This is a simple Pellet Grilled Salmon Fillet recipe. It relies on the natural smoke flavor to carry the dish. You’ll find it’s high in protein and low in fat, making it an ideal meal for your Green Mountain pellet grill.
Salmon Filet Preparation
Catch your own or buy a nice fillet from the store.
Lightly salt and pepper both sides if the fish has been skinned. Salt and pepper the side without skin otherwise.
Melt a few tablespoons of butter (olive oil an acceptable substitute), and brush both sides of the fish with it.
Place on the grill at 400-450°F (204-232°C), skin side down (it doesn’t matter which side if it’s skinless). Consider using a Green Mountain Grill G-Mat for the perfect salmon.
Turn the fish after about eight minutes (assuming 1″ filet).
Peel the skin off. If it doesn’t come off easily, flip the fish back over for a couple more minutes and then try again.
Salt and pepper lightly after you remove the skin. Baste with butter.
Cook another 5-6 minutes and then turn over for about two more minutes. Check doneness by separating the center with a fork.
Fish should be just slightly pink with only a small amount of juice.
Remove from the grill, cover, and let stand for five minutes as it will continue to cook. Enjoy!