Smoked Salmon on a pellet grill couldn’t get any easier than this! This recipe is only a few steps and the results will blow your mind… As a matter of fact it might just be the best dang grilled salmon that you’ve ever had! But you won’t know until you try it, and you can’t try it until you watch this video… so let’s get started.
Today I will be making smoked salmon on my Camp Chef SmokePro SG30.
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I start my salmon off by brining for 16hrs with a very simple brine recipe:
4 cups water
1 cup brown sugar
1/3 cup sea salt
When its time to get to grilling I remove the salmon from the brine and dry thoroughly with paper towel.
I used an olive oil binder on this salmon ( https://bit.ly/394H3Xw ), seasoned with a lemon pepper seasoning ( https://amzn.to/3elhofI ), and the Sucklebusters Sugar Daddy ( https://amzn.to/3i9GNdf )
One of the keys to smoking salmon is temperature! Temperature needs to be kept low. If you start to see white secretion from the salmon, your temperatures are too high ! Ideally we want the smoker temp to be 150-180F.
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I start my smoker out at 160F for an hour. After the first hour at 160F, I increase the temperature to 175F and glaze the salmon every 30 minutes with (typically 3-4x). I smoked the salmon until the internal temperature of the salmon is 145F in its thickest part. It typically takes about 3 total hours to smoke the pellet grill salmon.
Honey Bourbon Glaze:
– 4:1 Honey to Bourbon ratio ( in this video it was 6 TBSP Honey : 1.5 TBSP Bourbon)
– Cajun Seasoning
– Garlic Powder
This best smoked salmon recipe is to die for and I think it’s time that you try it.
If you like what you saw today, then be sure to subscribe and I will see you next time at Andersons Smoke Show!
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Don’t forget about the Thermapen Instant Read Thermometer:
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