Cold-Smoked Salmon Gravlax

Steps

• 1

  In a medium bowl, stir together the salt, sugar, and black pepper until thoroughly combined.

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  Ingredients

  • 1 Cup kosher salt

  • 1 Cup sugar

  • 1 Tablespoon freshly ground black pepper

• 2

  On a clean surface, place the salmon down skin-side up. Sprinkle about half of the salt mixture over the salmon and rub it in. Arrange half of the dill on the bottom of a baking dish large enough to hold the salmon. Set the salmon skin-side down on the dill, then rub the remaining salt mixture all over the top and sides of the salmon. Top the fish with the remaining dill. Cover it with plastic wrap, then place a smaller baking dish or plate on top of the fish and weigh it down with some cans of beans. Cure the salmon in the refrigerator for 2 days.

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  Ingredients

  • Pound Sushi-Grad Salmon Fillet, Skin-on, Pin Bones Removed

  • 2 Bunch fresh dill

• 3

  Remove the salmon from the refrigerator, rinse it under cold water, and pat it dry with paper towels. Let it sit at room temperature for 1 hour.

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• 4

  When ready to cook, set the Traeger temperature to 165˚F and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.

  Grill: 165 ˚F

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• 5

  Place the salmon on a wire rack. Place the rack directly on the grill grates, close the lid, and smoke for 30 minutes.

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• 6

  Remove the salmon from the grill and slice it thin. Serve with capers, red onion, dill, cream cheese, and lemon. Enjoy!

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  Ingredients

  • As Needed capers, drained

  • As Needed red onion, thinly sliced

  • As Needed cream cheese

  • As Needed lemon wedges

  • As Needed fresh dill