Description
This Traeger Smoked Salmon is rich, smoky, and perfectly tender. A simple brine and low-and-slow wood-fired cooking make this a flavorful showstopper for any occasion.
Ingredients
Scale
- 1 side of salmon (about 2 to 3 pounds), skin on
- 1/2 cup brown sugar
- 1/4 cup kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional)
- Wood pellets (apple, cherry, or alder recommended)
Instructions
- In a small bowl, mix brown sugar, kosher salt, black pepper, garlic powder, onion powder, paprika, and cayenne (if using).
- Place the salmon on a baking sheet lined with foil or parchment. Rub the dry brine mixture all over the salmon, covering evenly.
- Cover and refrigerate for 4–6 hours.
- After brining, rinse the salmon under cold water to remove excess cure. Pat dry with paper towels.
- Place the salmon on a wire rack and let it air-dry in the refrigerator for 1–2 hours to form a pellicle (a tacky surface that helps smoke adhere).
- Preheat your Traeger or pellet smoker to 180°F (82°C) using your preferred wood pellets.
- Place the salmon directly on the grates, skin-side down. Smoke for 2–4 hours, depending on thickness, until internal temperature reaches 145°F (63°C).
- Remove and let rest for 10 minutes before serving warm or chilled.
Notes
For best flavor, use wild-caught salmon and fruit wood pellets. Smoked salmon can be refrigerated for up to a week or vacuum sealed and frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Main Dish
- Method: Smoked
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 280
- Sugar: 6g
- Sodium: 680mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 70mg
Keywords: traeger smoked salmon, pellet grill salmon, smoked fish, salmon recipe, backyard bbq