June 14, 2024 2 min read
Smoked salmon is a culinary delight that combines rich flavor with a tender texture, and with Traeger, achieving this delicacy has never been easier. This step-by-step guide will walk you through the process of preparing and smoking salmon to perfection.
To start, gather the following ingredients:
Begin by removing any pin bones from the salmon fillet. In a small bowl, mix the salt, sugar, and pepper. Spread half of this mixture on a piece of plastic wrap, lay the salmon skin-side down on top, and cover with the remaining cure mixture. Wrap the salmon tightly and place it in a baking dish. Use another dish or a similar heavy object to weigh down the salmon. Refrigerate for 4 to 6 hours to cure.
After curing, unwrap the salmon and rinse off the cure thoroughly to avoid a salty finish. Pat the salmon dry and place it on a wire rack over a baking sheet. Refrigerate overnight to allow a sticky pellicle to form, which helps the smoke adhere to the fish.
When ready to smoke, preheat your Traeger to 180°F (82°C) with the lid closed for 15 minutes. For the best flavor, use the Super Smoke mode if available. Place the salmon skin-side down directly on the grill grate and smoke for 3 to 4 hours, or until the internal temperature reaches 140°F (60°C).
The smoked salmon can be enjoyed warm or cold, making it a versatile dish for any occasion. Whether served on a bagel, in a salad, or as the main course, the deep smoky flavor and delicate texture are sure to impress.
With this recipe, you'll master the art of smoking salmon, creating a delicious dish that showcases the capabilities of your Traeger grill.
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