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Smoked Salt Cured Lox
By Traeger Kitchen
Savory breakfast, coming right up. This brined salmon, cold smoked and sliced thin, rests on a bagel and schmear, garnished with capers, red onion, tomatoes, and dill.
Prep Time
21 Hours
Cook Time
30 Minutes
Pellets
Apple
Ingredients
How many people are you serving?
8
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 1 Cup | kosher salt |
| 1 Cup | Sugar |
| 1 Tablespoon | cracked black pepper |
| 1 Whole | lemon zest |
| 1 Whole | orange zest |
| 1 Whole | Packaged Dill, roughly chopped including stems |
| 2 Pound | salmon fillet, skin-on |
Steps
1
Mix together salt, sugar, black pepper, lemon zest, orange zest, and dill.
Ingredients
1 Cup kosher salt
1 Cup Sugar
1 Tablespoon cracked black pepper
1 Whole lemon zest
1 Whole orange zest
1 Whole Packaged Dill, roughly chopped including stems
2
Slice salmon in half. Coat all flesh of salmon completely with salt sugar mixture. Sandwich the 2 pieces together, flesh to flesh and completely cover with salt sugar mixture.
Ingredients
2 Pound salmon fillet, skin-on
3
Wrap tightly with plastic wrap and place into a gallon zip top bag. Squeeze out as much air as possible. Place wrapped salmon into a baking dish and place something heavy on top like a pot filled with water or a brick wrapped in foil. Place into the refrigerator for 10 hours. After 10 hours, flip over and put the weight back on top. Refrigerate for another 10 hours.
4
Remove from refrigerator, unwrap and rinse of remaining salt with cold water. Pat dry and leave on counter for 1 hour.
5
When ready to cook, set grill temperature to 180℉ and preheat, lid closed for 15 minutes.
6
Place salmon onto a baking pan. Fill another baking pan with ice and place baking pan with salmon over ice.
7
Place onto grill and smoke for 30 minutes. Remove from grill and slice thin.
180 ˚F / 82 ˚C
8
Serve with bagels, cream cheese, capers, dill, lemon wedges, sliced tomatoes, and red onion. Enjoy!