Ingredients
- 4 fillets salmon skin on
- 1 cedar plank
- 3 tbsp brown sugar
- 2 tbsp Dijon mustard
- 1 tbsp maple syrup
- 1 tsp lemon zest
- Salt and black pepper
Instructions
- Soak the cedar plank in water for at least one hour.
- Preheat the pellet grill to 275°F.
- Whisk brown sugar, Dijon, maple syrup, and lemon zest into a glaze; season the fillets.
- Place the fillets skin-side down on the plank and brush with glaze.
- Smoke until the salmon flakes easily and reaches 130-135°F, about 30-40 minutes.
- Let rest 5 minutes, then serve straight off the plank.
Nutrition
Bring the Smoke Home
Not everything on the grill needs to be a slab of beef. This fillet rounds out the top 10 pellet grill recipes with a
lighter option that still delivers real smoke flavor in under an hour.
Why Salmon Earns a Top 10 Pellet Grill Recipes Spot
● Fast smoke: fish takes on flavor quickly, so it fits a weeknight.
● Plank protection: the cedar shields delicate fillets and prevents sticking.
● Balanced menu: it gives your repertoire a fresh, healthy option.
Secrets to Perfect Smoked Salmon
● Skin-side down: the skin buffers the heat and keeps the flesh intact.
● Pull early: salmon carries over, so stop at 130-135°F.
● Soak the plank: a dry plank can catch fire.
FAQ
Do I flip the salmon?
No – leave it skin-side down on the plank for the entire cook.
How do I keep it from drying out?
Pull it at 130-135°F; the fish finishes cooking as it rests.
Serve It With
Pair with a light Sesame Grilled Tuna and Cucumber Salad, or browse more seafood ideas like our Pan-Fried Fish
Fillets.
