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Quick Hot Smoked Salmon

Have you ever wanted some smoked salmon, only to find that the brand you bought was so-so? That’s a bummer — and not going to make your meal memorable.

What you need instead is our super fast recipe to make extraordinary smoked salmon on a pellet grill like the Silverbac or Chimp.


  • 1 Four pound Fillet of Salmon (skin left on)
  • 2 cups of Brown Sugar (light or dark brown are both fine)
  • 1 cup of KOSHER salt (VERY important that we use kosher salt here!)


– Mix together the salt and the brown sugar to make a dry brine

– Apply the brine to the flesh side of the salmon (just enough to coat the salmon evenly)

– Let the fish cure in the brine for 1-2 hours at room temperature

– Preheat your Grilla Grills smoker to 225 degrees

– After the salmon cures for 1-2 hours, wipe away any excess moisture but leave the brine on

– Place the salmon on a piece of foil, skin side down, and place in the smoker

– Smoke until you have an internal temperature of 140 degrees, about 1 hour

– Let rest for 10 minutes and ENJOY!!!

– The smoked salmon will last in the refrigerator for 7 days

How to Serve up Smoked Salmon

You’re anxious to fire up your Grilla and make some smoked salmon on your favorite pellet grill. However, you realize you forgot one thing: You aren’t sure what to serve with the salmon once it’s done.

No problem, pitmaster. We have your (silver) back. Here are some ideas for side dishes and entrees that go well with smoked salmon:

  • Turn brunch into something amazing by creating a platter that includes thin-cut slices of smoked salmon, hard-boiled eggs, fresh veggies and other nibbles. For a real upscale restaurant feel, splurge a little and add a dollop of caviar to the plate.
  • Make smoked salmon crostini. Just spread a generous amount of softened cream cheese onto a small crostini cracker or toasted bread round. Top with a bit of pellet grill smoked salmon and a slice of pitted green olive.
  • Lay smoked salmon across a beautiful salad bursting with tons of seasonal veggies, fruits and herbs. Capers make an excellent garnish for this kind of presentation.
  • Serve smoked salmon atop halved bagels. Use any bagel you’d like, from plain to onion to everything. Spread a soft cheese over the bagel so the salmon remains in place.

If you’re not hungry yet, you will be as soon as the salmon hits your grill!

Substitutes for Salmon When You’re Smoking

Not in a smoked salmon mood? You can always try another fatty fish for your next smoking go-round.

Some great seafood substitutes to grill and smoke include:

  • Tuna steaks.
  • Bluefish.
  • Mackerel.
  • Swordfish.
  • Snapper.

Each type will give you a different finished product. You might even want to buy several kinds of fish and smoke each one. Then, you can treat your family or friends to a true smorgasbord of home-smoked deliciousness.

Smoked Salmon: Great for Pescatarians!

Do you know someone who tends to follow a vegetarian lifestyle but enjoys seafood from time to time? If you’re cooking for a pescatarian, you don’t have to stick to the same old, same old. Instead, spice things up with pellet grilled smoked salmon. You’ll be the griller of the year!

Grilla Grills

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558 E. 64th Street
Holland, Michigan 49423