Smoking salmon in a pellet smoker may seem intimidating, but it’s actually quite easy with the right techniques A pellet smoker provides consistent, indirect heat that infuses salmon with delicious smoky flavor while keeping it moist and flaky. Follow this simple step-by-step guide for foolproof smoked salmon every time
Ingredients
- 2 salmon fillets (about 2 lbs total)
- Brine:
- 1 cup brown sugar
- 1 cup kosher salt
- 1 gallon water
- Apple or alder wood pellets
- Dill, lemon wedges, capers for serving
Equipment
- Pellet smoker
- 2 large resealable plastic bags
- Instant read thermometer
Step 1: Make the Brine
A brine is crucial for ensuring moist, well-seasoned salmon. In a large bowl, mix together 1 cup brown sugar, 1 cup kosher salt and 1 gallon of water until fully dissolved. Place each salmon fillet in a resealable bag and divide brine between the two bags. Seal the bags, pressing out excess air. Refrigerate for 8-12 hours.
Step 2: Rinse and Dry
Remove salmon from brine and rinse each fillet under cold water Pat dry thoroughly with paper towels Allow fillets to air dry for at least 30 minutes until a tacky skin, or pellicle, forms. The pellicle helps the smoke adhere to the fish.
Step 3: Prep the Pellet Smoker
While the salmon is drying, prepare your pellet smoker Fill the hopper with apple, alder or other fruit wood pellets. Set temperature to 180-225°F and preheat for 15 minutes until it stabilizes
Step 4: Smoke the Salmon
Carefully place fillets skin side down directly onto the grill grates. Insert an instant read thermometer into the thickest portion of salmon, being careful not to touch any bones.
Close the smoker and smoke for 2-4 hours until the internal temperature reaches 145°F. Salmon is done when it flakes easily with a fork. For extra smoke flavor, you can use the “smoke” setting if your pellet grill has one.
Step 5: Rest and Serve
Let the smoked salmon rest for 5-10 minutes before serving. Slice and serve with dill, lemon wedges, capers and crackers. Enjoy immediately or refrigerate leftovers for up to 5 days.
Tips
-
Use fresh, sushi-grade salmon if possible for the best results.
-
Keep smoker temperatures steady between 180-225°F for even cooking.
-
Avoid opening the smoker frequently to prevent heat loss.
-
Use a mild wood pellet flavor like apple or alder to complement the salmon.
-
Brining is a must for moist, seasoned salmon that takes on smoke flavor.
-
Let the salmon rest before serving so juices redistribute evenly.
With the right preparation and smoking technique, it’s easy to make incredibly delicious smoked salmon on a pellet grill. Follow these simple steps for tender, flaky salmon infused with sweet, smoky flavor. Experiment with different brines and wood pellet flavors to make this recipe your own.
The Cure for Smoked Salmon
You can either make the dry salmon cure or the wet cure. They both are the same thing. The cure is straightforward as you can add stuff with your choice. Add leaves, thyme, chiles, onion, and many more. For a wet cure, use sugar, salt, and water to deploy it.
The kosher salt will make the fish stay moist for a long time, and to boost the preservation, add sugar to it. Sugar also grows bacteria on salmon, so it can hold water and make the wet salmon cure. You do not need to add water to keep it wet. You can add vodka or apple cider vinegar to make it damp or brined cure.
Wet curing can make lots of flavors, but dry curing is best for preservation. However, it takes a little more time than a wet cure, and it only needs three ingredients like brown sugar, black pepper, and kosher salt to make the dry cure.
Just combine all the brine ingredients on a nonreactive container, lay your salmon fillet, put the half mixture on the top and the other half on the downside, the spread evenly. Wrap the salmon with plastic wrap, then keep it in a fridge for at least 8 to 12 hours.
Please do not keep it in the fridge for 48 hours; otherwise, the salmon will be too salty. Place a heavy can or bottle on the top to weigh down the fish.
Ingredients You Will Need for Smoking
- A wood pellet grill
- Wood
- A box of kosher salt. Regular table salt will disturb the flavor of smoked salmon
- Something sweet ( if you are a sweet lover) like maple syrup or honey or sugar
- A large plastic container to use two different brine
- A wire rack
- A basting brush
- Black pepper
- One large side of salmon
- 1 tsp onion
- Olive oil
The BEST SMOKED SALMON on a Pellet Grill | Traeger Ironwood 885
FAQ
FAQ
How long do you smoke salmon on a pellet grill?
After setting to Smoke or Super Smoke, let your grill preheat with the lid closed for 5-10 minutes. Next, place your salmon directly on the grill grate (skin side down) and smoke for 3-4 hours or until your internal temperature reaches 145 degrees Fahrenheit.
Do you flip salmon when smoking?
No, generally you do not flip salmon when smoking. Salmon is typically smoked skin-side down, and turning it over can break up the fish and may result in a loss of the flakier portion.
Is it necessary to brine salmon before smoking?
Does salmon need to be brined before smoking: no, it does not NEED to be brined but we highly recommend it! Without brining the salmon will still turn out, but the flavor won’t be quite as intense, it may be more dry and there will be the white “albumin” that will form on top of the salmon.
How long to smoke salmon at 225 on Pit Boss?
- Preheat your Grill to 225°F.
- Place the salmon on a cedar plank. Lay the lemon slices along the top of the salmon. Smoke in your Grill for about 60 minutes.
- Top with fresh dill, sprinkle the Pit Boss Chicken & Poultry Rub over the salmon and serve.