Oil, Smoke Point, and Prep

Searing salmon starts with understanding the importance of your oil’s smoke point. Choose a high-smoke-point oil like avocado or grapeseed to prevent burning and achieve a clean, even sear. Before cooking, season the back of the salmon with oil, salt, and pepper—not only to enhance flavor but also to prevent sticking. This extra layer of fat and seasoning acts as a barrier between the fish and the hot surface, giving you a better chance at a flawless flip and cleaner presentation.

Presentation Side Down First

When placing the salmon on the grill, always start with the presentation side down—this is typically the smoother, more uniform side of the fillet. Make sure your cooking surface is properly heated (look for oil shimmer or a light smoke) and do the drag test: gently slide a corner of the fish across the surface to check for sticking. Once confirmed, carefully lay the salmon away from you onto the griddle. Let it cook without agitation so the sear can develop properly—this is crucial for achieving that golden crust. A bit of light pressure with your spatula at the start can help ensure even caramelization across the whole fillet.

Why the Reversible Cast Iron Griddle Shines

The Kamado Joe Reversible Cast Iron Griddle is ideal for this kind of cook. Its flat side offers maximum contact and consistent heat retention, which helps develop a deep sear while reducing hot spots. Compared to a traditional grill grate, the griddle’s smooth surface is less likely to tear delicate proteins like salmon, especially when combined with proper oiling and sear techniques. For a dish that’s both easy and elegant, this griddle lets you focus on flavor and technique—producing restaurant-worthy results from the comfort of your backyard.