Steps

• 1

  Remove all pin bones from the salmon.

  Ingredients

  • 1  (3-4 lb) salmon side, cut into 2 fillets

• 2

  In a small bowl, combine the granulated sugar, brown sugar, salt, and pepper.

  Ingredients

  • 1/2 Cup granulated sugar

  • 1/2 Cup brown sugar

  • 1/2 Cup kosher salt

  • 1 Teaspoon freshly ground black pepper

• 3

  Place a sheet of foil on top of a large, rimmed baking sheet. Place a layer of plastic wrap on top of the foil. Sprinkle one-third of the cure mixture on the plastic wrap. Lay a salmon fillet, skin-side down, on top of the sugar mixture and sprinkle another third of the cure on the flesh side of the fish. Place the second salmon fillet, flesh-side down, on top of the first fillet. Sprinkle the remaining third of the cure over the skin side of the top fillet. Cover with another piece of plastic wrap, then another sheet of foil, and wrap tightly so the salmon is tightly encased. Place another baking sheet on top and weigh down with something heavy, making sure the weight is evenly distributed along the fillets. Transfer the weighted salmon to the refrigerator and cure for 12-24 hours.

• 4

  Unwrap the salmon fillets and rinse thoroughly under cool running water to remove the cure completely. Pat the salmon dry with paper towels.

• 5

  Make the rub: In a small bowl, mix together the paprika, garlic powder, salt, and sugar.

  Ingredients

  • 1/4 Cup paprika

  • 1 Tablespoon garlic powder or granulated garlic

  • 1 Tablespoon kosher salt

  • 1/3 Cup brown sugar

• 6

  Sprinkle the rub evenly over the flesh side of the salmon fillets and gently pat to adhere. Shake off any excess rub, then lay the fillets flat on a clean baking sheet. Let sit in a cool, dry place for 1 hour.

• 7

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

  180 ˚F / 82 ˚C

  Super Smoke

• 8

  Place the baking sheet on the grill grates. Insert the probe horizontally into the thickest part of a salmon fillet. Close the lid and smoke until the internal temperature reaches 140°F, 1-3 hours. (Monitor the grill temperature closely to ensure that it does not rise above 180℉. Place a tray of ice on the grill next to the salmon if necessary to bring the grill temperature down).

  180 ˚F / 82 ˚C

  140 ˚F / 60 ˚C

  Super Smoke

• 9

  Remove the salmon from the grill, remove the skin, and thinly slice. Serve as desired. Enjoy!