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Sweet Salmon Jerky

Sweet Salmon Jerky

By Traeger Kitchen

Give smoked salmon a sweet twist and turn it into a hearty snack. With brown sugar and a few hours in the smoker, our jerky recipe will satisfy any savory craving.

Prep Time

30 Min

Cook Time

5 Hr

Pellets

Pecan

Ingredients

This recipe serves:

6

Units of Measurement:
main
3/4 Cup kosher salt
1 Cup Morton Tender Quick Home Meat Cure, optional
4 Cup dark brown sugar
2 Cup maple syrup, divided
2 Quart room temperature water
1 (2-3 lb) wild-caught salmon fillet, skinned and pin bones removed, frozen

Steps

  • 1

    In a large, nonreactive bowl, combine the room temperature water, kosher salt, curing salt (if using), brown sugar, and 1 cup of maple syrup. Stir with a long-handled spoon to dissolve the salts and sugar.

  • 2

    With a sharp, serrated knife, slice the salmon lengthwise into 1/2-inch-thick slices. Cut each strip crosswise into 4 or 5-inch lengths.

  • 3

    Add the salmon strips to the brine, weighing down with a plate or a bag of ice to make sure they are fully submerged. Cover the bowl with plastic wrap and refrigerate for 12 hours.

  • 4

    When ready to cook, set the Traeger temperature to 180°F and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.

    180 ˚F / 82 ˚C

    Super Smoke

  • 5

    Drain the salmon strips and discard the brine.

  • 6

    Arrange the salmon strips in a single layer directly on the grill grates. Close the lid and smoke until the jerky is dry, but not rock-hard, 5-6 hours. Halfway through the smoking time, mix the remaining cup of maple syrup with the warm water and brush the salmon strips on all sides with the mixture.

    180 ˚F / 82 ˚C

    06:00

    Super Smoke

  • 7

    While the jerky is still warm, transfer to a resealable bag and let rest for 1 hour at room temperature. Squeeze any air from the bag, then refrigerate the jerky until ready to eat, up to 4 weeks. Enjoy!

My Notes


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