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Traeger Smoked Salmon

Traeger Smoked Salmon

By Traeger Kitchen


Stop swimming upstream and start smoking salmon with ease. Our smoked salmon recipe takes all the guesswork out of the equation, leaving you perfectly smoked salmon every time.

Prep Time

15 Minutes

Cook Time

4 Hours

Pellets

Cherry

Ingredients

How many people are you serving?

6

Activating this element will cause content on the page to be updated.
Units of Measurement:
main
1 (2-1/2 to 3 lb) salmon fillet
1/2 Cup kosher salt
1 Cup brown sugar, firmly packed
1 Tablespoon freshly ground black pepper
How many people are you serving?

6

Activating this element will cause content on the page to be updated.
Units of Measurement:
main
1 (2-1/2 to 3 lb) salmon fillet
1/2 Cup kosher salt
1 Cup brown sugar, firmly packed
1 Tablespoon freshly ground black pepper

Steps

  • 1

    Remove all pin bones from the salmon.

    Ingredients
    • 1  (2-1/2 to 3 lb) salmon fillet

  • 2

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

    Ingredients
    • 1/2 Cup kosher salt

    • 1 Cup brown sugar, firmly packed

    • 1 Tablespoon freshly ground black pepper

  • 3

    Lay a large piece of plastic wrap at least 6 inches longer than the piece of salmon on a flat surface. Spread half of the cure on the plastic in the shape of the fillet and lay the salmon, skin-side down, on top. Spread the remaining cure over the top of the salmon. Wrap the plastic tightly around the salmon.

  • 4

    Place the wrapped salmon fillet in a flat, rectangular baking dish or hotel pan. Place another identical pan on top of the fillet. Place a couple of cans or something heavy on the top pan to weigh down, making sure the weight is distributed evenly.

  • 5

    Transfer the weighted salmon to the refrigerator and cure for 4–6 hours.

  • 6

    Unwrap the salmon and rinse the fillet thoroughly to remove the cure (not rinsing properly will result in a salty finished product). Place the salmon, skin-side down, on a wire rack set over a rimmed baking sheet, and pat dry. Transfer to the refrigerator and let the salmon dry overnight. (This causes a tacky film called a pellicle to form on the surface of the salmon. The pellicle helps smoke adhere to the fish.)

  • 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

    Insert the probe into the center of the fillet. Place the salmon, skin-side down, directly on the grill grates, close the lid, and smoke until the internal temperature reaches 140℉, 3-4 hours. Enjoy warm or chilled.

    180 ˚F / 82 ˚C

    140 ˚F / 60 ˚C

    Super Smoke

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Traeger Staples: How to Smoke Salmon

A step-by-step guide to how to smoke salmon. From smoked salmon rub and the best wood for smoking salmon to cooking times, internal cooking temperatures, nutritional information, and more.

Cooking Notes

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