Grilled Salmon
This Grilled Salmon recipe is flaky and delicious and includes an easy homemade sweet and salty salmon rub. Recipe by Christie Vanover, Pitmaster at
GirlsCanGrill.com.
TIP:If you cut the filet into smaller 2-3-inch size serving portions, you will likely need to reduce the cook time by 2-3 minutes, because the pieces will cook faster.
NOTE:The grill time is set to more time than is needed, so the grill doesn’t turn off, just in case the cook time takes a minute or so longer than expected. When it’s time to flip the filets, gently lift one filet and peek under it to see how the grill marks look. If they’re a little subtle, let the fish cook for one more minute before flipping.
- Contains Fish
Ingredients
Salmon Rub
- 1 tablespoon kosher salt
- 1 tablespoon brown sugar
- 2 teaspoons coarse ground black pepper
- 1/2 teaspoon granulated garlic
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cayenne pepper
- 3 lb salmon filet
- 1/4 cup olive oil
- Instant-Read Thermometer
- Silicone-Tipped Tongs
- Small Bowl
Instructions
Step 1
To install the grill grate, position it flat on top of the heating element and gently press down until it sits into place.
Step 2
Make the seasoning rub by combining all of the spices in a small bowl.
Step 3
Cut the salmon filet in half, so it will fit on the Ninja Woodfire™ Outdoor Grill. You can also cut it into smaller, 2-inch serving size pieces.
Step 4
Brush both sides of the salmon filets with olive oil.
Step 5
Sprinkle the salmon rub evenly on both sides and let the rub absorb into the fish while the grill preheats.
Step 6
Turn dial to GRILL, set temperature to HI, and set time to 20 minutes. Select START/STOP to begin preheating (preheating will take approx. 15-19 minutes). To add a smoky flavor, select Woodfire Flavor Technology.
Step 7
When the unit beeps to signify it is preheated and ADD FOOD is displayed, open the hood. Add the salmon filets to the grill skin side up and cook for 5-6 minutes. Flip.
Step 8
Cook for another 8-10 minutes or until the internal temperature reaches 145F degrees and the fish starts to flake apart. To measure the internal temperature, place an instant read meat thermometer in through the side of the filet toward the center. Serve as desired.