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
coarse kosher salt
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.