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What is salmon
Salmon is an extremely popular fish in the U.S. It is both caught in the wild and farm-raised. Some markets have fresh salmon, but more often (depending on your region), you’ll find that it’s been previously frozen.
Salmon has a mild taste and a tender texture, which is what makes it so popular. It also handles heat well, which is why it’s perfect on the grill.
Salmon has a signature red or pink color that makes it stand out from other fish. That color develops because of the fish’s diet.
Fish raised in the wild are more likely to have a natural, richer red hue, because they eat crustaceans like small shrimp.
Farm-raised fish, on the other hand, are fed pellets. You know like the kind you get out of the machine near the lake when you put a quarter in it.
Producers do sometimes make up for that difference in diet by adding red dye to farm-raised fish. If that is something important to you, be sure to read the labels carefully and talk to your local fish monger to find the fish that’s best for you and your budget and lifestyle.
To learn even more, read this great article about salmon from GirlCarnivore.com.
Substitutions: If you don't have time or the ingredients to make your own rub, you can use a pre-made seafood rub or lemon pepper.
How to cook Grilled Salmon on a Ninja Grill
- STEP ONE: Make the seasoning by combining all of the spices in a small bowl.
- STEP TWO: Cut the filet in half, so it will fit on the Ninja Grill. You can also cook it into smaller, 2-inch pieces.
- STEP THREE: Brush both sides of the salmon filets with olive oil.
- STEP FOUR: Sprinkle the salmon rub evenly on both sides and let the rub absorb into the fish while you preheat your grill.
- STEP FIVE: Set the Ninja Grill to the grill setting. Set the temperature to high and the time to 20 minutes.
- STEP SIX: Place the filets on the Ninja Grill skin side up and cook for 5-6 minutes. Flip.
NINJA PRO TIP: 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.
- STEP SEVEN: 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.
How to serve grilled salmon
Remove the grilled salmon filet and place it on a presentation platter with some fresh greens and lemon slices. The color is phenomenal because of the grill’s convection technology and the brown sugar in the rub.
Portion it for each diner with a great side like grilled balsamic Brussels sprouts.
Or, serve it as an appetizer with a small fork, so people can spread it on crackers or toast points.
If you have any leftovers, they can be stored in an airtight container in the refrigerator for 3-5 days. You can leave the filet whole, or break it into pieces.
Reheat it in a microwave or air fryer.
You can also freeze grilled salmon for up to 6 months. When you’re ready to serve it, allow it to thaw in the refrigerator overnight. Then, reheat it in the Ninja Grill on air crisp with a temp of 375F for a few minutes, until it’s warm and crispy on the outside.
Frequently Asked Questions
If you grill a salmon at high heat (around 375-425F degrees), it will take about 15 minutes for it to be fully cooked.
When I cook salmon on a cedar plank, I don’t flip it. But when it’s cooked straight on the grill, I recommend flipping it to get an even char on both sides.
The most surefire way to know if salmon or any fish is cooked through is to measure the internal temperature with an instant read thermometer. Once it hits 145F degrees, it’s safe to eat. If you don’t have a thermometer, you can also tell by trying to flake the fish apart with a fork. If it breaks away easily at the thickest point, it’s cooked through.
More Seafood Recipes
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Ninja Grilled Salmon
- 3 lb salmon filet
- 1/4 cup olive oil
- 1 tbsp kosher salt
- 1 tbsp brown sugar
- 2 tsp coarse ground black pepper
- 1/2 tsp granulated garlic
- 1/4 tsp ground ginger
- 1/8 tsp ground cayenne pepper
- Make Rub: Combine all of the rub ingredients in a small bowl and combine.
- Season: Cut the salmon in half so it will fit on the Ninja Grill. Brush both sides with olive oil. Sprinkle both sides with rub.
- Heat Grill: Set the Ninja Grill to the grill function. Set the heat to high and the time to 20 minutes.
- Grill: Place the filets on the grill skin side up. Grill for 5-6 minutes. Flip. Grill for 8-10 minutes to an internal temperature of 145F degrees. Remove from the grill and serve.
Nutrition information is automatically calculated, so should only be used as an approximation.