How to Smoke Salmon on a Pellet Grill
Smoke Salmon at home with this easy recipe—rich, tender, and perfect for a flavorful seafood treat.
Ingredients
- 2 lbs salmon fillet skin-on
- 2 tbsp olive oil or melted butter
- 2 tsp kosher salt
- 1 tsp black pepper
- 1 tsp paprika optional
- 1 tbsp brown sugar optional for glaze
- Optional: lemon slices fresh dill, or maple syrup for flavor
- Wood pellets e.g., alder, apple, or cherry
Instructions
- Preheat the pellet grill: Set grill to 225°F (107°C). Use mild wood pellets like alder or apple.
- Prepare the salmon: Pat the salmon dry. Brush with olive oil or melted butter. Season with salt, pepper, and optional spices like paprika or brown sugar.
- Optional brine (if time allows): Soak the salmon in a simple brine (water, salt, sugar) for 4–6 hours, then rinse and dry before seasoning.
- Place on grill: Put the salmon skin-side down on the grill grates. Optionally, place it on a cedar plank or foil for easier handling.
- Smoke the salmon: Close the lid and smoke for about 2 hours, or until the internal temperature reaches 140–145°F (60–63°C).
- Finish and serve: Remove from grill and let rest for a few minutes. Serve warm, or chill for later use.