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

Pellets

Mesquite
Yields: 4 Servings

Ingredients

main
1/2 Cuphot water
2 WholeJalapeno, chopped
1 To Tastered pepper flakes
1/4 Cupsoy sauce
1/4 Cupsugar
2 Tablespoongarlic powder
2 Tablespoonground black pepper
8 Cupcold water
1 WholeSalmon Fillet, pin bones removed
1 Cupbrown sugar
2 Wholejalapeño
3 TablespoonDijon mustard
Units of Measurement:

Step

  • Step 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.

    Ingredients
    • 1/2 Cup hot water

    • 2 Whole Jalapeno, chopped

    • 1 To Taste red pepper flakes

  • Step 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.

    Ingredients
    • 1/4 Cup soy sauce

    • 1/4 Cup sugar

    • 2 Tablespoon garlic powder

    • 2 Tablespoon ground black pepper

  • Step 3

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

    Ingredients
    • 8 Cup cold water

    • 1 Whole Salmon Fillet, pin bones removed

  • Step 4

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

  • Step 5

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

  • Step 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.

    Ingredients
    • 1 Cup brown sugar

    • 2 Whole jalapeño

    • 3 Tablespoon Dijon mustard

  • Step 7

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

  • Step 8

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

    00:30

    180 ˚F / 82 ˚C

    Super Smoke

  • Step 9

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

    01:00

    225 ˚F / 107 ˚C

    Super Smoke

  • Step 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.