Name: Smoked Salmon on a Pellet Grill
Prep time: 20 min
Cook time: 2 h
Total time: 4 h 20 min
Cuisine: American
Ingredients: Salmon Fillets: 2 to 4 fillets, preferably wild-caught (sockeye or king salmon); Water: 4 cups; Kosher Salt: 1/4 cup; Brown Sugar: 1/4 cup; Dry Rub (optional):; Salt: 1 teaspoon; Black Pepper: 1 teaspoon; Garlic Powder: 1 teaspoon; Herbs: 1 teaspoon (such as dill or thyme); Lemon Wedges: For serving; Fresh Herbs: For garnish (like dill or parsley)

Smoking fish on a pellet grill is an excellent way to enhance the natural flavors of your favorite seafood with a rich, smoky aroma. The gentle, consistent heat of a pellet grill allows the fish to absorb smoke evenly, resulting in a tender, flavorful dish. Smoking is particularly suited to fish with higher fat content, such as salmon, trout, and tuna, as these types of fish absorb smoke well and maintain their moisture throughout the cooking process. Whether you’re aiming for a light smoke flavor or a deep, rich taste, smoking fish on a pellet grill offers versatility and delicious results that can elevate any meal.

To smoke fish on a pellet grill, start by choosing a fatty fish like salmon or trout, which holds up well to smoking. Brine the fish in a simple solution of water, salt, and sugar for a few hours to retain moisture, then let it dry in the fridge to form a sticky pellicle. Preheat your pellet grill to 180°F-225°F, using mild woods like apple or alder for a gentle smoke. Place the fish skin-side down on the grates and smoke for 2-4 hours, or until the internal temperature reaches 145°F. Once done, let the fish rest before serving with lemon and herbs, or store it for later use.

Smoked Salmon on a Pellet Grill

This smoked salmon recipe is perfect for adding rich, smoky flavors to your favorite seafood. Using a pellet grill, you’ll prepare tender and flavorful salmon fillets by brining them first to retain moisture, then lightly seasoning them to enhance the natural taste of the fish. With a slow smoke using mild wood like apple or alder, this recipe ensures a deliciously moist salmon that’s perfect for serving with lemon wedges and fresh herbs or flaked into salads and pastas. Ideal for both beginners and seasoned grillers, this guide takes you through every step for achieving perfectly smoked salmon.

Prep Time 20 minutes

Cook Time 2 hours

Additional Time 2 hours

Total Time 4 hours 20 minutes

Ingredients

Salmon Fillets: 2 to 4 fillets, preferably wild-caught (sockeye or king salmon)
Water: 4 cups
Kosher Salt: 1/4 cup
Brown Sugar: 1/4 cup
Dry Rub (optional):
Salt: 1 teaspoon
Black Pepper: 1 teaspoon
Garlic Powder: 1 teaspoon
Herbs: 1 teaspoon (such as dill or thyme)
Lemon Wedges: For serving
Fresh Herbs: For garnish (like dill or parsley)

Instructions

Step 1: Choose and Prepare the Salmon

Select Fresh Salmon: Look for fillets with vibrant, firm flesh and a fresh sea smell. Wild-caught salmon, such as sockeye or king salmon, is often preferred for smoking due to its rich flavor and higher fat content.
Trim the Salmon: If needed, trim any thin edges to ensure even smoking. Remove any remaining pin bones with tweezers.

Step 2: Brine the Salmon

Prepare the Brine: In a large container, mix 4 cups of water with 1/4 cup of kosher salt and 1/4 cup of brown sugar until dissolved.
Submerge the Salmon: Place the salmon fillets in the brine, making sure they are fully submerged. Cover the container and refrigerate for 4 to 8 hours.
Rinse and Dry: After brining, rinse the salmon under cold water to remove excess salt. Pat dry with paper towels and place the fillets on a wire rack. Let them air-dry in the refrigerator for 1 to 2 hours until a sticky pellicle forms on the surface.

Step 3: Season the Salmon

Apply a Dry Rub: Lightly coat the salmon with a dry rub made of salt, pepper, garlic powder, and any other preferred herbs and spices. If you prefer a more natural flavor, simply season with salt and pepper to let the smoke flavor shine.

Step 4: Set Up the Pellet Grill

Preheat the Grill: Preheat your pellet grill to 180°F to 225°F, depending on how strong you want the smoke flavor to be.
Choose the Right Wood: Fill the hopper with mild wood pellets like apple, cherry, or alder, which complement the delicate flavor of salmon.

Step 5: Smoke the Salmon

Place the Salmon on the Grill: Place the salmon fillets skin-side down directly on the grill grates. For delicate fillets, consider using a grill mat to prevent sticking.
Smoke the Salmon: Close the lid and smoke the salmon for 2 to 4 hours, depending on the thickness of the fillets. Check the internal temperature regularly with a meat thermometer.

Step 6: Monitor and Finish the Cook

Check the Temperature: The salmon is done when it reaches an internal temperature of 145°F in the thickest part of the fillet. The flesh should be opaque and flake easily with a fork.
Remove from the Grill: Once the salmon reaches the desired temperature, carefully remove it from the grill and let it rest for a few minutes before serving.

Step 7: Serve and Enjoy

Serving Suggestions: Serve your smoked salmon with lemon wedges, fresh herbs, or as part of a smoked fish platter with cream cheese, capers, and bagels. It can also be flaked into salads, pasta dishes, or served as an appetizer on crackers.

Step 8: Storing and Reheating

Store Leftovers: Wrap leftover smoked salmon tightly in plastic wrap or place it in an airtight container. Store in the refrigerator for up to 5 days or freeze for up to 3 months.
Reheat Gently: To reheat, use the oven at 275°F for 10-15 minutes or warm it on the stovetop in a covered skillet over low heat.

Nutrition Information:

Yield:

Serving Size:

3 to 4 ounces (85 to 113 grams) per person.
Amount Per Serving: Calories: 200-250 kcalTotal Fat: 10-15ggSaturated Fat: 2-3ggCholesterol: 50-60mgmgSodium: 500-600mgmgNet Carbohydrates: 1-2ggProtein: 20-25gg

Choosing the Right Fish

When it comes to smoking fish on a pellet grill, selecting the right type of fish is crucial for achieving the best results. Fish with higher fat content are particularly well-suited for smoking because they absorb smoke flavors more effectively while maintaining their moisture and texture.

Salmon, for example, is a top choice due to its rich, fatty flesh that takes on a delicious smoky flavor. Trout is another excellent option, offering a similar fatty profile that results in a tender, flavorful smoked fish. Tuna, with its meaty texture and moderate fat content, also smokes well, delivering a robust, savory flavor.

Differences Between Trout and Salmon

While both fish can be smoked successfully on a pellet grill, the key differences are in the smoking time, temperature, and wood choice, with salmon requiring a longer, potentially hotter smoke due to its size and fat content, and trout needing a more delicate approach to preserve its tender, mild flavor.

Size and Thickness:

Salmon: Salmon fillets are generally larger and thicker than trout, which means they require a longer smoking time. For instance, salmon may need 2 to 4 hours of smoking, depending on thickness.
Trout: Trout fillets or whole trout are typically smaller and thinner, so they may smoke faster, often in 1.5 to 3 hours.

Fat Content:

Salmon: Salmon, especially species like king or sockeye, has a higher fat content, which makes it well-suited for absorbing smoke flavors. The fat also helps keep the fish moist during longer smoking sessions.
Trout: While still a fatty fish, trout has a slightly lower fat content compared to salmon, resulting in a more delicate smoke flavor. The lower fat content also means trout may be slightly more prone to drying out if smoked for too long.

Flavor:

Salmon: Known for its rich, robust flavor, salmon pairs well with stronger woods like hickory or mesquite, though milder woods like apple or alder are often preferred to avoid overpowering the fish.
Trout: Trout has a more delicate flavor than salmon, so it benefits from milder woods like apple, cherry, or alder, which complement the fish without overwhelming it.

Smoking Process:

Salmon: Due to its thicker fillets, salmon can handle longer smoking times and slightly higher temperatures (up to 225°F) without drying out. This allows you to achieve a deeper smoke flavor and a nice crust or “bark.”
Trout: Trout, being thinner, is better smoked at lower temperatures (around 180°F) to prevent overcooking. It’s also important to monitor the smoking time closely to avoid drying out the fish.

Preparing the Fish

Cleaning and Filleting
Before smoking your fish, it’s essential to start with clean, properly prepared fillets. If you’re working with whole fish, begin by rinsing the fish under cold water. Use a sharp knife to make a shallow cut along the belly, from the head to the tail, and remove the innards. Rinse the cavity thoroughly to remove any remaining blood or debris.

Next, if you’re comfortable, you can fillet the fish yourself by cutting along the backbone to remove the fillets. Start from the head and work your way down to the tail, keeping the knife as close to the bones as possible to maximize the amount of meat you get. Alternatively, you can ask your fishmonger to fillet the fish for you, ensuring that the fillets are ready for the next steps.

Brining
Brining is a crucial step in the smoking process, as it helps the fish retain moisture during the long exposure to heat and smoke, preventing it from drying out. Brining also enhances the flavor by infusing the fish with a light seasoning.

Here’s a simple brine recipe:

Ingredients:
- 4 cups of water
- 1/4 cup of kosher salt
- 1/4 cup of brown sugar (optional for a hint of sweetness)

Instructions:

Dissolve the salt and sugar in water, stirring until fully mixed.
Submerge the fish fillets in the brine, ensuring they are fully covered.
Refrigerate the fish in the brine for 1 to 4 hours, depending on the thickness of the fillets.

Drying
After brining, it’s important to let the fish dry before smoking. This step is vital as it allows a pellicle to form on the surface of the fish. The pellicle is a thin, sticky layer that helps the smoke adhere to the fish, leading to a more pronounced smoky flavor and a beautiful, glossy finish.

To dry the fish:

Remove the fish from the brine and rinse it lightly under cold water to remove excess salt.
Pat the fillets dry with paper towels.
Place the fillets on a wire rack and let them air-dry in the refrigerator for 1 to 2 hours, or until the surface feels tacky to the touch.

Seasoning the Fish

When it comes to seasoning fish for smoking, you have several options depending on your flavor preferences. The goal is to enhance the natural taste of the fish while complementing the smoky flavors imparted during the cooking process.

Dry Rubs
A dry rub is a simple and effective way to season fish. The classic combination of salt, pepper, and herbs like dill, thyme, or rosemary is a popular choice. These ingredients enhance the fish’s natural flavors without overpowering the delicate taste. Simply sprinkle the dry rub evenly over the fish fillets, ensuring they are well-coated. For a bit of spice, you can also add a touch of cayenne pepper or paprika.

Wet Marinades
For those who prefer a more intense flavor, a wet marinade can be a great option. Marinades typically include soy sauce, olive oil, citrus juice (like lemon or lime), and garlic. The acidity from the citrus helps to tenderize the fish, while the soy sauce adds a savory umami flavor. Marinade the fish for 30 minutes to an hour before smoking, ensuring it doesn’t overpower the fish’s natural taste.

Minimal Seasoning
Some smokers prefer to keep seasoning minimal to let the smoke flavor take center stage. In this case, a light sprinkling of salt and pepper might be all you need. This approach allows the rich, smoky flavor to infuse deeply into the fish, highlighting its natural qualities.

Setting Up the Pellet Grill

Temperature Control
Maintaining the right temperature is crucial for successfully smoking fish on a pellet grill. For optimal results, set your grill to a smoking temperature between 180°F and 225°F. This range allows the fish to cook slowly, absorbing the smoky flavor without drying out. Lower temperatures (around 180°F) will result in a more delicate smoke flavor, while higher temperatures (closer to 225°F) will impart a stronger, more intense smoky taste.

Wood Selection
Choosing the right wood is essential for complementing the delicate flavors of fish. Mild woods such as apple, cherry, or alder are ideal because they provide a gentle, sweet smoke that enhances the fish’s natural taste without overwhelming it. Apple wood adds a subtle fruity flavor, cherry offers a slightly sweet and fruity smoke, and alder is known for its light, delicate smoke, which is traditionally used for smoking fish like salmon.

Preheating
Before adding your fish to the grill, it’s important to ensure the pellet grill is fully preheated to the desired temperature. Preheating not only helps maintain a consistent cooking environment but also ensures that the fish begins to cook and absorb smoke as soon as it’s placed on the grill. Preheat the grill for at least 15-20 minutes to reach the target temperature, allowing the wood pellets to ignite and create a steady stream of smoke.

Smoking the Fish

Placement on the Grill
When it’s time to smoke the fish, carefully place the fillets skin-side down directly on the grill grates. This position helps protect the delicate flesh from direct heat while allowing the skin to crisp up nicely, adding texture. For more delicate fillets or smaller fish, consider using a grill mat or a piece of aluminum foil with holes poked through it. This prevents the fish from sticking to the grates and makes it easier to handle when removing it from the grill.

Smoking Duration
The smoking time will vary depending on the thickness and type of fish. As a general guideline, most fish fillets will take 2 to 4 hours to smoke at a temperature of 180°F to 225°F. Thicker cuts like salmon or tuna steaks may require closer to 4 hours, while thinner fillets like trout or mackerel may only need about 2 hours. It’s important to monitor the fish regularly to ensure it doesn’t dry out, and to adjust the smoking time based on the size and thickness of the fillets.

Internal Temperature
The key to perfectly smoked fish is ensuring it reaches the correct internal temperature without overcooking. Use a meat thermometer to check that the fish has reached an internal temperature of 145°F. At this temperature, the fish will be fully cooked and safe to eat while remaining moist and tender. Insert the thermometer into the thickest part of the fillet to get an accurate reading. Once the fish reaches 145°F, remove it from the grill and let it rest for a few minutes before serving.

Tips for Achieving the Perfect Smoke

Moisture Control
Maintaining moisture is crucial when smoking fish to prevent it from drying out. One effective method is to periodically spritz or baste the fish during the smoking process. A simple spritz mixture of water and apple juice, or even a light coating of melted butter or olive oil, can help retain moisture. Apply the spritz every 30 to 45 minutes to keep the fish moist and enhance the flavor. Additionally, brining the fish before smoking, as previously mentioned, adds an extra layer of moisture retention.

Bark Formation
When smoking fish, achieving a slight “bark”—the outer layer of seasoning that becomes slightly crispy—is possible but not always desirable, depending on your preference. If you prefer a tender and flaky texture, focus on keeping the cooking temperature lower (around 180°F) and avoid heavy rubs that might dry out the surface. If a slight bark is what you’re aiming for, use a dry rub with a bit of sugar, which can caramelize during smoking, and smoke at a slightly higher temperature (closer to 225°F). Just remember that fish is more delicate than meats like brisket, so the bark will be much lighter.

Avoid Over-Smoking
Balancing the smoke flavor is essential to avoid overpowering the natural taste of the fish. To prevent over-smoking, choose milder woods like apple, cherry, or alder, which impart a gentle flavor. Be mindful of smoking duration—typically, 2 to 4 hours is sufficient depending on the thickness of the fillets. Start with a shorter smoking time and taste-test; you can always add more time if needed. Additionally, avoid using too many wood pellets at once, as excessive smoke can lead to a bitter, overly intense flavor.

Serving Suggestions

As-is
Smoked fish is delicious on its own and can be served simply with a few accompaniments. Serve your smoked fish with lemon wedges and a sprinkle of fresh herbs like dill or parsley to enhance its natural flavors. The acidity of the lemon brightens the dish, while the herbs add a fresh, aromatic touch.

In Dishes
Incorporate smoked fish into various dishes to add a rich, smoky flavor:

Salads: Flake smoked fish over a green salad or a classic Caesar salad for a protein boost and a smoky twist.
Pasta: Add smoked fish to creamy pasta dishes or toss it with olive oil, capers, and spaghetti for a simple yet flavorful meal.
Crackers: Top crackers with slices of smoked fish, a dollop of crème fraîche or cream cheese, and a sprinkle of chives for a tasty appetizer.

With Accompaniments
Create a smoked fish platter for a more elaborate presentation:

Bagels: Serve smoked fish with bagels, cream cheese, capers, thinly sliced red onions, and fresh dill for a classic smoked fish breakfast or brunch.
Smoked Fish Platter: Pair the fish with an assortment of crackers, cheese, olives, pickles, and fresh vegetables. Add some lemon wedges and mustard or horseradish sauce for added flavor.

Storing and Reheating

Storage
To store leftover smoked fish, wrap it tightly in plastic wrap or aluminum foil and place it in an airtight container. Smoked fish can be stored in the refrigerator for up to 5 days. For longer storage, freeze the fish in a vacuum-sealed bag or airtight container for up to 3 months. Label the container with the date to keep track of freshness.

Reheating
When reheating smoked fish, it’s important to do so gently to prevent it from drying out:

Oven Method: Preheat your oven to 275°F. Place the smoked fish in a baking dish, cover it with foil, and heat for about 10-15 minutes or until warmed through.
Stovetop Method: Place the smoked fish in a skillet over low heat. Cover the skillet and heat the fish gently for a few minutes on each side until warmed through.
Microwave Method: Place the fish on a microwave-safe plate, cover it with a damp paper towel, and heat on a low setting in short intervals (about 15-20 seconds) until warm. Be cautious not to overheat, as this can make the fish dry and rubbery.

Step-by-Step Guide to Smoking Trout on a Pellet Grill

Step 1: Choose and Prepare the Trout

Select Fresh Trout: Look for whole trout or fillets with firm, shiny flesh and a clean, fresh smell. Rainbow trout and steelhead trout are popular choices for smoking due to their rich flavor and moderate fat content.
Clean and Gut the Trout: If using whole trout, clean and gut the fish by removing the entrails and rinsing the cavity thoroughly. Pat the fish dry with paper towels.

Step 2: Brine the Trout

Prepare the Brine: In a large container, mix 4 cups of water with 1/4 cup of kosher salt and 1/4 cup of brown sugar until fully dissolved.
Submerge the Trout: Place the trout in the brine, making sure they are completely covered. Cover the container and refrigerate for 2 to 4 hours.
Rinse and Dry: After brining, rinse the trout under cold water to remove excess salt. Pat dry with paper towels and place the fish on a wire rack. Let them air-dry in the refrigerator for 1 to 2 hours to develop a pellicle—a sticky layer that helps the smoke adhere better.

Step 3: Season the Trout

Simple Seasoning: Lightly season the trout with salt, pepper, and a squeeze of lemon juice. For added flavor, you can include herbs like dill or thyme inside the cavity of the whole trout or sprinkle on the fillets.

Step 4: Set Up the Pellet Grill

Preheat the Grill: Preheat your pellet grill to 180°F to 225°F. Lower temperatures allow for a gentler smoke, while higher temperatures create a bolder flavor.
Choose the Right Wood: Use mild wood pellets like alder, apple, or cherry, which pair well with the delicate flavor of trout.

Step 5: Smoke the Trout

Place the Trout on the Grill: Place the trout directly on the grill grates or use a grill mat for easier handling. If smoking whole trout, you can place them skin-side down or lay them on their sides.
Smoke the Trout: Close the lid and smoke the trout for 1.5 to 3 hours, depending on the thickness of the fillets or the size of the whole trout. Check periodically to ensure even cooking.

Step 6: Monitor and Finish the Cook

Check the Temperature: The trout is done when it reaches an internal temperature of 145°F in the thickest part. The flesh should be opaque and easily flake with a fork.
Remove from the Grill: Once the trout reaches the desired temperature, carefully remove it from the grill and let it rest for a few minutes.

Step 7: Serve and Enjoy

Serving Suggestions: Serve smoked trout with lemon wedges and fresh herbs, or flake it into salads, pasta, or as a topping for crackers. It’s also delicious in a smoked trout dip with cream cheese, lemon, and chives.

Step 8: Storing and Reheating

Store Leftovers: Wrap leftover smoked trout tightly in plastic wrap or store it in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze the trout for up to 3 months.
Reheat Gently: Reheat the trout in the oven at 275°F for about 10 minutes, or on the stovetop in a covered skillet over low heat, to preserve its moisture and texture.

Step-by-Step Guide to Smoking Salmon on a Pellet Grill

Step 1: Choose and Prepare the Salmon

Select Fresh Salmon: Look for fillets with vibrant, firm flesh and a fresh sea smell. Wild-caught salmon, such as sockeye or king salmon, is often preferred for smoking due to its rich flavor and higher fat content.
Trim the Salmon: If needed, trim any thin edges to ensure even smoking. Remove any remaining pin bones with tweezers.

Step 2: Brine the Salmon

Prepare the Brine: In a large container, mix 4 cups of water with 1/4 cup of kosher salt and 1/4 cup of brown sugar until dissolved.
Submerge the Salmon: Place the salmon fillets in the brine, making sure they are fully submerged. Cover the container and refrigerate for 4 to 8 hours.
Rinse and Dry: After brining, rinse the salmon under cold water to remove excess salt. Pat dry with paper towels and place the fillets on a wire rack. Let them air-dry in the refrigerator for 1 to 2 hours until a sticky pellicle forms on the surface.

Step 3: Season the Salmon

Apply a Dry Rub: Lightly coat the salmon with a dry rub made of salt, pepper, garlic powder, and any other preferred herbs and spices. If you prefer a more natural flavor, simply season with salt and pepper to let the smoke flavor shine.