Smoked Salmon
  1. Preheat the pellet grill to 350 degrees.
  2. Fill the hopper of your pellet grill with 100% Hickory Pellets.
  3. Line a heavy-duty cookie sheet with aluminum foil.
  4. Place salmon filet skin side down on foil.
  5. Spread minced garlic all over the fish.
  6. Season with salt and black pepper.
  7. Cover the salmon with brown sugar. The fish will absorb this.
  8. Halve a lemon and squeeze 1/2 on top of the fish.
  9. Cut a stick of butter into small slices and put slices on the fish spreading them out evenly.
  10. Start the smoker on 350, and cook the fish for 20 minutes. After 20 mins switch to 200 on super smoke for an additional 15 mins.
  11. After the 35 mins check and see if the albumin ( the white stuff ) is oozing out of the salmon.
  12. Let salmon rest for 5 mins before serving.
  13. Add minced parsley and lemons wedges for serving, if desired.