Smoked Salmon
Learn how to create delicious smoked salmon using a pellet grill, enhancing its flavor with a homemade rub and optional marinades.
Ingredients
Salmon and Rub Ingredients
- 1 pound wild-caught salmon fillet Types like Chinook, Sockeye, or Coho recommended.
- 2 tablespoons paprika For the dry rub.
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 tablespoon brown sugar
Optional Marinades and Glazes
- Teriyaki Marinade Mix of soy sauce, mirin, and ginger.
- Maple Mustard Glaze A sweet and tangy glaze.
- Lemon Dill Marinade Made with lemon juice and dill.
- Garlic Herb Marinade Olive oil, garlic, and mixed herbs.
Instructions
Preparation
- Preheat your pellet grill to 275-300°F.
- Pat the salmon dry with paper towels for better rub adherence.
- Combine the dry rub ingredients and generously apply it over the salmon.
Cooking
- Place the salmon directly on the grill grates once the grill reaches the optimal temperature.
- Smoke the salmon until it reaches an internal temperature of 145°F, about 30-60 minutes depending on thickness.
- For added flavor, apply marinades or glazes during the last 15 minutes of cooking.
Serving
- Garnish the smoked salmon with fresh herbs and serve with dips like cream cheese or horseradish.
Notes
Store leftover smoked salmon wrapped tightly in plastic wrap and refrigerated for up to one week, or freeze for longer storage. Thaw overnight in the fridge before serving.