Blackened Salmon is a favorite here at Green Mountain Grills. We love the smoky flavor mixed with the savory flavor of the crispy blacked parts of the salmon. This is a great meal for a date night or a special treat for you family at night.
Blackened Salmon Preparation
Rub salmon liberally with Marty Owen’s BBQ Tatonka Dust or Rub of Your Choice. Whisk together sauce ingredients and pour or brush over salmon during last 10 minutes of cook time. To prepare the grill for cooking, check your pellet supply – top off or change flavors as needed. Scrape grill grates off. Set the temperature to 450° degrees (230°c) and press the “Start” button. Give the grill about 15 minutes to reach temperature and the grates to burn clean.
Note: You can set the start temperature anywhere you want. I do 450° (230°c) for a quick cleaning burn.
I like to smoke everything for at least 30 minutes with an hour being even better. After all the Green Mountain Davy Crockett pellet grill is an awesome little smoker so use it for all the wood smoke flavor it will add to your food.
So after the grill comes up to temp and burns clean turn it back down 150° degrees (66°c). Place everything directly onto the grill and just let it hang out in the smoke and get happy for 30 minutes or so. This is referred to as “Smoking” or “Hot Smoking”, the temperature is 150° degrees (66°c). 30 minutes of smoking is not enough to have any cooking effect on your meat but it is enough to open the pores so that the meat can pick up all the flavor of the smoke.
After 30 minutes, turn the (Temperature Control) up to 350° degrees (177c) and pull the fish off the grill. When the grill comes up to temperature put your salmon back onto the grill. I did this for 20 minutes. Perfect.
When the salmon reaches an internal temp around 130° – 140° (55°c) pull it off, cover it and let it rest for 10 minutes before serving. Keep in mind that it will continue cooking for another 5-10 degrees after you pull it off the grill. I use a Instant Read Thermometer for checking meat temps or the GMG meat probe for longer cooks.
Garlic Butter Sauce
Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also you are only smoking at temps less than 250° degrees (122°c), anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.
- 1/3 cup butter, melted
- 1 Tablespoon fresh minced garlic
- 1 ½ teaspoons white pepper
- 1 teaspoon fresh lemon juice