Maple Smoked Salmon on the Pit Boss 700FB Wood Pellet Grill

Maple Smoked Salmon with Lemon Dill Cream Cheese Spread
Ingredients:
1 Salmon Filet (skin on)
1 cup Brown Sugar
⅓ cup Kosher Salt
(3:1 ratio of sugar to salt)
Pure Maple Syrup
4oz Cream Cheese
1 Garlic Clove (½ tsp)
2 tbsp Fresh Dill Weed
¼ cup Milk
Prep:
Rinse fish filet with cold water and then pat dry
Combine brown sugar and kosher salt together and mix well to make the cure
Pour ⅓ of the cure into the bottom of a lipped glass or plastic pan
Place the fish filet, skin side down, onto the cure mixture
Brush some maple syrup onto the flesh of the filet and then add the remaining ⅔ of the cure mixture, ensuring all of the flesh is covered
Wrap the pan in plastic wrap and place it in the fridge for a minimum of 4 hours (longer if you have a bigger piece of fish)
Take the pan out of the fridge and remove plastic wrap
Rinse your fish filet and pat it dry
With a pair of needle nose pliers or tweezers, remove any pin bones
Transfer the fish filet onto a greased wire rack
Let it sit on the counter for 2 hours or until the pellicle begins to form and the fish becomes tacky/sticky to the touch
Your fish is now ready for your wood pellet grill
Cream Cheese Spread
Combine cream cheese, garlic, dill and milk into a mixing bowl
Mix well and transfer into a serving dish
Cooking:
Pit Boss Apple Blend pellets
Preheat and cook on P5/P6 Smoke Setting or 120°F-170°F Do not cook over 180°F
Place wire rack onto grill grates
Cook for 1 hour and then brush with maple syrup
Continue cooking, checking and basting every hour with maple syrup until you achieve 145°F internal temperature
Let it cool and serve with crackers, cream cheese spread and fresh dill
Serve and Enjoy!!
Thanks for watching and happy grillin'!
#pitboss #pitbossgrills #pitbossnation

[@bigbird5090]

We make it more or less the way you do using the smoke setting on my Z-grill which is 160°F. We pull it off around 140-ish F and let it rest up to doneness. Maple bourbon glaze that we make ourselves. Pretty easy and yummy. I have the blankie for my smoker here in Maine and you might find such a thing useful up to our north if they make one for your smoker. It makes things more efficient in winter time.

[@chrisbranham1608]

Thanks for another great video! Keep them coming!

[@grillinwithv4028]

Thanks for your support Chris! I'm glad you enjoy my videos!

[@joesch11]

I make this... Pretty much the same way. You NAILED it... And I like the quality of your video.
. Good job...

[@grillinwithv4028]

Thanks so much! Im glad you enjoyed the video!

[@hollybrown3930]

That looks great we are going to try this! Thank you!

[@grillinwithv4028]

Best smoked salmon I've had! I hope it turned out good for you too!

[@paulsq_]

Smoked salmon is great! I’m gonna have to try it with the maple syrup seeing as I’ve got the same syrup you use. That cream cheese spread you made looked really good. Great share here Vanessa

[@grillinwithv4028]

Thanks a lot Paul! It was literally the best smoked salmon I've ever eaten. If you make it, let me know what you think! The cream cheese spread with the crackers really put everything over the top!

[@mikesweeney1127]

Another great video! I’m heading to Costco now to pick up some salmon and cream cheese. Thank you Vanessa!

[@grillinwithv4028]

Thanks Mike! I hope you enjoy it as much as I did! Have a great New Year!

[@albrunson2354]

Hey ,Thanks V for the Maple smoked Salmon video.. awesome.. Looking delicious . Im #21 like lol. .and i should be receiving my new Pit Bull 700 fb in next couple days ,late delivery as here it is now 2021.. Excited to what will be smoked 1st, your fish or your Chicken. as you make it all look so delicious..mmmMM . Thanks ,keep a cooking and sharing..

[@88dnw]

Can you make video about grav lax? I''m Finnish, and I'd like to see how you make it. I do it very simple. Seasalt, lil bit sugar and very much dill. About 2 days. and it's done and ready. Here in Finland we use cm, I mean if salmon fillet is for example 2 cm thick, then it takes one sentimeter per day, ya know. You guys in here use lot of sugar. Try this one. I''m sure you like it. You can add seasalt very much, but then you "play" it time. If you use very much, then it takes about 8 hours. But important is dill. It gives so much. Try this one!

[@DtKnize]

Nice job! I'm going to try Anderson's Apple syrup for basting.

[@grillinwithv4028]

That should be tasty! I hope it all works out for you!

[@vonrikkor]

I'll be smoking a slab tomorrow for our New Year's day celeb.

[@grillinwithv4028]

That's awesome! I hope it turns out great for you!

[@grimskull416]

Are you from Ontario because those look like the same exact brand of ingredients I bought for my smoked salmon, LOL!

[@markpinther9296]

Dedicated pair of kitchen only needle nose pliers are handy for those bones.

[@grillinwithv4028]

Those work amazing too!