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Pellet Grill Smoked Salmon

Dry-brined salmon smoked low and slow at 225°F — simple, forgiving, and deeply flavorful.
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Prep Time 20 minutes
Cook Time 3 hours
Servings: 6
Course: Main Course
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 side salmon 2-3 lb, skin on
  • 1 cup brown sugar
  • 0.5 cup kosher salt
  • 1 tsp black pepper
  • 2 tbsp maple syrup for glazing

Method
 

  1. Mix sugar, salt, and pepper; coat salmon flesh, wrap, refrigerate 8–12 hrs.
  2. Rinse, pat dry, rest uncovered on a rack in the fridge 4+ hrs to form the pellicle.
  3. Smoke at 225°F skin-side down; glaze with maple syrup after the first hour.
  4. Pull at 145°F internal (about 2–4 hrs). Rest 10 minutes, then serve.