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Salmon smoking on the top rack of a pit boss pellet grill

Pit Boss Smoked Salmon with Cajun Honey Glaze

These Smoked Salmon Fillets are wet brined and then seasoned with a Cajun blackening rub and finished with a honey butter glaze.
We show you step by step how to slow smoke the salmon to perfection on a Pit Boss pellet grill.
5 from 1 vote
Prep Time 20 minutes
Cook Time 2 hours
Dry Brine Time 6 hours
Total Time 3 hours 20 minutes
Course Main Course
Cuisine American, Australian, barbecue, BBQ, Mediterranean, Seafood, Smoked
Servings 4 people
Calories 450 kcal

Equipment

  • Pit Boss Pellet Grill
  • Wood Pellets preferably a fruitwood like apple, cherry, or oak
  • Fillet or Boning Knife
  • Tweezers
  • Cutting Board
  • Paper Towels
  • Baking Dish
  • Plastic Wrap or Lid to Baking Dish
  • Large Baking Sheet with Wire Rack
  • Instant Read and/or Leave in Probe Thermometer
  • Grill Mat optional

Ingredients
  

  • 1 2 lb Large Salmon Fillet

Wet Brine

  • ¾ Cup Dark Brown Sugar
  • ¼ Cup Kosher Salt
  • 6 Cups Water

For the Skin

  • 1 tablespoon Olive oil

Cajun Blackening Rub

  • 2 tablespoon Paprika
  • 1 tablespoon Dark Brown Sugar
  • 1 tablespoon Dried Oregano
  • 1 tablespoon Dried Thyme
  • 1 teaspoon Cayenne Pepper
  • 1 teaspoon Kosher Salt
  • 1 teaspoon Course Ground Black Pepper
  • ½ teaspoon Celery Salt

Honey Glaze

  • Cup Honey
  • 1 tablespoon Water
  • 1 tablespoon Butter

Instructions
 

Prepare the Wet Brine

  • Boil the water in a pot.
    6 Cups Water
  • Stir in the brown sugar and salt until completely dissolved.
    ¾ Cup Dark Brown Sugar, ¼ Cup Kosher Salt
  • Cover pot and place in refrigerator until the solution is chilled.

Rinse, Dry, and Fillet the Salmon

  • Rinse the salmon under cold running water.
    1 2 lb Large Salmon Fillet
  • Place it on your cutting board and pat it very dry with paper towels
  • Once it is dry, run your fingers along the salmon checking for any bones that were not removed previously.
  • If you feel any, remove them with some tweezers and discard.
  • Lastly, slice your salmon into about 2 inch portion sized fillets if you did not buy the fish already sliced.

Brine the Salmon

  • Pour some of the brine solution into the bottom of a large baking dish.
  • Place the salmon fillets, skin side up, into the brine.
  • Pour brine on top of the salmon to completely submerge.
  • Place lid or plastic wrap on top of baking dish.
  • Place the baking dish in the refrigerator for at least 4-6 hours or overnight.

Rinse and Dry the Brined Salmon

  • After the salmon is finished brining, take the fillets out of the tray and rinse them off really well under cold running water.
  • Pat dry with paper towels, and place them on a wire rack to air dry for 1-2 hours in the refrigerator to allow the pellicle to form on the outside.

Start the Pit Boss Pellet Grill

  • Add your pellets to the hopper, start the Pit Boss pellet grill and put it on the "Smoke" setting and allow it to go through the startup cycle.
  • Fill a large aluminum pan with ice water to place on the bottom grates. Fill a small aluminum pan with ice water to place on the left of the top shelf.
  • If using a smoke box, get it lit and place it on the left of the bottom grates, near the temperature probe.

Smoking the Salmon on the Pit Boss Pellet Grill

  • Brush oil on the skin of the salmon if you are cooking them directly on the grill grates.
    1 tablespoon Olive oil
  • Place the salmon fillets on the top rack of the Pit Boss with the skin side DOWN if they are skin-on. No need to flip during the cook. You can even leave them on the wire rack if you wish.
  • Mix the Cajun Blackening Rub Ingredients together well in a bowl.
    2 tablespoon Paprika, 1 tablespoon Dark Brown Sugar, 1 tablespoon Dried Oregano, 1 tablespoon Dried Thyme, 1 teaspoon Cayenne Pepper, 1 teaspoon Kosher Salt, 1 teaspoon Course Ground Black Pepper, ½ teaspoon Celery Salt
  • After 1 hour of smoking, sprinkle and rub the blackening mixture over all sides of the salmon fillets.
  • Continue smoking the salmon, rotating occasionally, for an additional 1-2 hours, until the internal temperature reaches 110-115°F.

Add the Honey Glaze and Finish Cooking

  • Combine honey, water, and butter and heat in microwave for a short time to melt the butter and thin the honey. Whisk to thoroughly combine.
    ⅓ Cup Honey, 1 tablespoon Water, 1 tablespoon Butter
  • Use a silicone basting brush to apply the honey glaze to the tops and sides of the fillets.
  • Turn the Pit Boss up to 250°F and continue cooking the salmon until it reaches 142-145°F internally.
  • Remove the salmon to a wire baking rack to rest and reach a final internal temperature of 145°F.
  • Serve immediately with lemon wedges, if desired.

Video

YouTube player

Nutrition

Calories: 450kcal
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