Smoked Salmon on a Pellet Grill

This easy smoked salmon recipe uses a pellet grill for steady low heat, then finishes with a maple glaze for a glossy, flavorful crust. The salmon stays moist and tender inside with just the right amount of smoke.

Course Appetizer, Main Course

Cuisine American

Prep Time 10

Cook Time 1

Cure time 1

Total Time 2 10

Servings people

Calories 101kcal

Author Joe Clements

Ingredients

1 whole salmon fillet (about 2½ to 3 lb), skin on

Dry Brine

2 tbsp brown sugar or sweet BBQ rub
1 tbsp kosher salt
1½ tsp coarse black pepper
1 tsp garlic powder
zest of 1 lemon

Maple Citrus Glaze

3 tbsp unsalted butter
2 tbsp maple syrup or honey
1 tbsp brown sugar
1 tbsp fresh lemon juice from about ½ lemon
1 tsp soy sauce

Instructions

Pat the salmon dry with paper towels. Remove any pin bones with tweezers, and trim off any very thin edges so the salmon cooks evenly. Leave the skin on.
In a small bowl, mix the brown sugar, kosher salt, black pepper, garlic powder, and lemon zest. Sprinkle evenly over the salmon. Place on a wire rack set over a tray and refrigerate uncovered for at least 1 hour, or up to 4 hours.
Preheat your pellet grill to 180°F.
Place the salmon on the grill skin side down. Close the lid and smoke for 35 to 45 minutes, or until the internal temperature reaches about 100 to 110°F in the thickest part.
While the salmon is smoking, add the butter, maple syrup, brown sugar, lemon juice, and soy sauce to a small saucepan. Warm over low heat, stirring, until the butter is melted and the sugar dissolves, about 1 to 2 minutes. Remove from heat and set aside. If it thickens, warm it briefly before using.
Increase the grill temperature to 250°F. When the salmon reaches about 120 to 125°F internal temperature, brush a light layer of glaze over the top.
Continue cooking until the salmon reaches 130 to 135°F in the thickest part, about 10 to 15 minutes more. Brush on another light layer of glaze during the final few minutes.
Remove the salmon from the grill and let it rest for 5 to 10 minutes before serving.

Notes

1.Making the Glaze Ahead: The glaze will thicken as it cools. If it becomes too thick to brush, warm it gently in a saucepan over low heat or microwave it for a few seconds until it loosens.

Nutrition