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.
Servings 4 people
Calories 450kcal
Cost $35
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
- ⅓ 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
Nutrition
Calories: 450kcal