Ingredients:

  • 2 lb salmon side, skin-on
  • 2 tbsp brown sugar
  • 1 tbsp coarse kosher salt
  • 1 tsp smoked paprika
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/4 cup pure maple syrup
  • 1 tbsp soy sauce
  • 1 tbsp unsalted butter, melted
  • 1 tsp lemon juice

Instructions:

  1. Pat the salmon completely dry with paper towels and remove any pin-bones using tweezers.
  2. Mix the brown sugar, salt, paprika, pepper, and garlic powder. Rub the mixture evenly over the flesh side of the salmon.
  3. Place the salmon on a wire rack over a baking sheet and refrigerate for 1 hour to develop the pellicle.
  4. Preheat the pellet grill to 225°F (107°C) using alder, apple, or cherry wood pellets.
  5. Place the salmon skin-side down directly on the grill grates. Insert a meat probe into the thickest part of the fillet.
  6. Smoke the salmon until the internal temperature reaches 135°F (57°C).
  7. Whisk together maple syrup, soy sauce, melted butter, and lemon juice in a small bowl.
  8. Brush a generous layer of the maple glaze over the top of the salmon.
  9. Increase grill temperature to 300°F (149°C) and cook for 5–10 minutes until the glaze is bubbling and mahogany-colored.
  10. Remove the salmon from the grill when the internal temperature hits 145°F (63°C) and let it rest for 5 minutes before slicing.