Best technique for cooking Salmon on a pellet smoker

[Doc Smoke J.Y.D.]

We are very satisfied with the softness, juiciness, and flaky-ness of the cook; howler it lacks a browned outer, thin crust. Can you help? Thank you in advance for responding to this post. Ron

[Huskee]

Perhaps give it a bit of a sear at then end, or crank your heat up some during the smoke, just watch your IT like a hawk if you do that.

[mgaretz]

We are very satisfied with the softness, juiciness, and flaky-ness of the cook; howler it lacks a browned outer, thin crust. Can you help? Thank you in advance for responding to this post. Ron

Not sure this will give you the crust you want, but I glaze mine with my signature honey mustard citrus port glaze. It's about 2 tbs honey mustard, 1 tbs honey, 1 tbs ruby port, 1/4 tsp orange extract. Let the salmon smoke for 15-20 minutes then brush the glaze on the top for the rest of the cook. I do mine at 225f.

[Henrik]

Now that's what I call SIGNATURE glaze, mgarets! Nice one, I'm definitely trying that one on my next salmon smoke. With a bit of port in it, nothing can go wrong ;-)

[Doc Smoke J.Y.D.]

Thank you for the delicious suggestion.