Bruce Mitchell's Braided Salmon on the Blackstone Griddle

Bruce Mitchell’s braided salmon glazed with honey butter and garlic served with red beans and rice for a comforting and flavorful meal that looks as good as it tastes. A beautiful twist on a classic dish that’s perfect for sharing.

Braided Salmon: https://blackstoneproducts.com/blogs/recipes/braided-salmon

Ingredients
For the Salmon
1 large salmon fillet (about 2–2.5 lbs), skin removed and bones pulled
2–3 tbsp Blackstone All-purpose seasoning
1–2 tsp crushed red pepper (optional, for heat)
2 tbsp sesame seeds

For the Honey Garlic Butter Glaze
1 stick (½ cup) unsalted butter
2–3 tbsp chopped garlic (fresh or pre-minced)
2–3 tbsp honey

Directions
1. Check the salmon fillet for bones and remove any you find.
2. Slice the fillet into three long strips lengthwise, leaving one end connected so it stays together.
3. Braid the strips gently, just like braiding hair, and tuck the end under to secure.
4. In a small saucepan, melt the butter over medium heat, add the garlic, and cook until fragrant, about 1–2 minutes.
5. Stir in the honey until well combined and keep warm.
6. Lightly coat the braided salmon with all-purpose seasoning and sprinkle on crushed red pepper if desired.
7. Preheat a flat top griddle, skillet, or large pan over medium heat.
8. Place the salmon on the cooking surface and cook slowly to keep it tender.
9. Flip carefully after several minutes once the first side has developed color.
10. Sprinkle sesame seeds over the top while cooking.
11. Continue cooking until the salmon is opaque and flakes easily, about 8–12 minutes total depending on thickness.
12. Transfer the cooked salmon to a platter and spoon the honey garlic butter glaze generously over the top.
13. Serve with warm red beans and rice.

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