Salmon Patties on Blackstone

After years of pan-frying salmon patties indoors, often battling with splatters and a lingering fish smell, discovering the magic of the Blackstone griddle for these savory delights was a true revelation! When the summer heat hit, I knew I couldn't face the stove, so I moved my operation outdoors, and let me tell you, the results were beyond amazing. If you're wondering how to take your salmon patties from a simple 'Before' mix to a glorious 'After' golden crisp on your griddle, here’s my personal playbook. First, let's talk about the setup. I typically preheat my Blackstone to a medium-low to medium heat. You want it hot enough to get a beautiful sear, but not so hot that the outside burns before the inside is cooked through. Generously oil the griddle surface – I usually use a high smoke point oil like avocado or grapeseed. Don't skimp on this; it's key for that non-stick perfection and contributes to the crispy texture. Once your griddle is ready, carefully place your formed salmon patties onto the heated surface. The sizzle is music to a cook's ears! Give them plenty of space; overcrowding the griddle can drop the temperature and lead to steaming rather than searing, which means less crispiness. I usually cook them for about 4-6 minutes per side. You'll know they're ready to flip when the edges look cooked, and you can see a gorgeous golden-brown crust forming underneath. A sturdy, wide spatula is your best friend here – handle them gently to keep them intact. Now, for my top tips to achieve Blackstone salmon patty perfection: Uniform Thickness: Try to make your patties roughly the same thickness. This ensures they cook evenly. If some are thicker than others, they might need different cooking times. Don't Rush the Flip: Resist the urge to flip too early! That initial contact with the hot griddle surface is what creates that incredible crisp. Let them sit until they easily release from the griddle. If they're sticking, they're likely not ready. Oil is Your Friend: As I mentioned, liberal oiling of the griddle is crucial. It helps prevent sticking and gives that beautiful fried texture without having to deep fry. Binder Balance: While I assume your patties are well-formed, if they tend to fall apart, a little extra binder (like an egg or some breadcrumbs) can help them hold their shape better on the griddle. Press Gently (Optional): For an even crisper crust, sometimes I'll gently press down on the patties with my spatula for a few seconds after flipping, but be careful not to flatten them too much. The beauty of cooking salmon patties on the Blackstone isn't just the incredible texture; it's also the convenience. No more messy stovetops or fish smells permeating the house! Plus, it's such a fun, relaxed way to cook outdoors, making summer meals even more enjoyable. The transformation from 'Before' raw patties to 'After' golden, crispy perfection was truly satisfying on the Blackstone. Once your patties are perfectly golden and cooked through, serve them immediately. They're fantastic simply with a squeeze of fresh lemon, or you can elevate them with a homemade dill sauce, tartar sauce, or even piled onto a toasted bun with some fresh lettuce and tomato. My family absolutely loves them this way. Give this method a try – you’ll be amazed at the transformation and wonder why you ever cooked them any other way!