How to Cook Salmon on a Griddle

If you're the new owner of a griddle, prepare to become smitten by this clever electronic kitchen instrument. For starters, you may enjoy how easy it is to control the temperature. The large, flat and treated surface, meanwhile, allows you to make large meals without the fear of sticking and burning. And – let's be honest – the elevated design makes cooking downright fun, if not something of a visual show of culinary skill -- even if you're faking it a bit. Warm up to your new griddle with a simple and nearly foolproof dish – salmon – and prepare to glow with pride.

Things You'll Need

Salmon, rinsed and patted dry
Dijon or brown mustard
Minced garlic
Salt
Pepper

Herbs
Knife
Plastic bag or glass baking dish
Nonfat cooking spray
Instant-read thermometer

Instructions

Make a marinade for your salmon with Dijon or brown mustard, minced garlic, salt and pepper. Add dill or your favorite herb, such as thyme or basil, to the mix. Thin the marinade with a little olive oil.
Make intermittent slits in the salmon with a knife to encourage the marinade to permeate the surface. Place the salmon inside a plastic bag or a glass baking dish and pour the marinade on top. Place in the refrigerator for at least an hour.
Spray the griddle with nonfat cooking spray, if the directions in your owner's manual call for it. Some griddles are built with a nonstick surface that should be coated with spray only periodically. Heat the griddle to 375 degrees.
Place the salmon on the griddle and cook it for 10 minutes total if it's 1 inch thick; cook it for five minutes if it's 1/2 inch thick. Turn it over halfway through the cooking time, and turn it only once.
Test the salmon with an instant-read thermometer to ensure that it has reached a minimum temperature of 145 degrees. The salmon also should be moist and tender.

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