How to Smoke Salmon | Traeger Staples

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.

Prepare a baking sheet lined with three layers of Saran wrap.

Mix brown sugar, dissolved salt, and ground black pepper by hand to create the cure.

Spread half of the cure on the bottom of the baking sheet.

Place the salmon fillet skin-side down on top of the cure.

Cover the salmon with the remaining cure evenly.

Wrap the salmon tightly in the Saran wrap, folding the edges to ensure it's fully covered.

Place another sheet of Saran wrap on top and weigh it down to extract moisture from the fish.

Refrigerate the wrapped salmon for 8 to 12 hours to cure.

After curing, rinse off the cure under cold water.

Pat the salmon dry with a clean cloth or paper towel.

Place the salmon on a rack in the fridge for another 12 hours to dry and form a pellicle.

Preheat the grill and smoke the salmon for 3 to 4 hours or until the internal temperature reaches 160°F.

Remove the salmon from the grill and let it rest before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens