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Smoked Salmon (Pellet Grill Recipe)

This smoked salmon is flaky, flavorful, and easy to make on any pellet grill. A sweet-savory brine and low-temp smoke create perfect results every time.
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Prep Time 7 hours
Cook Time 8 hours
Total Time 15 hours
Course Appetizer, Main Course
Cuisine American
Servings 10 salmon
Calories 5736 kcal

Equipment

  • - Pellet smoker
  • - Sheet pan
  • Mixing bowls
  • - Paper towels
  • - Thermometer

Ingredients
  

  • - 4 cups brown sugar
  • - 1 cup kosher salt
  • - 3 tsp garlic powder
  • - 3 tsp onion powder
  • - 3 tsp kosher salt
  • - 3 tsp dried parsley
  • - 5 lbs salmon cut into fillets

Instructions
 

  • Mix dry brine (sugar + salt).
  • In a pan, sprinkle half brine. Add salmon skin-side down. Top with remaining brine. Cover and refrigerate overnight.
  • Rinse brine off and pat salmon dry. Place on baking sheet and let sit uncovered in fridge for 2–3 hours until tacky.
  • Mix seasoning and rub onto salmon.
  • Preheat smoker to 180°F.
  • Smoke salmon skin-side down for 2 hours, or until internal temp hits 135–145°F.
  • Cool for 1 hour, then serve or refrigerate.

Notes

- Best wood: Alder, cherry, apple, pecan
- Let surface dry to form pellicle before smoking
- Store up to 10 days in fridge or freeze for later
Keyword pellet grill salmon, smoked salmon, traeger salmon