Description
Smoky aromas dance around this Traeger Smoked Salmon, inviting culinary adventurers into a world of rich, oceanic flavors. Tender fish infused with wood-fired essence promises a gourmet experience that connects Pacific Northwest traditions with modern grilling techniques.
Ingredients
Scale
Main Proteins:
- 2 lbs fresh salmon fillet (skin-on preferred)
Dry Seasonings:
- 1 cup brown sugar
- ¼ cup kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder (optional)
- 1 teaspoon onion powder (optional)
Glazing Ingredient:
- 1 tablespoon honey or maple syrup (for glazing, optional)
Wood Pellets:
- Apple, cherry, or mesquite recommended
Instructions
- Carefully remove pin bones from the salmon fillet, then slice into uniform 2-3 inch wide pieces to ensure consistent smoking.
- Craft a flavor-infusing dry brine by thoroughly blending brown sugar, salt, pepper, garlic powder, and onion powder in a mixing bowl.
- Generously coat each salmon piece with the spice mixture, then transfer to a glass container or sealed zip-top bag for a flavor-absorbing refrigeration period of 12-24 hours.
- Gently rinse the brined salmon under cold water to eliminate excess salt and sugar, then meticulously pat each piece dry using clean paper towels.
- Allow the salmon to rest on a wire rack, creating a tacky surface that will enhance smoke adherence during the cooking process. Let air-dry for 1-2 hours.
- Prepare the Traeger grill by loading the hopper with aromatic wood pellets such as apple, cherry, or mesquite for a rich flavor profile.
- Ignite the grill and stabilize the temperature at 180F, allowing a 15-minute preheating period to establish consistent heat.
- Arrange the salmon pieces skin-side down on the grill grates, ensuring even spacing for optimal smoke circulation.
- Smoke the salmon for 2-3 hours, monitoring the internal temperature until it reaches 125-135F for a tender texture or 145F for a firmer consistency.
- During the final 30 minutes, optionally enhance the salmon with a delicate glaze of honey or maple syrup for a subtle sweetness and glossy finish.
Notes
- Remove pin bones carefully to prevent any accidental bone fragments while eating.
- Cut salmon into uniform pieces to ensure consistent smoking and even cooking throughout the fillet.
- Use kosher salt for better brining as it distributes more evenly and provides a cleaner flavor profile.
- Experiment with different wood pellets like apple or cherry for subtle smoky undertones that complement the fish’s natural taste.
- Create a pellicle by air-drying helps smoke adhere better and develops a beautiful golden exterior on the salmon.
- Monitor internal temperature closely to prevent overcooking, which can make salmon dry and tough.
- Add a light glaze during the final smoking stage for a touch of sweetness and glossy finish.
- Pair with fresh herbs like dill or chives to enhance the salmon’s delicate flavor and add a vibrant touch.
- Prep Time: 15 minutes (plus 12-24 hours brining & 1-2 hours drying)
- Cook Time: 2-3 hours
- Category: Breakfast, Lunch, Dinner, Appetizer, Snacks
- Method: Smoking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 320
- Sugar: 22 g
- Sodium: 900 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 0 g
- Protein: 28 g
- Cholesterol: 70 mg