Before You Get Started

When selecting salmon for smoking, opt for wild-caught varieties like King or Sockeye, known for their rich flavor and firm texture. Choose fillets that are at least 1 inch thick to prevent drying out during the smoking process. Ensure the flesh is firm, bright in color, and has a fresh, ocean-like smell. You can learn more about how to prepare salmon for smoking by reading our article.

Steps

• Step 1

  Remove all pin bones from the salmon.

  Ingredients

  • 1  (2-1/2 to 3 lb) salmon fillet

• Step 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

• Step 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.

  Pro Tip

  Curing your salmon before smoking helps draw out excess moisture and infuses the fish with flavor. It also firms up the texture, so your smoked salmon holds together beautifully and absorbs smoke more evenly. Whether you’re using a dry brine or a wet brine, this step is key to getting that silky, flavorful bite that makes smoked salmon so irresistible.

  Learn More

• Step 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.

• Step 5

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

• Step 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.)

• Step 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

• Step 8

  Insert the meat thermometer 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.

  04:00

  180 ˚F / 82 ˚C

  140 ˚F / 60 ˚C

  Super Smoke