Blackstone Recipes

Aug 05, 2025
Blackstone Team

Griddle Seared Salmon with Spinach and Rice

Rated 5.0 stars by 1 users

Servings

Prep Time

5 minutes

Cook Time

10-15 minutes

Image of Griddle Seared Salmon with Spinach and Rice

Ingredients

18–24 oz salmon filet
Cooking oil
Blackstone’s SPG seasoning
Two 8.5 oz packages of precooked rice
Lemon pepper seasoning
3–4 cloves fresh garlic, minced
8 oz baby spinach
1 lemon, halved

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Directions

Heat your Blackstone griddle to high.
Drizzle cooking oil over the salmon filet and rub it in. Season with SPG or your salt-pepper-garlic blend.
Add a drizzle of cooking oil to the hot griddle and spread evenly. Place the salmon flesh-side down on the griddle.
Pour both packages of precooked rice onto the griddle.
Add a bit of cooking oil and sprinkle with lemon pepper seasoning. Stir occasionally while it heats.
Once the salmon is nicely seared, carefully flip it skin-side down. Season again with SPG. Reduce the griddle to low heat and cook until it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
Drizzle more cooking oil onto the griddle. Add the minced garlic and sauté until fragrant. Stir in the spinach and cook for a few minutes until wilted.
Squeeze fresh lemon juice over the rice and mix well.
Cut the salmon into desired portions. Plate the salmon alongside the spinach and rice. Enjoy!

Recipe Video

Tags: Fish, Meat & Seafood, Seafood Recipe, Todd Toven

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Griddle Seared Salmon with Spinach and Rice