Smoked Salmon (Traeger)

In a small bowl, combine the salt, sugar, and black pepper.

Lay a large piece of plastic wrap at least 6 inches longer than the piece of salmon on a flat surface. Spread half of the cure on the plastic in the shape of the fillet and lay the salmon, skin-side down, on top. Spread the remaining cure over the top of the salmon. Wrap the plastic tightly around the salmon.

Place the wrapped salmon fillet in a flat, rectangular baking dish or hotel pan. Place another identical pan on top of the fillet. Place a couple of cans or something heavy on the top pan to weigh down, making sure the weight is distributed evenly.

Transfer the weighted salmon to the refrigerator and cure for 4–6 hours.

Unwrap the salmon and rinse the fillet thoroughly to remove the cure (not rinsing properly will result in a salty finished product). Place the salmon, skin-side down, on a wire rack set over a rimmed baking sheet, and pat dry. Transfer to the refrigerator and let the salmon dry overnight. (This causes a tacky film called a pellicle to form on the surface of the salmon. The pellicle helps smoke adhere to the fish.)

180 ˚F / 82 ˚C Super Smoke

Insert the meat thermometer into the center of the fillet. Place the salmon, skin-side down, directly on the grill grates, close the lid, and smoke until the internal temperature reaches 140℉, 3-4 hours. Enjoy warm or chilled.

04:00      180 ˚F / 82 ˚C      140 ˚F / 60 ˚C      Super Smoke