Smoked Salmon Recipe On Pit Boss Pellet Smoker

Are you a fan of smoked salmon but don’t know how to make it on your Pit Boss grill? Look no further! In this post, we will guide you through the simple steps of smoking the best salmon fillets on your Pit Boss grill.

I am a huge fan of our pit boss smoker. I’m sure most people, including myself, purchase a smoker with dreams of delicious pulled pork, juicy brisket, or a mouth watering roast. Let me tell you though that smoked salmon filet has very quickly become one of our family favorites. You do not want to miss out on this recipe.

Discloser Note:

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How Do You Smoke Salmon On Your Pit Boss Wood Pellet Grill?

The first step to making the best smoked salmon is to choose the right type of salmon. Wild-caught salmon is always the best choice. Sockeye salmon is a great option as well, as it has a beautiful red color and is full of healthy fatty acids. Personally, I purchase wild salmon fillets from Costco in the frozen section. The quality has always been fantastic and it’s a more affordable way to buy the fish than the options available at my local grocery stores. 

Once you have your salmon fillets, it’s time to prepare them for smoking. Start by patting the salmon filets dry with paper towels to remove any excess moisture. This will help the smoke flavor to penetrate the surface of the fish better.

Next, brush the flesh side of the salmon with some olive oil and sprinkle some kosher salt and fresh dill over the top. I use dill from the herb bed in our garden but if you do not have access to fresh dill you can easily substitute dried dill. For an added touch of flavor, squeeze some fresh lemon juice over the top of the salmon. I also like to lay lemon slices on the top of my salmon fillets.

What Temperature Do You Smoke Fish On A Pit Boss Pellet Grill?

Now it’s time to prepare your Pit Boss grill for smoking. Before you do anything you want to soak your cedar plank in water for an hour before smoking the fish. This is going to help to prevent the plank from catching fire during the smoking process.

Preheat your grill to 250 degrees using your favorite wood chips. I love the strong flavor profile you get from hickory wood pellets.

How Long Does It Take To Smoke Salmon On A Pit Boss?

Now it’s time to place the salmon fillets on the cedar plank, skin-side down. Place the plank directly on the grill grates and close the lid. Let the salmon cook for 20-30 minutes, or until it reaches an internal temperature of 145°F.

To check the internal temperature of the salmon, insert a meat thermometer into the thickest part of the fillet. The flesh should be opaque and flaky, and the internal temperature of the fish should be 145°F. Be sure not to overcook the salmon, as this will result in a dry and tough texture.

Once the salmon is fully cooked, carefully remove the cedar plank from the grill using heat-resistant gloves. Place the plank on a cooling rack and let the salmon rest for a few minutes before serving. This will help the flavors to develop and the juices to redistribute.

What Is The Best Way To Eat Smoked Salmon?

To serve, carefully transfer the salmon fillets to your plate and garnish with some lemon slices or more fresh dill. The salmon skin-side should be crispy and browned, while the flesh side should be tender and moist. I like to serve smoked salmon with warm rice and a roasted vegetable on the side.

FAQ’s For Smoked Salmon

How Long Should You Smoke Your Salmon?

You want to smoke your salmon until it reaches an internal temperature of 145 degrees. The cooking time will depend on the size of your fresh salmon. It will usually take around 20-30 minutes but try to focus less on the amount of time and more on reaching that 145 degree internal temperature.

Do You Wash The Salmon Before You Smoke It?

You only need to wash salmon if your recipe calls for either a wet brine or dry brine. In those cases you would want to rinse the salmon before smoking. Our recipe does not call for either so there is no reason to wash your salmon before smoking.

Do You Put Salmon Skin Up Or Down On The Smoker?

Place your salmon filet skin side down on the smoker. The skin should be touching the cedar plank and the pink flesh should face up.

How Long Does Smoked Salmon Last In The Fridge?

Smoked salmon will last for up to 2 weeks in the fridge when packaged correctly. However, we have never had much in the way of leftovers because this salmon is just too delicious not to eat it all.