This is the BEST pellet grill smoked salmon recipe, and I do not say that lightly. I have tested smoked salmon more times than I can count, and this version finally hit that sweet spot. Smoky but not overpowering. Gently seasoned with just enough heat. Perfectly tender with a light maple glaze that seals the deal.
This is the recipe I pull out when I want people to ask, “Wait… you made this?” It works for weekend cookouts, brunch spreads, and even holiday appetizers. Once you make it, you’ll understand why it never lasts long around here.
Jump to:
The BEST Pellet Grill Smoked Salmon Recipe
The ultimate guide to making tender, flavorful smoked salmon on a pellet grill. This recipe walks you through brining, forming a pellicle, smoking low and slow, and finishing with an optional maple glaze.
Ingredients
Salmon And Seasoning
- 1 to 2 lbs fresh salmon fillet, skin on
- ¼ cup brown sugar
- ¼ cup kosher salt
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper, optional
For Smoking And Glazing
- ½ cup maple syrup, for glazing
- Wood pellets, hickory, apple, or your favorite blend
Cook Mode
Prevent your screen from going dark
Instructions
Step 1: Prepare The Brine
In a bowl, mix together the brown sugar, kosher salt, black pepper, garlic powder, onion powder, and cayenne pepper until well combined.
Step 2: Brine The Salmon
Place the salmon fillet in a shallow dish and coat it evenly with the brine mixture. Cover and refrigerate for 1 hour. This step seasons the fish deeply and helps lock in moisture.
Step 3: Rinse And Dry
Remove the salmon from the brine and rinse under cold water to remove excess salt and sugar. Pat completely dry with paper towels.
Step 4: Create The Pellicle
Place the salmon on a wire rack and let it air dry for 30 minutes. This forms a pellicle, which allows smoke to adhere properly and creates better texture.
Step 5: Preheat The Pellet Grill
Set your pellet grill to 225°F (107°C) and allow it to fully preheat.
Step 6: Add Wood Pellets
Fill the hopper with your choice of pellets. Apple gives a mild sweetness, while hickory adds a deeper smoky flavor.
Step 7: Smoke The Salmon
Place the salmon skin side down on the grill grates. Close the lid and smoke for 30 to 40 minutes, until the internal temperature reaches 145°F (63°C).
Step 8: Glaze And Finish
During the last 5 to 10 minutes, brush the salmon with maple syrup if you like a slightly sweet finish. This adds shine and a gentle caramelized layer.
Step 9: Rest And Serve
Remove the salmon from the grill and let it rest for a few minutes before slicing.
Tips For Perfect Pellet Grill Smoked Salmon
- Keep the temperature steady. Low and slow is key for tender smoked salmon.
- Always form a pellicle. Skipping this step leads to weaker smoke flavor.
- Skin side down prevents sticking and protects the flesh from direct heat.
- Use a thermometer for best results. Guessing leads to dry fish fast.
How To Serve Smoked Salmon
This smoked salmon works beautifully in so many ways.
- Serve warm with roasted vegetables or rice
- Flake it over salads or grain bowls
- Add it to bagels with cream cheese for brunch
- Serve chilled as an appetizer with crackers
Storage And Make Ahead
Refrigeration
Store leftover smoked salmon in an airtight container in the refrigerator for up to 3 days.
Freezing
Smoked salmon freezes well. Wrap tightly in plastic wrap, then foil, and freeze for up to 2 months. Thaw overnight in the fridge.
Reheating
Reheat gently at a low temperature or enjoy it cold. High heat will dry it out quickly.
FAQs
Apple and cherry pellets offer mild sweetness, while hickory provides stronger smoke. I often mix them.
No. The salmon is delicious without it, but the glaze adds shine and a subtle sweetness.
Use a thermometer. The internal temperature should reach 145°F. The fish should flake easily and look opaque.
📖 Recipe
The BEST Pellet Grill Smoked Salmon Recipe
- Prep Time: 15 minutes
- Cook Time: 30-40 minutes
- Total Time: 45-55 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Smoking
- Cuisine: American
Description
An incredible ultimate delight! This smoked salmon recipe is bursting with rich, smoky flavor, balanced with a hint of sweetness. It's perfect for impressing guests or treating yourself to something extra special.
Ingredients
- 1-2 lbs of fresh salmon fillet, skin on
- ¼ cup brown sugar
- ¼ cup kosher salt
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper (optional)
- ½ cup maple syrup (for glazing)
- Wood pellets (hickory, apple, or your favorite flavor)
Instructions
- In a bowl, mix together the brown sugar, kosher salt, black pepper, garlic powder, onion powder, and cayenne pepper.
- Place the salmon fillet in a shallow dish and cover it with the brine mixture. Refrigerate for 1 hour.
- Rinse the salmon under cold water to remove excess brine, then pat dry with paper towels.
- Place the salmon on a wire rack and let it air-dry for 30 minutes to form a pellicle.
- Preheat your pellet grill to 225°F (107°C).
- Fill the hopper with your preferred wood pellets.
- Place the salmon skin-side down on the grill grates.
- Smoke the salmon for 30-40 minutes, until the internal temperature reaches 145°F (63°C).
- Optionally, glaze the salmon with maple syrup during the last 5-10 minutes of smoking.
- Remove from the grill and let rest before slicing.
Notes
Use high-quality wood pellets for best flavor. Salmon can be served warm or chilled. Great for salads, bagels, or on its own!
Nutrition
- Serving Size: 4 servings
- Calories: 350
- Fat: 20g
- Protein: 30g
Recipes You May Like
Final Thoughts
This really is the BEST pellet grill smoked salmon recipe I’ve ever made. The balance of smoke, seasoning, and texture makes it reliable every single time. Whether you’re smoking salmon for the first time or upgrading your go-to recipe, this one delivers.
Comments
No Comments