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ninja woodfire grill smoked salmon recipe

Ninja Woodfire Grill Smoked Salmon Recipe

Tender, flaky salmon gently smoked on the Ninja Woodfire Grill at low heat for deep, clean smoke flavor. Simple seasoning (salt, pepper, garlic, brown sugar) plus applewood or hickory pellets delivers foolproof results in ~45 minutes.
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Prep Time 10 minutes
Cook Time 40 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American, BBQ, Seafood
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • Salmon fillets skin-on — 4 x 6 oz
  • Brown sugar — 1 tbsp
  • Kosher salt — 1 tsp
  • Black pepper — 1/2 tsp
  • Garlic powder — 1/2 tsp
  • Dried dill or thyme — 1/2 tsp
  • Olive oil — 2 tsp
  • Lemon — wedges for serving
  • Wood pellets applewood or hickory — 2 cups

Equipment

  • Ninja Woodfire Grill Clean grates; insert drip tray
  • Wood pellets (applewood or hickory) Applewood = mild/sweet; hickory = bolder
  • Meat thermometer Target 130–135°F (54–57°C) internal
  • Cutting board For prep
  • Sharp knife For trimming/portioning (if needed)
  • Paper towels To pat salmon dry for better smoke adhesion
  • Tongs or fish spatula For gentle handling
  • Small bowl Mix seasoning
  • (Optional) Aluminum foil or grill mat Easier cleanup & handling

Method
 

  1. Preheat Ninja Woodfire Grill to 200°F (93°C); load pellet hopper with applewood or hickory.
  2. Pat salmon dry thoroughly with paper towels.
  3. Brush tops lightly with olive oil; season with brown sugar, salt, pepper, garlic powder, and dill/thyme.
  4. Place salmon skin-side down on grates, spacing pieces apart.
  5. Smoke at 200°F for 30–40 minutes until 130–135°F (54–57°C) internal.
  6. Rest 5 minutes; finish with lemon and serve.

Notes

  • Pellet choice: Applewood = gentle & sweet; Hickory = robust. Cherry also works for a fruity smoke.
  • Texture target: Pull at 130–135°F for moist, silky flakes. Overcooked salmon becomes firm/dry.
  • If under/over: If under, return to grill a few minutes; if over, finish with a drizzle of olive oil and lemon.
  • Make it your own: Swap brown sugar for maple, add a touch of smoked paprika, or finish with fresh dill and a mustard-dill sauce.
  • Serving ideas: Pair with Sauvignon Blanc/Chardonnay; sides like vinaigrette greens, roasted veg, or potato salad.