Traeger Smoked Salmon
Traeger Smoked Salmon is fairly simple actually, WAAAYYYY easier than I was anticipating for this amazing treat!
It’s dry brined overnight and then smoked for a few hours to create incredible flavor and texture.
I have always bought smoked salmon from the store but never again, because this stuff is spectacular.
You can enjoy this on it’s own or use in Smoked Salmon Dip or Salmon Pasta with Pesto Cream Sauce.
Ohhh….or on Smoked Salmon Crostini!
How to Make Traeger Smoked Salmon
Remember I said this was simple, right?!
Well I did not lie… the dry brine is literally just 1/2 cup brown sugar and 1/4 cup kosher salt.
Mix those two ingredients together in a bowl.
And sprinkle some in a casserole dish or tray.
Then place 1 1/2 to 2 pounds of salmon over top, with the skin on.
Sprinkle the rest of the dry brine over the salmon.
Cover and place in the fridge for 10 to 12 hours.
This is what you’ll see after the 10 to 12 hours.
Brush any dry brine off the top and pat dry really well with paper towels.
Then remove from the dish and onto a separate plate or tray to air dry for at least two hours.
Next stop is the smoker!
Set the smoker to 180 degrees, and if your Traeger has a super smoke setting turn that on as well.
Place the salmon on the grate for 2 1/2 hours and let the Traeger do it’s thing 🙂
Traeger Smoked Salmon comes out perfect every time!
You can pick at it when it’s still warm, or store in the fridge until ready to use in another dish.
If you like Traeger Smoked Salmon, you might also like…
Smoked Churro Chex Mix
Chuck Roast Burnt Ends
Many more of my favorite Traeger Grill and Smoker Recipes
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Traeger Smoked Salmon
- Traeger/Pellet Grill
- 1/2 cup brown sugar
- 1/4 cup kosher salt
- 1 1/2 to 2 pound salmon fillet
- In a small bowl mix together the brown sugar and kosher salt. Spread a thin layer in a casserole dish.
- Place the salmon skin side down in the dish over the brown sugar and salt. Cover the salmon with the rest of the brown sugar and salt. Cover and refrigerate 10 to 12 hours.
- Remove the salmon from the fridge and pat it dry very well, brushing the brown sugar and salt off of it. Set the salmon on a cutting board or tray for 2 hours to let it air dry.
- Set the Traeger to 180 degrees. Place the salmon skin side down on the grate for 2 1/2 hours.Note: If your Traeger has the Super Smoke setting, turn that on.