How To Smoke Salmon | Ft. Kosmos Q

salmon fillet

🥗Healthier: trout

💰Cheaper: mackerel

Mackerel is often less expensive and still offers a rich flavor.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta

Greek yogurt provides a healthier option with similar creaminess.

Cut the salmon to the length of the cedar plank, leaving the skin on.

In a one-gallon Ziploc bag, add 1/2 cup of chicken soak and distilled water to mix.

Drop the salmon into the Ziploc bag and add more water to cover it.

Set the brine aside and let it soak for 30 minutes.

After 30 minutes, pull the salmon out of the brine (do not wash it off if you prefer it salty).

Prepare the rub by using lemon twist clean eating rub and killer bee honey rub, applying them lightly on the salmon.

Top the salmon with lemon slices.

Soak the cedar plank in water for about an hour before using it.

Preheat the Traeger grill to 275°F.

Place the salmon on the cedar plank and put it in the grill.

Cook the salmon until it reaches an internal temperature of 145°F, checking the thicker end for safety.

Once cooked, glaze the salmon with maple bourbon barbecue glaze.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens