By Traeger Kitchen
The name says it all. This salmon recipe takes traditional smoked salmon one step beyond its natural deliciousness by incorporating a sweet and savory rub. The rub offers a mild flavoring that pairs well with the smokiness of the salmon in salads, on bagels or even eaten plain.
|1||(3-4 lb) salmon side, cut into 2 fillets|
|1/2 Cup||white sugar|
|1/2 Cup||brown sugar|
|1/2 Cup||kosher salt|
|1 Teaspoon||ground black pepper|
|1 Tablespoon||garlic powder|
|1 Tablespoon||Jacobsen Salt Co. Pure Kosher Sea Salt|
|1/3 Cup||brown sugar|
Remove all pin bones from salmon.
1 (3-4 lb) salmon side, cut into 2 fillets
In a small bowl, combine white sugar, brown sugar, kosher salt and black pepper.
1/2 Cup white sugar
1/2 Cup brown sugar
1/2 Cup kosher salt
1 Teaspoon ground black pepper
Place a sheet of tin foil on top of a long, rimmed baking sheet. Place a layer of plastic wrap on top of the tin foil layer. Sprinkle 1/3 of the curing ingredient mixture on tin foil. Lay the salmon fillet, skin side down, on top of the cure mixture and spread another 1/3 of the mixture on the flesh side of the salmon.
Place the second salmon fillet flesh side down on top of the first fillet.
Place another layer of plastic wrap, followed by another layer of foil, on top of both fillets and wrap up the ends so that the salmon and cure are tightly encased in the plastic and foil wrap.
Place the entire baking sheet in the refrigerator and top with another baking sheet. Place something heavy on top of the baking sheet so that the weight is distributed evenly along the salmon fillets.
Transfer the weighted salmon to the refrigerator and cure for 12 to 24 hours. Remove the salmon from the foil and rinse the cure completely off the fillets. Pat dry with paper towels.
Mix together the rub ingredients in a small bowl. Sprinkle the rub evenly over the flesh side of the salmon fillets and gently pat the rub into the fillets. Shake off excess rub, lay fillets flat on baking sheet in a cool, dry place and allow to rest for 1 hour.
1/4 Cup paprika
1 Tablespoon garlic powder
1 Tablespoon Jacobsen Salt Co. Pure Kosher Sea Salt
1/3 Cup brown sugar
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 / 82 ˚C
Smoke fillets for 1 to 3 hours or until a thermometer inserted into the thickest part of the salmon registers 140℉. Make sure to monitor the grill temperature closely to ensure that it does not get above 180℉. Place a tray of ice on the grill next to the salmon if necessary to bring grill temperature down.
180 ˚F / 82 ˚C
140 ˚F / 60 ˚C
Remove salmon from grill and slice thin. Serve with favorite garnishes. Enjoy!
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.
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