Achieve Perfect Smoked Salmon with Traeger Grills
Smoking salmon can be an intimidating process, but Traeger Grills simplifies it with their straightforward recipe, ensuring perfectly smoked salmon every time. Here's a step-by-step guide to achieving delicious smoked salmon using a Traeger grill.
Ingredients:
- 2.5 to 3 lb salmon fillet
- 1/2 cup kosher salt
- 1 cup firmly packed brown sugar
- 1 tablespoon ground black pepper
Instructions:
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Preparation:
- Remove all pin bones from the salmon.
- Mix the salt, sugar, and pepper in a bowl.
- Lay out a large piece of plastic wrap, spread half of the mixture on it, and place the salmon fillet skin side down on top. Cover the fillet with the remaining mixture and wrap tightly.
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Curing:
- Place the wrapped fillet in a flat baking dish, weigh it down with another pan and some heavy objects.
- Refrigerate for 4 to 6 hours.
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Drying:
- After curing, rinse the salmon thoroughly to remove excess salt.
- Pat dry and place the fillet on a wire rack over a sheet tray. Refrigerate overnight to form a pellicle, which helps the smoke adhere to the fish.
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Smoking:
- Preheat the Traeger grill to 180℉ for 15 minutes with the lid closed. Use Super Smoke if available.
- Place the salmon skin side down on the grill grate and smoke for 3 to 4 hours, until the internal temperature reaches 140℉.
- Enjoy the salmon warm or chilled.
Tips:
- Pellets: Use alder wood pellets for the best flavor.
- Storage: Smoked salmon can be refrigerated and enjoyed cold or gently reheated.
Conclusion:
Smoking salmon using the Traeger method removes the guesswork, providing a reliable way to enjoy this delicacy at home. By following these detailed steps, anyone can achieve a rich, flavorful smoked salmon that is perfect for any meal.
