
Cherry-Smoked Salmon with Texas Peach BBQ Glaze
Welcome to my latest BBQ adventure! If you’re craving smoky, tender salmon with a sweet and tangy twist, this cherry-smoked salmon with Texas Peach BBQ glaze is your ticket to flavor town. Cooked low and slow on my Z Grills pellet grill, this 3.5-pound skinless salmon is dry-brined for 16 hours, smoked with cherry wood pellets, and finished with a mouthwatering peach BBQ glaze. The result? A melt-in-your-mouth dish that’s perfect for any occasion. Let’s get smoking!
Ingredients
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Salmon: 3.5-pound fillet, skinless (ask your butcher to remove the skin)
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Dry Brine:
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4 cups brown sugar
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¾ cup kosher salt
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Glaze: Texas Peach BBQ Sauce (from Nick’s BBQ, or your favorite peach-based BBQ sauce)
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Wood Pellets: Cherry wood pellets (for mild, sweet smoke)
Equipment
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Z Grills pellet grill (or any pellet smoker)
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Meat thermometer
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Basting brush
Instructions
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Prep and Dry Brine the Salmon:
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Rinse the skinless salmon under cold water to remove any surface impurities, then pat thoroughly dry with paper towels.
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In a bowl, mix 4 cups brown sugar and ¾ cup kosher salt.
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Spread the brine mixture evenly over both sides of the salmon, ensuring full coverage.
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Place the salmon in a large dish, cover, and refrigerate for 16 hours. This draws out moisture and infuses deep flavor.
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Air Dry for Pellicle:
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Rinse the brine off the salmon with cold water and pat dry again.
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Place the salmon on a wire rack and let it air-dry on the counter for 2 hours. This forms a tacky “pellicle” on the surface, which helps the smoke adhere for maximum flavor. (Ensure the kitchen is cool and well-ventilated for food safety.)
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Prep the Smoker:
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Preheat your Z Grills pellet grill to 160°F, using cherry wood pellets for a mild, sweet smoke flavor.
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Ensure the pellet grill maintains a steady 160°F for even cooking.
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Smoke the Salmon:
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Place the skinless salmon directly on the grill grates.
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Smoke at 160°F for 90 minutes, or until the internal temperature reaches about 115°F. This low-and-slow method keeps the salmon tender and absorbs maximum smoke flavor.
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Apply the Glaze:
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Brush the salmon generously with Texas Peach BBQ sauce.
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Continue smoking for an additional 30 minutes, or until the internal temperature hits 140°F for medium doneness. The glaze will caramelize, adding a sweet and tangy finish.
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Rest and Serve:
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Remove the salmon from the grill and let it rest for 5-10 minutes.
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Slice and serve warm, paired with grilled veggies or a fresh salad for a complete meal.
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Tips for Success
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Pellicle Is Key: The 2-hour air-drying step on the counter is crucial for that perfect smoky flavor. Keep the kitchen cool (below 70°F) to ensure food safety during this step.
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Temperature Control: Maintain a steady 160°F on your pellet grill to avoid overcooking. Use a reliable meat thermometer to monitor internal temp.
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Wood Choice: Cherry wood pellets provide a mild and sweet smoke, but apple or alder are great alternatives if you want to mix it up.
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Serving Suggestions: Pair this salmon with grilled asparagus or a citrusy arugula salad to balance the richness.
Why This Recipe Shines
This cherry-smoked salmon is a showstopper, combining the natural richness of salmon with the fruity smoke of cherry wood and the sweet-tangy punch of Texas Peach BBQ sauce. The 16-hour dry brine ensures every bite is perfectly seasoned, while the low-and-slow smoking process keeps the fish tender and flaky. Skinless salmon makes for easier prep and serving, making this recipe ideal for both BBQ newbies and seasoned pitmasters.
Links & Resources
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Z Grills Pellet Grill: https://www.zgrills.com/pages/buy-one-get-ten/?aff=4685
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Texas Peach BBQ Sauce: https://nicksbbqshop.com/products/texas-peach-bbq-sauce
Let’s Talk BBQ!
Have you tried smoking salmon before? What’s your favorite wood or glaze combo? I’m curious—do you prefer skinless or skin-on for smoked salmon? Drop your thoughts in the comments below! If you try this recipe, tag me on social media with #SmokedSalmon and share your results. Happy smoking!
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