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
Tried this recipe?Rate it and let me know how it was!
