Traeger Smoked Salmon (Wet Brine or Dry Brine)

Steps

1. 1Smoked Salmon Brine and Basting Mixture
2. 2Combine honey, sugar (or brown sugar), salt and water. Mix until thoroughly combined. Tip: Shaking everything vigorously in a jar works well.
3. 3Prepare your honey (or brown sugar)/water mixture (3:1 ratio) and set aside in small bowl. This will be used to baste your salmon mix-way through the smoking process.
4. 4In a gallon size food safe bag, place salmon filets and pour smoked salmon brine over the top. Note: You can also place the salmon and brine in a bowl or dish but the salmon must be fully submerged (cover with plastic wrap).
5. 5Allow salmon to brine for 4-8 hours.
6. 6Remove salmon from brine and dry with paper towels.
7. 7Place salmon on wire rack over baking sheet and place in refrigerator. Allow salmon to dry for approximately 2-4 hours. This will allow the salmon to form a pellicle (thick dry skin) which allows the smoke flavor to better permeate the salmon.
8. 8Traeger Smoked Salmon Smoker/Pellet Grill Instructions
9. 9Preheat smoker to 180°F.
10. 10Turn on Traeger super smoke mode, if available on your smoker model.
11. 11Place salmon on smoker/pellet grill and smoke for 1.5-2 hours (time will vary, see notes) until the internal temperature reaches 145°F. Use meat thermometer to measure.
12. 12Every 30 minutes, baste with salmon basting mixture.