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Vodka Brined Smoked Wild Salmon

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Cherry

Alaskan grizzly bears snag salmon fresh out of the stream. We like to add some wood-fire smoke for a gourmet meal that's fit for anyone who loves the wild.

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Brine

  • 1 Cup brown sugar

  • 1 Tablespoon black pepper

  • 1/2 Cup coarse salt

  • 1 Cup vodka

main

  • 1 (1-1/2 to 2 lb) wild caught salmon

  • 1 lemon wedges

  • capers

  • Vodka Brined Smoked Salmon with Amanda Haas

  • 1

    In a small bowl, whisk together brown sugar, pepper, salt and vodka.
    • 1 Cup brown sugar

    • 1 Tablespoon black pepper

    • 1/2 Cup coarse salt

    • 1 Cup vodka

  • 2

    Place the salmon in a large resealable bag. Pour in marinade and massage into the salmon. Refrigerate for 2 to 4 hours.
    • 1 (1-1/2 to 2 lb) wild caught salmon

  • 3

    Remove from bag, rinse and dry with paper towels.
  • 4

    When ready to cook, set Traeger temperature to 180℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

    180 ˚F

  • 5

    Smoke the salmon, skin-side down for 30 minutes.

    180 ˚F

  • 6

    Increase grill temperature to 225℉ and continue to cook salmon for an additional 45 to 60 minutes or until the internal temperature in the thickest part of the fish reaches 140℉ or the fish flakes easily when pressed with a finger or fork.

    225 ˚F

    140 ˚F

  • 7

    Serve with lemons and capers. Enjoy!
    • 1 lemon wedges

    • capers

Traeger Staples: How to Smoke Salmon

A step-by-step guide to how to smoke salmon. From smoked salmon rub and the best wood for smoking salmon to cooking times, internal cooking temperatures, nutritional information, and more.