Étapes

• Step 1

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

  Ingrédients

  • 1 Cup cassonade

  • 1 Tablespoon poivre noir

  • 1/2 Cup coarse salt

  • 1 Cup vodka

• Step 2

  Place the salmon in a large resealable bag. Pour in marinade and massage into the salmon. Refrigerate for 2 to 4 hours.

  Ingrédients

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

• Step 3

  Remove from bag, rinse and dry with paper towels.

• Step 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.

• Step 5

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

  00:30

  180 ˚F / 82 ˚C

  Super Smoke

• Step 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 / 107 ˚C

  140 ˚F / 60 ˚C

  Super Smoke

• Step 7

  Serve with lemons and capers. Enjoy!

  Ingrédients

  • 1  quartiers de citron

  •  capers