pellet grill salmon

  Smoked Salmon is a great way to enjoy wood fired meats without having to labor over the grill all day. Since it only takes a relatively short amount of time to cook, this is a popular dish amongst seafood lovers who own a pellet grill or smoker.   The salmon fillets are seasoned with sweet and savory Japanese flavors and then cooked over a cedar plank to infuse wood flavor and protect the skin from the grill. Light   smoke delicately cooks the fish   low and slow, while the wood fired flavor permeates the tender salmon meat. How Long Does to Smoke Salmon At 225°F it should take about 60 minutes for 2, 1 lbs salmon fillets to cook on the grill.  What Type of Wood Pellets are Best for Smoking Fish   We recommend using a hardwood with a lighter flavor such as Fruitwood for a delicate meat like fish. Try using  Apple Hardwood  Pellets with this recipe to enhance the sweetness of the rice wine vinegar seasoning.       

Cedar Smoked Salmon

Tsp Black Pepper

Cedar Plank, Untreated

Tsp Garlic, Minced

Cup Olive Oil

Tsp Onion, Salt

Tsp Parsley, Minced Fresh

Tbsp Rice Vinegar

Salmon, Fillets (Skin Removed)

Tsp Sesame Oil

Sauce

Soak the cedar planks in warm water for an hour or more.

In a bowl, mix together the olive oil, rice vinegar, sesame oil, soy sauce, and minced garlic.

Add in the salmon and let it marinate for about 30 minutes.

Start your grill on smoke with the lid open until a fire is established in the burn pot (3-7 minutes).

Place the planks on the grate. Once the boards start to smoke and crackle a little, it’s ready for the fish.

Remove the fish from the marinade, season it with the onion powder, parsley and black pepper, then discard the marinade.

Place the salmon on the planks and grill until it reaches 140°F internal temperature (start checking temp after the salmon has been on the grill for 30 minutes).

Remove from the grill, let it rest for 10 mins, then serve.

A healthy and delicious protein, salmon is a preferred seafood because it tends to lack that fishy smell that can be off-putting to some. It’s a favorite date night or weeknight protein because salmon can cook rather quickly, especially on your pellet grill or smoker.This cedar plank salmon recipe infuses cedar wood flavor and crisps the skin on the fish without over charring it since the wood block protects the delicate skin from the direct flame as well as sticking to your grill grates.How to Cook Cedar Plank Salmon on the GrillSoak the untreated cedar plank in water for 24 hours before grilling. When ready to grill, remove and wipe down. Grill for 15-20 minutes at 350°F, or until the salmon is cooked through and flakes easily with a fork.Note: It is recommended to use New England Apple Hardwood Pellets with this recipe.This recipe uses Louisiana Grills Lemon Pepper, Garlic, and Herb Seasoning.

Cedar Plank Salmon

Brown Sugar

Lemon Pepper Garlic Herb Seasoning

Tablespoon Olive Oil

Salmon Fillets, Skin Off

Soak the untreated cedar plank in water for 24 hours before grilling. When ready to grill, remove and wipe down.

Start up your grill. Then, set the temperature to 350°F.

In a small bowl, mix the brown sugar, oil, and Lemon Pepper, Garlic, and Herb seasoning. Rub generously over the salmon fillets.

Place the plank over indirect heat, then lay the salmon on the plank and grill for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork. Remove from the heat and serve immediately.

A healthy and delicious protein, salmon is a preferred seafood because it tends to lack that fishy smell that can be off-putting to some. It’s a favorite date night or weeknight protein because salmon can cook rather quickly, especially on your pellet grill or smoker.This cedar plank salmon recipe infuses cedar wood flavor and crisps the skin on the fish without over charring it since the wood block protects the delicate skin from the direct flame as well as sticking to your grill grates.How to Cook Cedar Plank Salmon on the GrillSoak the untreated cedar plank in water for 24 hours before grilling. When ready to grill, remove and wipe down. Grill for 15-20 minutes at 350°F, or until the salmon is cooked through and flakes easily with a fork.Note: It is recommended to use New England Apple Hardwood Pellets with this recipe.This recipe uses  Competition Smoked  Seasoning.

Pit Boss Competition Smoked Seasoning

These Smoked Salmon Fillets are first dry brined and cured overnight then seasoned with a cajun blackening rub.We then show you step by step how to slow smoke the salmon to perfection on a Pit Boss pellet grill.

Pit Boss Smoked Salmon with Cajun Blackening Rub

lb Large Salmon Fillet

Cups Dark Brown Sugar

Salt

Tbsp Course Ground Black Pepper

Tbsp Paprika

Tbsp Dark Brown Sugar

Tbsp Dried Oregano

Tbsp Dried Thyme

Tsp Cayenne Pepper

Tsp Kosher Salt

Tsp Course Ground Black Pepper

½ Tsp Celery Salt

rinse

Rinse the salmon under cold running water.

Place it on your cutting board and pat it very dry with paper towels

bones

Once it is dry, run your fingers along the salmon checking for any bones that were not removed previously.

tweezers

If you feel any, remove them with some tweezers and discard.

slice

Lastly, slice your salmon into about 2 inch portion sized fillets.

Rinse, Dry, and Fillet the Salmon

Mix the brine mixture ingredients together well and place some in the bottom of the baking dish.

place

Place the fillets on top of the mixture, then spread more of the brine mixture over the fillets, trying to cover every exposed surface of the fish.

layer

Continue to layer your fillets like this, depending on how much fish you have, packing the brine mixture around them, and then cover the whole dish tightly with plastic wrap.

refrigerate

Place the baking dish in the refrigerator for at least 4-6 hours or overnight.

Dry Brine the Salmon

wash

After the salmon is finished brining, take the fillets out of the tray and rinse them off really well under cold running water.

pat dry

Pat dry with paper towels, and place them on a wire rack to air dry.

Mix the Cajun Blackening Rub Ingredients together well in a bowl.

sprinkle

Sprinkle and rub the blackening mixture over all sides of the dried salmon fillets.

rack

Keep the seasoned salmon fillets on the wire rack in the refrigerator for about 1-2 hours to allow the pellicle to form on the outside.

Rinse, Dry, and Season the Brined Salmon

ash pot

Remove the fire pot from the bottom of the Pit Boss and clean out any ashes left over from the last cook. Replace it and make sure it is secured in place with the clips on either side. Also, wrap the drip tray in aluminum foil to limit cleanup needed later.

pellets

Add your pellets to the hopper, start the Pit Boss pellet grill and put it on the &quot;Smoke&quot; setting.

prime

If there are no pellets in the auger, hold the &quot;Prime&quot; button until you hear pellets begin falling in the fire pot. This will speed up the auger to prime it full of pellets before you start preheating.

warm up

Once the Pit boss begins to produce thick white smoke, let it run for about 5-7 minutes until the smoke turns more of a clearish blue color. This means the fire rod has fully heated up to burn the pellets more cleanly.

preheat

Next, set the temperature to preheat the Pit Boss pellet grill to 350°F. We will drop this temperature before we start cooking.

water

Fill an aluminum pan with water pan if you want to add extra moisture, and place it on the far left side of the Pit Boss pellet grill. Place a disposable bucket liner in the grease bucket as well if you want to limit cleanup later.

Once the Pit Boss has come up to 350°F, drop the temperature on the control panel to 180°, or the &quot;Smoke&quot; setting depending on your Pit Boss model, and clean the grill grates with a good grill brush and close the lid.

Start the Pit Boss Pellet Grill

smoke

Place the salmon fillets on the Pit Boss with the skin side DOWN if they are skin-on.  No need to flip during the cook. You can even leave them on the wire rack if you wish.

temperature

Continue smoking the salmon, rotating occasionally, for about 2 hours until the internal temperature reaches 140-145°F internally.

remove

Carefully remove the smoked salmon from the Pit Boss and serve immediately.

Smoking the Salmon on the Pit Boss Pellet Grill

This salmon is SO easy, but is one of my favorite meals! Season with your favorite fish blend, or just simple salt and pepper.

Traeger Grilled Salmon

salmon

olive oil

salt

Preheat your grill to 400 degrees.

Place the salmon skin-side down on a sheet...

Place the salmon skin-side down on a sheet of non-stick foil.

Gently rub the olive oil into the salmon...

Gently rub the olive oil into the salmon filet. Sprinkle the fish with the salt and seasoning blend.

Place the foil and salmon onto the grill,...

Place the foil and salmon onto the grill, close the lid, and cook for 6-10 minutes, or until it reaches your desired finished temp. We like ours in the mid-rare range at around 125-130. USDA min temp for salmon is 145, so choose your own adventure.

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The most viewed pellet grill salmon recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine