Pellet Grill Salmon

Ingredients

• 1 fillet, 900 g–1.36 kg (2–3 lb), cut into 3–4 piecessalmon
• 200 g (1 cup)brown sugar
• 60 g (¼ cup)kosher salt
• 10 ml (2 teaspoons)onion powder
• 10 ml (2 teaspoons)garlic powder
• 10 ml (2 teaspoons)celery seeds
• 10 ml (2 teaspoons)ground black pepper
• 10 ml (2 teaspoons)ground white pepper
• To tastecoarsely ground pepper
• To tastefresh dill
• To tastelemon wedges
• To taste, optionalhoney

Instructions

1. 1

   Mix the brine

   In a small bowl, whisk together the brown sugar, kosher salt, onion powder, garlic powder, celery seeds and black pepper until evenly combined. Set the mixture aside.

2. 2

   Coat the salmon

   Put the salmon pieces in a shallow bowl. Add the dry brine and gently press it over the fish so the fillet is fully covered.

3. 3

   Chill the fish

   Refrigerate for at least 4 hours. The longer the salmon remains in the brine, the saltier it will become. The mixture may turn liquid as it draws moisture from the fish.

4. 4

   Rinse and dry

   Take the salmon out of the brine, rinse it under cold water and pat it dry with paper towels.

5. 5

   Air-dry overnight

   Set the salmon on a wire rack over a baking sheet and refrigerate it for at least 4 hours, preferably overnight, to help develop a shiny surface.

6. 6

   Season the fish

   Remove the salmon from the fridge and, if desired, glaze it with honey. Add coarsely ground pepper, fresh dill or other herbs and spices to taste.

7. 7

   Preheat the smoker

   Set the pellet smoker to 110°C (225°F), using a wood such as alder or apple for a subtle smoky flavour.

8. 8

   Smoke the salmon

   Place the salmon directly on the smoker grate, skin side down. Smoke for 1½–2 hours, checking for an internal temperature of about 55–60°C (130–140°F).

9. 9

   Serve with lemon

   Take the salmon off the pellet grill and serve with lemon wedges. It goes well with grilled asparagus and a fresh garden salad.

What is pellet grill salmon?

This is salmon cured briefly with a sweet-and-salty dry brine, then smoked on a pellet grill. Pellet grills make it straightforward to maintain gentle heat while adding wood smoke.

The brown sugar and seasoning give the fish a savoury, lightly sweet profile, while the slow smoke keeps the preparation simple. Alder or apple wood gives the salmon a mild smoky character.

Nutrition and macros by portion

The nutrition label shows one serving as written: 120 calories, 17g protein, 2g carbs, 4g fat.

The supplied nutrition figures are per serving; the salmon provides most of the protein, while the brown sugar contributes most of the carbohydrates and the fish provides much of the fat. Serve it with salad and vegetables, adding a modest portion of potatoes or bread if you want a more filling plate.

The dry brine ingredients

Sugar and salt: Brown sugar and kosher salt form the base of the brine. The salt draws moisture from the fish, and the seasoning mixture becomes damp as it sits.

Spices: Onion powder, garlic powder, celery seeds and black pepper add savoury flavour. White pepper is listed for seasoning too; add it with the other spices if you want its flavour in the brine.

Why the drying stage matters

Rinsing: Rinse away the brine under cold water after chilling, then pat the fish thoroughly dry. This removes excess seasoning from the surface.

Rack time: Refrigerating the salmon on a rack for at least 4 hours, preferably overnight, lets the surface dry before smoking. The recipe associates this step with the finished fish’s shiny appearance.

Control the brining time

Four hours: The recipe gives 4 hours as the minimum brining time. Longer brining makes the salmon saltier, so bear that in mind when planning ahead.

Two stages: The fish also needs at least 4 hours of uncovered drying in the fridge, preferably overnight. Allow for both chilling stages before you plan to serve it.

Check the smoker temperature

Gentle heat: Preheat the pellet grill to 110°C and use alder or apple pellets for a subtle smoke. Keep the salmon skin side down on the grate.

Doneness: Smoke for 1½–2 hours, using the stated internal temperature of 55–60°C as your guide. Check the thickest part of the fish as it approaches the end of the cooking time.

What to serve alongside

Fresh sides: Lemon wedges bring a bright contrast to the smoky fish. Grilled asparagus and a fresh garden salad are suggested accompaniments.

Balanced plate: Add a carbohydrate-rich side such as potatoes or bread if you want a more substantial meal. Keep any extra sauces or dressings separate so everyone can add them to taste.

Recipe notes & tips

• Use a shallow bowl so the brine can cover the pieces evenly.
• Keep track of the brining time because a longer cure makes the fish saltier.
• Rinse off the brine and pat the salmon dry before putting it on the rack.
• Leave space around the fish on the rack so air can circulate during the drying stage.
• Use a probe thermometer to check the internal temperature near the end of smoking.
• Add lemon at the table for a fresh finish.

Variations

• Use alder: Choose alder pellets for a gentle, classic smoke.
• Try apple wood: Use apple pellets for another subtle smoky flavour.
• Add honey: Brush on a little honey before smoking if you want a glaze.
• Change the herbs: Season with herbs or spices of your choice instead of dill.
• Serve with greens: Pair the salmon with grilled asparagus and a fresh salad.

Common mistakes to avoid

• Brining for too long: The salmon becomes saltier; keep the brine time in mind when scheduling.
• Skipping the rinse: Surface brine can leave the fish overly seasoned; rinse it under cold water.
• Putting wet fish on the grill: Pat it dry and allow at least 4 hours on a rack in the fridge.
• Guessing doneness: Check the fish with a thermometer and use the recipe’s 55–60°C target.
• Using stronger smoke than intended: Choose alder or apple for the subtle flavour described.

How to store

Refrigerate leftover salmon in a sealed container and use within 3 days. Reheat gently in a low oven until warmed through, or serve it cold; avoid prolonged reheating, which can dry the fish.

Frequently asked questions