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.

4 from 4 votes

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Course: Appetizer, Main Course

Cuisine: American, Jewish

Keyword: pellet grill, salmon, smoked salmon

Prep Time: 5

Cook Time: 1 30

Brining Time: 4

Total Time: 5 35

Servings:

Calories: 120kcal

Author: Imma

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.

Nutrition