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
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:Â In a small bowl combine all the rub ingredients, and in a separate bowl combine all the glaze ingredients and set aside.
Season Salmon:Â 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.
Orange Maple Glaze Ingredients
- 2 tablespoons soy sauce
- 1/4 cup maple syrup (honey works too)
- 1 medium orange, juiced
- 1 teaspoon salt
Orange Maple Glaze Instructions
After three minutes, brush the glaze over the top of the salmon and close the lid to finish cooking. Check the internal temperature of the thickest part of the salmon and remove when it reaches 125°F for the upper end of medium rare. If your flame is too high, move to indirect heat and check the temperature more often. Remove and rest 10 minutes: drizzle with additional glaze just before serving.