
- Teriyaki sauce, rice vinegar, sesame
- Pesto sauce or chimichurri
Complementary Side Dishes
Salmon pairs deliciously with fresh seasonal vegetables and grains. Grilled or roasted asparagus, Brussels sprouts, green beans or broccoli compliment the fish well. Grain salads featuring farro, quinoa or brown rice also make nice sides.
For starch, roasted baby potatoes or risotto are great choices. Fresh greens like spinach or kale sautéed in garlic and olive oil makes a simple accompaniment. And slices of grilled bread are nice for dipping in any sauce or drippings.
For lighter sides, make cucumber salad dressed with vinegar, lemon and dill. Or make a potato salad with Greek yogurt instead of mayo. A quinoa tabbouleh salad also pairs wonderfully with salmon off the griddle.
Side Dish Ideas for Salmon
- Asparagus
- Brussels sprouts
- Baby potatoes
- Quinoa salad
- Brown rice pilaf
- Sauteed greens
- Grilled bread
- Cucumber dill salad
- Risotto
Adding Fresh Herbs and Spices
Salmon benefits from being rubbed with fresh herbs, spices and citrus zest before cooking. Rosemary, thyme, oregano, dill and tarragon all pair well with salmon. Crushed garlic, lemon zest and black pepper also enhances the flavor.
Make a quick compound butter by mixing fresh herbs, spices and softened butter. Chill slightly then slice and put dollops on top of the cooked salmon to melt over. Or whisk lemon juice, herbs, oil and Dijon to drizzle over the plated fish.
Chopped fresh herbs like dill, parsley, chives or tarragon can be sprinkled over cooked salmon as a quick finishing touch. Letting a whole salmon fillet or steak rest on a fresh herb sprig before serving infuses it with aroma.
Herb and Spice Combinations
- Lemon zest, dill, garlic
- Tarragon, thyme, pepper
- Rosemary, oregano, lemon
- Chives, thyme, parsley
- Fennel seed, paprika, oregano
- Cilantro, lime zest, cumin
Serving Suggestions
Some delicious ways to serve up your griddled salmon fillets include:
- On a bed of fresh spinach or arugula
- Nestled in a grain or quinoa salad
- On toasted bread for an open faced sandwich
- Flaked over a salad with greens and vinaigrette
- In tacos or lettuce wraps with fixings
- On top of roasted veggies like cauliflower
- In bowls with rice and stir fried veggies
- Topped with an easy garlic cream sauce
Let the salmon rest a few minutes after cooking before carefully lifting from the griddle with a thin spatula. Be sure to keep the crispy skin intact if cooking a skin-on fillet. Plate with desired sides and toppings for an easy, healthy meal any night of the week.
Conclusion
Cooking salmon on a hot griddle produces fast and delicious results. For tender, flaky salmon with a crusty sear, preheat your griddle to 400-450°F. Use a high smoke point oil to lightly grease the cooking surface before adding the salmon skin-side down first. Cook for 2-5 minutes per side based on thickness.
Target a lower 300-350°F temperature for gently warming pre-cooked salmon fillets. Basting the fish while cooking infuses lots of flavors. And serving salmon off the griddle on fresh greens, in tacos and sandwiches, over grains or with veggie sides makes for a tasty and balanced meal.