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Bayou Sunset Smoked Salmon
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Designed specifically for a pellet grill.

Bayou Sunset Smoked Salmon

Recipe made for PelicanPassageBob
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LAFAYETTE SELECT BLEND Buy now from Salted Perfection $16

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There is a specific kind of magic that happens when the sun dips below the horizon and the air turns cool—that is when the smoke smells sweetest. This dish takes me back to those long evenings by the water, where patience is the most important ingredient. We are taking beautiful cuts of salmon, coating them in a creamy binder to keep them moist, and hitting them with the bold, spirited heat of the Lafayette blend. It starts with a gentle bath in wood-fired smoke and finishes with a high-heat sear that locks in all those memories. It is tender, smoky, and feels like home.

Made to serve: 3-4
Scale:

Ingredients

  • 5 (6-8 oz) Salmon fillets, skin-on
  • 1/3 cup Mayonnaise
  • 3–4 tbsp Salted Perfection Lafayette Select Blend
  • 2 tbsp High-heat cooking oil (like avocado or canola), for the grates

Instructions

  1. Preheat your pellet grill to 225°F. If your model has a 'Super Smoke' setting, now is the time to engage it.
  2. Pat the salmon fillets dry with paper towels. Moisture is the enemy of a good sear, so get them as dry as possible.
  3. Using a pastry brush or the back of a spoon, coat the flesh side of each fillet with a thin, even layer of mayonnaise. This acts as our binder and helps create a beautiful crust later.
  4. Generously season the mayonnaise-coated side with the Salted Perfection Lafayette Select Blend. Do not be shy; this blend carries the soul of the dish.
  5. Place the salmon fillets directly on the grill grates, skin-side down. Close the lid and smoke for about 45 minutes to 1 hour, or until the internal temperature reaches 115°F in the thickest part.
  6. Remove the salmon from the grill and set aside on a platter. Crank the pellet grill temperature up to High (450°F–500°F) or set it to 'Sear' mode. If you have a cast-iron griddle insert, place it on the grates to heat up.
  7. Once the grill is roaring hot, brush the grates (or griddle) with the cooking oil.
  8. Return the salmon to the grill, flesh-side down this time. Sear for 1–2 minutes, just enough to develop a dark, flavorful crust without overcooking the center. You are looking for a final internal temperature of 130°F for medium.
  9. Carefully flip the fillets back to skin-side down for 30 seconds to crisp the skin if desired, then remove from heat.
  10. Let the salmon rest for 5 minutes to allow the juices to redistribute before serving. DUNZO!

Tony’s Fine Print

They tell me every recipe needs a little fine print, so here’s mine. I do my best to keep things straight, no surprises and no sneaky allergens. The info you see here is put together with care, capisce? But kitchens are wild places and ingredients do not always behave. Always double-check the labels on what you buy, especially if you have allergies or dietary restrictions. If something does not look right, trust your gut (and your doctor) before you trust me. Bottom line: I am here to guide, not to diagnose. You cook, you taste, you take responsibility.

Deal? Good. Now let’s eat.

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