TRAEGER BROWN SUGAR SMOKED SALMON
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In this recipe, we unveil the secrets to crafting succulent and melt-in-your-mouth salmon infused with the rich nuances of brown sugar and the signature touch of the Traeger grill. Whether you're a seasoned chef or an aspiring grill master, join us as we delve into the art of creating a show-stopping dish that will leave your taste buds craving more. Get ready to impress your family and friends with this delectable Traeger brown sugar smoked salmon recipe that promises to be an absolute delight for the senses.
Traeger Grill Pro Series 575 Review
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INGREDIENTS:
1 Salmon fillet (2.5 to 3 lbs)
1/2 Cup kosher salt
1 Cup brown sugar, firmly packed
1 Tablespoon fresh ground black pepper
DIRECTIONS:
Remove any pin bones from the salmon fillet.
Make the Cure: Combine the salt, brown sugar, and black ground pepper in a small bowl.
Lay a large piece of plastic wrap on a flat surface, extending at least 6 inches longer than the salmon fillet. Spread half the cure in the shale of the salmon fillet on the plastic wrap, and then place the salmon on top, skin-side down. Spread the remaining cure over the salmon and tightly wrap the plastic around it.
Put the salmon fillet in a flat baking dish or pan. Cover the fillet with another identical pan and add evenly distributed weight on top (such as cans) to press it down.
Place the weighted salmon in the pans to the refrigerator for 4-6 hours.
Unwrap and rinse the salmon thoroughly to remove the cure, ensuring not to leave any excess saltiness. Place the salmon, skin-side down, on a wire rack over a rimmed baking sheet and pat it dry.
OPTIONAL: Refrigerate the salmon overnight for the formation of a pellicle (a tacky film that helps the smoke adhere to the fish).
When ready to cook, set your Traeger temperature to 180℉ and preheat with the lid closed for 15 minutes. (Be sure to use Super Smoke, if available)
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℉ (approx. 3-4 hours)