Pellet Smoked Teriyaki Salmon

Pellet Smoked Teriyaki Salmon

Here is a quick recipe for smoked salmon that you can make on your pellet smoker. This is a simple marinade method and it’s super easy compared to wet and dry brine methods. You can marinade for 4 hours or up to 12 hours depending on how much time you have. The total smoke time is about 3 hours. So give this a try and don’t skip on the jalapeƱos because you can always take them off after cooking and still get that sweet heat!


  • 2 pounds Atlantic salmon fillet
  • 1/4 cup soy sauce
  • 1/4 cup teriyaki sauce
  • 1 tablespoon old bay seasoning
  • 2 jalapeƱo peppers

First slice the salmon fillet into 2 to 3 inch pieces then place them into a zip seal bag.

Add the soy sauce and teriyaki to the bag then seal it closed. Place the bag in the refrigerator overnight or at least 4 hours.

After marinating, remove the salmon slices and place them on a cooling rack. Season them with old bay seasoning.

Slice 2 jalapeno peppers into thick slices and place two or three on top of the salmon slices.

Start your pellet smoker with pecan pellets at 150 to 170 F.

Smoke the salmon until it reaches 145 F then remove and let it rest for 5 minutes. The meat will fall off the skin (usually) and is ready to eat.

Pellet Smoked Swordfish

Pellet Smoked Swordfish

Swordfish is one of the best fish for cooking over a fire. But did you know it’s pretty tasty when you add some smoke to it as well? A swordfish steak can be smoked low and slow and then finished of with a nice reverse sear. And believe it or not it stays nice and juicy inside and full of flavor.


  • 1 pound swordfish fillet
  • 1 tablespoon olive oil
  • 2 teaspoons killer hogs a.p. rub
  • 2 teaspoons cattleman’s grill tuscan steak seasoning

The first step is to pre-heat your smoker to 190 F and use a mild wood blend blend such as competition blend.

Next, brush olive oil on one side of the fish. Apply Killer Hogs A.P. rub, then Cattleman’s Grill tuscan steak seasoning. If you don’t have these seasonings, then use any salt pepper garlic steak seasoning that you do have. Flip the fish to the other side and repeat the process.

When the smoker reaches temp, place the fish on a cooling rack then place the rack onto the smoker. Next, insert a temperature probe into the thickest part of the fish and set the alarm at 120 F. This will give you 25 degrees to work with in the reverse sear step.

After about 1 hour and 30 minutes, the fish should reach 120 F and when it does, pull it from the smoker and cover it with aluminum foil. Next prep your grill for reverse searing at a temperature of at least 450 F.

When the grill is ready, spray down the grates with a non stick spray. Place the fish on the grill and cook with the lid open for 5 minutes. After 5 minutes gently pry the fish from the grill grates, then rotate it about 90 degrees. Cook for another 5 minutes, then flip the fish over and repeat these steps. Cook the fish until you reach around 143 F to 145 F. Remove the fish and let it rest a few minutes while the carry over cooking works its magic.