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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


  • 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


  • 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


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.



Calories: 450kcal
Keyword barbecue, bbq, bbq salmon, honey smoked, honey smoked salmon, hot smoked salmon, pellet grill, pellet grill salmon, pellet grills, pellet smoker, Pit Boss, Pit Boss Recipes, Pit Boss Salmon, Pit Boss Smoked Salmon, salmon brine, salmon wet brine, smoked fish, smoked salmon, smoked seafood
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