Description
This smoked salmon recipe uses a pellet grill to infuse rich smoky flavors into tender, protein-packed salmon filets. The salmon is brined in a mixture of water, kosher salt, brown sugar, garlic powder, and black pepper to enhance its natural flavors and create a perfect balance of savory and sweet. Finished with a drizzle of pure maple syrup, this method yields deliciously moist and flavorful salmon ideal for snacking, adding to dips, spreads, or chowders, or freezing for future meals.
Ingredients
Scale
Salmon and Brine
- 2.5-3 Pounds Salmon Filets
- 4 Cups Filtered Water
- 1/3 Cup Kosher Salt
- 1/2 Cup Brown Sugar
- 2 teaspoons Garlic Powder
- 2 teaspoons Black Pepper
Finishing
- Pure Maple Syrup, to taste
Instructions
- Prepare the Brine: In a large container, combine 4 cups of filtered water, 1/3 cup kosher salt, 1/2 cup brown sugar, 2 teaspoons garlic powder, and 2 teaspoons black pepper. Stir until the salt and sugar are fully dissolved to create the brine solution.
- Brine the Salmon: Submerge the salmon filets in the prepared brine, ensuring they are fully covered. Refrigerate and let the salmon soak for at least 4 hours, preferably overnight, to allow the flavors to penetrate and the fish to firm up.
- Preheat the Pellet Grill: Set your pellet grill to 180°F (82°C) and allow it to preheat thoroughly, preparing for low and slow smoking.
- Smoke the Salmon: Remove the salmon from the brine and pat it dry with paper towels. Place the filets skin-side down on the grill grates. Smoke the salmon for about 5 hours, or until the internal temperature reaches 145°F (63°C) and the flesh flakes easily when tested with a fork.
- Add Maple Syrup: During the last 30 minutes of smoking, lightly brush pure maple syrup over the top of the salmon to impart a delicate sweet glaze that complements the smokey flavors.
- Rest and Serve: Once smoked, carefully remove the salmon from the grill and let it rest for 10-15 minutes. Slice into 4-ounce portions and serve as desired, or store it refrigerated or frozen for future use.
Notes
- Using a pellet grill provides a consistent temperature and wood smoke flavor ideal for smoking salmon gently over a long period.
- Smoked salmon makes a fantastic high-protein snack and can be incorporated into dips, spreads, chowders, or salads.
- Brining is essential to preserve moisture and enhance flavor before smoking.
- Adjust maple syrup quantity to taste; it adds a subtle sweetness without overpowering the fish.
- Store leftovers tightly wrapped in the refrigerator for up to 5 days or freeze for up to 3 months.
Nutrition
- Serving Size: 4 ounces
- Calories: 134 kcal
- Sugar: 5 g
- Sodium: 420 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0 g
- Protein: 19 g
- Cholesterol: 52 mg
