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This recipe for Cider Hot-Smoked Salmon is perfectly timed for cooler weather and comforting food.
1 1/2 Pound (1 1/4-1 1/2 lb) center-cut salmon fillet, skin-on, preferably wild-caught
1 Teaspoon coarsely ground black pepper
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
1/2 Cup Kosher salt
1/4 Cup light or dark brown sugar
2 Teaspoon Traeger Blackened Saskatchewan Rub, or your favorite barbecue rub
1 1/2 Pound (1 1/4-1 1/2 lb) center-cut salmon fillet, skin-on, preferably wild-caught
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
1/2 Cup Kosher salt
1/4 Cup light or dark brown sugar
2 Teaspoon Traeger Blackened Saskatchewan Rub, or your favorite barbecue rub
1 Teaspoon coarsely ground black pepper
: 220 ˚F
: 220 ˚F
: 150 ˚F