Smoking salmon on a pellet grill like the Pit Boss is a fantastic way to infuse delicious smoky flavor into fresh salmon fillets With the right technique, you’ll end up with tender, flaky, pink salmon that melts in your mouth The key is keeping the temperature low and slow and brining the salmon first.
In this comprehensive guide we’ll cover everything you need to know to smoke salmon perfectly on your Pit Boss including
- Choosing the right salmon
- Brining and preparing the salmon
- Setting up the Pit Boss for smoking
- Wood pellet and wood chunk recommendations
- Smoking times and temperatures
- How to tell when the salmon is done
Choosing Your Salmon
You can use either wild-caught salmon (like Alaskan) or farm-raised Atlantic salmon. Wild salmon has a more vibrant red/orange color and richer flavor from natural foods. Farm-raised is lighter in color but less expensive. Both work well for smoking. Buy portions or a large fillet to cut into 2-inch chunks yourself.
Brining the Salmon
Brining is a must for smoking salmon. It infuses flavor, retains moisture, and prevents albumin (white protein) from leaking out. Mix 3⁄4 cup brown sugar, 1⁄4 cup kosher salt with 6 cups water. Chill, then soak salmon 6-8 hours. Rinse and dry thoroughly.
Preparing the Pit Boss
- Add apple, alder, cherry, or oak pellets
- Set to Smoke setting (180°F)
- Use a smoke box with charcoal and wood chunks
- Add ice water pans to reduce temperature
Recommended Wood
Use milder fruit and nut woods like apple, alder, cherry, and pecan. Avoid heavy smoke like hickory. Soak wood chunks in water an hour before using.
Smoking Temps and Times
- Smoke 1-2 hours at 130-150°F to absorb smoke flavor
- Raise temp to 250°F once internal temp reaches 110°F
- Total smoke time is 2-3 hours until internal temp reaches 145°F
Checking Doneness
Use an instant read thermometer to check the thickest part of fillets. Salmon is perfectly cooked between 140-145°F. If using a Pit Boss probe place it in the thickest fillet.
Serving and Storing
Rest salmon 5 minutes before serving or refrigerating. Eat within 3 days. Salmon also freezes well for longer storage.
Cedar Smoked Salmon Recipe
Rated 3.2 stars by 40 users
HOW LONG DOES TO SMOKE SALMON?
At 225°F it should take about 60 minutes for two 1 lb. salmon fillets to cook on the grill.
HOW TO: Smoked Salmon – PIT BOSS Pellet Grill
FAQ
How long does it take to smoke salmon on smoker at 225?
What temperature do you smoke salmon to?
Can you smoke salmon on a pit boss?
Due to it’s bottom skin, salmon actually works well being smoked directly on the Pit Boss grates. You do have other options which also work for other more delicate fish or vegetables or if you choose to remove the skin from your salmon before cooking. You can experiment with smoking your salmon on cedar planks for some added woodsy flavor.
What are the benefits of smoked salmon over raw salmon?
It actually has the same characteristics as raw salmon, being relatively low in calories, it is an excellent source of protein, good fat and several vitamins and minerals. The smoking process just adds an aroma.
What temperature do you smoke salmon on a pit boss?
We found that although our Pit Boss was reading 180 ° F, the actual ambient temperature on the top rack where we are smoking our salmon was actually closer to 130 ° F! Place your salmon fillets on the top rack of the Pit Boss, toward the middle and right sides, skin side DOWN. You do not need to flip them at all during cooking.
How do you smoke salmon on a pit boss pellet smoker?
Amazing smoked salmon recipe for your pit boss pellet smoker. Smoked salmon is easy to make, delicious, and healthy. Cedar planks for the grill that have been soaked in water for 1 hour before smoking. Smoke at 250 degrees until the internal temperature of the salmon is 145 degrees. Approx 20-30 minutes