Ingredients:

  • 2 lb center-cut salmon filet, skin-on
  • 2 tbsp kosher salt
  • 1 tbsp light brown sugar
  • 1 tsp cracked black pepper
  • 1/4 cup honey
  • 2 tbsp melted unsalted butter
  • 1 tbsp low-sodium soy sauce
  • 3 cloves minced garlic
  • 1 tbsp fresh lemon juice

Instructions:

  1. Pat the salmon dry. Mix the kosher salt, light brown sugar, and cracked black pepper, then rub the mixture evenly over all sides of the filet.
  2. Place the seasoned fish on a wire rack over a baking sheet and refrigerate uncovered for 2 hours to create the pellicle.
  3. Preheat the pellet grill to 225°F (107°C) using alder, apple, or cherry wood pellets.
  4. Rinse the brine off the salmon under cold water and pat it completely dry.
  5. Place the filet skin-side down directly on the grill grates and smoke until the internal temperature reaches 135°F (57°C).
  6. Whisk together the honey, melted unsalted butter, low-sodium soy sauce, minced garlic, and fresh lemon juice in a small bowl.
  7. During the last 10 minutes of cooking, brush the honey-garlic marinade generously over the top of the salmon.
  8. Increase grill heat to 300°F (149°C) for 5 minutes to caramelize the glaze, then remove from heat.