Step

• 1

  Remove all pin bones from salmon.

• 2

  In a small bowl, combine white sugar, brown sugar, kosher salt and black pepper.

• 3

  Place a sheet of tin foil on top of a long, rimmed baking sheet. Place a layer of plastic wrap on top of the tin foil layer. Sprinkle 1/3 of the curing ingredient mixture on tin foil. Lay the salmon fillet, skin side down, on top of the cure mixture and spread another 1/3 of the mixture on the flesh side of the salmon.

• 4

  Place the second salmon fillet flesh side down on top of the first fillet.

• 5

  Place another layer of plastic wrap, followed by another layer of foil, on top of both fillets and wrap up the ends so that the salmon and cure are tightly encased in the plastic and foil wrap.

• 6

  Place the entire baking sheet in the refrigerator and top with another baking sheet. Place something heavy on top of the baking sheet so that the weight is distributed evenly along the salmon fillets.

• 7

  Transfer the weighted salmon to the refrigerator and cure for 12 to 24 hours. Remove the salmon from the foil and rinse the cure completely off the fillets. Pat dry with paper towels.

• 8

  Mix together the rub ingredients in a small bowl. Sprinkle the rub evenly over the flesh side of the salmon fillets and gently pat the rub into the fillets. Shake off excess rub, lay fillets flat on baking sheet in a cool, dry place and allow to rest for 1 hour.

• 9

  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

  Super Smoke

• 10

  Smoke fillets for 1 to 3 hours or until a thermometer inserted into the thickest part of the salmon registers 140℉. Make sure to monitor the grill temperature closely to ensure that it does not get above 180℉. Place a tray of ice on the grill next to the salmon if necessary to bring grill temperature down.

  180 ˚F / 82 ˚C

  140 ˚F / 60 ˚C

• 11

  Remove salmon from grill and slice thin. Serve with favorite garnishes. Enjoy!