Ingredients:

  • 2 lb salmon filet, skin-on
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 2 tbsp brown sugar
  • 1 tbsp smoked paprika
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1/2 tsp garlic powder

Instructions:

  1. Pat the salmon completely dry with paper towels to ensure a proper crust.
  2. Brush the flesh side of the fillet with olive oil and lemon juice.
  3. Apply the rub (brown sugar, smoked paprika, salt, pepper, and garlic powder) evenly, pressing it gently into the meat.
  4. Allow the fish to sit at room temperature for 15 minutes to develop a pellicle for better smoke adhesion.
  5. Preheat the Pit Boss pellet grill to 225°F (107°C) using fruitwood or a competition blend.
  6. Place the salmon skin-side down directly on the grates or on a soaked cedar plank.
  7. Grill for 30–45 minutes until the edges just begin to turn opaque.
  8. Insert a digital thermometer into the thickest part and remove the fish immediately when the internal temperature hits 135°F (57°C).
  9. Let the fish rest on a warm platter for 5–10 minutes to allow carryover cooking to reach 145°F and juices to redistribute.