Blackened Salmon with Mango Salsa on the Woodfire Grill – Flat Top vs Ribbed Grate.
If you’re looking for a fresh, flavorful, and healthy dish that also gives you a chance to test your grill game, this blackened salmon with mango salsa is the perfect choice.
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Today, we're diving into a burning question: Should you cook salmon on the ribbed grill grate or the flat top of your Woodfire grill? It’s not just about looks; it's about flavor, texture, and finding out what works best for your meal.
Let’s break it down and decide once and for all which cooking surface brings out the best in salmon!
Why Blackened Salmon?
Blackened salmon is one of those dishes that packs a punch of flavor without needing hours of prep. The secret lies in a well-balanced blackening spice mix and a hot grill that helps create that perfect crispy crust on the fish. Pair that with a bright, tangy mango salsa, and you’ve got a dish that hits all the right notes—savory, sweet, tangy, and a little bit of heat. It’s simple, fast, and perfect for weeknight meals or a summer weekend grill session.
The Great Grill Debate: Ribbed vs. Flat Top
When it comes to grilling, everyone has their preferences. For this experiment, we’re testing two surfaces on the Woodfire grill: the ribbed grill grate that gives you those photogenic grill marks and the flat top, which provides even contact and a better sear.
- Ribbed Grate: Known for its aesthetic appeal, the ribbed grate offers those beautiful grill marks. But, does it sacrifice flavor? You get less surface contact, which means the fish might not develop as deep of a crust.
- Flat Top: This is all about maximizing that sear. With even contact across the entire fillet, the flat top caramelizes the blackened seasoning perfectly, resulting in a crisp, flavorful crust.
So, which one wins? Let’s find out!
Preparing Your Blackened Salmon
First things first, we need to get that salmon ready to hit the grill. Start by whipping up a homemade blackening spice blend. This seasoning will give your fish that signature bold flavor and crunchy crust. Here's what you’ll need:
- Brown sugar for a hint of sweetness
- Italian seasoning (oregano, thyme) to add depth
- Smoked paprika for that extra smoky flavor
- Salt, pepper, garlic, and onion powder for balance
Once your blackening spice is ready, coat your salmon fillets in melted butter. Butter is key because it helps develop that "blackened" look by toasting the milk solids in the butter. Then, generously apply your seasoning to ensure every bite is packed with flavor.
Let’s Talk Mango Salsa
Mango salsa is the perfect partner for blackened salmon. Its sweetness cuts through the spice, while the lime and cilantro brighten the whole dish. The beauty of this salsa is in its simplicity:
- Cherry tomatoes (use any tomato you like)
- Red onion for a bit of sharpness
- Fresh garlic for some kick
- Mango (or swap it with pineapple or guava)
- Lime juice for brightness
- Cilantro for a fresh, herby finish
This salsa takes just minutes to make and can be prepared ahead of time, allowing the flavors to meld together in the fridge while you focus on your salmon.
Time to Grill
With the Woodfire grill preheated and filled with pecan shell pellets for a smoky twist, it’s time to test both cooking surfaces.
- Flat Top: Here, the entire fillet gets even heat distribution, resulting in a consistent, crispy crust on the fish.
- Ribbed Grate: You’ll get those signature grill marks, but there’s less direct contact with the heat, meaning you might miss out on the full caramelization effect.
The results? Both versions come out tasting great, but there’s a slight difference in texture. The flat top gives a more even crust, while the ribbed grate offers a slightly more textured, charred look. Ultimately, it comes down to personal preference—whether you prioritize those beautiful marks or crave that perfect sear.
Plating & Serving
Once your salmon is cooked to perfection (about 6 ounces per fillet is ideal), top it with the chilled mango salsa for a burst of fresh flavor. The combination of the smoky, spicy salmon with the tangy, sweet salsa is a match made in grill heaven. Don’t forget to spritz a bit of lime over the top for extra zing.
Whether you’re team flat top or ribbed grate, this dish is guaranteed to impress!
Conclusion
In the end, both methods work, and it’s hard to say which is the clear winner. The ribbed grate gives you that Instagram-worthy grill look, while the flat top delivers an even crust that some might argue offers more flavor. Either way, you’re getting a delicious piece of blackened salmon paired with a vibrant mango salsa. The Woodfire grill adds a hint of smokiness that takes it to the next level.
So, why not try both methods and see which one you prefer? And while you’re at it, grab some chips to enjoy the leftover salsa because it’s seriously that good.
Recipe
Ninja Woodfire Blackened Salmon
Equipment
- Ninja Woodfire
- Ninja Woodfire Flat Top or Grill Plate
- Wood Pellets
- Knife
- Cutting Board
- Bowl
Ingredients
- 2 lb Skinless Salmon
- 1 Lime
Blackening Rub
- 1 tablespoon Smoked Paprika
- 1 tablespoon Granulated Garlic
- 1 tablespoon Granulated Onion
- 1 teaspoon Italian Seasoning
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 1 teaspoon Brown Sugar
- 4 tablespoon Butter
Mango Salsa Ingredients:
- 1 Large Mango
- ½ Red Onion
- ¼ Cup Lime juice
- 1 Cup Cherry Tomatoes
- ½ teaspoon Salt
- ½ teaspoon Pepper
- 4 Cloves Garlic
- ¼ Cup Cilantro
- 2 Limes
Instructions
Salmon:
- Season: Cut the salmon into 6oz servings. Melt the butter and brush the salmon on both sides. Mix all of the dry seasonings together and sprinkle it liberally on the top side of the salmon.
- Setup & Preheat: Insert the Flat Top or Grill Grate accessory into the Woodfire. Load up the Woodfire Pellet Hopper with the pellets of your choice. Fire up the Woodfire Grill by setting it to the Grill HI setting and press the Woodfire button. Set the time to 12 minutes and hit start.
- Grill: When the Wooodfire says “Add Food” place the salmon face down and close the lid and cook for 4 minutes. Open the lid and flip the salmon, and squeeze some lime juice on top. Close the lid and cook on the other side until the salmon reaches 140F (60C)-145F(63C). This will take 2-3 minutes.
- Rest: Let the salmon rest for 5 minutes and top with the mango salsa and enjoy!
INSTRUCTIONS Mango Salsa:
- Prepare the Ingredients: Dice up the mango, red onion, and tomatoes. Chop up the cilantro and cut the limes in half.
- Mix: Add all of the ingredients except the limes to a bowl. Mix well and squeeze the limes over it and mix again.
- Keep Cold: Keep the salsa cold until you are ready to serve.
Video
Nutrition
Tried this recipe?Mention @DadGotThis or tag #DadGotThis!Ingredient and Equipment Links for Woodfire Blackened Salmon:
Ninja Woodfire Pro Connect XL Grill:
https://ninjakitchen.pxf.io/k0JNLN
Ninja Woodfire Grill Griddle:
https://amzn.to/3S2Dpnd
Smokin Pecans Pellets:
https://amzn.to/3LiZx9i
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