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Seafood lovers, rejoice. Your Blackstone griddle isn't just for smash burgers and breakfast hash—it's a phenomenal tool for cooking delicate, flavorful seafood. The large, flat cooking surface gives you even heat distribution and the ability to cook multiple items at once, making it ideal for shrimp, salmon, and scallops. In this guide, we'll walk through the best techniques for each protein, plus the essential accessories and tools that make griddle seafood a breeze.

One of the biggest advantages of cooking seafood on a flat top is the control you have over heat. Unlike a grill where flare-ups can scorch delicate fish, a griddle allows you to maintain a steady, even temperature. This is especially important for items like scallops that need a hard sear without overcooking the interior. Let's dive into the details.

Why the Blackstone Griddle Is Perfect for Seafood

The Blackstone griddle's large surface area and precise temperature control make it an excellent choice for seafood. You can create distinct heat zones—high heat for searing scallops, medium heat for cooking salmon fillets, and lower heat for warming shrimp without drying them out. The griddle's flat surface also means you can use minimal oil, which helps preserve the natural flavors of the seafood.

Another benefit is the easy cleanup. Seafood can leave lingering odors, but a properly seasoned griddle wipes down quickly with a scraper and paper towels. For added convenience, the Griddle Scraper with Cleaning Brick makes short work of any stuck-on bits, keeping your cooking surface ready for the next batch.

How to Cook Shrimp on a Blackstone Griddle

Shrimp is one of the fastest-cooking proteins, so timing is everything. Here's how to get juicy, flavorful shrimp every time.

Ingredients and Preparation

• 1 lb large shrimp (peeled and deveined, tails on or off)
• 2 tbsp olive oil or butter
• Salt, pepper, and your favorite seasoning (garlic powder, paprika, or Old Bay)
• Lemon wedges for serving

Step-by-Step Instructions

1. Preheat the griddle to medium-high heat (around 375°F).
2. Pat the shrimp dry with paper towels to remove excess moisture. This helps them sear rather than steam.
3. Toss shrimp with oil and seasonings in a bowl.
4. Place shrimp on the griddle in a single layer. Cook for 2–3 minutes per side until pink and opaque. Avoid overcrowding—work in batches if needed.
5. Remove and serve immediately with lemon juice.

Pro tip: For extra flavor, add minced garlic and a splash of white wine during the last minute of cooking.

Salmon Griddle Recipe: Crispy Skin, Flaky Flesh

Salmon is a griddle superstar. The high heat gives you a beautifully crispy skin while keeping the interior moist and tender.

Ingredients

• 2 salmon fillets (6–8 oz each, skin on)
• 1 tbsp avocado oil or grapeseed oil (high smoke point)
• Salt and pepper
• Optional: honey, soy sauce, or fresh dill for finishing

Method

1. Preheat the griddle to medium-high heat (400°F).
2. Pat salmon dry and season generously with salt and pepper.
3. Add oil to the griddle and place salmon skin-side down. Press gently with a spatula for 10 seconds to ensure even contact.
4. Cook for 4–5 minutes without moving. The skin will turn golden and crispy.
5. Flip carefully and cook for another 3–4 minutes for medium doneness (internal temp 125°F–130°F).
6. Glaze or garnish as desired, then serve.

Salmon pairs beautifully with grilled asparagus or a simple side salad. If you're cooking a large batch for guests, the spacious surface of the Original 36” Griddle Airfryer Combo (Natural Gas) gives you plenty of room to cook multiple fillets at once while also preparing sides on the other side.

Griddle Scallops: Achieving That Perfect Golden Crust

Scallops are often considered restaurant-only fare, but a Blackstone griddle makes them surprisingly easy to cook at home. The key is a screaming hot surface and dry scallops.

Ingredients

• 1 lb large sea scallops (side muscle removed)
• 1 tbsp butter or ghee
• Salt and white pepper
• Lemon zest and fresh parsley for garnish

Steps for Success

1. Preheat the griddle to high heat (450°F–500°F).
2. Pat scallops extremely dry with paper towels. Moisture is the enemy of a good sear.
3. Season lightly with salt and pepper.
4. Add butter to the griddle and let it melt and sizzle.
5. Place scallops in the butter, leaving space between each. Cook for 2–3 minutes without moving until a deep golden crust forms.
6. Flip and cook for 1–2 more minutes. The center should be slightly translucent.
7. Remove immediately and garnish with lemon zest and parsley.

Avoid the temptation to move the scallops too early—let them develop that crust naturally. And remember, scallops continue to cook after removal, so pull them off just before they reach your desired doneness.

Essential Accessories for Griddle Seafood

While you can cook seafood with basic tools, a few accessories make the process easier and more enjoyable.

Accessory	Why It Helps
Fish spatula	Thin, flexible blade flips delicate fillets and scallops without breaking them.
Griddle scraper	Removes stuck-on fish skin and seasoning residue quickly.
Infrared thermometer	Ensures precise temperature for perfect searing every time.
Tongs	Ideal for turning shrimp and handling hot fillets.

One tool we highly recommend is the Griddle Scraper with Cleaning Brick. It's perfect for removing any fish residue after cooking, keeping your griddle surface clean and well-seasoned for the next use.

Tips for Cooking Multiple Seafood Items at Once

If you're cooking a seafood feast, use your griddle's heat zones to your advantage. Place scallops on the hottest area (usually the center), salmon on medium heat, and shrimp on a cooler edge. This keeps everything cooking at its optimal temperature.

Also, cook in order of flavor intensity—start with milder items like scallops, then move to salmon, and finish with stronger-flavored shrimp or fish. This prevents flavor transfer and ensures each protein tastes clean and distinct.

Common Mistakes to Avoid

• Overcrowding: This lowers the griddle temperature and causes steaming instead of searing.
• Wet seafood: Always pat dry before seasoning to get a good crust.
• Too much oil: A thin layer is all you need; excess oil can cause flare-ups and greasy results.
• Not preheating enough: A properly preheated griddle is essential for a good sear.

Ready to Cook Seafood Like a Pro?

Cooking shrimp, salmon, and scallops on a Blackstone griddle is simpler than you might think. With the right technique and a few key tools, you can create restaurant-quality seafood right in your backyard. Whether you're planning a weeknight dinner or a special occasion feast, your griddle is ready to deliver.

For the best results, keep your griddle clean and well-maintained. Check out the Griddle Scraper with Cleaning Brick to make cleanup effortless and keep your cooking surface in top shape for your next seafood adventure.