Skip to Main Content
Jalapeño Candied Smoked Salmon

Jalapeño Candied Smoked Salmon

By Traeger Kitchen

Spicy candied salmon is a delicious snack that’s high in protein & easy to take on hikes, a bike ride, or a day on the lake.

Prep Time

4 Hrs

Cook Time

1 Hrs
30 Min




Number of People Serving


Activating this element will cause content on the page to be updated.
Units of Measurement:
1/2 Cup hot water
2 Whole Jalapeno, chopped
1 To Taste red pepper flakes
1/4 Cup soy sauce
1/4 Cup sugar
2 Tablespoon garlic powder
2 Tablespoon ground black pepper
8 Cup cold water
1 Whole Salmon Fillet, pin bones removed
1 Cup brown sugar
2 Whole jalapeño
3 Tablespoon Dijon mustard


  • 1

    Brine: Pour hot water, jalapeños, and red pepper flakes into a small saucepan for the brine. Add jalapeños and red pepper flakes to desired heat.

  • 2

    Bring water to a boil and steep jalapeños in hot water for 5 minutes. Add in the rest of the brine ingredients except for the cold water, and stir until sugar is dissolved.

  • 3

    Pour in the cold water. Once brine is no longer warm, pour into a large resealable bag and add in the salmon.

  • 4

    Refrigerate the salmon in the brine for 3 to 4 hours, depending on the thickness of the fillet.

  • 5

    When ready to smoke, remove salmon from the brine, rinse off and pat dry.

  • 6

    Glaze: Mix together brown sugar, jalapeños, and dijon mustard in a blender and pulse until the jalapeños are fully incorporated. Apply the glaze to the salmon.

  • 7

    When ready to cook, set the Traeger to 180℉ and preheat, lid closed for 15 minutes.

  • 8

    With the skin side down, smoke salmon for 30 minutes.

    180 ˚F / 82 ˚C


    Super Smoke

  • 9

    Increase the temperature to 225°F. Cook salmon for 45 minutes to 1 hour.

    225 ˚F / 107 ˚C


    Super Smoke

  • 10

    Remove from grill and serve. Enjoy!

My Notes

In order to add notes for this recipe, you must log in or create an account.