Hot Smoked Salmon




  • 1 whole side of fresh salmon with the skin on
  • Extra virgin olive oil
  • Two fresh lemon
  • Two fresh limes
  • Head of Parsley
  • Rub Ingredients
    • 2 tablespoons of paprika
    • 1 tablespoon of Kosher Salt
    • ½ tablespoon of granulated garlic powder
    • ½ tablespoon of cumin
    • ½ tablespoon of cracked black pepper


  1. Rinse the salmon fillet in cold water. Pat dry and ensure all of the bones have been removed. 
  2. Mix the dry ingredients together
  3. Coat the salmon in a thin layer of extra virgin olive oil
  4. Apply the dry rub evenly across the flesh side of the salmon
  5. Fill the hopper up with Cuisinart cherry rum pellets and pre-heat the pellet grill to 225F. 
  6. Place the salmon on the pellet grill once pre-heating is complete.  It should take 1-1.5 hrs depending on the thickness of your steak
  7. Slice the lemons and limes into thin rounds. Place them in a row all along the center of the fillet with 5-10 minutes remaining in the cook. 
  8. Remove once the internal temp of the salmon reaches 145F or if you prefer your salmon more well done then remove an an internal temp of 155F