Elevate your outdoor cooking with this restaurant-quality Crispy Skin Salmon recipe, perfectly prepared on the Wildfire Outdoor Living Ranch Pro Griddle. This simple but elegant recipe transforms salmon fillets into a showstopping dish that proves the Wildfire Outdoor Living line isn’t just for traditional barbecue fare.
The griddle’s consistent heat distribution creates the ultimate crispy salmon skin while maintaining a tender, flaky interior. Paired with a velvety sunchoke purée, this refined recipe demonstrates how home chefs can expand their repertoire beyond typical BBQ recipes.
Whether entertaining guests or preparing a special weeknight dinner, this Wildfire Outdoor Living chef-crafted salmon recipe delivers professional results with minimal effort.
Overview
Total Time: 35 minutes
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 4
Ingredients
For the Sunchoke Purée
- 2 pounds sunchokes, peeled and cut into chunks
- ½ cup heavy cream
- ½ teaspoon minced garlic
- Salt, to taste
- White pepper, to taste
For Garnish
- Pickled shallots
- Fresh chives, chopped
For the Crispy Skin Salmon
- 4 salmon fillets
- (6–8 ounces each, skin-on)
- 1–2 tablespoons neutral oil with high smoke point
- Salt, to taste
- White pepper, to taste
Preparation
Sunchoke Purée
Prepare the sunchokes:
- Use the back of a spoon or a vegetable peeler to peel the sunchokes
- Cut into evenly sized 1-inch chunks
Cook the sunchokes:
- Bring a pot of salted water to a rolling boil
- Add sunchoke chunks and boil for about 15 minutes, until very tender when pierced with a fork
- Drain thoroughly in a colander
Make the purée:
- Combine cooked sunchokes, cream, and garlic in a food processor or blender
- Blend until smooth (or use a whisk for a more rustic texture)
- Season with salt and white pepper to taste
- Keep warm while preparing the salmon
Crispy Skin Salmon
Prepare the salmon:
- Pat the salmon fillets completely dry with paper towels
- Season both sides with salt and white pepper
Cook the salmon:
- Preheat the Wildfire Griddle to medium heat (about 15 minutes)
- Drizzle oil on the hot cooking surface
- Place salmon fillets skin-side down
- Cook undisturbed for about 8 minutes, until skin is deeply browned and crispy
- Carefully flip and cook for another 5-8 minutes, until salmon reaches desired doneness (145°F for fully cooked, 125°F for medium-rare)
PLATING
- Spoon a generous portion of warm sunchoke purée onto the center of each plate
- Place salmon fillets skin-side up on the purée
- Garnish with pickled shallots and freshly chopped chives
