By Traeger Kitchen
Meat candy ahead: Salmon fillets are cured with salt and brown sugar, then smoked and mopped with maple syrup for a sweet and savory treat.
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|1 Cup||dark brown sugar, plus more for smoking|
|1/2 Cup||kosher salt|
|1 Cup||maple syrup|
|1 Tablespoon||freshly ground black pepper|
|Nonstick cooking spray|
In a large bowl or resealable container, combine the gin, brown sugar, salt, maple syrup, and black pepper.
2 Cup gin
1 Cup dark brown sugar, plus more for smoking
1/2 Cup kosher salt
1 Cup maple syrup
1 Tablespoon freshly ground black pepper
Cut the salmon into 2-ounce pieces and place in the cure, making sure the salmon is covered completely. Cover and refrigerate overnight.
3 Pound salmon
When ready to cook, set the Traeger temperature to 180℉ and preheat with the lid closed for 15 minutes.
180 ˚F / 82 ˚C
Grease a piece of foil with nonstick spray. Place the salmon on the greased foil and sprinkle with more brown sugar.
Nonstick cooking spray
Transfer the foil with the salmon onto the grill grates. Close the lid and smoke the salmon until fully cooked, 3-4 hours.
180 ˚F / 82 ˚C
Serve hot or chilled. 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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