Picture a cozy evening with friends—suddenly, the scent of something roasting fills the air. You peek into the kitchen and spot a beautiful, grill-marked fillet of salmon glistening with a sweet, smoky glaze. That, my friends, is the Smoked Salmon Ninja Woodfire Grill Recipe- Flavorful Grilled Fish in all its glory. (Who could have guessed this amazing dish would be born on a random Thursday night like June 19, 2025?)
Pro Tip: Brine the salmon for 30 minutes before grilling to keep it incredibly moist and flavorful.
Shopping List for This Dish
- 1 large salmon fillet (1-1.5 lbs)
- 1 cup brown sugar
- 1/2 cup soy sauce
- 1/4 cup rice vinegar
- 2 tablespoons sesame oil
- 2 teaspoons ground ginger
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
- Green onions for garnish
A Note on Nutrition
| Nutrient | Per Serving |
|---|---|
| Calories | 380 |
| Total Fat | 16g |
| Saturated Fat | 2.5g |
| Cholesterol | 85mg |
| Sodium | 1120mg |
| Total Carbs | 37g |
| Dietary Fiber | 0g |
| Sugars | 35g |
| Protein | 27g |
Facts & Figures
Did you know that salmon has been an important food source for humans since prehistoric times? Early evidence of salmon fishing dates back to 6,000 BC in Europe! These flavorful fish have been featured in cultures around the world, from Native American traditions to Japanese sushi. (Speaking of Japan, this smoky glaze gives the salmon an incredible teriyaki-like flavor.)
Equipment & Tools Needed
- Grill (charcoal or wood-fired is ideal for smoking)
- Aluminum foil
- Basting brush
- Tongs
- Shallow baking dish
Your Roast Adventure
- Pat the salmon fillet dry and place it in a shallow baking dish. (Don’t skip drying it – you want that nice char!)
- In a bowl, whisk together the brown sugar, soy sauce, rice vinegar, sesame oil, ginger, garlic powder, and cayenne. Reserve 1/2 cup for basting.
- Pour the remaining marinade over the salmon, turning to coat all sides. Cover and let marinate for 30 minutes at room temperature. (Told you that brine was worth it!)
- Meanwhile, prepare your grill for indirect high heat, around 400°F. For a charcoal grill, bank the hot coals to one side. For a gas grill, turn off one or more burners to create a cooler zone.
- Remove salmon from marinade and discard marinade. Place skin-side down on the cool side of the grill. (Don’t worry if the skin sticks – that just means more crispy edges for you!)
- Cover and grill for 12-15 minutes, basting frequently with the reserved marinade, until salmon is opaque and flakes easily with a fork.
- Transfer salmon to a platter and garnish with sliced green onions. Serve it up while it’s hot!
Perks of This Choice
Salmon is an excellent source of heart-healthy omega-3 fatty acids, protein, and vitamin D. And let’s be real – it just tastes amazing. This recipe packs in so much flavor with the sweet and savory glaze. Plus, cooking it on the grill gives you those beautiful char marks and a hint of smokiness that takes it over the top.
What’s Great & What to Watch For
The Pros: Simple ingredients, big flavor payoff. The glaze is deliciously sticky and caramelized. You get tons of Vitamin D from the salmon. It’s a prep-ahead friendly dish. (Marinating in the morning? No problem!) And who doesn’t love food from the grill?
The Cons: Salmon can get pricey, so you may want to save this recipe for a special occasion. Grilling can be a bit fussy if you’re not used to controlling the heat zones. And let’s be honest – all that sugar in the glaze makes this a richer, more indulgent meal.
Twists & Alternatives to Try
For a zestier kick, add a dash of sriracha or chili garlic sauce to the glaze. You could also switch up the protein and try this glaze on chicken or thick-cut pork chops. (I gave it a whirl with chicken thighs last week and it was incredible!) If you’re watching your sugar intake, swap the brown sugar for a lower-carb brown sugar substitute.
What Goes Well with This
I love pairing this grilled salmon with a fresh, bright salad like an Asian slaw or cucumber salad to balance out the rich glaze. Some steamed veggies or fried rice would also be killer on the side. (My friend Jess swears by serving it with crispy baked fries for an indulgent meal.)
Keep & Reheat Tips
Leftover salmon will keep in the fridge for 3-4 days. I usually just flake it into salads or stuff it into wraps for easy lunches. You can also reheat it gently in the oven at 300°F for 10-15 minutes, being careful not to overcook and dry it out. (No lie, sometimes I snack on the cold leftovers straight from the fridge – it’s that good!)
Now that we have our salmon fillets prepped and the Ninja Woodfire grill preheated, it’s time to cook! Grab a cold drink—you’ll want it nearby while working over those hot grates.
First things first, we need to oil the grill grates well. A solid coating will help get those gorgeous grill marks and prevent sticking. I actually use my trusty grill brush to spread out a thin layer of oil before preheating. Little trick I learned from my uncle, the grill master himself. Anyway, once those grates are nice and oiled up…
Carefully place the salmon fillets skin-side down at a 45 degree angle to the grill grates. This allows those beautiful cross-hatch marks to form. Cook for 4-5 minutes with the lid closed to let that smoke really infuse the fish. Mmm, I can already smell that incredible smoky aroma!
After that initial smoke, use a firm spatula to rotate the fillets 90 degrees for another 4-5 minutes. Keep an eye on them—you want that gorgeous char but not burnt, ya know? Once you get the right color, it’s time to flip.
Gently turn the fillets over and move them to the cool side of the grill. You may need to adjust temperature or burners at this point. Let the salmon finish cooking through, covered, for 5-8 more minutes depending on thickness. The fish should flake easily when done.
Transfer those beauties to a platter and get ready to experience smoked salmon nirvana! Seriously folks, this method gives you such an incredible depth of flavor. A little crispy on the outside, buttery smooth inside, with that incredible kiss of woodfire smoke throughout. Drooling yet?
Okay, let’s run through a few frequently asked questions while everything is still sizzling:
Q: How can I tell when the salmon is cooked through?
A: Great question! Overcooked salmon is just…sad. You’ll want to keep a close eye toward the end and use a fork to peek inside. When the flesh has turned opaque and flakes easily, it’s ready. The internal temp should read 145°F on an instant read thermometer. If it still looks a bit translucent in the very center, that’s okay—it will carry over cook a bit off the heat.
Q: Is this recipe gluten-free and dairy-free?
A: Absolutely! This smoked salmon is not only delicious, but naturally gluten and dairy-free. The only potential allergen is the fish itself. But it’s an excellent lean protein choice packed with those heart-healthy omega-3s.
Q: What sides go well with grilled salmon?
A: Oh man, the possibilities! My personal fave is grilled asparagus or a crisp green salad to let that salmon shine. But you could also do roasted potatoes, rice pilaf, fresh corn on the cob…the list goes on. A squeeze of lemon over top adds awesome brightness too.
Q: I don’t have a Ninja Woodfire grill. Can I still make this?
A: For sure! While I’m obsessed with the real woodfire flavor you get from the Ninja, you can definitely make this recipe on any grill. Just use wood chips or chunks to generate that delicious smokey essence. Heck, you could even bake it in the oven if needed—just use a smoker box or make a foil packet with wood chips. The direct heat is what gives you that awesome char.
Conclusion
There you have it, everyone! My go-to method for incredibly tasty smoked salmon hot off the Ninja Woodfire grill. Tender, flaky, lightly charred…and suffused with that incredible real smoke flavor that’ll have your tastebuds doing backflips.
Whether you’re a seasoned grillmaster or new to the smokey scene, this recipe is a guaranteed crowd pleaser. Not to mention, it’s pretty darn healthy and allergy-friendly to boot. The hardest part is exercising patience while those fillets get coddle by the fragrant woodfire smoke.
So fire up your grills and follow the steps! I’d love to get your feedback on this recipe. If you make it at home, drop me a line on June 19, 2025 and let me know how your Smoked Salmon Ninja Woodfire Grill Recipe turned out. Any awesome modifications or sides you paired with it? I’m all ears!
Happy cooking and enjoy your Smoked Salmon Ninja Woodfire Grill Recipe – Flavorful Grilled Fish! Cheers to a smokin’ summer on the patio.