This best Smoked Salmon on Pellet Grill Recipe turns an ordinary piece of fish into an extraordinary, delectable, melt-in-your-mouth, flavorful morsel that will become a new favorite with just your first bite. This easy dinner recipe takes just a few minutes to prep and is ready to eat in less than an hour.
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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 smoked salmon recipes!
Jump to:
- How to make smoked salmon on pellet grill
- Recipe Ingredients
- Substitutions and Variations
- Jeri's Top Tips
- Why a pellet grill?
- Do you have to brine salmon before smoking?
- What are the best wood pellets to smoke salmon?
- What is the best salmon for smoking?
- How long to smoke salmon at 300?
- Is smoked salmon cooked?
- Serving suggestions
- Storage Tips
- Recipe FAQs
- Here's what readers have to say about this smoked salmon on pellet grill recipe:
- Reader Reviews ⭐⭐⭐⭐⭐
- More Pellet Smoker Recipes
- Still Craving More?
- Printable Recipe
- Comments
How to make smoked salmon on pellet grill
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.
Recipe Ingredients
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.
Substitutions and Variations
- 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 Recipes: Masterbuilt Smoker Salmon and Whole Smoked Trout.
Jeri's Top Tips
- 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).
Why a pellet grill?
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.
Do you have to brine salmon before smoking?
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.
What are the best wood pellets to smoke salmon?
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.
What is the best salmon for smoking?
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.
How long to smoke salmon at 300?
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.
Is smoked salmon cooked?
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.
Serving suggestions
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 Smoked Zucchini 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.
Storage Tips
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.
Recipe FAQs
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.
Here's what readers have to say about this smoked salmon on pellet grill recipe:
Reader Reviews ⭐⭐⭐⭐⭐
"Nice smokey flavor but still moist. First time cooking on a pellet stove. Always had trouble with salmon turning out dry when cooking it in a skillet." - Cyndi
"I am new to pellet grills and this was my first time cooking salmon on any grill. It was so easy and seriously the best salmon I've had. Anywhere. This will be a regular item at our house from now on. I can't wait to try your pork loin recipe tomorrow. Thank you!" - David
"Unfortunately my 1 piece of salmon was much smaller than the recipe, so it only took 25 min to cook. I'm SO glad you put what temp the fish should be when done, otherwise, it probably would've been salmon jerky. I also ordered pre-marinated salmon, so I wasn't able to apply the full extent of your recipe, but I'm looking forward to it in the future. I'll definitely make this my go-to recipe." - Lara
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Printable Recipe
Best Smoked Salmon on Pellet Grill
Equipment
- Pellet grill
- Digital meat thermometer
Ingredients
- 2-3 pound salmon fillet or individual salmon fillets
- 1 teaspoon brown sugar or sweetener of your choice
- ½ teaspoon paprika or smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon sea salt
- ⅛ teaspoon black pepper
Instructions
- Preheat the smoker to 300 degrees F.
- Make the spice rub by combining brown sugar, paprika, garlic powder, sea salt, and black pepper in a small bowl.
- Use a spoon to sprinkle the spice rub evenly over the top of the salmon.
- Place the whole salmon fillet on the grill, skin side down. If you have a temperature probe, insert it into the center of the thickest part of the meat. Close the smoker lid.
- Cook until the salmon reaches an internal temperature of 145 degrees F. This should take about 1 hour.
- Carefully remove the salmon from the grill and place it on a serving platter.
- Enjoy hot off the grill!
Video
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Notes
- Let the salmon sit at room temperature for 15-20 minutes before placing it on the grill.
- Leave space between the salmon fillets so the air can easily pass around them.
- 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.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
Did you love this recipe?
Then please leave a 5-star rating and/or review below! You can also save it! Just tap the heart symbol ❤️ in the lower right corner of your screen, and the recipe will be stored in your own recipe box!📥
Kourtne9 says
The recipe is great - seasoning is on point. Actually cooked it on a little bit lower temp at 225 as I wanted more smoke flavor. Wish I could rate this website/page at a 1 star - the video pop-up adds are horrible along with the other adds that pop-up on here. So frustrating when you are trying to reference the recipe and crap pops up and you have to keep closing them over and over…
Jeri Walker says
I'm so glad you liked the salmon and the seasoning! Cooking at 225F for more smoke is a great idea. ❤️ Thanks also for the honest feedback on the ads - I know they can be frustrating at times. They're what allow me to keep sharing recipes here for free, but I'll keep your note in mind as I work on improving the overall site experience.
Nicole says
Love the spice blend in this recipe. The more ways to cook salmon the better!
Jeri Walker says
Thanks Nicole! Glad you liked it! 🙂
Kevin Hauring says
Slow smoked 1.3 lb. steelhead filet at 250 till 140 deg. Took about 1.5 hrs. Delicious 😋
Jeri Walker says
I'm glad this salmon recipe works for steelhead as well! Thanks for sharing! 🙂
Jeff Bohman says
2.2 lb Sockeye filet at 250 degrees temp setting (air temp 80 and calm) took 45 minutes and was cooked perfectly on my pit boss grill using competition pellet blend. I added 1/8 teaspoon of cayenne to the other ingredients in the rub. I’ll do this again.
Jeri Walker says
Mmm, sockeye salmon, my favorite! I'm so glad you liked the recipe, Jeff! I love the addition of some cayenne pepper too! Thanks for trying out the recipe! 🙂
Cyndi Daugherty says
Nice smokey flavor but still moist. First time cooking on a pellet stove. Always had trouble with salmon turning out dry when cooking it in a skillet.
Jeri Walker says
That's great to hear, Cyndi! Pellet stoves are a real game-changer! The smoke adds a delicious flavor, while the steady temperature helps keep everything moist. I'm so glad you liked the recipe!:)
Duane says
I leave the skin on all my filets, pike; walleye; salmon; etc. Should I remove prior to cooking?
Jeri Walker says
Hi Duane! I would leave the skin on - it will help to retain moisture!
Jason Blue says
Excellent, really enjoyed this dish!
We’ve since tried it with smoked paprika instead of regular and really liked the extra flavor/heat. Also, initially smoking at lowest setting for 30 minutes gave it a deeper smoked salmon flavor.
Jeri Walker says
I'm so glad you liked the smoked salmon, Jason! Thank you for trying the recipe and sharing your variations with smoked paprika and the tip on smoking for 30 minutes for a deeper smoked flavor!
Lara M says
Unfortunately my 1 piece of salmon was much smaller than the recipe, so it only took 25 min to cook. I’m SO glad you put what temp the fish should be when done, otherwise, it probably would’ve been salmon jerky. I also ordered pre-marinated salmon, so I wasn’t able to apply the full extent of your recipe, but I’m looking forward to in the future. I’ll definitely make this my go-to recipe.
Jeri Walker says
I'm so glad you found the recipe helpful, Lara! And I'm thrilled you tried another one of my recipes! Thank you! 🙂
Nate M says
You mentioned making a glaze from maple syrup and Dijon mustard. What quantities of each are recommended?
Jeri Walker says
I would use 1/4 cup of maple syrup and 1 tablespoon of Dijon mustard. Whisk them together until combined. I would apply the glaze after about 30 minutes of smoking, then again during the last 5-10 minutes. Let me know how you like it! 🙂
Barry says
do I use water in the smoker,or just pellets?
Jeri Walker says
Hi Barry! Just use wood pellets. 🙂
eDub says
Great recipe that turned out stellar on my Louisiana Grills Black Label 1200 pellet grill!
I went with "light" 1/2 tsp's of (fresh Penzey's) spices and 1/2 tsp of brown sugar.
Jeri says
Thank you for trying out my smoked salmon recipe. I'm so glad to hear that you liked it! 🙂