Malcom Reed’s Grilled Salmon
Ingredients
- 1 salmon fillet (skin-on)
- 1–2 tbsp olive oil
- BBQ rub (sweet + savory blend)
- 2 tbsp butter (optional)
- 1 lemon (for finishing)
- Fresh herbs (optional)
Equipment & Fuel
Directions
1. Prep the salmon
Pat the salmon fillet dry with paper towels. Leave the skin on for best texture during cooking.
2. Oil & season
Lightly coat the salmon with olive oil.
Season the top side evenly with your BBQ rub.
3. Preheat the pellet grill
Set pellet grill to 275–300°F using Royal Oak® 100% Charcoal and Hickory Blended Pellets.
Allow grill to fully preheat.
4. Cook the salmon
Place salmon skin-side down on presoaked Royal Oak® Cedar Grilling Planks.
Cook with the lid closed to maintain consistent heat and smoke.
5. Cook to doneness
Cook until internal temperature reaches 135–145°F and the salmon flakes easily with a fork.
6. Finish & serve
Remove from grill and finish with fresh lemon juice.
Garnish with herbs if desired and serve immediately.
