smoked salmon recipe
Learn how to make delicious smoked salmon recipe at home using your Traeger grill. Follow our step-by-step guide for perfectly tender, flaky fish every time
Equipment
- Pellet Grill or Smoker
- Meat Thermometer
- Container for Brining
- Foil
Ingredients
- 1 cup Kosher salt For the dry brine mix.
- 1 cup Brown sugar Adds sweetness and balances the saltiness in the brine.
- 3-4 lbs Salmon fillet (King, Sockeye, Atlantic, or Coho) Fresh, high-quality salmon is recommended for the best flavor.
- Optional Herbs or spices (such as dill, black pepper, or garlic powder For added flavor in the brine mix.
- Alder wood pellets - For smoking Provides a mild, sweet smoky flavor ideal for salmon. Apple or pecan pellets can be used as alternatives.
Instructions
Brine the Salmon
- Pat the salmon fillet dry with paper towels.
- Mix 1 cup of kosher salt and 1 cup of brown sugar in a bowl.
- Sprinkle the brine mixture evenly over the flesh side of the salmon.
- Place the salmon in a container, cover it, and refrigerate for 8-12 hours.
Prepare the Smoker or Grill
- Preheat your pellet grill or smoker to 225°F for hot smoking, or set to 68-86°F for cold smoking.
- If using a pellet grill, add alder wood pellets (or apple or pecan for different flavors).
Rinse and Dry the Salmon
- Rinse the salmon under cold water to remove the brine.
- Pat the salmon dry with paper towels.
Smoke the Salmon
- Place the salmon on the grill, skin-side down.
- Smoke for 1.5-3 hours (hot smoking) until the internal temperature reaches 135-140°F. For cold smoking, leave the salmon for 12-24 hours at 68-86°F.
- Use a meat thermometer to monitor the internal temperature.
Rest and Serve
- Cover the smoked salmon with foil and let it rest until the temperature reaches 145°F.
- Serve with bagels, cream cheese, capers, and red onions or as desired.