We got a Traeger awhile ago and have been making smoked salmon ever since. Lately I’ll have smoked salmon bagels with greek salad and it’s so much briny goodness.
Below is our go-to recipe.
Yield: this recipe works with any size salmon, just wait to take it off smoker until internal temp reaches 145F
salmon
coarse kosher salt
brown sugar
maple syrup
Generously salt your salmon using . Place in fridge for 6 hours or over night. The next day, rinse your salmon under water. Place back in the fridge for 6 hours, so it gets "tacky" (this let's the smoked flavor stick to the salmon). Place your smoker on 180F. Smoke salmon until internal temperature reaches 145F. We've used a variety of different salmon sizes and to reach internal temp of 145F it takes 4-6 hours. Mix together 1 part brown sugar and 1 part maple syrup. Twice, during the last 2 hours of cooking, brush/spoon on your brown sugar-maple syrup mixture.
Here’s the recipe in photo form:
Salt. Let sit in fridge.
Rinse off. Let sit in fridge.
Smoke + glaze.
Eat.