Photo by Mary Cressler/Vindulge.
You can find the original recipe first published on Vindulge. Used with permission.
Ingredients
- 4 6-8 ounce skin-on salmon filets, pin bones removed, or a 2 pound whole filet, sliced into 2" thick filets
- 1 tablespoon extra virgin olive oil
- 1 tablespoon brown sugar
- 2 teaspoons kosher salt
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon fresh ground black pepper
- 1/4 teaspoon cayenne pepper
Orange Maple Glaze Ingredients
- 2 tablespoons soy sauce
- 1/4 cup maple syrup (honey works too)
- 1 medium orange, juiced
- 1 teaspoon salt
Instructions
Method
Set EGG for direct cooking at 450 – 500°F / 232°-260°C
Pro tip: set EGG for direct with EGGspander, without the convEGGtor, for an even cook.
Prep Salmon: In a small bowl combine all the rub ingredients, and in a separate bowl combine all the glaze ingredients and set aside.
Season Salmon: Coat salmon pieces in olive oil then sprinkle the dry rub over the salmon liberally.
Grill Salmon: Place salmon, skin side up, on the grill over direct heat. Let it sear for up to 4 minutes. You know it’s ready to flip when it doesn’t stick to the grill. Flip, close lid, and continue cooking for another three minutes skin side down.