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Ninja Woodfire Grill Smoked Salmon
Donny Enriquez

Ninja Woodfire Grill Smoked Salmon

A simple hot-smoked salmon made on the Ninja Woodfire Grill's Smoker function. A quick dry brine and a low, steady smoke over mild wood pellets give you moist, flaky salmon with real smoky depth throughout.
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Prep Time 15 minutes
Cook Time 1 hour
Dry Brine and Pellicle 1 hour 30 minutes
Total Time 1 hour 15 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 260
Ingredients Equipment Method Video Notes

Ingredients
  

For the Dry Brine:
  • 2 tablespoons kosher salt
  • 2 tablespoons brown sugar
For the Salmon:
  • 1.5 lb salmon fillet skin-on, center-cut
  • 1 tablespoon neutral oil or olive oil
  • ½ teaspoon black pepper
  • 2 tablespoons fresh dill chopped (optional)
  • 1 lemon thinly sliced (optional, for the grill bed)

Equipment

  • Ninja Woodfire Outdoor Grill
  • Ninja Woodfire pellets (mild wood, such as apple or alder)
  • Wire rack and tray (for brining)
  • Digital probe thermometer

Method
 

  1. Mix the kosher salt and brown sugar. Pat the salmon dry and coat both sides evenly with the mixture. Place on a rack over a tray and refrigerate uncovered for 1–4 hours.
  2. Rinse the salmon briefly under cold water to remove excess salt, then pat completely dry. Return to the rack and refrigerate uncovered for another 30–60 minutes to form a pellicle.
  3. Brush the salmon lightly with oil and season with black pepper and dill, if using. Fill the smoke box with mild wood pellets.
  4. If using, arrange lemon slices on the grill grate. Place the salmon skin-side down on the grate (on the lemon bed, if using).
  5. Set the grill to the Smoker function at 225°F. Smoke for 30–90 minutes depending on thickness, checking internal temperature starting around the 30-minute mark for thinner fillets.
  6. Pull the salmon at 130–135°F for a moist result, or 140–145°F for a firmer texture. Rest for 5 minutes before serving.

Video

Notes

Store leftover smoked salmon in an airtight container in the fridge for up to 4 days; it's excellent served cold over salads or bagels. To freeze, wrap tightly and store for up to 2 months, then thaw overnight in the fridge. This recipe is naturally gluten-free and dairy-free as written. See the wood pairing and hot-vs-cold smoking notes above if you're deciding how to season or serve it.