Pellet Grilled Salmon

Pellet Grill Salmon is juicy, smoky, flaky, and bursting with delicious flavor. This recipe only uses a handful of ingredients to create a delicious glaze that the salmon will marinate in. Once it’s done soaking in the glaze, the pellet grill or Traeger will do the rest of the work. This recipe is simple enough for new cooks, but good enough to impress the whole family!

Salmon is one of my favorite foods to make and eat, and it’s also good for you. I love preparing it at home because it’s not nearly as expensive as eating it at a restaurant, and with the pellet grill, it couldn’t get any easier either! This pairs well with Pellet Grill-Smoked Baked Potatoes, too; these would just need to be put on several hours before the salmon is added.

What you’ll love about Pellet Grill Salmon:

• Easy to make with minimal mess right on the grill!
• Packed with protein and healthy fats.
• Customize with your favorite seasonings and marinades.
• Naturally gluten-free, with the glaze, though you can make it gluten-free as well!

Ingredients needed for Grilled Salmon:

• Salmon Fillets
• Gluten-Free Soy Sauce
• Gluten-Free Worcestershire Sauce
• Brown Sugar
• Grated Peeled Ginger or about 1 Tsp Ground Ginger
• Crushed Garlic
• No-Salt Added Lemon Pepper
• Grapeseed Oil Spray

Step-by-Step Grilled Salmon Recipe:

1. Using a Ziploc Bag, carefully place the salmon in the bag.
2. Combine the soy sauce, Worcestershire sauce, brown sugar, ginger, and garlic in a small bowl, then pour into the bag and coat the salmon.
3. Let this sit for about 2 hours in the fridge, sealed.
4. Once ready to grill, warm the grill up to 450 degrees F.
5. Remove the salmon from the bag and coat with the no-salt lemon pepper and let rest for about 5 minutes.
6. Coat the salmon with some grapeseed oil spray or the grates of the grill.
7. Place the salmon on the grill skin side down and cook for 15-20 minutes.
8. The internal temperature should reach at least 145 degrees F to be considered well done in the thickest part or easily flake with a fork. This can be checked with a meat thermometer or a probe.

Tips for making Pellet Grilled Salmon:

• Pellets directly enhance the flavor, and we prefer a blend of pellets. Use hickory or mesquite for a smoky flavor and cherry or apple for a sweet flavor.
• The salmon will marinate in the glaze before grilling. Let it sit in the marinade for at least 2 hours. This marinade is the same one used on these Glazed Chicken Thighs.
• The grill grates can be coated with grapeseed oil spray before the salmon is added if you prefer to avoid sticking.
• The skin should stay on as it helps the meat all stay together.
• The salmon does not need to be flipped; it can stay skin-side down on the grill.
• Garnish with fresh lemon slices.

Can this be made gluten-free?

Pellet Grilled Salmon is easy to make gluten-free with a few swaps. Be sure to use a gluten-free soy sauce and Worcestershire Sauce.

This can be made with Coconut Aminos as well instead of soy sauce.

These are the only swaps needed to make this gluten-free.

How do you store leftovers?

Grilled Salmon is best served warm and fresh; however, you can let it cool completely and store it in an airtight container in the fridge for up to 3 days.

When ready to reheat, heat in the air fryer at 325 degrees F for 3-4 minutes.

Pellet Grill Salmon is the best grilled dinner. It is simple, tender, smoky, and full of flavor. This recipe is perfect for those just beginning to use a pellet grill or pros, it’s worth a try to make this all season long!

More Pellet Grill Recipes:

• Smoked Chicken Drumsticks (Pellet Grill)

• Pellet Grill Smoked Little Smokies

• Pellet Grill Balsamic Steaks

• Smoked Mushrooms (Pellet Grill Recipe)