Description
A simple and delicious recipe for Traeger smoked salmon, perfect for any occasion.
Ingredients
- 1 gallon water
- 1/2 cup salt
- 1/2 cup brown sugar
- 2 lb salmon fillet*
Instructions
- In a large container, mix together water, salt, and brown sugar until fully dissolved to create a brine.
- Completely submerge the salmon in the brine, cover the container with plastic wrap, and refrigerate for a minimum of 4 hours, preferably overnight.
- After brining, drain the liquid and rinse the salmon under cool running water. Pat it dry with paper towels.
- Preheat your Traeger smoker to 250°F and load it with your favorite wood chips.
- Place the salmon skin-side down on the smoke racks. Close the smoker and cook for 2-3 hours, adding wood chips as needed.
- Check the internal temperature with a meat thermometer; aim for 150°F for optimal doneness.
- Once cooked, remove the salmon from the smoker and let it rest at room temperature for 10 minutes. Flake it, serve, and enjoy!
Notes
Feel free to substitute brown sugar with maple syrup and try different types of fish.
- Prep Time: 10 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Smoking
- Cuisine: American