If you’re looking for an incredible Pit Boss pellet grill recipe, this smoked salmon with Cajun honey butter glaze is a must-try! Salmon is one of the best types of fish to smoke, and using a Pit Boss pellet grill ensures a smoky, flavorful result with minimal effort. In this guide, we’ll show you how to prepare, brine, and smoke salmon for a perfectly tender and delicious dish.
Why Use a Pit Boss Pellet Grill?
This pit boss pellet grill recipe is ideal for smoking salmon. Its consistent temperature control and smoky output make it perfect for achieving that tender, flaky texture and rich smoky flavor. Plus, pellet grills are user-friendly, allowing anyone to prepare delicious smoked dishes with ease.
Ingredients for Smoked Salmon
- 3 ½ lbs salmon fillets (preferably with skin on)
- 6 cups water
- ¼ cup kosher salt
- ¾ cup brown sugar
- Olive oil (for brushing)
- Cajun seasoning (optional)
- ¼ cup honey
- 1 tbsp butter
- 1 tbsp water
Pellet Recommendations
For this Pit Boss pellet grill recipe, we recommend using almond, apple, or alder wood pellets. These mild and fruity woods complement the salmon’s natural flavor perfectly.
Step-by-Step Instructions
1. Brine Your Salmon
To achieve moist and flavorful salmon, brining is essential. Follow these steps:
- Boil 6 cups of water and remove from heat.
- Stir in kosher salt and brown sugar until fully dissolved.
- Let the brine cool to room temperature, then refrigerate until chilled.
- Place salmon fillets (skin side up) in a glass dish, pour the brine over to cover and refrigerate for 8–12 hours.
2. Prep for Smoking
- Remove the salmon from the brine and rinse under cold water.
- Pat the fillets completely dry with a paper towel.
- Place the fillets on a wire rack and air-dry in the refrigerator for 2–4 hours. This creates a pellicle—a tacky surface that helps absorb smoke flavor.
3. Set Up the Pit Boss Pellet Grill
- Load your Pit Boss pellet grill with almond, apple, or alder wood pellets.
- Set the temperature to the smoke setting (180°F–200°F).
- Add a water pan to keep the cooking chamber moist and maintain a steady temperature.
Smoking the Salmon
- Brush a light coat of olive oil on the salmon skin to prevent sticking.
- Place the salmon fillets on the top rack for even cooking.
- Maintain a steady cooking temperature of 180°F–200°F to allow the salmon to absorb smoke gradually.
- Smoke the salmon for 1 hour, keeping the internal grill temperature low.
Adding Seasoning and Honey Glaze
- After an hour, sprinkle Cajun seasoning evenly on the fillets.
- In a small dish, mix honey, butter, and water. Brush this glaze onto the fillets when the internal temperature reaches 120°F.
- Continue smoking the salmon at 250°F until it reaches an internal temperature of 140°F.
Final Touches
Once the salmon fillets reach 145°F, remove them from the grill and let them rest for 5 minutes. The honey glaze caramelizes beautifully, enhancing the smoky flavor and creating a tender, melt-in-your-mouth texture.
Why Use a Pit Boss Pellet Grill?
Pit Boss pellet grill recipes are ideal for achieving professional-level smoked dishes at home. The pellet system delivers consistent heat and exceptional smoke flavor, making it perfect for salmon and other BBQ favorites.
Tips for the Best Smoked Salmon
- Choose wild-caught salmon for a richer flavor, but farm-raised salmon works well too.
- Use a meat thermometer to ensure the salmon reaches the perfect internal temperature.
- Rotate the fillets on the grill for even cooking.
Read More
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Conclusion
This smoked salmon recipe is a standout among Pit Boss pellet grill recipes, blending Cajun spices with the sweetness of honey for a perfectly balanced dish. Whether you’re a beginner or a grilling expert, your Pit Boss pellet grill makes it easy to achieve restaurant-quality results.
Try this Pit Boss pellet grill recipe today, and let the rich flavors of smoked salmon elevate your next BBQ!
