The ONLY Way I Smoke Salmon on a Pellet Grill

salmon fillet

🥗Healthier: trout

💰Cheaper: mackerel

Mackerel is often less expensive and still offers a rich flavor.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta

Greek yogurt provides a healthier option with similar creaminess.

Brine the salmon in 4 cups of water, 1 cup of brown sugar, and 1/3 cup of salt for 8 to 10 hours.

Remove the salmon from the brine and lay it skin side down on a wire rack.

Pat dry the skin side of the salmon.

Spray the wire rack with avocado oil to prevent sticking.

Season the salmon with Hey Grill Hey sweet barbecue rub on all sides.

Preheat the Camp Chef Woodwin Pro smoker to 170°F.

Place the salmon in the smoker and close the lid.

Monitor the internal temperature, aiming for 145°F.

Drizzle the maple bourbon glaze on the salmon during cooking, every 20 to 30 minutes.

Remove the salmon from the smoker once it reaches 145°F.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens