Grilling Outdoors Smith Mountain Lake

Grilling Outdoors This Fall?

hollyLake Living, Recipes Leave a Comment

As the weather cools off at Smith Mountain Lake, VA, you will want to plan some fun activities and some fabulous food to warm you up. Nothing beats a grilling outdoors in the fall! It makes for a great time with family and friends, as well as a source of heat while fixing wonderful foods.

If you enjoy grilling, try this Grilled Salmon recipe I found on Clan Kitchen.

Grilled Salmon


  • 1 to 1-½ lb. salmon
  • 2 tablespoons brown sugar
  • ½ teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon cumin
  • ½ teaspoon garam masala
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons extra virgin olive oil

1. Mix the brown sugar, garlic powder, smoked paprika, cumin, garam masala, salt, and pepper in a small bowl to make a spice rub, and preheat the grill to 400 degrees F (204 degrees C)

2. Cut the Salmon Into 4 Small Filets

3. Coat the Salmon with olive oil on both sides, then add the spice rub to the non-skin side. Use about 1 teaspoon per filet, pressing into the filet until it sticks.

4. Grill the Salmon at 400°F (204°C) with the skin side down first for 5-7 minutes then flip.

5. Grill the second side for 2-3 minutes more until you reach your desired doneness.

Grilling Outdoors Smith Mountain Lake

When is my salmon done?

There are three ways to tell when your salmon is done:

Use a digital thermometer to check the internal temperature, which ideally should have reached between 125°F (52°C) and 145°F (63°C).

Push a fort into the salmon and see how easily the fish flakes. If it comes apart easily, it’s done. Finally, cooked salmon will turn to a very light pink, with hints of white, versus raw salmon’s dark pink.

More Spice Rub?

The spice rub is smokey, delicious, and lasts months, so don’t hesitate to make a big batch to use repeatedly. It’s ideal for salmon but can also work well when grilling steaks.

Leave a Reply

Your email address will not be published. Required fields are marked *