Smoked Atlantic Salmon
Have you ever hot smoked Atlantic salmon filets? If not then follow this easy recipe for some delectable results. No need to brine the salmon - just use some of your favorite seafood seasoning and let your wood pellet smoker-grill do the rest.
- Atlantic skinless salmon filets
- Seasonings of your choice
- Garlic salt, lemon pepper, old bay
- Preheat your wood pellet smoker-grill to 180ºF with cookinpellets.com Premium Perfect Mix wood pellets
- Place the seasoned salmon on a teflon grill mat
- Smoke the salmon filets for an hour at 180ºF
- After an hour, bump the pit temperature to 225ºF
- Cook until the salmon internal temperature reaches 145ºF
- Took about another 40 minutes at 225ºF
- For planning purposes only - Always cook to internal temperature
- Rest smoked salmon for 5 minutes before serving
Served with a side of steamed zucchini, yellow squash, and broccoli
Hello. I recently purchased your cookbook and have been enjoying trying your recipes (cookbook and blog) on our pellet smoker. Ribs, turkey, Chuck roast – all were excellent. Thank you. My attempt at hot smoked salmon was not the best and was very dry. I used frozen salmon that we caught. I didn’t use a water pan and I’m not sure if that was an issue or if frozen fish (lost moisture when frozen). I don’t know. Any suggestions for next time?
Will you still continue posting recipes to this blog?
Jason … I have found that the key to hot smoking salmon fillets is pulling the salmon when it reaches an internal temperature of 145ºF and using thawed salmon. Depending on your pellet smoker use the lowest temperature setting initially in order to maximize your smoke infusion/flavor. Not having the luxury of catching my own salmon, I use farmed Atlantic salmon from Costco because each filet is 4oz. This helps to cook the fillets evenly. I realize this is basically what my recipe calls for but it works for me.
Another cooking method for your thawed salmon fillets is using a preheated 400ºF smoker and cooking the salmon for about 18 minutes until your internal temp reaches 145ºF. This produces a nice moist flaky salmon.
Yes, I have been remiss in posting recipes to my blog for various reasons … Using Air Fryers, Instant Pot, and traveling more with my RV. I do carry a GMG TREK Grill with me on the road. I keep my GMG Davy Crockett at home to use along with my MAK Gill. It’s been around 1 1/2 years since I’ve posted anything new. I’m continuing to smoke/cook all those great goodies that I’ve posted over the years – Ribs, Tri-Tip Roasts, New York Strips, Pork Butts, Meatloaf, Chicken, Cornish Hens, Turkey, Pork loins & Tenderloins, etc. I’m a meat and potatoes kind of guy and not a fancy fu-fu recipe person that posts recipes that no one will use. Therefore, there’s only so many ways to cook the items I mention above. I now have 2 air fryers at home and using them a lot more for all the items that they’re best designed for.
Thank you for your support and buying my cookbook. My publisher informs me that my “The Wood Pellet Smoker & Grill Cookbook” has sold over 70,000 copies. I am really humbled by that number.