How to Smoke Salmon on a Pellet Grill: Step By Step Guide For You!
Have you ever wondered how those fancy restaurants always serve perfectly smoked, juicy, and tender salmon? Have you ever tried smoking one? Well, I have tried quite a few times and failed miserably in some, but in the end, I got my perfect recipe. And today, I plan to share it with you!
Smoking a salmon isn’t really hard, especially if you have a grill or smoker. Do you know how to smoke salmon on a pellet grill? It’s okay if you don’t. Today we have a step-by-step guide for you to smoke a perfect salmon. From buying salmon to serving it in the dish, we will explain everything in a simple way.
So, what are you waiting for? Start cooking your salmon with us now!
Methods You Can Use To Smoke Salmon
Before we discuss how to smoke salmon fillets on a pellet grill, do you know how many methods there are to smoke salmon? Even though there are quite a few, two of them are most commonly used by chefs worldwide.
- Hot smoking
- Cold smoking
Hot smoking refers to the regular smoking that we usually do at home. The temperature is generally at or above 180°F, and the fish is cooked for around 30 minutes to 3 hours. The cooking time depends on the size of the fish you are cooking. Smoke the salmon until it reaches an internal temperature of 145°F. If you have thin-cut fillets, it may not even take 30 minutes, while a large portion may take up to few hours.
Now, have you ever heard of cold smoking? The smoked salmon you see in most grocery stores are basically cold-smoked. They can go with any dish, even cold ones. That’s why cold smoking is pretty famous.
But, how can you cold-smoke salmon on a pellet grill? It is just like hot smoking. The whole process is the same, except you have to smoke the fish at a low temperature slowly. First, you have to cure the salmon for a day or two. Then you must cook it at a low temperature, usually 80°F or below, for 6-12 hours.
How to Make Smoke Salmon on a Pellet Grill?
Do you want that restaurant-like tenderness, juiciness, and mouth-watering taste in your salmon? Are you looking for a perfect smoked salmon on a pellet grill recipe? Here’s a detailed guide where we have explained all the steps clearly so that you can have nicely smoked salmon, even on your first try!
1. Get Good Quality Salmon
The very first criterion for tasty smoked salmon is to get fresh salmon fillets. It doesn’t matter what type of salmon you buy, chinook, coho, etc., it has to go fresh. Fresh salmons usually have a vibrant pink colored flesh with almost no odor. That’s why you should always smell the salmon before buying it. Also, make sure the salmon has its skin intact.
Now, wild or farm-raised, which salmon tastes better? Farm-raised salmon don’t have to work much and get their food on time. So, they usually have more fat content. Fat absorbs more smoke, so your salmon will turn out very juicy and tender. It will be very pleasing to look at!
However, wild or sea salmon grow up in their natural habitat, working hard to survive. They do lack fat. But if we talk about flavors, they surely win against farm-raised salmon. They also need less cooking time due to the absence of fat content. You have to keep that in mind if you want to avoid overcooking it by mistake.
2. Prepare The Salmon
Once you have your salmon, it’s time to prepare it for smoking! Lay the salmon on a chopping board with its flesh side up. Run your hand through the flesh and look for the bones. Use a tweezer to remove all pin bones. The last thing you would want is a bone while enjoying your grilled salmon.
If you don’t like salmon skin, turn the fillet around and gently descale the skin. However, we recommend grilling the fish with the scale for more flavor. Pat dry the fillet, and it’s ready for curing.
3. Cure The Fillets
Curing, also known as brining, usually refers to seasoning the salmon before you can grill it. There are two ways to cure salmon. You can use dry or wet brine, whichever suits your taste.
Dry Brine
As all the ingredients used for this step is dry, without any liquid content, it is known as dry brining. You will need three essential ingredients for this-
- Brown sugar
- Sea salt/ Kosher salt
- Black pepper
- Other seasonings of your liking
Mix all the ingredients in a bowl. Now, spread half the cure on a tray and put the salmon on top. Then, apply the rest of the cured mixture on top of the salmon. Make sure the fillet is completely covered with the cure. Put another tray on it, with some weight to cover it properly, and keep it in the fridge for 8-12 hours.
Wet Brine
For wet brining, the basic ingredients you need are-
- Water
- Brown sugar
- Sea salt/ Kosher salt
- Black pepper
Add the sugar, pepper, and salt to the water and boil until it turns brown. Have the salmon in a tray and add the cure solution to it. Make sure to cool down the boiled cure before submerging the salmon in it. Cover it properly and keep it in the fridge for 6-12 hours.
4. Let The Salmon Sit For Some Hours
After curing the salmon, take it out of the fridge. Rinse it very well so that no cure material is left. Else, it is going to taste very salty. After rinsing off, pat dry it with a paper towel. Now, again cool it down in the fridge for another 8-12 hours.
This process allows the formation of a film layer called a pellicle. It is a slime-like component that adheres to smoke more efficiently. So when you smoke or grill the salmon, it gets that perfect smokiness.
5. Smoke The Salmon
Once the pellicle is formed, it is time to smoke the salmon. Now, here comes the most tricky part. You have to get the perfect temperature for finely smoked salmon. But at what temperature do you smoke salmon on a pellet grill?
First, preheat your pellet grill to 225°F for 5-10 minutes. Using cedar wood helps to bring out more flavor. So if you can, use cedar wood for your smoker.
Place the Salmon fillet on the grill and cook it for a few hours. You may ask how long it takes to smoke salmon on a pellet grill. The cooking time varies depending on the size of the fish you are grilling. If you have thin-cut slices, it won’t take much longer, maybe around 30 minutes. But a larger piece will take up to 3-4 hours to be cooked properly.
So, we don’t recommend measuring time while smoking salmon. Use a thermometer probe to check on the internal temperature of the fish. Smoke/ grill until the internal temperature reaches 145°F.
6. Serve The Smoked Salmon
Get the salmon off the smoker once it reaches 146°F internal temperature. Overcooking may destroy the taste and flavor. Serve it smoking hot or cool it down a bit, whichever you like.
FAQs
1. How long does it take to smoke a salmon on a pellet smoker?
Usually, it takes 2-3 hours for a medium-sized salmon to smoke on a pellet smoker. However, it can vary according to the fish’s size.
2. How long does it take to smoke salmon at 225?
Smoking a large-size salmon fillet at 225°F requires almost 3-4 hours. But it is best to smoke it until the internal temperature reaches 145°F.
3. What is the best way to smoke salmon on my pit boss pellet smoker?
After curing, put the salmon on the smoker at 225°F. Keep the temperature steady and cook until the internal temperature of the salmon is 145°F. Make sure to flip sides every once in a while.
4. What pellets for smoking salmon?
Applewood, cherry wood, maple, hickory, Alder, etc., goes excellently with salmon. Their smoke enhances the salmon’s flavor but doesn’t overpower it.
Final Thoughts
Smoking salmon is pretty easy if you know how to do it correctly. And adding restaurants like taste and flavor is also not difficult if you use the right ingredients and follow the proper steps. We have tried to explain everything you need to know about smoked salmon as easily as possible. Have you found your answer for how to smoke salmon on a pit boss pellet grill?
Hopefully, you have. Now you don’t have to go to a restaurant and can enjoy mouth-watering smoked salmon at home!
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