Pellet Grill Salmon
Pellet Grill Salmon – Surprisingly simple and incredibly rewarding, this recipe features salmon fillets with the perfect blend of smokiness and tenderness. I’ll also teach you a super easy dry brine technique, giving smoked salmon fillets the absolute best taste and texture possible. 🤩
Even friends who don’t love salmon have told me just how delicious these fillets are. It must be the unique flavor of the fish in combination with the rich, smoky notes the pellet grill imparts. Plus, it’s harder to dry out pellet grill smoked salmon fillets on the smoker than in a hot oven. That’s probably the best thing about this recipe. It gives you flavorful, juicy, perfectly cooked salmon – every time.
I also think smoked salmon is such an elegant meal. It’s great for dinner with good friends, date night at home, or an intimate family dinner with the kids. My guests feel extra loved when I serve up this gorgeous slab of smoked fish.
Why Dry Brine Pellet Grill Salmon?
The dry brining element of this recipe is key. Not only will it keep the salmon from leaking coagulated albumin (that gooey white stuff that sometimes seeps out of fish 😬), but it also makes the salmon virtually non-stick! But that’s not all.
Dry brining makes the salmon nice and salty and gives some of the spices a chance to infuse their glorious flavors into the fillet. If you haven’t heard of dry brining before, never fear. It’s super easy. Essentially, you just take a spice mix and generously pile it on top of the salmon. Then, you’ll let it sit in the fridge for four hours or so before rinsing, patting it dry, and leaving it in the refrigerator overnight. That’s all there is to it!
Recipe Ingredients
- Salmon – Quality cuts of fresh salmon are always the tastiest, so aim for fresh, wild-caught salmon. Steer clear of farm-raised fillets if possible.
- Dry Brine – Mix the brown sugar, kosher salt, onion and garlic powder, celery seeds, and black and white pepper to season your salmon.
- Optional Garnishes – I like to serve this salmon with fresh lemon wedges, coarsely ground black pepper, and some fresh dill, but feel free to use any garnishes you like or none at all.
How to Smoke Salmon on a Pellet Grill
Dry Brine the Salmon
- Make Dry Brine – In a small bowl, whisk the brown sugar, kosher salt, onion powder, garlic powder, celery seeds, and black pepper until the ingredients are evenly distributed. Set aside. (Photo 1)
- Dry Brine It – Place the salmon pieces in a shallow bowl and add the dry brine mixture. Press down gently, spreading it to completely cover the fillet. (Photo 2)
- Chill – Place in the fridge for four hours or more. Remember that the longer it stays in the brine, the saltier it will be. Don’t be alarmed if your brine turns into liquid. It’s pulling moisture from the fish so it can put it back in for a juicier fillet. (Photo 3)
- Rinse – Remove the salmon from the brine and rinse under cold water. Pat dry with paper towels.
- Dry – Place on a baking sheet topped with a cookie rack – let it dry in the refrigerator for at least 4 hours (preferably overnight) for that shiny look. (Photo 4)
Smoke the Salmon
- Season – Remove from the fridge and glaze with honey, if desired. Season the salmon with coarsely ground pepper, fresh dill, or other herbs and spices to your liking.
- Preheat your pellet smoker to 225°F (110°C) using wood such as alder or apple for a subtle, smoky flavor.
- Smoke – Place the salmon directly on the smoker’s grate, skin side down. Smoke for 1½-2 hours. Pay attention to the salmon; your goal is an internal temperature of about 130-140°F (55-60℃).
- Serve – Remove the salmon from the smoker and serve with lemon wedges. It pairs beautifully with grilled asparagus and a fresh garden salad.
Recipe Variations
- Salmon swap. Atlantic salmon is readily available, but you can use some of its cousins, like trout, whitefish, char, and grayling. Actually, any firm-fleshed cold water fish will work.
- Cedar plank. Smoke the salmon on a cedar plank. Soak cedar planks in water, place the salmon filets on top, and then grill them on the pellet grill. This method imparts a delightful, smoky, woodsy flavor to the fish.
- Asian-inspired. Before smoking, glaze your fillets with honey, soy sauce, and pepper flakes for a sweet and spicy take on salmon. ❤️🔥
- Herby goodness. Go crazy with finely chopped parsley, basil, chives, and other fresh herbs you love. Place them atop the salmon fillets before you smoke them for a fresh burst of flavor.
- No smoker options. This recipe works for grilling, baking, and even frying. I’d replace the kosher salt with smoked salt for the same great smoke flavor.
Tips and Tricks
- Remember that the longer the salmon stays in the brine, the saltier it becomes. You don’t want to go too far past the four-hour mark when preparing your fillets.
- Don’t be alarmed if your brine turns into liquid. It’s part of the process.
- Use a wood such as alder or apple for a subtle, smoky flavor that still allows the salmon’s flavor to shine through. 💫
- I love Traeger grilled salmon, but this versatile recipe works great on any smoker.
Make-Ahead Instructions
Smoked salmon is a great make-ahead meal. Once your fish is smoked, let it cool completely on the cookie rack for about an hour. Then, tightly wrap it in plastic and refrigerate for about a week.
Vacuum-sealed salmon lasts even longer (about 2-3 weeks). You can also freeze smoked salmon in an airtight container for up to a year. Just thaw it in the fridge the night before using it.
Serving and Storage Instructions
Serve smoked salmon hot off the smoker with all your favorite garnishes and sauces. Keep leftover smoked salmon in an airtight container in the fridge for up to a week, as noted above.
FAQs
Nope! This fish will cook to perfection without flipping it. That’s good news since you don’t have to worry about your fillets breaking up when you try to turn them over.
To prevent sticking, clean your grill grates and oil them well. You can also oil the salmon fillets lightly before placing them on the grill.
The best way to check for doneness is to use a meat thermometer. The smoked salmon is ready when it reaches an internal temperature of 145°F (63°C). The flesh should be opaque and flake with a fork easily.
What Goes With Pellet Grilled Salmon
Pellet grilled salmon pairs beautifully with grilled or smoked asparagus or a fresh wedge salad. I also like to serve them with smoked baked potatoes and a glass of white wine. Offer your guests some smoked pineapple with a scoop of vanilla ice cream for dessert. 🤤
More Scrumptious Seafood Recipes to Try
Conclusion
Grab your grilling apron and fire up the smoker because you need a smoked salmon recipe for your family dinner. Want more recipes like this one? Don’t forget to give me a follow on Pinterest. 😉
Pellet Grill Salmon
Ingredients
- 1 2 or 3-pound salmon fillet, cut up into 3-4 pieces
- 1 cup brown sugar
- ¼ cup kosher salt
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 2 teaspoons celery seeds
- 2 teaspoons ground black pepper
- 2 teaspoons ground white pepper
Optional Additions
- Coarsely ground pepper
- Fresh dill
- Lemon wedges
Instructions
- In a small bowl, whisk the brown sugar, kosher salt, onion powder, garlic powder, celery seeds, and black pepper until the ingredients are evenly distributed. Set aside.
- Place the salmon pieces in a shallow bowl and add the dry brine mixture. Press down gently, spreading it to completely cover the fillet.
- Place in the fridge for four hours or more. Remember that the longer it stays in the brine, the saltier it will be. Don't be alarmed if your brine turns into liquid. It's pulling moisture from the fish so it can put it back in for a juicier fillet.
- Remove the salmon from the brine and rinse under cold water. Pat dry with paper towels.
- Place on a cookie sheet topped with a cookie rack – let it dry in the refrigerator for at least 4 hours (preferably overnight) for that shiny look.
- Remove from the fridge and glaze with honey, if desired. Season the salmon with coarsely ground pepper, fresh dill, or other herbs and spices to your liking.
- Preheat your pellet smoker to 225°F (110°C) using wood such as alder or apple for a subtle, smoky flavor.
- Place the salmon directly on the smoker's grate, skin side down. Smoke for 1½-2 hours. Pay attention to the salmon; your goal is an internal temperature of about 130-140°F (55-60℃).
- Remove the salmon from the pellet grill and serve with lemon wedges. It pairs beautifully with grilled asparagus and a fresh garden salad.
Notes
- Remember that the longer the salmon stays in the brine, the saltier it becomes. You don’t want to go too far past the four-hour mark when preparing your fillets.
- Don’t be alarmed if your brine turns into liquid. It’s part of the process.
- Use a wood such as alder or apple for a subtle, smoky flavor that still allows the salmon’s flavor to shine through. 💫
- I love Traeger grilled salmon, but this versatile recipe works great on any smoker.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
