Description
Traeger smoked salmon elevates seafood with Pacific Northwest flavors. Wood-fired techniques infuse rich, delicate notes that complement wild-caught fish. Guests will savor this elegant, smoky delicacy.
Ingredients
Scale
- 2 lbs (907 g) fresh salmon fillet (skin-on preferred)
- 1 cup (200 g) brown sugar
- ¼ cup (38 g) kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder (optional)
- 1 tsp onion powder (optional)
- 1 tablespoon (15 ml) honey or maple syrup (for glazing, optional)
- Apple, cherry, or mesquite wood pellets recommended
Instructions
- Preparation: Meticulously remove pin bones from salmon fillet and slice into uniform 2-3 inch pieces to guarantee consistent smoking results.
- Seasoning: Craft a flavor-packed dry brine by blending brown sugar, salt, pepper, garlic powder, and onion powder until thoroughly combined.
- Brining: Generously coat salmon pieces with spice mixture, then refrigerate in a sealed container for 12-24 hours, allowing flavors to deeply penetrate the fish.
- Drying: Rinse brined salmon under cold water to remove excess salt, pat completely dry with paper towels, and let air-dry on a wire rack for 1-2 hours to develop a tacky surface that enhances smoke absorption.
- Grill Setup: Load Traeger grill hopper with aromatic wood pellets like apple, cherry, or mesquite, then ignite and stabilize temperature at 180F with a 15-minute preheating period.
- Smoking Process: Carefully arrange salmon pieces skin-side down on grill grates, ensuring proper spacing for optimal smoke circulation. Smoke for 2-3 hours, tracking internal temperature until it reaches 125-135F for tender texture or 145F for firmer consistency.
- Finishing Touch: During the final 30 minutes, optionally brush with a delicate honey or maple syrup glaze to add subtle sweetness and create a glossy exterior.
Notes
- Bone Removal Precision: Carefully remove pin bones using fish tweezers or needle-nose pliers to prevent tough, unexpected bone fragments while eating.
- Brine Balance Technique: Adjust salt levels based on personal preference, reducing sodium for low-salt diets or using alternative sweeteners like stevia for diabetic-friendly options.
- Moisture Control Strategy: Pat salmon extremely dry after brining to create a pellicle (tacky surface) that helps smoke adhere better and prevents a soggy texture.
- Wood Pellet Flavor Matching: Select mild wood pellets like apple or cherry for delicate fish, avoiding strong woods like hickory that can overpower salmon’s natural taste.
- 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: 5
- Calories: 400
- Sugar: 10 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0 g
- Protein: 40 g
- Cholesterol: 80 mg