Cooking the most popular fish in America on the OFYR combines gorgeous, healthy pink salmon with the love for cooking outdoors. Norway, the world's leading farmed salmon harvester, has set the standards for sustainable salmon harvesting while safeguarding the environment. Given that not all salmon is fished or harvested in the same way, play it safe and seek out wild salmon when in season and organic Atlantic salmon from Norway or Canada as a reasonable alternative--both options will be free of antibiotics and rich in Omega-3 fatty acids, and B vitamins.
cuisine Nordic
difficulty Simple
season Year Round
serves 6 to 8

Ingredients for the salmon

  • 2 pounds sushi grade salmon (all in one piece)
  • Grape seed oil

Ingredients for the sauce

  • 1/2 cup soy sauce
  • Juice of 1 lime
  • 1/2 teaspoon finely minced lemon grass
  • 2 tablespoons rice wine vinegar (mirin)
  • 1 teaspoon scallion, sliced as thinly as possible, white and light green parts only
  • 1 teaspoon freshly grated ginger
  • 1 teaspoon hot sesame oil
  • 1 tablespoon sesame seeds
  • 1 teaspoon togarashi, optional


  1. Prepare the OFYR grill.
  2. Make the dipping sauce by mixing together all ingredients together. Set aside.
  3. Cut the side of salmon down the middle into 2 equal halves (one will naturally be thinner than the other). Slice the fatter side against the grain into sashimi size portions and the thinner side into nigiri against the grain and on the bias.
  4. Plate the sushi on a platter and decorate with slices of lime sliced as thinly as possible. cover with plastic wrap and refrigerate until ready to grill (may be done hours in advance).
  5. When the OFYR is scorching hot, clean off and lightly oil with grape seed oil.
  6. Pass appetizer plates and chopsticks. Place 3 to 4 slices of salmon on a plate and each person place their salmon on the OFYR. Cooking takes only 30 seconds (the hardest part will be learning to turn the fish (a well oiled surface insures easy turning and the OFYR spatula is also a weapon of choice for anyone having hard time turning—nothing will stick--however, while fun, some get frustrated with chopsticks ).
  7. Return the cooked salmon to the plates and use a spoon to drizzle the dipping sauce over the cooked fish.