Ever feel stuck in a rut with your dinner menu? Look no further than the Pit Boss salmon recipe! This easy-to-follow recipe utilizes the convenience of an outdoor grill or smoker to bring out the most flavorful and succulent salmon you’ve ever tasted. With just a few simple ingredients you can serve a delicious meal that can be enjoyed by all.
All ingredients are easily found at your local grocery store so you won’t have to hunt for any specialty items. With just a few steps, you can serve up a restaurant-quality dinner in no time. Let’s get cooking!
How to smoke salmon on a Pit Boss grill
- In a bowl combine brown sugar, maple syrup, salt, and crab boil seasoning. Mix until it becomes a paste. Cover the salmon with the paste seasoning and refrigerate overnight.
- Preheat Pit Boss grill to 250°F.
- Place the salmon in the smoker and let it cook for 1-2 hours or when internal temperature reaches 145°F.
Brining salmon before smoking?
For this recipe, no we are not brining but it will turn out just as delicious. I wanted to make this recipe as simple as possible. It is not necessary to brine salmon however, if you prefer to brine follow this method:
You will need to prepare a solution of salt, sugar, and water. Generally, the ratio of salt and sugar should be 1:2 – one cup of salt for every two cups of sugar. You’ll also need to add any seasonings or herbs that you would like to the brine. Place the salmon in the brine and let it sit for at least an hour. Once it has finished brining, rinse off the salmon with cold water and dry it with a paper towel.
Rubs to use for smoking salmon
The combination of smoky flavor, salty seasoning, and a touch of sweetness makes smoked salmon an irresistible dish. To get the most out of your smoked salmon, you’ll want to use a rub or seasoning that complements the fish and brings out the best in its flavor.
Here are some of the best rubs and seasonings for making smoked salmon on a Pit Boss! For a classic flavor, go with a simple salt and pepper rub. This combination of spices will bring out the subtle smokiness of the fish while keeping it light and flavorful.
If you’re feeling adventurous, try a Cajun-style rub with paprika, garlic powder, and onion powder. This rub will give your smoked salmon a spicy kick that will tantalize your taste buds.
For a sweeter option, go with a brown sugar and honey rub. This rub will add a delicious sweetness to your smoked salmon that will make it truly stand out.
These are just a few popular rubs you can use for salmon. For this recipe, we will using a different rub mixture.
Which wood pellets to use
The type of wood you choose will have a huge impact on the flavor of the salmon, so it’s important to know what kind of wood pellets are best for smoking salmon. Generally speaking, the best woods for smoking salmon are alder, applewood, maple, hickory, and oak.
Alder is the most popular wood for smoking salmon, as it imparts a subtle sweetness and delicate flavor. Applewood also produces a sweet flavor with notes of fruit and spice, making it great for mild-flavored fish.
Maple is known for imparting a more smoky flavor and can be used to add a hint of sweetness to salmon. Hickory is strong and intense in flavor, so it’s best when used sparingly. Finally, oak produces a mellow smoke flavor that won’t overpower the taste of the salmon.
Which type of salmon is best for smoking
Not all types of salmon are suitable for smoking. The best type of salmon for smoking is Pacific wild-caught salmon. This type of salmon has a firm texture and a high fat content, both of which make it ideal for smoking. It also has a distinctive flavor that is unique to Pacific wild-caught salmon.
Another type of salmon that is good for smoking is farmed Atlantic salmon. Farmed Atlantic salmon has a milder flavor than Pacific wild-caught salmon and it is also higher in fat. It is also generally less expensive than Pacific wild-caught salmon.
Another option is sockeye salmon, which has a deep red color and a rich flavor. Sockeye salmon is also high in fat, making it ideal for smoking.
How long does it take to smoke salmon
If you’re wondering how long it takes to smoke salmon, the answer can vary depending on a few factors. Generally speaking, it takes between two and four hours to smoke salmon. The size of the fish plays a large role in the smoking process, as larger pieces of fish will require more time than smaller ones.
Additionally, the type of wood chips you use can affect the length of time it takes to smoke your salmon. Hardwoods such as oak, hickory, and mesquite will produce a smokier flavor but will require more time than softer woods like cedar or alder.
For best results, check the internal temperature of your fish while it’s smoking to ensure the salmon is cooked through.
If you’re looking to serve smoked salmon as part of your next dinner, why not make it even more special by creating a perfect side dish to complement it? While any number of sides could work with smoked salmon, here are some of the most popular and delicious options, sure to elevate your meal.
Roasted vegetables, like carrots, brussels sprouts, and potatoes, marry particularly well with smoked salmon thanks to the natural sweetness that comes from roasting. If you’re looking for something a little more indulgent, try serving a rich risotto or creamy mashed potatoes.
For a lighter option, try pairing smoked salmon with a bright, flavorful salad made of fresh greens, tomatoes, onions, and herbs. If you’re feeling adventurous, try adding an Asian twist with a side of stir-fried noodles or rice.
Pit Boss Salmon
Treat yourself to a delicious meal with this easy-to-follow Pit Boss Salmon Recipe.
- 3-5 lbs Whole Salmon Fillet (you can cut into small pieces if you prefer)
- 2 cups Brown Sugar
- 1/4 cup Salt
- 1/4 cup Maple Syrup
- 4 tbsp Crab Boil Seasoning
Combine salt, maple syrup, crab boil seasoning, and brown sugar. Mix thoroughly to become into a paste.
Take the paste and rub it all over the salmon. Refrigerate overnight.
Take the salmon out of the refrigerator and let it come up to room temperature. This should be at least an hour before cooking.
Preheat Pit Boss smoker to 250°F.
Place the salmon in the smoker and smoke for 1 to 2 hours depending on the size of the salmon. Salmon is done when internal temperature reaches 145°F.