Prepare the marinade by whisking together the olive oil, soy sauce, lemon juice, mustard, honey, garlic powder, black pepper, and sea salt in a small bowl.

Rinse the fish fillet under cold water and pat dry with paper towels. Place the fillet in a shallow dish, large bowl, or Ziploc bag.

Pour the marinade over the fish, making sure its evenly coated.

Seal the bag and refrigerate for 20-30 minutes. Don't marinate for longer than 30 minutes as the marinade contains lemon juice, which will start cooking the fish.

While the fish is marinating, preheat your pellet grill to 225 degrees F, and make sure to add or top up the hopper with wood pellets.

Once the grill is preheated, place fillet directly on the grill grates.

Insert a meat thermometer into the thickest part of your fillet.

Close the lid and let the fish cook undisturbed for about 30 minutes. Carefully flip the fish over, and check the internal temperature.

*The USDA recommends a final internal temperature of 140-145 degrees F. However, if you prefer your fish medium-rare, you will want an internal temperature of 125-130 degrees F.

Please see the chart in the notes below for the desired level of doneness.

Continue to cook the fish until it reaches the desired internal temperature. Remove from the grill. Let it rest for a few minutes to allow the juices to redistribute.

The smoking time will depend on the thickness of your fish, how hot your grill cooks, and other factors like outside temperature, etc.

The fish will take anywhere from 30 to 60 minutes to cook, depending on how you like it done.

Serve the smoked fish with your favorite side dishes.

Enjoy!