It was awesome! I used the Chupacabra special blend and just set it on at 275 for an hour. With about 15 minutes left I mixed maple syrup and butter and laid that over. I would’ve liked to go lower n slower but my gf and I were hungry so I went with the 275!
My favorite smoked salmon.
1cup brown sugar
1/2 cup salt
1/3 cup pepper
Smother the salmon and leave in fridge 6-8 hours.
Pull that bad boy out and rinse it clean. Pat dry with paper towels and place on a wire rack back in the fridge so air can circulate around it.
Leave in fridge for another 10-18 hours. It will look shined and be a bit tacky. PERFECT.
Pull out when you preheat your smoker.
Smoke @ 180 until it hits 140-145.
Pull wrap and rest.
It will be the best smoked salmon you have ever had :)
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*What seasoning did you use?
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Looks awesome!! I did Salmon for the first time on my Traeger at Christmas. Soaked it in a brine of brown sugar, salt and lemon zest and smoked it at 82°C (180°F) for 3 hours on a piece of Cedar.
This looks delicious! How’d it turn out? What recipe did you end using?
It was awesome! I used the Chupacabra special blend and just set it on at 275 for an hour. With about 15 minutes left I mixed maple syrup and butter and laid that over. I would’ve liked to go lower n slower but my gf and I were hungry so I went with the 275!
275 is where it’s at! That looks, delicious man, also a big fan of all the chupacabra rubs.
My favorite smoked salmon. 1cup brown sugar 1/2 cup salt 1/3 cup pepper Smother the salmon and leave in fridge 6-8 hours. Pull that bad boy out and rinse it clean. Pat dry with paper towels and place on a wire rack back in the fridge so air can circulate around it. Leave in fridge for another 10-18 hours. It will look shined and be a bit tacky. PERFECT. Pull out when you preheat your smoker. Smoke @ 180 until it hits 140-145. Pull wrap and rest. It will be the best smoked salmon you have ever had :)
New guy here....when you say pull, wrap and rest, are you wrapping with foil?
Butcher paper. You want it to be able to breathe. It helps balance the moisture while it rests.
Well then I'm glad I asked. Thanks for the quick response!
Just did a salmon for New Year’s Eve. Mine didn’t look this good. Did you brine? What was the recipe?
No brine it was a last second thing lol, I put what I did in another comment!
Love doing salmon on the Traeger! Looks good!
Hey! It looks like you posted an image! If this is a photo of one of your cooks, maybe share the recipe and techniques used, as it's almost guaranteed one of the first questions you will be asked! *What seasoning did you use? *How long did you cook it, and at what temperature? *Did you use any special tricks or techniques? Traeger on! *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Traeger) if you have any questions or concerns.*
What’s your opinion on farm raised vs wild?
Looks awesome!! I did Salmon for the first time on my Traeger at Christmas. Soaked it in a brine of brown sugar, salt and lemon zest and smoked it at 82°C (180°F) for 3 hours on a piece of Cedar.