Before You Get Started

This recipe contains a brine, make sure you budget extra time!

Step

• Step 1

  Cure the salmon: Cut the salmon into 1-inch cubes and place in a medium bowl. Toss with brown sugar and salt until evenly coated. For best absorption, vacuum seal the salmon, or cover the bowl. Alternatively, you could use a gallon size freezer bag and remove as much air as possible to mimic a vacuum seal. Refrigerate for at least 8 hours and up to 12 hours, tossing occasionally if using a bowl.

  Ingredients

  • 1  (2 lb) salmon fillet, skinned

  • 1 Cup light brown sugar

  • 1/4 Cup kosher salt

• Step 2

  When ready to cook, set the Traeger temperature to 225˚ F and preheat with the lid closed for 15 minutes. Use Super Smoke if available. Place the salmon on a wire rack about ½ inch apart and cook for 2 to 2 ½ hours or until internal temperature reaches 145F.

  02:00

  225 ˚F / 107 ˚C

  145 ˚F / 63 ˚C

  Super Smoke

• Step 3

  Make the glaze: In a small saucepan over medium heat, combine the butter, maple syrup, and sriracha. Cook, whisk occasionally, until the butter melts, about 2 minutes. Set aside.

  Ingredients

  • 4 Tablespoon butter

  • 4 Tablespoon maple syrup

  • 2 Tablespoon sriracha, divided

• Step 4

  When salmon reaches 145 F, brush the smoked salmon pieces with the glaze and cook, until the glaze sets and is tacky, another additional 3 minutes.  

  00:03

  225 ˚F / 107 ˚C

  Super Smoke

• Step 5

  Remove from grill and toss with remaining glaze. 

• Step 6

  Serve over cooked rice, topped with sliced scallions and sesame seeds. Enjoy!  

  Ingredients

  •  cooked white rice

  •  scallions, sliced

  •  sesame seeds