Smoking salmon on a pellet grill is one of the best ways to prepare this tasty fish The slow cooking process infuses the salmon with delicious smoky flavor while keeping it moist and tender
With the precise temperature control of a pellet grill, smoking salmon is easy for even beginners to master. In this step-by-step guide, I’ll walk you through everything you need to know to make perfect smoked salmon on your pellet grill.
Benefits of Smoking Salmon on a Pellet Grill
There are several advantages to using a pellet grill instead of other cooking methods:
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Precise temperature control – Pellet grills allow you to dial in the exact temperature needed to slowly smoke the salmon This prevents overcooking.
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Constant smoke – The steady supply of wood pellets provides consistent smoke, unlike gas or charcoal grills.
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Moist and tender salmon – The indirect heat prevents the delicate salmon from drying out
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Infused smoky flavor – The prolonged exposure to smoke deeply penetrates the salmon.
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Easy setup – With a pellet grill, you just fill the hopper and turn it on. Much simpler than managing temperature on other types of smokers.
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Beginner-friendly – The “set it and forget it” operation makes smoking salmon on a pellet grill easy for novices.
Preparing the Salmon
Proper prep is key to getting the most flavor and best texture after smoking. Here’s how to prepare salmon for the pellet grill:
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Remove pin bones – Use tweezers or pliers to remove any small pin bones from the salmon fillet. This prevents unpleasant surprises while eating.
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Rinse and pat dry – Rinse the salmon under cold water and pat it completely dry with paper towels. Excess moisture can hinder smoke absorption.
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Apply dry brine – Mix 1 cup brown sugar, 1 cup salt, and 1 Tbsp black pepper and coat the salmon. This draws out moisture, seasons the fish, and promotes smoke adhesion.
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Refrigerate 8-12 hours – Let the salmon cure in the fridge, wrapped tightly in plastic wrap with a pan weighing it down.
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Form pellicle – After curing, rinse off the brine mixture. Dry the salmon on a rack in the fridge overnight to form a tacky pellicle layer that absorbs smoke.
Setting Up the Pellet Grill
Configuring your pellet grill properly is vital for smoking salmon. Follow these tips:
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Preheat grill – Ignite the grill and preheat to 225-250°F with the lid closed for 10-15 minutes before smoking.
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Add pellets – Make sure the hopper is full of preferred wood pellets. Fruit woods like apple and cherry work well for salmon.
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Use a thermometer – Place a digital meat thermometer in the thickest part of the salmon to monitor the internal temperature.
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No water pan needed – Salmon has enough fat and moisture. Omit the water pan to allow better smoke exposure.
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Leave lid closed – Avoid lifting the lid repeatedly as this causes heat and smoke loss. Trust your thermometer.
Smoking the Salmon
Once your pellet grill is hot and ready, it’s time to smoke the salmon:
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Place salmon skin-down – Put the fillet directly on the grill grates, skin-side down. The skin protects the delicate flesh.
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Smoke for 3-4 hours – Smoke the salmon until the thermometer reaches 145°F internally. This usually takes 3-4 hours.
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Maintain temperature – Hold the grill temperature steady between 225-250°F for the entire cook time.
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Don’t flip – Resist flipping the salmon, as the fillet can fall apart. Smoke with skin-down only.
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Check for doneness – Salmon should flake easily with a fork when it’s ready. Use your thermometer to confirm it’s at least 145°F.
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Rest before serving – Let salmon rest for 5-10 minutes before slicing. This allows juices to redistribute through the meat.
Safety Tips
Smoking salmon requires some safety precautions:
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Use heat-resistant gloves – Wear insulated BBQ gloves when handling anything hot.
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Ensure grill stability – Place your pellet grill on a flat, level, non-flammable surface away from anything flammable.
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Monitor continuously – Stay near the grill to respond quickly if any issues arise. Don’t leave unattended.
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Have a fire extinguisher – Keep an ABC fire extinguisher handy just in case, although pellet grills are very safe.
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Allow grill to cool – Always let the grill completely cool prior to moving it or attempting any cleaning.
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Practice food safety – Wash hands and prep tools. Refrigerate leftovers within 2 hours. Reheat fully when serving later.
Serving Smoked Salmon
Smoked salmon is amazing served:
- Hot, right off the grill
- Chilled, with crackers and cream cheese
- In salads, pasta, pizza, tacos
- On bagels with all the fixings
- As a smoked salmon dip or spread
The rich smoky flavor pairs perfectly with dill, lemon, onions, capers, and fresh herbs. Get creative with how you enjoy your smoked salmon!
Storing Leftover Smoked Salmon
Properly stored, leftover smoked salmon keeps for 5-7 days refrigerated. Freeze for longer storage:
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Refrigerate – Keep leftover smoked salmon refrigerated in an airtight container for up to 7 days.
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Freeze – For longer storage, seal the salmon in freezer bags and freeze for 2-3 months. Thaw in the refrigerator before using again.
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Avoid contamination – Use clean utensils and containers. Discard salmon if you notice any unpleasant odors, sliminess, or mold growth.
Get Smoking!
Now that you know how to smoke salmon from start to finish, it’s time to fire up your pellet grill! With the right preparation and temperature control, you’ll achieve tender, flaky, full-flavored smoked salmon.
Smoking salmon is very rewarding and also impressively easy thanks to the precision of modern pellet grills. Adjust the techniques to your preferences until you dial in the perfect salmon.
The mesquite smoke scent and anticipating that first juicy, smoky bite makes the effort worthwhile. Salmon smoked slowly over a pellet grill fire is an absolute treat.
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Salmon, caught in the wild rivers of Alaska, preserved though travel, meticulously filleted, deserves the honor of being a smoked meal. Salmon being a staple dinner cannot be left to the artificial flavors of outrageous unthought out seasoning, rather natural smoke and a little Camp Chef rub will make your dinner taste perfect. Smoking salmon has a long and rich history that dates back thousands of years. Indigenous peoples along the Pacific coast of North America have been smoking salmon for thousands of years as a way to preserve the fish and add flavor. The process of smoking salmon allowed them to store the fish for long periods of time and ensure a food source during the winter months. The tradition of smoking salmon was passed down through generations and became a staple in the diets of coastal communities. The process of smoking salmon was also used as a way to trade and exchange food with other communities. As European settlers arrived in North America, they adopted the tradition of smoking salmon and began to trade the smoked fish with other countries. The popularity of smoked salmon spread and today it is a popular delicacy in many parts of the world. In modern times, the tradition of smoking salmon has evolved and become more sophisticated, with new techniques and flavor profiles being developed. However, the core principles of smoking salmon remain the same, preserving the fish and adding flavor, making it a staple in many kitchens and a beloved delicacy for generations to come. Smoking salmon offers a number of benefits, including: Preservation: Smoking salmon is an effective method of preserving the fish and extending its shelf life. The combination of smoke and low heat helps to prevent the growth of bacteria and other microorganisms, allowing the fish to be stored for longer periods of time. Flavor: Smoking salmon adds a unique and delicious flavor to the fish that cannot be achieved through other cooking methods. The smoke from the wood imparts a rich, smoky flavor to the salmon that enhances its natural taste. Nutritional value: Salmon is a highly nutritious food that is rich in omega-3 fatty acids, vitamins, and minerals. Smoking salmon does not affect its nutritional value, making it a healthy option for those looking to add more fish to their diet. Versatility: Smoked salmon can be served in a variety of dishes and is a popular ingredient in many recipes. It can be used in sandwiches, salads, pasta dishes, and more. Convenience: Smoking salmon is a convenient way to prepare the fish, as it can be done in large batches and stored for later use. This allows you to have a supply of smoked salmon on hand for quick and easy meal options. Overall, smoking salmon is a great way to preserve the fish, add flavor, and enjoy its many health benefits. Whether you are a seasoned smoker or just starting out, the process of smoking salmon can be a rewarding and delicious experience. Smoked salmon has a rich, smoky flavor that is unique and delicious. The smoke from the wood imparts a subtle smoky flavor to the fish, which pairs well with its natural taste. The flavor of smoked salmon can also be influenced by the type of wood used for smoking, with different types of wood imparting different flavors to the fish. The flavor of smoked salmon is usually described as being slightly salty and savory, with a subtle sweetness. The texture of smoked salmon is usually firm and flaky, with a melt-in-your-mouth quality. Some people describe the flavor as being similar to bacon, but with a more delicate, fishy taste. Overall, the flavor of smoked salmon is unique and delicious, and it is a popular ingredient in many recipes, including sandwiches, salads, pasta dishes, and more. If you have never tried smoked salmon before, we highly recommend giving it a try! Smoking salmon on a pellet grill is a great way to infuse the fish with a rich, smoky flavor. Here are the steps to smoke salmon on a pellet grill: Prepare the salmon: Clean and fillet the salmon, removing any bones and skin. Brine the salmon for about 2 hours in a mixture of salt, sugar, and water to add moisture and flavor. Choose the wood pellets: Different types of wood pellets will impart different flavors to the salmon. Alder, apple, cherry, and maple wood pellets are all popular options for smoking salmon. Preheat the pellet grill: Set the pellet grill to a temperature between 200 and 250°F and let it preheat for about 10 minutes. Smoke the salmon: Place the salmon on the smoker rack and smoke for about 2 hours or until the internal temperature of the fish reaches 145°F to 155°F. You can add additional flavor to the salmon by adding spices or herbs to the smoke. Serve the salmon: Let the salmon cool to room temperature before serving. You can serve it plain or with a variety of sauces and sides. Remember, smoking salmon is a slow process, so be patient and enjoy the process. Good luck and happy smoking!
Begin by turning your smoker to 250°F.
While the smoker is heating, apply a light coating of olive oil to the salmon. Then, apply your favorite rub.
Once the smoker is to temp, lay salmon on grate, skin side down. Insert meat probe and smoke until internal temperature reaches 150° to 155°F.
For added flavor, lay the lemon and lime slices on top of the salmon at the beginning of the cooking process.
Once salmon reaches temp, remove from smoker, let cool, plate, and enjoy!
The BEST SMOKED SALMON on a Pellet Grill | Traeger Ironwood 885
FAQ
How long to smoke a 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.
Should I put salmon on foil when smoking?
Place salmon filet skin down on a sheet of aluminum foil. Place the foil with salmon on the grate of the pre-heated smoker and smoke until internal temperature of salmon reaches 140°. (Make sure to start checking the temperature after 30 minutes on the smoker. Smaller/thinner fillets will be done faster.)
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.
How long do you smoke fish at 225?
As a good rule of thumb, start the cooking at a cooler temperature, let’s say around 175 degrees, and then kick it up to around 225 degrees about 90 minutes in. Basically, your eyes and a good thermometer will tell you when the fish is done. The fillets should have a nice glaze to them and be dry to the touch.
Can you cook smoked salmon on a pellet grill?
Make Smoked Salmon on Pellet Grill for dinner tonight! With just a few minutes of prep and a single hour to cook, it’s perfect for busy nights!
Is smoked salmon good for you?
Smoked salmon from Aquamar is packed with essential vitamins and high-quality protein. It’s also delicious and versatile, making it a good choice for easy and healthy meals. At Aquamar, we carefully select the best of each catch throughout a diverse network of suppliers for our Smoked Salmon Flavored Tenders.
How do you cook salmon on a wood pellet grill?
Salmon, or any piece of fish, is incredibly quick and easy to cook on the wood pellet grill. You can cover it in a rub, put it on the grill, set the temperature, and let your mouth water in anticipation. Preheat the grill to 225°F. If you’re using a Pit Boss, turn it to the “ Smoke Setting”.