Name: Blackstone Lemon Feta Salmon Recipe
Prep time: 5 min
Cook time: 13 min
Total time: 18 min
Cuisine: Mediterranean
Ingredients: 4 salmon fillets, skin on; 1 tablespoon olive oil; 2 lemon wedges; 1 teaspoon smoked paprika; 1 teaspoon dried oregano; 1 teaspoon garlic powder; Kosher salt, to taste; Black pepper, to taste; Cooking oil of choice, as needed; 1 5.3 ounce container plain Greek yogurt; 2 tablespoons mayonnaise; 1 tablespoon lemon juice; 1 teaspoon smoked paprika; 1 teaspoon dried oregano; 1/2 teaspoon garlic powder; 1/3 cup feta cheese crumbles; Kosher salt, to taste; Black pepper, to taste; 4 pieces naan or pita bread

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I have to tell you about one of my all-time favorite dishes to make on my Blackstone griddle: the Blackstone Lemon Feta Salmon Recipe. This salmon is juicy and flavorful with a fantastic smoky kick from smoked paprika, bright lemon notes, and a tangy, creamy feta dipping sauce that brings everything together beautifully. It’s a simple recipe but feels so fresh and special, perfect for any time I want to impress family or friends without spending hours cooking.

Why You'll Love This Blackstone Lemon Feta Salmon Recipe

What really makes this dish stand out for me is the vibrant flavor profile. The smoked paprika and oregano add a beautiful depth, while the lemon juice keeps it light and bright. Then there’s that creamy feta dipping sauce that is tangy, rich, and slightly salty — it’s an absolute game changer. Every bite feels indulgent but fresh, which is such a winning combination when cooking salmon.

Beyond flavor, this recipe is incredibly easy to prepare. I love how few ingredients it requires, and how quickly it comes together on the griddle. I usually fire up the Blackstone when I want a fast, delicious meal that still feels a bit fancy, especially for weekend dinners or casual get-togethers. It also pairs perfectly with pita or naan, making it super versatile and customizable for any occasion.

Ingredients You'll Need

A clear glass bowl contains four visible layers of ingredients. The bottom layer is a smooth, white creamy base spread evenly across the bowl. On top of this, there is a layer of small, crumbly white cheese pieces, loosely scattered and covering most of the creamy base. To the right side, there are two small piles of spices: one is a dark red powder and the other is finely chopped green herbs, both resting on top of the cheese and cream layers. A silver spoon rests inside the bowl, angled toward the top-right, partially submerged in the mixture. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

The ingredients for this recipe are refreshingly straightforward but each one plays a crucial role in building the dish’s overall flavor, texture, and appearance. From the rich salmon fillets to the vibrant herbs and spices, everything comes together beautifully.

Quick Tip

All ingredient amounts are listed in the recipe card below

Salmon fillets: Skin-on fillets lock in moisture and crisp up beautifully on the griddle.
Olive oil: Helps the salmon cook evenly and prevents sticking while adding subtle richness.
Lemon wedges: The fresh citrus juice brightens the whole dish and complements the fish perfectly.
Smoked paprika: Adds a smoky warmth that enhances the salmon's natural flavor without overpowering it.
Dried oregano: Brings a subtle herbal note that pairs wonderfully with both the salmon and the feta sauce.
Garlic powder: Offers a gentle garlicky undertone that deepens the overall taste.
Kosher salt and pepper: Essential seasonings for balancing and amplifying the flavors.
Cooking oil of choice: Used for the griddle, I like avocado oil but any neutral oil works great.
Naan or pita bread: Optional but perfect for scooping up salmon and sauce, adding a fun finger-food element.
Plain Greek yogurt: Adds creaminess and a slight tang to the lemon feta dipping sauce.
Mayonnaise: Helps create a smooth, rich texture for the sauce.
Lemon juice: Announces zesty brightness in the dipping sauce for an extra lemon punch.
Feta cheese crumbles: The star of the sauce, providing salty creaminess that’s absolutely addictive.

Directions

Step 1: Start by brushing the olive oil over the salmon fillets. Then squeeze the lemon wedges over the top to infuse fresh citrus flavor right from the start.

Step 2: Sprinkle the smoked paprika, dried oregano, garlic powder, kosher salt, and pepper evenly over each fillet. Gently rub the seasoning into the salmon so every corner is well coated with those beautiful spices.

Step 3: Preheat your Blackstone griddle to medium heat for a few minutes. Once hot, add a little cooking oil to the surface to prevent sticking and place the salmon fillets skin-side down.

Step 4: Cook the salmon on the griddle for about 7 to 9 minutes total, flipping a few times to get a nice even crust all around. The salmon should flake easily but remain moist inside.

Step 5: While the salmon is cooking, prepare the lemon feta dipping sauce by combining the Greek yogurt, mayo, lemon juice, smoked paprika, oregano, garlic powder, feta crumbles, kosher salt, and pepper in a bowl. Stir until smooth and well mixed.

Step 6: Serve the salmon hot on a plate alongside the dipping sauce, and if you’re using naan or pita bread, warm it lightly to accompany the dish. I love adding some grilled veggies on the side, like zucchini sliced and cooked on the griddle for a few minutes per side. The sauce pairs beautifully with everything!

Servings and Timing

This Blackstone Lemon Feta Salmon Recipe yields about 4 servings, perfect for a small family dinner or casual gathering. The prep time is impressively quick, just about 5 minutes to season and mix the sauce. Cooking takes around 7 to 9 minutes on the griddle, so your total time from start to finish is roughly 18 minutes. There's no additional resting time required, making it a speedy recipe for any night.

How to Serve This Blackstone Lemon Feta Salmon Recipe

Two large pieces of orange-pink salmon fillets lie side by side on a dark metal tray. Each fillet is covered evenly with a layer of red-orange spice powder mixed with dried green herbs and visible black pepper bits, giving a textured surface. The tray is placed on a white marbled surface, and a black-handled knife partially appears at the bottom left corner. The salmon looks fresh and ready to be cooked. photo taken with an iphone --ar 4:5 --v 7

When I serve this salmon, I like to keep things simple but elegant. The creamy, tangy feta sauce works beautifully as both a dip and a drizzle, so I usually spoon generous dollops on the side or directly on top of the salmon before serving. Warm naan or pita bread is a fantastic addition — it makes the meal fun to eat and lets everyone scoop up leftovers of the flavorful sauce.

For sides, I lean towards fresh, grilled vegetables or a crisp salad to balance the richness of the salmon and sauce. Something like a cucumber and tomato salad or even lemon-roasted potatoes works wonders here. A sprinkle of fresh herbs like parsley or dill on the salmon just before serving adds lovely color and freshness.

As for drinks, a chilled Sauvignon Blanc or a light, citrusy cocktail pairs amazingly well with the bright flavors of this dish. If you prefer non-alcoholic options, sparkling water with a splash of lemon or a cold iced tea is refreshing and complementary. I serve this dish warm right off the griddle, but leftovers also taste great slightly chilled or at room temperature if you're packing it for lunch or a picnic.

Variations

I love experimenting with this Blackstone Lemon Feta Salmon Recipe to suit different tastes and dietary needs. For instance, if you want to keep things gluten-free, simply skip the naan or pita bread or serve with gluten-free flatbreads. You can swap out Greek yogurt for a dairy-free coconut or almond-based yogurt if you want to make it dairy-free, though the flavor will be a little different.

If you’re not a fan of smoked paprika, swapping it for sweet paprika or a pinch of chili powder adds a fun twist on the spice profile. I’ve even tried topping the cooked salmon with fresh tomatoes and kalamata olives for a Mediterranean-inspired flavor upgrade. While the original recipe is made on a Blackstone or griddle, you can also cook the salmon under the broiler or on a grill if you don’t have a griddle handy — just watch for cooking times and adjust accordingly.

Another variation I recommend is adding fresh herbs like basil or mint into the dipping sauce for a fresh, herbal note that brightens the dish even more. The best part is how adaptable this recipe is, so you can get creative without losing the amazing balance of lemon and feta flavors.

Storage and Reheating

Storing Leftovers

If you happen to have any leftover salmon or dipping sauce, store the salmon in an airtight container in the refrigerator. It’s best enjoyed within 2 days to maintain the freshest texture and flavor. The yogurt and feta sauce should also be kept refrigerated, tightly sealed, and I usually use it within 3 to 4 days. Keeping the sauce separate from the salmon helps maintain both components at their best.

Freezing

I generally don’t recommend freezing cooked salmon with the feta dipping sauce because the yogurt texture tends to change when frozen and thawed. However, you can freeze the salmon fillets raw before cooking. Wrap them tightly in plastic wrap and then place in a freezer-safe container or bag. They will keep well for up to 3 months. When ready to use, thaw them overnight in the fridge before seasoning and cooking as directed.

Reheating

To reheat leftover salmon, I prefer reheating gently in a skillet over low to medium heat with a tiny bit of oil to keep it moist and avoid drying out. Alternatively, you can warm it in the oven at about 275°F (135°C) covered with foil for 10-15 minutes. Avoid microwaving if possible, as it can easily overcook the fish and make it rubbery. The feta sauce is best served cold or at room temperature, so I recommend adding it fresh after reheating.

FAQs

Can I use frozen salmon for this recipe?

Yes, you can! Just make sure to thaw the salmon fully in the refrigerator overnight before seasoning and cooking. Cooking from frozen will result in uneven cooking and the texture won’t be as tender.

What can I use if I don’t have a Blackstone griddle?

If you don’t have a Blackstone, no worries! You can cook the salmon on a grill, in a non-stick skillet, or under the broiler. Just watch the cooking time and flip carefully to get a good crust without overcooking.

Is the lemon feta dipping sauce necessary?

It really elevates the dish, but if you want to skip it, just a squeeze of fresh lemon or a simple tzatziki would work well. The feta sauce adds creamy texture and tang that balances the smoky spice on the salmon.

Can I prepare this dish ahead of time?

You can prepare the dipping sauce ahead and store it in the fridge, but I’d recommend cooking the salmon fresh so it stays juicy and flavorful. The seasoning also works best just before cooking.

What are some good side dishes to serve with this recipe?

I love grilled or roasted veggies like zucchini, asparagus, or a crisp green salad. Rice pilaf or lemon-garlic roasted potatoes also complement the flavors wonderfully, rounding out the meal nicely.

Conclusion

I truly hope you give this Blackstone Lemon Feta Salmon Recipe a try because it has become such a beloved staple in my kitchen. The fresh, bold flavors combined with the ease and quick cooking time make it a standout dish I’m always excited to share. Whether you’re cooking for a special occasion or a simple weeknight supper, this recipe never fails to impress. Enjoy the deliciousness!

Blackstone Lemon Feta Salmon Recipe

Why You'll Love This Blackstone Lemon Feta Salmon Recipe