Best Smoked Salmon on Pellet Grill Recipe

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I love salmon - I think it is my favorite protein! I used to think the best salmon was cedar plank salmon. Then, I got a pellet smoker, and my opinion changed. This is one of the best salmon recipes - it's perfect! No marinade is required!

If I want to make something quick and easy for supper, this juicy salmon is it! It is so quick and easy to cook on a wood pellet grill. Mix the rub, put it on the salmon, and place it on the grill. Set the temperature, set the timer, and that's it! Super easy!

Check out my Soy Maple Glazed Salmon and Honey Glazed Smoked Salmon for more pellet grill salmon recipes!

Quick overview

• Make the salmon rub.
• Sprinkle on salmon.
• Smoke on pellet smoker.
• Serve immediately.

Step by step instructions

Step 1: First of all, preheat your pellet smoker. Set the temperature to 275-300 degrees F. Make sure you have topped it up with wood pellets of your choice.

Step 2: Mix the ingredients for the dry spice rub (paprika, garlic powder, sea salt, black pepper, and brown sugar) in a small bowl. Place the salmon fillet on a large baking sheet, skin side down. Pat the salmon dry with a paper towel. Sprinkle the spice mixture evenly over the top of the salmon.

Step 3: When the pellet grill has reached the correct temperature, place the salmon skin side down directly on the grill grates. Cook for about 1 hour at 275-300 degrees F. My salmon fillets were about 1-inch thick, and the salmon was fully cooked in one hour. If your fillets are thinner, set your timer for less time than you think, just in case.

Step 4: Use a digital meat thermometer to check the internal temperature of the salmon. The salmon is fully cooked when the internal temperature of the fish reaches 145 degrees F. It should also flake easily with a fork. Garnish with fresh dill, chopped chives or parsley, and lemon slices.

Pro Tip: Leave enough space for air to move around the salmon fillets while they cook on the pellet grill.

You can prepare this delicious, moist, melt-in-your-mouth recipe with just a handful of ingredients.

• Salmon. Fresh salmon will give you great flavor, but you can use frozen salmon. Leave the salmon skin on. If frozen, defrost first. I have made this recipe numerous times. I have made it with a 2-3 pound fillet and individual salmon fillets - whatever I have in my freezer.
• Dry Rub Ingredients: Paprika, garlic powder, sea salt, black pepper, brown sugar. Instead of using regular paprika, use smoked paprika for deeper flavor. Use raw sugar, can sugar, or coconut sugar instead of brown sugar. Use kosher salt instead of sea salt. Use 2-3 minced garlic cloves instead of garlic powder.

See the printable recipe card below for quantities and a full list of ingredients.

• Rub - Use your favorite dry rub, or just use a sprinkle of lemon pepper seasoning.
• Glaze - Brush with a mixture of maple syrup and Dijon mustard for a sweet glaze.
• Spicy - Add cayenne pepper or red pepper flakes to the rub.
• Teriyaki - Brush teriyaki sauce on the salmon during the last few minutes of cooking.
• Keto - Use a keto-friendly sweetener to make this a keto-smoked salmon.

Related Recipe: Masterbuilt Smoker Salmon.

• Let the salmon sit at room temperature for 15-20 minutes before placing it on the grill to ensure even cooking.
• Brush melted butter, olive oil, or avocado oil on the fillets before seasoning for extra flavor.
• Leave space between the salmon fillets so the air can easily pass around them.
• Invest in a high-quality temperature probe.
• Do not open the lid to check on the salmon. If you do, heat may escape and cause fluctuations in the temperature. Use a temperature probe so you don't have to keep checking.
• Cook with the thermometer, not the clock. All grills cook differently, and so many variables play a part in the cooking time, such as weather, different types of grills, etc.
• Make sure you add your wood pellets before you start the grill.
• The USDA recommends cooking salmon to an internal temperature of 145 °F (62.8 °C).

Over the last few years, my husband and I have heard marvelous things about wood pellet grills. Our friends told us how much they loved theirs, but we didn't think it was worth the added expense. We already had a natural gas BBQ; why buy something else that would do basically the same thing? Boy, were we wrong.

After our gas grill quit working, we bought a Pit Boss 8-1 pellet grill, and fell in love with it instantly. I love everything about it - and still do. Recently, I added a larger Traeger grill for tackling big meals like Pellet Grill Smoked Turkey and Smoked Prime Rib Roast, as well as a Masterbuilt electric smoker.

Whether it's a Traeger pellet grill, Pit Boss, or even a portable Green Mountain Davy Crockett, any pellet grill or electric smoker will work to make this easy recipe.

You don't have to brine salmon before smoking - not for this recipe. This is just a simple step-by-step recipe on how to smoke a salmon. We are not going to do anything too complicated this time. It turns out fantastic without brining.

But, if you want to wet brine salmon, make my Traeger Smoked Salmon. It has a dry brine and an optional glaze that you'll love.

The best type of wood for smoking salmon depends on your personal preference. In the Pacific Northwest, alder is traditionally used as it has a delicate flavor. Hickory, maple, cherry, and apple wood are also good choices. I like to use the Signature blend or Competition Blend, which is a mixture of maple, hickory, and cherry woods.

Wild-caught salmon will give you the best and freshest flavor when smoked, but you can use any type of salmon. Here are some other great options:

• Chinook salmon (or King salmon): This fish is one of the largest and is found in the North Pacific Ocean. It has a high oil content.
• Sockeye salmon: This also has a high oil content but has a firmer texture than Chinook.
• Coho salmon: This is lower in fat but is also super delicious. This is my husband's all-time favorite.
• Atlantic salmon: It has a high oil content as well with light pink to orange meat, and is widely available at most grocery stores.

This recipe only takes 1 hour at 275-300 degrees F on your pellet smoker or until the internal temperature reaches 145 degrees F in the thickest part of the fish. Thicker fillets will take longer than thinner fillets.

Yes. This is a hot-smoked salmon filet, so it comes to a safe internal temperature and is fully cooked. You are slowly heating the salmon to a safe internal temperature while the smoke from your wood pellets infuses the salmon with a light smoky flavor, resulting in moist, melt-in-your-mouth salmon.

Flake the delicious smoked salmon and serve over salads or in Salmon Pasta Without Cream or Instant Pot Salmon Chowder.

Serve as an appetizer on crackers with cream cheese, or a fresh green salad with veggies and Air Fryer Sweet Potato Wedges.

I also like to serve it with Extra Crispy Oven-Roasted Potatoes, Instant Pot Jasmine Rice, Miracle Whip Coleslaw, Authentic Hawaiian Macaroni Salad, and Crispy Air Fryer Sweet Potato Fries.

Refrigerator: Store leftover smoked salmon in the refrigerator, covered or in an airtight container, for up to three days.

Freezer: Freeze the smoked salmon for up to two months. Wrap tightly in plastic wrap, then place in a Ziploc bag.

Read How Long Does Salmon Last In The Fridge? for more information on storage tips.

For this smoked salmon on pellet grill recipe, we are smoking the salmon between 275 degrees F and 300 degrees F.

No, you do not need to flip the salmon while cooking in the smoker.

No, you do not need to wrap the salmon in foil when smoking it. If you keep the lid closed for most of the cooking time, it will not dry out.

You don't need to put water in your smoker for salmon. However, if your smoker requires it, you can place a water pan in your smoker.

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• Smoked Beer Can Chicken On Pellet Grill
• Smoked 3-2-1 Ribs

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