One of the joys of owning a Country Smokers Pellet Smoker is that you get to easily enjoy smoked salmon as much as your heart desires. When speaking in terms of bang for your buck, it’s hard to beat. The amount of flavor you get for the little time it takes to cook makes smoking salmon on a pellet grill a no-brainer. This recipe incorporates hints of spice and lemon with a sweet coat of honey as the salmon smokes away for an hour, tops. Enjoy on its own or in omelets, sandwiches, pasta, and much more.
How to Prepare Salmon for Smoking
- You can smoke salmon with the bones in or removed. If you choose to leave them in, just be sure to pluck them all out before digging into your meal.
- In a large mixing bowl, combine the salt, pepper, cayenne, garlic, dill weed, brown sugar until all of the seasonings are evenly distributed.
- Pat the skin and flesh side of the salmon with a paper towel and brush evenly with a little bit of olive oil.
- With the flesh side facing down, dip the salmon filet into the dry rub. Repeat with the skin side
- Cover a cookie sheet with parchment paper. Lay the salmon filets skin side down on the paper. Cover them with another sheet of parchment paper and then move them to the refrigerator.
- Let the salmon rest in the refrigerator overnight.
- When you’re ready to cook the salmon, remove from the refrigerator and with cold water, rinse off any residue from the rub. Let the salmon dry out a little bit while you warm up your Country Smoker.
- In a mixing bowl, combine the lemon juice and honey. Brush some of the mixture onto the flesh side of the salmon filets.