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.
|1/2 Cup||hot water|
|2 Whole||Jalapeno, chopped|
|1 To Taste||red pepper flakes|
|1/4 Cup||soy sauce|
|2 Tablespoon||garlic powder|
|2 Tablespoon||ground black pepper|
|8 Cup||cold water|
|1 Whole||Salmon Fillet, pin bones removed|
|1 Cup||brown sugar|
|3 Tablespoon||Dijon mustard|
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.
1/2 Cup hot water
2 Whole Jalapeno, chopped
1 To Taste red pepper flakes
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.
1/4 Cup soy sauce
1/4 Cup sugar
2 Tablespoon garlic powder
2 Tablespoon ground black pepper
Pour in the cold water. Once brine is no longer warm, pour into a large resealable bag and add in the salmon.
8 Cup cold water
1 Whole Salmon Fillet, pin bones removed
Refrigerate the salmon in the brine for 3 to 4 hours, depending on the thickness of the fillet.
When ready to smoke, remove salmon from the brine, rinse off and pat dry.
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.
1 Cup brown sugar
2 Whole jalapeño
3 Tablespoon Dijon mustard
When ready to cook, set the Traeger to 180℉ and preheat, lid closed for 15 minutes.
With the skin side down, smoke salmon for 30 minutes.
180 ˚F / 82 ˚C
Increase the temperature to 225°F. Cook salmon for 45 minutes to 1 hour.
225 ˚F / 107 ˚C
Remove from grill and serve. Enjoy!
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