Cold-Smoked Salmon Gravlax

Steps

• 1

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

  Ingredients

  • 1 Cup kosher salt

  • 1 Cup Sugar

  • 1 Tablespoon freshly ground black pepper

• 2

  On a clean surface, turn the salmon 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 salmon skin-side down on the dill, then rub the remaining salt mixture all over the top and sides of the salmon. Top with the remaining dill. Cover with plastic wrap, then set a smaller baking dish or plate on top and weigh down with cans of beans. Cure in the refrigerator for 2 days.

  Ingredients

  • 1  (2 lb) skin-on, sushi-grade salmon fillet, pin bones removed

  • 2 Bunch fresh dill

• 3

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

• 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.

  165 ˚F / 74 ˚C

  Super Smoke

• 5

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

  165 ˚F / 74 ˚C

  Super Smoke

• 6

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

  Ingredients

  •  capers

  •  Thinly sliced red onion

  •  fresh dill

  •  cream cheese

  •  lemon wedges