How to Make Perfectly Smoked Salmon in a Pellet Smoker

Smoking salmon in a pellet smoker results in incredibly moist tender and flavorful salmon with a lovely hint of wood smoke. With just a few simple steps you can make restaurant-quality smoked salmon right at home.

Why Smoke Salmon in a Pellet Smoker?

Pellet smokers are ideal for smoking salmon for several reasons:

• Pellet smokers provide a consistent, low temperature perfect for slowly smoking the fish. The temperature is usually between 180°F and 225°F, which lets the salmon cook slowly while soaking up the smoke flavor.

• Pellet smokers generate thin clean smoke which infuses the salmon with flavor without overpowering it. The subtle smoky taste enhances the natural flavor of the fish.

• Pellet smokers are very easy to use. Just fill the hopper with pellets, set the desired temperature, and let the smoker do the work There’s no need to constantly tend to the fire.

• The smoked salmon comes out moist and tender thanks to the slow, low heat. The fish doesn’t dry out like it can in a traditional smoker or oven.

Tips for the Best Smoked Salmon

Follow these tips and tricks for foolproof smoked salmon every time:

Choose High Quality Fresh Salmon

Wild caught salmon such as sockeye or coho will provide the best flavor, but you can use any fresh salmon fillet. Avoid pre-frozen fillets. Let the salmon sit at room temperature for 20 minutes before smoking to prevent uneven cooking.

Prepare the Salmon

Rinse the salmon under cold water and pat dry with paper towels. Trim off any belly fat or small bones. Leave the skin on for moisture and flavor.

Brine the Salmon (Optional)

Soaking the salmon in a simple salt-sugar brine for 20-30 minutes seasons the fish and keeps it juicy. Mix 1 tablespoon kosher salt and 1 tablespoon brown sugar with 2 cups water. Submerge the fillets, rinse off brine before smoking.

Add Flavor with a Dry Rub

Coat the salmon with a basic dry rub to add flavor. Use brown sugar, white sugar, paprika, garlic powder, onion powder, kosher salt, and black pepper. Pat the rub evenly onto the flesh side.

Smoke Between 180°F to 225°F

Set your pellet smoker to between 180-225°F. Use a robust smoke flavor wood pellet like hickory, apple, cherry, or alder. Smoke the salmon for 2.5 to 4 hours until the thickest part reaches 140°F internal temperature.

Rest and Serve

Let the smoked salmon rest for 10-15 minutes before serving. Slice and enjoy warm, or refrigerate to serve chilled. Flake onto salads, over pasta, on bagels, or with crackers and cream cheese.

Step-by-Step Instructions for Smoking Salmon in a Pellet Smoker

Now let’s go through the entire smoking process from start to finish. With these simple steps, you’ll have delicious smoked salmon ready in just a few hours:

1. Set Up the Pellet Smoker

Read the instruction manual to learn how to operate your particular model. Fill the hopper with your chosen flavor wood pellets. I recommend a blend with some alder or apple which have a lighter smoke flavor that complements salmon.

Turn on the smoker, open the lid and let it preheat to between 180-225°F. Use lower temps around 180°F if you have the time for extra slow smoking.

2. Prep the Salmon

Rinse 2-3 lbs of fresh, skin-on salmon fillets and pat dry. Trim off any silver skin or extraneous bits.

For brining, submerge the salmon in a simple salt-sugar brine for 20-30 minutes. Rinse and pat the salmon dry.

3. Season the Salmon

Sprinkle your choice of dry rub evenly over the salmon flesh. Use about 1-2 teaspoons per pound. Gently pat the rub onto the fish.

Optional glazes like brown sugar, honey or maple syrup can be brushed on during the last 30 minutes of smoking time.

4. Smoke the Salmon

Place the fillets skin-side down directly onto the grill grates if they are non-stick. If needed, line with foil for easy removal.

Insert a digital meat thermometer into the thickest part of the largest fillet. Close the lid and smoke for 2.5 to 4 hours until 140°F.

Use the “Super Smoke” setting if your smoker has this feature. Rotate the fillets if needed for even smoking.

5. Rest and Serve

Carefully remove the smoked salmon from the grill and let rest 10-15 minutes before serving. The residual heat will continue to cook the fish.

Slice the salmon across the grain and serve warm or chilled. Refrigerate leftovers for up to 3 days. Enjoy the smoked salmon in a variety of delicious ways!

Frequently Asked Questions

If you’re new to smoking salmon, you probably have a few questions about the process. Here are answers to some of the most common queries:

How Long Does it Take to Smoke Salmon in a Pellet Smoker?

Most salmon fillets take 2.5 to 4 hours to fully smoke and reach the safe internal temperature of 140°F. Thinner cuts may take only 2-3 hours. Larger, thicker fillets can take up to 5 hours.

What Temperature Should You Smoke Salmon?

Aim for 180°F to 225°F, the optimal range for smoking fish. Some pellet grills have a “smoke” setting that provides steady low heat around 180-200°F.

Should You Brine Salmon Before Smoking?

Brining isn’t mandatory but does make the salmon extra moist and seasoned. A quick 20-30 minute salt-sugar brine is sufficient. Rinse and dry the fish well before smoking.

What is the Best Wood Pellet for Smoking Salmon?

Good all-purpose woods like apple, cherry and pecan work well. Alder provides subtle sweet smoke flavor. Hickory and mesquite are bold. Try a blend to balance intensity.

How do You Know When Smoked Salmon is Done?

Use an instant read thermometer to check for doneness. Salmon is perfectly cooked and safe to eat at 140°F internal temperature. Take care not to overcook the fish.

Enjoy Your Delicious Home Smoked Salmon

Adding smoked salmon to your grilling repertoire opens up a whole new world of appetizing recipes. Impress your family and friends with your own moist, flavorful smoked salmon using your handy pellet grill and these easy tips.