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Traeger Smoked Salmon

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This Traeger Smoked Salmon is packed with rich, smoky flavor and a touch of sweetness. The salmon is dry-brined with brown sugar and salt, then slowly smoked on a Traeger grill to perfection. Perfect for serving as a main dish, flaking into salads, or layering on bagels with cream cheese!

Ingredients

Scale

For the Dry Brine:

  • 1 cup brown sugar
  • ¼ cup kosher salt
  • 1 tsp black pepper
  • 1 tsp garlic powder (optional)
  • 1 tsp onion powder (optional)

For the Salmon:

 

  • 2 lbs fresh salmon fillet (skin-on preferred)
  • 1 tbsp honey or maple syrup (for glazing, optional)
  • Wood pellets (apple, cherry, or mesquite recommended)

Instructions

  • Prepare the Salmon:

    • Remove pin bones from the salmon.
    • Cut the fillet into smaller 2-3 inch wide pieces for even smoking.

  • Apply the Dry Brine:

    • In a bowl, mix brown sugar, salt, pepper, garlic powder, and onion powder.
    • Coat the salmon pieces evenly with the mixture.
    • Place the salmon in a glass dish or zip-top bag and refrigerate for 12-24 hours to allow the flavors to absorb.

  • Rinse and Dry the Salmon:

    • After brining, rinse each piece under cold water to remove excess salt and sugar.
    • Pat the salmon dry with paper towels and place on a rack to air-dry for 1-2 hours. This forms a tacky “pellicle” that helps the smoke adhere.

  • Preheat the Traeger Grill:

    • Fill the hopper with wood pellets (apple, cherry, or mesquite).
    • Set the temperature to 180°F and preheat for 15 minutes.

  • Smoke the Salmon:

    • Place salmon skin-side down on the grates.
    • Smoke for 2-3 hours, until the internal temperature reaches 125-135°F for tender salmon or 145°F for firmer texture.

  • Optional Glaze:

    • In the last 30 minutes, brush the salmon with honey or maple syrup for a slight sweetness.

 

  • Rest and Serve:

    • Let the salmon rest for 10 minutes before serving.
    • Enjoy warm, chilled, or flaked over salads and bagels!

Notes

  • Pellet Choice: Apple and cherry add a mild sweetness, while mesquite gives a stronger smoky flavor.
  • Storage: Store in an airtight container in the fridge for up to a week, or freeze for up to 3 months.
  • Serving Ideas: Flake into pasta, serve with crackers, or make a smoked salmon dip!

Find it online: https://ukfinda.com/traeger-smoked-salmon/