Step

• 1

  Remove all pin bones from salmon.

• 2

  In a small bowl, combine salt, sugar and black pepper. Lay a large piece of plastic wrap on a flat surface that is at least 6 inches longer than the fillet. Spread 1/2 of the mixture on top of the plastic and lay the fillet skin side down on top of the cure. Top with the other 1/2 of the cure spreading it evenly over the top of the fillet. Fold up the edges of the plastic and wrap tightly.

• 3

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

• 4

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

• 5

  Remove the salmon from the plastic wrap and rinse the cure thoroughly (not rinsing thoroughly will result in a salty finished product). Place skin side down on a wire rack atop a sheet tray and pat dry. Place the sheet tray in the refrigerator and allow the salmon to dry overnight. This allows a tacky film called a pellicle to form on the surface of the salmon. The pellicle helps smoke adhere to the fish.

• 6

  When ready to cook, set Traeger temperature to 180℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

  180 ˚F / 82 ˚C

  00:15

  Super Smoke

• 7

  Place the salmon skin side down directly on the grill grate and smoke for 3 to 4 hours or until the internal temperature of the fish registers 140℉. Enjoy warm or chilled.

  180 ˚F / 82 ˚C

  140 ˚F / 60 ˚C

  Super Smoke