Traeger Smoked Salmon
Back to recipes
fish
Express
4 people
Preparation 30 min
Cooking 240 min
Ingredients
- 1 salmon fillet (2½ to 3 lb)
- 1/2 cup kosher salt
- 1 cup brown sugar, firmly packed
- 1 tablespoon freshly ground black pepper
There's something almost ceremonial about making smoked salmon at home. It starts with a simple cure — just salt, brown sugar, and cracked black pepper — but what happens next is a slow transformation. Overnight in the fridge, the salmon gives up its moisture and drinks in flavor, firming from delicate to silky. Then comes the wait for the pellicle: that tacky, glossy skin that forms as the fillet air-dries, quietly preparing itself to catch every wisp of smoke. Finally, low and slow over the Traeger at 180°F, the salmon turns a deep amber, its edges glistening, filling the air with that unmistakable scent of applewood or alder. Three to four hours later, you're left with something worth the wait — rich, smoky, melt-in-your-mouth salmon that tastes like it came from a high-end smokehouse, but was made with your own hands. Serve it warm off the grill, or chill it down for a showstopper at your next gathering.
Cooking
- Remove all pin bones from the salmon fillet.
- In a small bowl, combine the salt, sugar, and black pepper.
- Lay a large sheet of plastic wrap (at least 6 inches longer than the fillet) on a flat surface. Spread half the cure in the shape of the fillet, place the salmon skin-side down on top, then cover with the remaining cure. Wrap tightly in the plastic.
- Place the wrapped salmon in a flat, rectangular dish. Set an identical dish on top and weigh it down evenly with cans or another heavy object.
- Refrigerate and cure for 4–6 hours.
- Unwrap the salmon and rinse thoroughly to remove the cure (insufficient rinsing will result in an overly salty finish). Place the fillet skin-side down on a wire rack over a rimmed baking sheet and pat dry. Refrigerate uncovered overnight to let a pellicle form on
- the surface — this tacky film helps the smoke adhere to the fish.
- Set the Traeger to 180°F and preheat with the lid closed for 15 minutes. Use Super Smoke if available for maximum flavor.
- Insert a 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 it reaches an internal temperature of 140°F, about 3–4 hours. Enjoy warm or chilled.
Tip
Curing the salmon before smoking isn't just tradition — it's the secret behind that irresistible texture. The salt and sugar draw out excess moisture while infusing the fish with flavor, firming it up so it holds together beautifully on the grill and takes on smoke evenly. It's this one step that turns a simple fillet into something silky, deeply flavorful, and truly memorable.
Products used in this recipe
