Traeger Smoked Salmon is a simple, and easy recipe! Once you try making smoked salmon at home you will never need to buy store bought smoked salmon again!

Making smoked salmon at home only requires a few ingredients. All you need is wild salmon, sugar, salt and a pellet smoker.

Step 1:  Line a baking sheet with a couple of layers of plastic wrap, and place the salmon skin side down on the plastic wrap.

Step 2:  Line a baking sheet with a couple of layers of plastic wrap, and place the salmon skin side down on the plastic wrap.

Step 3:  Cover both sides of the salmon (flesh and skin side) with the brine mixture, pressing the dry rub into the fish.

Step 4: Tightly wrap the salmon in the plastic wrap, ensuring the entire fish is covered. Place the baking sheet with the wrapped salmon in the fridge for 8-12 hours.

Step 5: Remove the salmon from the plastic wrap and wash thoroughly in cold water. If you don’t wash the fish well, your smoked salmon will turn out very salty.

Step 6: Pat the salmon dry with paper towels, and place on a wire rack on top of a baking sheet. Place salmon in the fridge for 6-8 hours.

Step 7: Place the salmon directly on the grill grates and smoke at 185 degrees for 2 – 2.5 hours, or until the salmon reaches an internal temperature of 140 degrees.

Serve the Smoked Salmon cold or at room temperature. It’s a wonderful addition to your next brunch menu.

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