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Cooking seafood on a flat top griddle might seem intimidating, but it's one of the fastest, most flavorful ways to prepare shrimp, salmon, and scallops. The high, even heat of a Blackstone griddle delivers a beautiful sear while keeping the inside tender and moist. Whether you're a coastal cook or a landlocked enthusiast, this guide will walk you through the best techniques, temperature settings, and seasonings to nail griddle seafood every time.

Why Cook Seafood on a Blackstone Griddle?

Griddles offer a large, flat cooking surface that distributes heat evenly, allowing you to cook multiple pieces of seafood without crowding. The open design lets moisture escape, which helps develop a crisp crust—something that's hard to achieve in a pan. Plus, cleanup is a breeze: just scrape, wipe, and oil. For anyone who loves outdoor cooking, the Blackstone griddle is a game-changer for seafood lovers.

Essential Gear for Griddle Seafood

Before you fire up the griddle, make sure you have the right tools. A good spatula, a griddle press, and instant-read thermometer are crucial. If you're cooking for a crowd, consider using the Original 36in Griddle W/Hood & Front shelf for ample space and heat retention. And don't forget to protect your investment with the 36" Classic Griddle Cover when not in use.

Prepping the Griddle for Seafood

Seafood cooks best on a well-seasoned, moderately hot griddle. Start by preheating your Blackstone on medium-high heat (around 375°F to 400°F). Lightly oil the surface with a high-smoke-point oil like avocado or grapeseed oil. Avoid butter at this stage—it burns too quickly. Once the oil shimmers, you're ready to cook.

How to Cook Shrimp on a Griddle

Shrimp is one of the quickest proteins to cook, taking only 2-3 minutes per side. For best results, use large or jumbo shrimp (21-25 count per pound), peeled and deveined. Pat them completely dry with paper towels—moisture is the enemy of a good sear.

Temperature and Timing

Set your griddle to medium-high heat (375°F). Arrange shrimp in a single layer, leaving a little space between each. Cook for 2 minutes without moving them—you'll see the edges turn pink and a golden crust form. Flip and cook for another 1-2 minutes until opaque and firm. Remove immediately to avoid overcooking.

Seasoning Ideas

Shrimp pairs well with bold, savory flavors. Try a simple mix of garlic powder, paprika, and a pinch of cayenne. For a Southwestern twist, use chili powder and lime zest. If you want something unique, sprinkle on some Whiskey Burger Seasoning for a smoky-sweet kick that complements the natural sweetness of shrimp.

How to Cook Salmon on a Flat Top Griddle

Salmon fillets (skin-on or skinless) are perfect for the griddle. The high heat creates a crispy skin while the flesh stays flaky and moist. Aim for fillets that are about 1 inch thick for even cooking.

Temperature and Technique

Preheat the griddle to medium-high (375°F). Lightly oil the surface, then place the salmon skin-side down (if using skin-on fillets). Cook for 4-5 minutes without moving—the skin will crisp and release easily. Flip gently with a wide spatula and cook for another 3-4 minutes, or until the internal temperature reaches 125°F for medium or 135°F for well-done. Let rest for 2 minutes before serving.

Seasoning Suggestions

Salmon can handle robust flavors. A classic blend of brown sugar, smoked paprika, and garlic powder creates a sweet and smoky crust. For a steakhouse-inspired flavor, try High Plains Steak Seasoning—its peppery, herbal notes elevate salmon beautifully. Brush with a little maple syrup or honey in the last minute for a caramelized glaze.

How to Cook Scallops on a Griddle

Scallops are the ultimate test of griddle skills. They need high heat and patience to develop that golden-brown crust. Use large, dry-packed sea scallops (not wet-packed, which contain added water and won't sear well). Remove the small side muscle before cooking.

Temperature and Timing

Crank the griddle to high (400°F-425°F). Pat scallops completely dry, then season lightly with salt and pepper. Add a thin layer of oil to the griddle, then place scallops flat side down, spacing them apart. Cook for 2-3 minutes without moving—don't peek! The bottom should be deeply golden. Flip and cook for another 1-2 minutes. The centers should be slightly translucent and tender. Overcooking turns them rubbery.

Flavor Pairings

Scallops love bright, acidic finishes. Squeeze fresh lemon juice over them right after cooking, or serve with a beurre blanc sauce. For a simple marinade, toss scallops with olive oil, minced garlic, and fresh thyme before griddling. A dash of smoked paprika adds color and warmth.

Griddle Seafood Meal Ideas for a Crowd

One of the best things about griddle cooking is the ability to cook multiple proteins at once. Try a seafood platter with shrimp, salmon, and scallops all on the same surface. Use the Original 36in Griddle W/Hood & Front shelf for enough room to cook everything simultaneously. Pair with grilled vegetables like asparagus, zucchini, or bell peppers, and serve with rice or a fresh salad.

Cleaning Your Griddle After Seafood

Seafood can leave a strong odor on your griddle, so clean it promptly. After cooking, scrape off food bits with a griddle scraper while the surface is still warm. Wipe with a paper towel, then add a thin layer of oil to prevent rust. For stubborn residue, use a little water to create steam and loosen it. Avoid soap—it can strip the seasoning.

Common Mistakes and How to Avoid Them

• Crowding the griddle: Too many pieces lower the temperature and cause steaming instead of searing. Cook in batches if needed.
• Not drying seafood: Moisture prevents browning. Always pat shrimp, salmon, and scallops dry with paper towels.
• Overcooking: Seafood cooks quickly. Use a timer and remove it as soon as it's done.
• Using the wrong oil: Stick to oils with high smoke points like avocado, grapeseed, or canola. Butter burns easily.
• Skipping the preheat: A cold griddle leads to sticking and uneven cooking. Always preheat thoroughly.

Seasonings to Elevate Your Griddle Seafood

Don't be afraid to experiment with different seasoning blends. Blackstone offers a variety of options that work wonderfully with seafood. The Whiskey Burger Seasoning adds a rich, smoky depth to shrimp and scallops. The High Plains Steak Seasoning brings a peppery, herbaceous profile that complements salmon. For a classic seafood rub, mix lemon pepper, garlic powder, and dried dill.

Final Tips for Perfect Griddle Seafood

Always let your seafood come to room temperature for 15-20 minutes before cooking—this ensures even cooking. Use a digital thermometer to check doneness: shrimp at 120°F, salmon at 125°F-135°F, and scallops at 115°F-120°F. And remember, practice makes perfect. The more you cook on your griddle, the more intuitive the heat and timing will become.

Ready to Fire Up the Griddle?

Griddle seafood is a quick, versatile, and impressive way to enjoy restaurant-quality meals at home. Whether you're searing shrimp for tacos, salmon for a weeknight dinner, or scallops for a special occasion, your Blackstone griddle can handle it all. Start with these techniques, experiment with seasonings, and soon you'll be a griddle seafood pro. Ready to protect your griddle and keep it in top shape? Check out the 36" Classic Griddle Cover to shield your cooking surface from the elements.