Pellet Grill Salmon Recipe

by

With this simple recipe for your wood pellet grill, you’ll have tender, delicious salmon that your family will love. If you have fresh salmon to grill up, look no further than this Traeger grilled salmon recipe. It has a wonderful sauce made with butter, garlic, and fresh herbs, among other things, and gives the dish a great flavor.

All three of my dad’s recipes are fantastic and well worth trying; he’s been grilling salmon for decades and is an avid fisherman, so I’m glad he was able to share the ones that I’ve loved all my life!

You can use the sauce for this grilled salmon on other fish, like trout and halibut, as well as on seafood, like shrimp, oysters, and scallops. I use a similar sauce in my recipe for garlic grilled shrimp.

Salt and pepper the side without skin otherwise. Melt a few tablespoons of butter (olive oil an acceptable substitute), and brush both sides of the fish with it. Place on the grill at 400-450°F (204-232°C), skin side down (won’t matter which side if it’s skinless). This is a great dish to cook on a Frogmat.

The ONLY Way I Smoke Salmon on a Pellet Grill!!

How to Smoke Salmon on a Pellet Grill 🔗

0

Prep: 45min

Ingredients:

  • 1 salmon fillet or fillet portions
  • 1 tablespoon kosher salt
  • 1 tablespoon white or brown sugar
  • 1 lemon, sliced
  • 1 tablespoon olive oil
  • 2 tablespoons BBQ rub

Instruction:

  1. Lay the salmon skin-side down on a cutting board. Run your fingertips along the length of the salmon fillet and feel for pin bones. If you find pin bones use kitchen pliers or tweezers to remove them and discard. To remove scales, flip the fish over so the flesh side is down. Using a flexible knife like a fillet knife or a boning knife, use the non-sharpened side to remove the scales by running it along the skin against the grain of the scales pattern. Rinse and pat dry.
  2. Combine the kosher salt and sugar. Sprinkle about 25% of the brine on the skin side of the salmon fillet and 75% on the flesh side, then allow the fish to dry brine for 20-30 minutes. Wash the dry brine and juices from the fillet and pat dry. Preheat your pellet grill to 215°F.
  3. Place the seasoned salmon fillet in the center of your pellet grill. Smoke the salmon until it reaches an internal temperature of 145°F, approximately 50–60 minutes.
  4. You can choose to serve your salmon immediately off the grill, or allow it to cool uncovered in the refrigerator and serve chilled. Garnish with lemon and enjoy!

FAQ

What is the best temperature to cook salmon on a pellet grill?

Place the seasoned salmon fillet in the center of your pellet grill, preheat it to 215 degrees, and smoke it for 50 to 60 minutes, or until it reaches an internal temperature of 145 degrees.

How long does it take to grill salmon at 225?

The salmon should be smoked for 3 to 4 hours at 225 °F, and it should be taken off the grill when the internal temperature reaches 145 °F.

How long do you cook salmon on a pit boss pellet grill?

Grill the salmon for 5 minutes on one side, flip it over, and grill for another 5 minutes, or until the salmon reaches an internal temperature of 145°F. Brush the salmon on both sides with olive oil, then rub the salmon fillet with the minced garlic, cayenne pepper, and Pit Boss Sweet Rib Rub.

What temperature should I cook salmon on a Traeger grill?

Salmon should be grilled between 325 and 350 degrees Fahrenheit for the majority of recipes. Set your Traeger Grill to 350 degrees and let it warm up for 15 minutes with the lid closed, as in our recipe for grilled blackened Saskatchewan salmon.

Leave a Comment