Ingredients
Ingredients, Shopping List amounts, and highlighted step quantities follow your servings. Keep temperatures, piece sizes, and cooking times as written; larger batches may need more pans. Check any flagged step against the ingredients.
Check off ingredients as you prep.
- 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
Allergen check: Egg, Fish recognized in these ingredients. Check package labels and substitutions.
Step by step
- Preheat your pellet grill to 225°F. If your model has a 'Super Smoke' setting, now is the time to engage it.
- Pat the salmon fillets dry with paper towels. Moisture is the enemy of a good sear, so get them as dry as possible.
- 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.
- 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.
- 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.
- 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.
- Once the grill is roaring hot, brush the grates (or griddle) with the cooking oil.
- 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.
- Carefully flip the fillets back to skin-side down for 30 seconds to crisp the skin if desired, then remove from heat.
- Let the salmon rest for 5 minutes to allow the juices to redistribute before serving. DUNZO!
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A little more about this recipe
Timing
- Prep Time: 10 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 15 minutes
Yield & storage
Original yield
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Enjoy cold or gently reheated.
From Tony’s kitchen
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.
Nutrition • per serving
Ingredient notes
Ingredients & allergen check
Major-allergen signals: Egg, Fish
- Salmon fillets, skin-on
- Mayonnaise
- Salted Perfection Lafayette Select Blend
- High-heat cooking oil (like avocado or canola), for the grates
Check every package label. Brands, substitutions, shared equipment, and cross-contact can change allergen exposure.
