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 Woodwind Pro 36.
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I start my salmon off by brining for 8hrs or lornger 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 the Hey Grill Hey Sweet BBQ Rub on this salmon: https://heygrillhey.com/store/product...

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 160-180F.

I set my Camp Chef pellet grill to 170F and ran hickory wood in the smokebox. Once the rub is set I 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. Because these are in filets (or single portions) I usually set aside about 2 hours for this cook. Full salmon filets I set aside around 3 hours for this recipe.

Maple Bourbon Glaze:
- 4:1 REAL Maple Syrup to Bourbon ratio ( in this video it was 6 TBSP Maple Syrup : 1.5 TBSP Bourbon)
- Cajun Seasoning
- Garlic Powder
*simmer at low heat to reduce to a glaze

This best smoked salmon recipe is to die for and I think it's time that you try it! I also have a honey bourbon glazed salmon recipe too, you can watch it here:    • The ONLY Way I Smoke Salmon on a Pell...  

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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