Step

• 1

  Remove all pin bones from salmon.

• 2

  In a small bowl, combine the salt, sugar, and black pepper.

• 3

  Lay a large piece of plastic wrap at least 6 inches longer than the piece of salmon on a flat surface. Spread half of the cure on the plastic in the shape of the fillet and lay the salmon, skin-side down, on top. Spread the remaining cure over the top of the salmon. Wrap the plastic tightly around the salmon.

• 4

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

• 5

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

• 6

  Unwrap the salmon and rinse the fillet thoroughly to remove the cure (not rinsing properly will result in a salty finished product). Place the salmon, skin-side down, on a wire rack set over a rimmed baking sheet and pat dry. Transfer to the refrigerator and let the salmon dry overnight. (This causes a tacky film called a pellicle to form on the surface of the salmon. The pellicle helps smoke adhere to the fish.)

  180 ˚F / 82 ˚C

  00:15

  Super Smoke

• 7

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

  180 ˚F / 82 ˚C

  140 ˚F / 60 ˚C

  Super Smoke

• 8

  Insert the probe into the center of the fillet. Place the salmon, skin-side down, directly on the grill grates, close the lid, and smoke until the internal temperature reaches 140℉, 3-4 hours. Enjoy warm or chilled.