Cider Hot-Smoked Salmon

Steps

• 1

  Rinse the salmon fillet under cold running water and check for pin bones by running a finger over the fleshy part of the fillet. If you feel a bone, remove it with kitchen tweezers or needle-nose pliers.

  Ingredients

  • 1  (1 1/4-1 1/2 lb) center-cut salmon fillet, skin-on, preferably wild-caught

• 2

  Make the brine. In a sturdy resealable plastic bag, combine the cider, juniper berries, star anise, and bay leaf.

  Ingredients

  • 12 Ounce bottle hard cider, or 1 1/2 cups apple juice or cider

  • 3  juniper berries, lightly crushed, or 2 Tbsp of gin

  • 1 Pieces Star Anise, Broken

  • 1  bay leaf, coarsely crumbled

• 3

  Add the salmon fillet to the brine, seal the bag and place the bag in a bowl or pan in the refrigerator. Brine for at least 8 hours, or overnight.

• 4

  Remove the salmon from the bag and discard the cider mixture. Pat the salmon dry with paper towels.

• 5

  Make the cure. In a small mixing bowl, combine the kosher salt, brown sugar, and Traeger Blackened Saskatchewan Rub. Pour half into a shallow plate, or baking dish.

  Ingredients

  • 1/2 Cup kosher salt

  • 1/4 Cup light or dark brown sugar

  • 2 Teaspoon Traeger Blackened Saskatchewan Rub, or your favorite barbecue rub

• 6

  Put the salmon fillet, skin-side down, on top of the cure. Generously sprinkle the top with the remaining cure, cover with plastic wrap, and refrigerate for 1-1 1/2 hours. Any longer, and the fish will get too salty.

• 7

  Remove the salmon from the cure and pat dry with paper towels. Sprinkle the black pepper on top of the fillet.

  Ingredients

  • 1 Teaspoon coarsely ground black pepper

• 8

  When ready to cook, set the Traeger temperature to 220˚F and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.

  220 ˚F / 104 ˚C

  Super Smoke

• 9

  Insert the probe horizontally into the center of the filet. Place the salmon skin-side down directly on the grill grates. Close the lid and cook for 1 hour, or until the internal temperature reaches 150˚F or the fish flakes easily when pressed with a finger or fork.

  220 ˚F / 104 ˚C

  150 ˚F / 66 ˚C

  Super Smoke

• 10

  Remove the salmon from the grill and let cool slightly. Turn the fillet over and remove the skin; it should come off in one piece. If not serving immediately, allow the salmon cool completely, then wrap it in plastic wrap and refrigerate for up to 2 days. Enjoy!