How to Make Perfect Traeger Smoked Salmon at Home

Smoking salmon is a delicious way to enjoy this versatile fish. Traeger's smoked salmon recipe simplifies the process, ensuring you get perfectly smoked salmon every time. This recipe uses cherry wood pellets for a subtle, sweet smoke flavor.

Ingredients

• 1 (2-1/2 to 3 lb) salmon fillet
• 1/2 cup kosher salt
• 1 cup brown sugar, firmly packed
• 1 tablespoon freshly ground black pepper

Steps

1. Prepare the Cure: Combine kosher salt, brown sugar, and black pepper in a small bowl.
2. Wrap the Salmon: Lay a large piece of plastic wrap on a flat surface. Spread half of the cure mixture on the plastic, place the salmon fillet skin-side down on top, then cover the salmon with the remaining cure. Wrap tightly with plastic wrap.
3. Cure the Salmon: Place the wrapped salmon in a baking dish. Weigh it down with another dish and something heavy. Refrigerate for 4-6 hours.
4. Rinse and Dry: Unwrap and rinse the salmon thoroughly to remove the cure. Place the salmon on a wire rack set over a baking sheet and pat dry. Refrigerate overnight to form a pellicle.
5. Smoke the Salmon: Preheat your Traeger grill to 180℉. Place the salmon skin-side down on the grill. Smoke until the internal temperature reaches 140℉, which takes about 3-4 hours.

Tips for Perfect Smoked Salmon

• Ensure all pin bones are removed from the salmon fillet before curing.
• Properly rinse the salmon to avoid a salty finished product.
• The pellicle helps the smoke adhere to the fish, so don't skip the drying step.

Conclusion

Smoking salmon at home is easier than you might think with this Traeger smoked salmon recipe. The combination of the cure and the cherry wood smoke creates a delectable flavor that can be enjoyed warm or chilled.