You’ve been searching high and low for the perfect pit boss pellet smoker smoked salmon recipe, and guess what? You’ve landed in just the right place. In this blog post, we’re going to guide you through the simple steps needed to create a mouth-watering, smoky, and tender smoked salmon right in your backyard. Let’s dive right in, shall we?
The Importance of Choosing the Best Salmon
Selecting the best salmon is the first step in your journey to create the most delicious smoked salmon. You can find salmon fillets at most grocery stores, but for the best results, we recommend wild-caught salmon. Sockeye salmon and Atlantic salmon are good choices, but your personal preference and what’s available at your local grocery store ultimately determine the type of salmon you use.
Preparing Your Salmon: Dry Brine vs Wet Brine
Once you’ve got your fresh salmon, it’s time to prepare it for the smoking process. One of the best ways to do this is by using a brine. This could be a dry brine, which typically includes brown sugar, kosher salt, and black pepper, or a wet brine, which involves submerging the salmon filet in a mixture of cold water, kosher salt, brown sugar, and your choice of fresh herbs.
How to Apply a Dry Rub
After the brining process, it’s time to apply a dry rub. This can be as simple as a mix of brown sugar, kosher salt, and black pepper, or you can get creative and add ingredients like maple syrup, soy sauce, or lemon juice. Rub the mixture all over the surface of the fish, making sure to get it on both the flesh side and skin side of the salmon.
Setting Up Your Pit Boss Pellet Smoker
Next, it’s time to set up your pit boss pellet smoker. Wood pellet grills, like the pit boss pellet grill or the Traeger pellet grill, are great options for this recipe. You can also use an electric smoker or a Z grills smoker if you prefer. The ideal temperature for smoking salmon is around 225 degrees Fahrenheit.
Selecting the Right Wood Chips
The type of wood you use in your pit boss pellet smoker can significantly influence the smoke flavor of your salmon. Some of the best wood pellets for smoking salmon include alder, apple, or cherry. Remember, the amount of smoke and the type of wood used can affect the smoky flavor of the salmon.
The Smoking Process
Now, let’s get to the smoking process. Place the salmon filet on the grill grates of the pit boss pellet grill, making sure the skin side is down. During the cooking process, the internal temperature of the salmon should be carefully monitored using a meat thermometer. The desired temperature for hot-smoked salmon is 145 degrees Fahrenheit.
Post-Smoking: Cooling and Resting
Once the salmon cooks to the desired temperature, remove it from the smoker and allow it to cool on a cooling rack. This lets the salmon continue to cook slightly from residual heat and also allows the flavors to develop further. The amount of time you allow your salmon to rest is up to personal preference.
Enjoying Your Smoked Salmon
There are countless ways to enjoy your pit boss pellet smoker smoked salmon. It makes for a delicious way to top a bagel with cream cheese, fresh dill, and lemon slices. It can also be incorporated into a salmon dip or served as is for a simple and flavorful meal.
Final Thoughts on Your Pit Boss Pellet Smoker Smoked Salmon Recipe
Smoking salmon in your pit boss pellet smoker is a great way to enjoy this flavorful fish. From choosing the best salmon to selecting the right wood chips, each step contributes to the final, mouth-watering result. We hope this guide has provided you with helpful insights into the process of creating the best smoked salmon right in your backyard.
- 1 Large Salmon Fillet
- 2 Cups of Brown Sugar
- 1/2 Cup of Salt
- 1 Tablespoon of Black Pepper
- 1 Tablespoon of Garlic Powder
- 4 Cups of Water
- 2 Cups of Apple Juice
- Wood Pellets of your choice
- Start by preparing your brine. In a large bowl, mix together the brown sugar, salt, black pepper, and garlic powder.
- Add the water and apple juice into the mixture and stir well until the sugar and salt are fully dissolved.
- Place the salmon fillet in a dish deep enough to hold the brine and the fish. Pour the brine over the salmon, ensuring it's completely submerged. Cover the dish and refrigerate for at least 8 hours, or overnight for best results.
- After the brining process, remove the salmon from the brine, rinse it under cold water and pat dry with paper towels. Allow the salmon to sit at room temperature for about an hour to develop a pellicle – a thin, tacky skin that forms on the surface, which allows the smoke to adhere better.
- While waiting for the pellicle to form, preheat your Pit Boss Pellet Smoker to 225°F (107°C). Fill the smoker with your chosen wood pellets.
- Once the smoker is ready and the salmon has formed a pellicle, place the salmon on the smoker rack, skin side down.
- Close the smoker's lid and let it smoke for about 3-4 hours, or until the internal temperature of the salmon reaches 145°F (63°C). A good rule of thumb is that the salmon should be flaky and slightly translucent in the center when done.
- Remove the salmon from the smoker and let it rest for a few minutes before serving. This allows the juices to redistribute throughout the fillet, resulting in a moist and flavorful smoked salmon.
This Pit Boss Pellet Smoker Smoked Salmon recipe is a sure-fire way to wow your guests at your next barbecue. The succulent salmon, infused with a subtly sweet and smoky flavor from the wood pellets, is sure to be a hit. Happy smoking!
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 300Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 83mgSodium: 6078mgCarbohydrates: 29gNet Carbohydrates: 29gFiber: 0gSugar: 28gSugar Alcohols: 0gProtein: 25g