Smoke Salmon on a Pellet Grill: The Perfect Brine, Wood, Temperature & Timing Guide

Smoked salmon is one of those dishes that sounds like it requires professional equipment, a Pacific Northwest smokehouse, or at minimum a weekend of complicated brining rituals. The truth is far simpler — and the pellet grill is the reason why. If you own a pellet grill, you already own the perfect machine for producing restaurant-caliber smoked salmon with less effort than most people spend making a roast chicken.

The pellet grill’s ability to hold low temperatures with extraordinary precision — the exact thing that makes it so good for long brisket and pork shoulder cooks — is what makes it uniquely suited for salmon. Salmon smokes at temperatures between 180°F and 225°F. Traditional smokers require constant attention to stay in that range. A pellet grill maintains it automatically, freeing you to handle the two things that actually require your attention: the brine and the pellicle.

This guide covers every dimension of smoking salmon on a pellet grill — from selecting the right fish at the market to choosing the best wood pellets, from mastering the wet brine versus the dry cure to understanding exactly why the pellicle is non-negotiable. Whether you want a classic Pacific Northwest hot-smoked fillet, a honey-glazed brown sugar variation, or a cedar-plank presentation worthy of a fine dining table, this is your complete technical and culinary reference.

Already own a pellet grill? Let’s use it properly. New to the world of pellet cooking? Our smoker guide for beginners is the perfect foundation before diving into this recipe.

Why Pellet Grills Are the Ideal Machine for Smoking Salmon

Not all smokers are equally suited to salmon. Offset stick burners require constant fire management, making it difficult to hold the precise low temperatures salmon needs without scorching. Electric smokers produce lighter smoke output and struggle with the subtle nuances of wood selection that elevate smoked salmon from good to exceptional. Charcoal smokers, while capable in experienced hands, have temperature variance that can stress a delicate fish fillet. The pellet grill sits at the intersection of precision, convenience, and genuine wood smoke flavor.

Precision Temperature Control

Salmon is a delicate protein. Unlike brisket or pork shoulder — cuts that benefit from aggressive, fluctuating heat and can tolerate wide temperature swings — salmon needs to be coaxed through a narrow temperature window. Too hot and the proteins tighten and squeeze out white albumin (that unappetizing white film you see on overcooked fish). Too cool and you’re under-cooking rather than smoking. Modern pellet grills maintain temperature within ±5°F of your set point, making them the most consistent tool for salmon outside of a dedicated commercial smokehouse.

For a comparison of how pellet grills stack up against electric smokers in terms of temperature precision and smoke output, our guide on pellet smoker vs. electric smoker heat and smoke metrics provides detailed data. And if you’re deciding between a pellet grill and a traditional charcoal setup for your smoking needs, the pellet grill vs. charcoal grill comparison is worth reading.

Real Wood Smoke from Quality Pellets

The smoke flavor in pellet-smoked salmon comes from 100% hardwood pellets — compressed sawdust with no binders or additives in quality brands. This means the smoke is clean, consistent, and controllable. Unlike chunk wood on an offset, which requires managing coal bed temperature, ash-over timing, and split size, pellet smoke output is automatic and predictable. Set your pellet grill to 180°F at the start of the smoke cycle (known as the “smoke setting” on most grills), and you get maximum smoke output at minimum heat — exactly what salmon needs in the first stage of the cook.

Hands-Free Management

Perhaps the biggest practical advantage for salmon specifically: once the fish is on the grill, you genuinely don’t need to touch it until it’s done. No fire tending, no vent adjustments, no coal additions. Many pellet grill owners with Wi-Fi monitoring (like the Traeger D2 or Camp Chef Woodwind Wi-Fi) can watch the internal temperature of their salmon from their phone without setting foot outside. This kind of cook is why pellet grills have become the fastest-growing category in the barbecue smoker market.

Traeger Pro 575 Wood Pellet Grill & Smoker

575 sq in of cooking space, WiFire app control, and ±15°F temperature stability — one of the most reliable pellet grills for salmon at any price point. Read our full Traeger Pro 575 review.

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Choosing the Right Salmon: Cut, Species, Fresh vs. Frozen

The quality of your smoked salmon is determined in large part before you ever light the pellet grill — at the fish counter. Understanding which salmon species, which cut, and what freshness indicators to look for gives you the best possible starting point for every cook.

Best Salmon Species for Smoking

Not all salmon smokes equally. Fat content is the defining variable — fattier salmon takes smoke better, stays moister during the cook, and produces a more luxurious final product. Here’s how the main species rank for smoking:

For most home cooks, Atlantic farmed salmon is the most practical choice — it’s consistently available, affordable, has excellent fat content for smoking, and produces reliable results. Sockeye is the preferred choice for wild-caught purists and offers a dramatically more intense flavor. King salmon is the pinnacle but comes at a premium price that’s worth it for special occasions.

Which Cut to Use

• Whole side fillet (skin-on) — The ideal cut for smoking. The skin acts as a natural barrier that prevents the fish from sticking to the grill and protects the delicate flesh from direct heat. Aim for a 2–4 lb side fillet.
• Individual portions (6–8 oz skin-on) — Easier to manage and serve, cook faster, and allow for different seasonings on each piece. Slightly more prone to drying out due to greater surface area to mass ratio.
• Whole fish — Produces spectacular presentation and stays moist exceptionally well. Requires longer smoking time and is harder to brine evenly. Best reserved for experienced cooks.

Fresh vs. Frozen Salmon for Smoking

Counterintuitively, frozen salmon can actually be superior to “fresh” salmon for smoking in many inland markets. Most salmon labeled “fresh” at supermarkets was frozen at sea and thawed at the fish counter — it was never truly fresh. Buying it frozen and thawing it yourself gives you control over the thaw process. Additionally, freezing salmon to -4°F for at least 7 days kills any parasites present (relevant for wild-caught fish). Thaw frozen salmon in the refrigerator overnight before brining.

For truly fresh salmon, look for: bright, glistening flesh with no dull spots; firm texture that springs back when pressed; no fishy odor (fresh salmon smells like the ocean, not like fish); and moist but not slimy surface. If you’re wondering about grilling salmon more broadly, our complete grilled salmon recipe guide covers all the basics that apply equally here.

Camp Chef Woodwind WiFi 24 Pellet Grill

PID controller for ±5°F accuracy, Smoke Control with 10 settings, WiFi app monitoring — and a dedicated Smoke mode perfect for the low-temperature first stage of salmon smoking. Read our Camp Chef Woodwind WiFi 24 review.

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Brining vs. Dry Curing: Which Method Makes Better Smoked Salmon?

Before the salmon goes anywhere near the pellet grill, it goes into a brine or cure. This is the step that most beginners skip or shortcut — and it’s the single biggest differentiator between smoked salmon that tastes like something you bought and smoked salmon that makes people ask what restaurant supplied it. The science behind brining is genuinely fascinating, and understanding it makes you a dramatically better salmon smoker.

Why Brining is Non-Negotiable

Salt does three critical things for smoked salmon. First, it draws excess moisture out of the fish through osmosis — but then, in the second phase, that concentrated salt-and-protein brine gets partially reabsorbed, seasoning the interior deeply and changing the protein structure so the fish holds onto more moisture during the heat of smoking. Second, salt denatures surface proteins slightly, helping the pellicle (the tacky skin that forms on the fish’s surface) develop more effectively in the drying stage. Third, salt inhibits bacterial growth, making the extended room-temperature drying phase safe.

Without brining, smoked salmon is inevitably underseasoned at depth, tends to weep albumin (the white protein foam) as it cooks, doesn’t develop a proper pellicle, and dries out more quickly on the grill. It also tastes less interesting — there’s a reason every quality commercial smoked salmon starts with a curing process.

Method 1: Wet Brine (Recommended for Beginners)

The wet brine is a salt-sugar-water solution that the salmon soaks in for 2–4 hours. It produces consistent, even seasoning throughout the fillet and is very difficult to over-brine if you stay within the recommended time window. This is the recommended approach for first-time smoked salmon cooks.

Dissolve salt and sugar in water completely. Add remaining ingredients. Submerge salmon, skin side up, in a zip-lock bag or non-reactive container. Refrigerate for 2 hours for portions, 4 hours for a large side fillet. Do not exceed 6 hours or the salt will begin to toughen the flesh noticeably.

Method 2: Dry Cure (More Intense, Traditional Style)

The dry cure coats the salmon directly in a mixture of salt, sugar, and seasonings without water. This pulls more moisture out of the fish, concentrating the flavor and firming the texture — the result is closer to gravlax or lox in character, with more intense seasoning and a denser texture. The dry cure takes less liquid management but requires slightly more precision to avoid over-curing.

Mix cure ingredients together. Pat salmon dry. Place skin-side down on a rack over a sheet pan. Apply cure mixture evenly over the flesh side, pressing lightly to adhere. Cover loosely with plastic wrap and refrigerate 1–2 hours for portions, 2–3 hours for a full side. Rinse the cure off thoroughly under cold water and pat completely dry before the pellicle step.

MEATER Plus Wireless Smart Meat Thermometer

The MEATER Plus’s leave-in probe is perfect for salmon — monitor internal temperature remotely without ever opening the lid. The app estimates finish time and alerts you the moment your salmon hits 140°F.

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The Pellicle: The Most Overlooked Step in Smoked Salmon

The pellicle is the single most skipped step in home smoked salmon — and skipping it is the most common reason home-smoked salmon looks and tastes inferior to commercial smoked salmon. Understanding what it is and why it matters will immediately elevate your results.

What Is a Pellicle?

After brining or curing, the salmon needs to be rinsed and then left to air-dry — either at room temperature for 1–2 hours or in the refrigerator uncovered overnight. During this drying period, the proteins on the surface of the fish form a thin, tacky, glossy membrane called the pellicle. It feels slightly sticky to the touch, and it looks slightly shiny compared to the wet surface of freshly-rinsed fish.

Why the Pellicle is Non-Negotiable

The pellicle serves several critical functions:

• Smoke adhesion: The tacky surface created by the pellicle acts like a receptor for smoke particles. Smoke compounds (including the phenols and carbonyls responsible for smoke flavor) bond to the protein matrix of the pellicle far more effectively than to wet, naked flesh. Salmon without a pellicle simply doesn’t absorb smoke efficiently.
• Moisture barrier: The pellicle creates a semi-permeable seal on the surface of the fish that slows moisture loss during the smoking process. This is one of the key reasons properly pellicle-cured salmon stays juicy while improperly prepared salmon can dry out.
• Surface protection: The pellicle gives the salmon structural integrity on the grill, reducing the tendency of the flesh to flake apart prematurely or stick to the grate.
• Visual finish: The golden-to-copper surface gloss on well-smoked salmon is largely a result of smoke compounds bonding with the pellicle. This is the visual signature of properly prepared smoked salmon.

How to Form a Perfect Pellicle

After rinsing the brine or cure from the salmon thoroughly, pat it completely dry with paper towels. Place the fillet skin-side down on a wire rack over a sheet pan. Either:

• Room temperature method: Leave at room temperature in a spot with good airflow (ideally in front of a fan) for 1–2 hours. This is the faster method and works well in cooler weather.
• Refrigerator method: Place uncovered on the rack in the refrigerator for 4–8 hours or overnight. This produces a firmer, more developed pellicle and is the preferred method for larger fillets or dry cured salmon.

The pellicle is ready when the surface feels dry to the touch but slightly tacky — like the surface of a Post-it note. If it’s still wet, it needs more time. If it feels completely hard and desiccated, it’s over-dried.

Best Wood Pellets for Smoking Salmon: Complete Pairing Guide

Wood selection for salmon smoking follows a different logic than wood selection for beef or pork. Salmon is a delicate, mild protein — even the fattiest king salmon has a relatively subtle flavor compared to a beef brisket. This means the wood you choose needs to complement rather than overpower. Heavy hardwoods like hickory and mesquite, which are exceptional for beef and pork, are typically too aggressive for salmon and can produce a bitter, harsh finish.

For a comprehensive understanding of how different wood types interact with smoke and heat, our BBQ wood chips guide is the most thorough resource we’ve produced. The same principles apply to pellets.

Woods to Avoid for Salmon

These woods are excellent for other proteins but too aggressive for salmon’s delicate flesh:

• Hickory — The bacon-like, heavy smoke overpowers salmon’s natural flavor. Can produce a bitter aftertaste on fish.
• Mesquite — Far too intense. Even brief exposure can make salmon taste acrid. See our hickory vs. mesquite comparison for why these woods need careful handling.
• Walnut — Very bitter. Not recommended for any fish.
• Any softwood (pine, cedar as a fuel) — Toxic resins. Never use softwood as a smoking fuel. Note: cedar planks are used as a cooking surface but never as a smoke fuel source. Our article on smoking with pine wood covers why this is dangerous.

Traeger Alder Wood Pellets — 20 lb Bag

100% alder hardwood — the traditional Pacific Northwest wood for salmon smoking. Clean, light, slightly sweet smoke that lets the fish shine without overpowering it. The first pellet bag every salmon smoker should own.

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How to Smoke Salmon on a Pellet Grill — Complete Step-by-Step Method

With your salmon brined, rinsed, and pellicle-formed, you’re ready for the smoking process itself. This is the master method — the baseline that every variation in this guide builds from. Follow these steps exactly for your first cook, then adapt as you develop your palate and preferences.

ThermoPro TP25 4-Probe Wireless Thermometer

Four probes, 500-foot Bluetooth range, and an app with salmon-specific preset temperatures. Monitor internal temp without ever cracking the lid — essential for the low-temperature smoke phase where consistency is everything.

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Smoked Salmon Temperature & Timing Guide: Every Variable Covered

Temperature management is the technical heart of great smoked salmon. Here’s a complete reference for every scenario you’ll encounter.

Doneness Levels for Smoked Salmon

Time and Temperature by Fillet Size

Best Pellet Grills for Smoking Salmon: Detailed Comparison

Any pellet grill can smoke salmon, but several features make some grills substantially better suited to this specific cook than others. The most important features for salmon are: low-temperature capability (180°F or lower), a dedicated Smoke mode with high smoke output at low heat, PID controller accuracy, and a good Wi-Fi app for remote monitoring.

For deeper dives into specific pellet grill performance for smoking applications, see our reviews: Camp Chef Woodwind 36 review, Traeger Pro 575 review, and our comparison of Camp Chef Woodwind vs. Traeger Ironwood. If you’re debating between pellet and offset for a more general smoker purchase, the offset smoker vs. pellet smoker comparison lays out all the trade-offs clearly.

Pit Boss 700FB Wood Pellet Grill

700 sq inches of cooking space, Smoke mode at 170°F, and a flame broiler for searing. An exceptional value-tier pellet grill that handles salmon beautifully at its smoke setting. Read our full Pit Boss 700FB review.

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Cedar Plank Smoked Salmon on a Pellet Grill: Method & Benefits

Cedar plank smoking is one of the great techniques in fish cookery, and it works beautifully on a pellet grill. A soaked cedar plank placed directly on the grill grate serves as both a cooking platform and an additional aromatic smoke source. As the plank heats, it releases cedar aromatic compounds that infuse the underside of the salmon with a distinctly different flavor layer than the wood pellets provide — more resinous, piney, and forest-like.

How Cedar Plank Works on a Pellet Grill

Unlike the charcoal or gas grill cedar plank method, which relies on high heat to rapidly char the plank and produce dramatic aromatics, the pellet grill’s low-and-slow temperature creates a gentler, more sustained cedar infusion. The plank smolders slowly rather than charring aggressively. The result is a more subtle cedar note alongside the wood pellet smoke — which is actually preferable for salmon, where subtlety wins.

Soak the cedar plank in water for at least 1 hour (2 hours is better) before use. This prevents the plank from catching fire and extends the smoldering period. Place the soaked plank directly on the grill grate during the preheating phase — let it heat for 5–10 minutes until it begins to crackle and smoke before adding the salmon. Place the brined, pellicle-formed salmon skin-side down on the warm plank and proceed with the smoking method exactly as described in Section 6.

Wildwood Grilling Cedar Planks (12-Pack)

Untreated, food-grade western red cedar planks sized perfectly for whole salmon fillets. No chemicals, no preservatives — just pure cedar for authentic aromatic infusion. Rehydrate, heat, smoke, and serve all on the same plank.

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Glazes, Rubs & Flavor Variations for Pellet Grill Smoked Salmon

Classic smoked salmon is magnificent on its own — the brine, the wood smoke, and the natural fat of the fish create a complete flavor picture that needs nothing else. But there’s enormous creative space in the glaze and rub variations, and several of these have become reliable crowd-pleasers worth knowing well.

The Five Essential Smoked Salmon Glazes

1. Honey Dijon Glaze

Combine 3 tbsp honey, 1 tbsp Dijon mustard, 1 tsp soy sauce, and ½ tsp garlic powder. Brush on at 130°F internal. Sweet, tangy, slightly sharp — the most universally crowd-pleasing glaze for smoked salmon.

2. Maple Bourbon Glaze

Combine ¼ cup pure maple syrup, 2 tbsp bourbon, 1 tbsp brown sugar, 1 tbsp Worcestershire sauce, and a pinch of cayenne. Reduce briefly in a saucepan until slightly thickened. Brush on at 130°F. Rich, sweet, slightly smoky — exceptional with apple or maple wood pellets.

3. Brown Sugar Citrus

Combine 3 tbsp brown sugar, 2 tbsp fresh orange juice, 1 tbsp lemon juice, 1 tsp orange zest, and ½ tsp cracked black pepper. Brush on at the 130°F mark. Bright, sweet-tart, fresh — pairs beautifully with alder or peach wood smoke.

4. Miso Ginger Glaze

Combine 2 tbsp white miso paste, 1 tbsp honey, 1 tbsp rice wine vinegar, 1 tsp fresh ginger (grated), and 1 tsp sesame oil. Brush on at 130°F internal. Umami-rich, complex, slightly fermented sweetness — extraordinary with pecan wood pellets.

5. Classic No-Glaze Brown Sugar Finish

Simply press 1–2 tbsp of brown sugar directly onto the flesh side of the salmon immediately before placing on the grill. The sugar caramelizes during smoking to create a sweet, amber crust. No additional glaze needed. Simple and spectacular with alder wood.

Dry Rub Variations (Apply Before the Pellicle Stage)

For rub-style smoked salmon, apply the dry seasoning to the flesh side after rinsing the brine and then form the pellicle with the rub in place. See our guide to the best BBQ rubs for commercial options that work well on fish, or our homemade BBQ rub recipe for a DIY approach you can customize for salmon.

Traeger Fin & Feather Rub for Fish & Poultry

Specifically formulated for fish and poultry, with lemon, herb, and black pepper notes that complement salmon’s natural richness without overpowering it. One of the best commercial rubs for smoked fish.

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Serving, Storage & What to Do with Leftover Smoked Salmon

Smoked salmon is extraordinarily versatile. Beyond serving it as a standalone centerpiece, it opens up a world of applications from elegant appetizers to weekday breakfasts to sophisticated pasta dishes. And unlike many smoked meats, smoked salmon actually improves with a brief rest in the refrigerator — the smoke flavor deepens and mellows overnight, making day-old smoked salmon sometimes even better than freshly smoked.

Serving the Smoked Salmon

Serve hot or at room temperature. Classic accompaniments include: fresh dill, capers, thinly sliced red onion, cream cheese or crème fraîche, sliced cucumber, lemon wedges, and dark bread or blini. For a more casual BBQ setting, smoked salmon works beautifully alongside grilled vegetables (see our guide to grilling vegetables like a pro) and our BBQ grilled corn on the cob.

Storing Smoked Salmon

• Refrigerator: Store in an airtight container or tightly wrapped in plastic wrap for 3–5 days. The salt from brining acts as a preservative and extends shelf life.
• Freezer: Smoked salmon freezes extremely well for up to 3 months. Wrap individual portions in plastic wrap, then in aluminum foil, then place in a freezer bag. Thaw overnight in the refrigerator — never at room temperature.
• Vacuum sealed: Vacuum-sealed smoked salmon keeps in the refrigerator for 2 weeks and in the freezer for 6+ months. A vacuum sealer is one of the best investments for frequent fish smokers.

Best Uses for Leftover Smoked Salmon

• Smoked salmon pasta — Flake into a cream sauce with capers, dill, and lemon. Ready in 15 minutes and restaurant-quality.
• Smoked salmon scrambled eggs — Gently fold flaked smoked salmon into softly scrambled eggs with chives. One of the great simple breakfasts.
• Smoked salmon dip — Blend with cream cheese, lemon, dill, and a touch of hot sauce for a crowd-stopping appetizer.
• Smoked salmon salad — Flake over a salad of cucumber, avocado, fennel, and a lemon-dill vinaigrette.
• Smoked salmon chowder — Add to a potato and corn chowder base with heavy cream and fresh thyme. Extraordinary.
• Smoked salmon pizza — After baking a white pizza base, top with crème fraîche, smoked salmon, capers, red onion, and dill. No additional cooking needed.

Pro Tips, Advanced Techniques & Common Mistakes to Avoid

These refinements separate excellent home smoked salmon from truly exceptional smoked salmon. Most are small adjustments that compound over multiple cooks into dramatically better results.

Advanced Techniques

The Cold Smoke Start (For Maximum Smoke Flavor)

For an advanced technique that pushes smoke flavor to its maximum: begin the salmon in a cold pellet grill set to Smoke mode. Place the pellicle-formed salmon on the grill grates before lighting the grill, then start the ignition sequence. As the grill slowly rises from ambient temperature to 180°F, the salmon absorbs smoke throughout the entire temperature climb — a period of 15–25 minutes of cold-to-warm smoke exposure before the standard cook even begins. This is the technique used by Pacific Northwest smokehouse operators for maximum smoke penetration.

The Twice-Smoke Method

Smoke the salmon to 130°F internal temperature, remove it, let it cool to room temperature, then refrigerate overnight. The next day, return it to the smoker at 180°F for another 30–45 minutes before finishing at 225°F to your target temperature. This second smoke application produces dramatically deeper smoke flavor and color — the kind you’d expect from a commercial Pacific smokehouse. It requires planning but produces extraordinary results.

Adding Fresh Herb Aromatics to the Cook

Place fresh sprigs of dill, tarragon, or lemon thyme directly on the grill grate adjacent to the salmon during the last 30 minutes of cooking. At 225°F, the fresh herbs will slowly wilt and release their aromatic oils into the ambient cooking environment, subtly influencing the flavor of the salmon’s surface.

Common Mistakes to Avoid

• Skipping the pellicle. This is the most common reason home smoked salmon doesn’t look or taste like commercial smoked salmon. Never skip the pellicle stage.
• Over-brining. More than 6 hours in a wet brine and the fish becomes unpleasantly salty and the texture changes. Set a timer.
• Cooking too hot too fast. Starting at 225°F without a smoke phase misses the critical maximum-smoke-absorption window. Always use a two-phase approach.
• Opening the lid during the smoke phase. The first 45–60 minutes at 180°F are about smoke saturation. Every lid opening disrupts this. Trust your thermometer.
• Overshooting 150°F internal temperature. Salmon overcooks quickly. At 150°F the albumin seeps aggressively and the texture becomes chalky. Set your thermometer alert at 140°F and watch closely.
• Using a dirty grill. Residual grease and flavor compounds from previous cooks can taint the delicate flavor of smoked salmon. Always start with a clean grill. Our guide to cleaning BBQ grates covers the full process.
• Using heavy woods like hickory or mesquite. Even brief exposure to these aggressive woods can produce bitterness in delicate fish. Stick to alder, apple, cherry, or peach for salmon.
• Not accounting for carryover cooking. Pull salmon at 143–145°F. Carryover heat will bring it to 147–150°F during resting. If you wait until the probe reads 150°F on the grill, it’ll be at 155°F+ after resting.

Norpro Stainless Flexible Fish Spatula

A thin, flexible, extra-wide fish spatula is the most important serving tool for smoked salmon — it slides cleanly beneath the skin and supports the full length of the fillet without breaking the delicate flesh. An underrated essential from our best BBQ tools guide.

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Frequently Asked Questions: Smoked Salmon on a Pellet Grill

Your Pellet Grill Was Built for This Cook

Smoked salmon is one of those cooking achievements that seems disproportionately impressive for the effort it actually requires. When you hand someone a plate of properly brined, pellicle-formed, alder-smoked salmon with a honey glaze that’s lacquered into a copper crust — people assume you spent all day on it, that you have some special equipment, or that you have professional training. The truth is that your pellet grill did most of the work, and the five hours of total elapsed time included two hours of brining and an hour of pellicle formation during which you weren’t even present.

The technical steps that actually matter — and that separate outstanding smoked salmon from mediocre smoked salmon — are the brine (two to four hours, mostly hands-off), the pellicle (one to two hours in front of a fan or in the refrigerator), and the two-phase temperature approach (forty-five minutes at 180°F followed by ninety minutes at 225°F). Everything else is seasoning preference, glaze choice, and wood selection — all of which can be adjusted to your taste over successive cooks.

Start with alder wood and a classic wet brine. Do the pellicle. Use a wireless thermometer and pull at 143°F. Rest for ten minutes. Serve with dill, lemon, and cream cheese on dark bread. That first result will be better than ninety percent of commercially available smoked salmon — and each subsequent cook will be better than the last.

If you want to expand your pellet grill repertoire beyond salmon, our guides to smoked pulled pork, smoked beef short ribs, smoked whole chicken, and smoked turkey breast each bring the same technical depth to their respective proteins. And if you’re still building out your overall smoking knowledge base, our comprehensive smoker guide for beginners covers the full foundation.