The Pellet Grilled Salmon with this Honey Orange Glaze is an easy, flavor-packed recipe made with just 8 simple ingredients. The salmon is seasoned simply with salt and garlic powder and cooked on a pellet grill until perfectly tender and flaky.
This Pellet Grilled Salmon is one of those recipes that proves great seafood doesn't need to be complicated. This simple recipe is requested over and over by my wife. The flaky salmon finished with the sweet honey orange glaze is perfection.
I have always loved seafood, and this is one of my favorite ways to bring big flavor to the table with minimal effort. Crab Cakes and Lobster Ravioli are two other favorites of mine.
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Why you will love this recipe
- Only 8 ingredients - simple pantry staples.
- Perfect pellet grill recipe - easy temperature control and consistent results.
- Sweet and savory glaze - the honey orange sauce balances out the richness of the salmon.
- Quick dinner - ready in about 20 minutes.
How to choose the best Salmon
Salmon is a rich, flavorful fish that is known for its tender texture. It is naturally high in protein and healthy fats, which is one reason it is such a popular choice for grilling.
- Look for Vibrant color - Fresh salmon should have a bright pink or orange color. Avoid fish that look dull or faded.
- Wild vs. Farm-raised - Both can work ok for gilling. I tend to look for wild when I am purchasing.
- Choose thicker fillets - For pellet grilling, thicker fillets cook more evenly and are less likely to dry out.
Tim's Tip: I personally like pulling my salmon off the grill at 130°F and letting it rest 3-5 minutes, which keeps it juicy without overcooking.
Ingredients
- Salmon Fillets - Fresh salmon cut into 6-8 ounce portions cooks evenly on the pellet grill, creating perfectly flaky fish.
- Salt - A simple seasoning that enhances the natural flavor of the salmon.
- Garlic powder - Adds a mild savory garlic flavor that complements the sweetness of the glaze.
- Orange juice - Forms the base of the glaze and provides a bright citrus flavor that pairs well with salmon.
- Cornstarch - Thickens the orange juice so the glaze coats the salmon instead of running off.
- Brown Sugar - Deepens the sweetness and gives the glaze a slight caramelized flavor.
- Butter - Makes the glaze rich and smooth, while adding a buttery finish to the salmon.
Scroll down to the recipe card for exact ingredient amounts.
Recipe Video
How to Cook Salmon on the Grill
- Preheat your pellet grill to 350°F.
- Pat the salmon fillets dry with paper towels. Cut the salmon into 6- to 8-ounce fillets if they are not already portioned. Season both sides with salt and garlic powder.
- Make the Honey Glaze - in a small saucepan, whisk together orange juice and cornstarch until smooth. Place over medium-low heat, stirring constantly until the mixture begins to thicken, about 60 seconds.
- Stir in the honey, brown sugar, and butter. Continue stirring until the butter melts and the glaze becomes smooth. Remove from heat.
Tip: When cutting salmon, I like to trim away the thin edges so the salmon fillets cut evenly.
- Grill the salmon fillets directly on the grill grates. Cook for 10-15 minutes, depending on thickness.
- Use a meat thermometer and cook until the salmon reaches 145°F internal temperature.
- Brush the honey orange glaze over the salmon during the final few minutes of cooking or immediately after removing it from the grill.
- Serve with extra glaze or an orange slice if desired.
Made this recipe? Let me know!
Substitutions and Variations
- Change Up The Fish - If you don't have salmon on hand, this recipe can work well with wild cod, steelhead trout, or sablefish.
- Play Around With the Spices - You can swap out any spice mix to keep things interesting!
- Switch the Orange Juice - You can try pineapple juice for a more tropical flavor. It works great with this grilled salmon recipe.
- Switch the butter - You can try olive oil for a lighter option.
- Add some Citrus Zest - For even more citrus flavor, stir in a little orange zest to the glaze right before serving.
Tim's Top Expert Tips
- Check The Internal Temperature - Depending on the size and thickness of your fish, cooking time will vary. Start checking the internal temperature using an instant-read thermometer at about the 12-minute mark.
- Use Good Quality Fish - Do your best to use wild salmon, and if you can, try using Pacific salmon, as it has a higher fat content, resulting in a juicier salmon.
- Cook Skin-Side Down - If your salmon has skin, place it skin-side down on the grill. The skin acts as a natural barrier and helps keep the fish from sticking while it cooks.
- Pat the Salmon Dry - Before seasoning, pat the salmon dry with paper towels. This helps the salt and garlic powder stick better and improves the texture when grilling.
Serving Ideas for Pellet Grilled Salmon
This recipe is so versatile and goes great with a variety of sides and toppings for your pellet grilled salmon!
- Sautèed Asparagus - This is a delicious side dish to serve with your salmon.
- Glazed Grilled Carrots - This is a delicious side dish to cook right alongside your salmon on the grill.
- Air Fryer Sweet Potato Wedges - This is a perfect healthy side to serve with this Salmon.
- Sweet Potato Salad - A fresh, flavorful twist on a traditional potato salad.
Helpful Tools and Equipment
- Meat Thermometer - A must for reading the internal temperature of the salmon.
- Smoker - A pellet grill gives the salmon a light smoky flavor while cooking it evenly. I love using my Pit Boss smoker, but any pellet grill will work great.
- Grill Tongs - A must for safely placing the salmon on the grill and removing it without breaking the fillet.
Storing Leftovers
Refrigerating
- You can store any leftover salmon in an airtight container in the fridge for up to 3 days.
Reheating
- To reheat, place the fish in a 275° oven for 5-7 minutes or until warm. Watch it carefully, as you do not want to overcook your fish or dry it out.
Frequently Asked Questions
Do you wrap the salmon in foil when smoking?
No, you do not need to wrap the salmon in foil when smoking it. If you keep the lid closed for most of the cooking time, it will not dry out.
How do you know when grilled salmon is done?
It is done when it has reached an internal temperature of 145°F.
Do you need to flip salmon when grilling?
No. You do not have to flip it when grilling. Place the fish skin side down on the grill grates of your pellet smoker and leave it there for the entire cook time.
More Smoker Dishes
Recipe
Pellet Grilled Salmon
Pellet Grilled Salmon is cooked at 350°F and finished with a sweet honey orange glaze made with orange juice, brown sugar, and butter. Simple, flavorful, and ready fast.
Equipment
- 1 Pellet Smoker
Ingredients
- 2 lbs Salmon cut into 5-7 oz filets
- 1½ teaspoon Sea Salt
- 1½ teaspoon Garlic Powder
For the Glaze
- ⅓ cup Orange Juice
- 1 teaspoon Corn Starch
- 1 tablespoon Honey
- 1½ tablespoon Brown Sugar
- 2 tablespoon Butter
Instructions
- Preheat your pellet grill to 350°F M
- Pat the salmon fillets dry with paper towels. Cut the salmon into 6-8-ounce fillets if they are not already portioned. Season both sides with salt and garlic powder. 2 lbs Salmon 1½ teaspoon Sea Salt 1½ teaspoon Garlic Powder
- Make the Honey Glaze - in a small saucepan, whisk together orange juice and cornstarch until smooth. Place over medium-low heat, stirring constantly until the mixture begins to thicken, about 60 seconds. Stir in the honey, brown sugar, and butter. Continue stirring until the butter melts and the glaze becomes smooth. Remove from heat. ⅓ cup Orange Juice 1 teaspoon Corn Starch 1 tablespoon Honey 1½ tablespoon Brown Sugar 2 tablespoon Butter
- Grill the salmon fillets directly on the grill grates. Cook for 10-15 minutes, depending on thickness.
- Use a meat thermometer and cook until the salmon reaches 145°F internal temperature.
- Brush the honey orange glaze over the salmon during the final few minutes of cooking or immediately after removing it from the grill.
- Serve with extra glaze if desired.
Video
Notes
- Check The Internal Temperature - Depending on the size and thickness of your fish, cooking time will vary. Start checking the internal temperature using an instant-read thermometer at about the 12-minute mark.
- Use Good Quality Fish - Do your best to use wild salmon, and if you can, try using Pacific salmon, as it has a higher fat content, resulting in a juicier salmon.
- Cook Skin-Side Down - If your salmon has skin, place it skin-side down on the grill. The skin acts as a natural barrier and helps keep the fish from sticking while it cooks.
- Pat the Salmon Dry - Before seasoning, pat the salmon dry with paper towels. This helps the salt and garlic powder stick better and improves the texture when grilling.
Nutrition
Serving: 6ozCalories: 420kcalCarbohydrates: 12gProtein: 45gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 6gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 140mgSodium: 1019mgPotassium: 1177mgFiber: 0.2gSugar: 10gVitamin A: 307IUVitamin C: 10mgCalcium: 37mgIron: 2mg
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