Traeger Smoked Salmon with Dry Brine
Perfectly smoked salmon that's dry-brined overnight and slow-smoked to tender, flaky perfection with a rich smoky flavor. Perfect for everything from bagels to main dishes!
Servings: 6 servings
Calories: 359kcal
Ingredients
- 2-3 pound salmon fillet
Dry Brine Ingredients
- 1 cup brown sugar
- ½ cup kosher salt
Dry Rub Ingredients
- 1 teaspoon brown sugar
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ⅛ teaspoon black pepper
Instructions
- In a small bowl, combine 1 cup of brown sugar and ½ cup of kosher salt for the dry brine. Take a large sheet pan and line it completely with plastic wrap, making sure you have enough overhang to fully wrap the salmon later.
- Spread half of your dry brine mixture across the plastic wrap, creating a bed the same shape and size as your salmon fillet. Gently place the salmon skin-side down onto this mixture, then carefully cover the entire top surface with your remaining dry brine. Wrap the salmon tightly in the plastic wrap, ensuring no air pockets remain. Refrigerate for 4-6 hours.
- After brining, remove the salmon and rinse it thoroughly under cold running water, making sure to remove all traces of the dry brine. Pat the fillet completely dry with paper towels. Place the salmon on a wire rack set over a clean sheet pan and refrigerate uncovered for 8-12 hours. During this time, a tacky pellicle layer will form on the surface.
- Preheat your Traeger grill to 225°F.
- While the grill heats, combine 1 teaspoon brown sugar, ½ teaspoon smoked paprika, ½ teaspoon garlic powder, ½ teaspoon onion powder, and ⅛ teaspoon black pepper. Remove the salmon from the refrigerator and evenly coat the top surface with the dry rub mixture, using your fingers to pat it in.
- Place the salmon fillets directly on the grill grates, skin-side down. If you are using a Traeger grill and have the Super Smoke setting, I highly recommend using it. Place a temperature probe into the thickest part of the fillet. Close the lid and let the salmon smoke undisturbed for about 90 minutes or until it reaches an internal temperature of 145°F. Resist the urge to open the lid, as this will extend your cooking time.
- Once done, carefully remove the salmon from the smoker and let it rest for 5 minutes. If desired, brush the top with a light coating of maple syrup while still hot. Serve and enjoy!
Notes
- King, sockeye, or coho salmon are my favorites - their higher oil content helps them stay moist during smoking.
- Alder, apple, or cherry wood pellets work best for salmon, giving a mild smoke flavor that won't overpower the fish.
- Use kosher salt, not table salt. If your fillet is thinner (around ¾ inch thick or less), reduce brine time slightly. Thinner pieces absorb salt more quickly and can become saltier.
- Make sure to rinse the dry brine off the salmon thoroughly.
- If your salmon fillet has a thin tail end, tuck it under to create even thickness for more even cooking.
- While you can smoke frozen, thawed salmon, fresh salmon will give you the best results.
- Leftovers will keep for 3-4 days in the fridge and can be enjoyed cold, or slowly reheat in a 275°F oven until just warmed through.
Nutrition
Calories: 359kcal | Carbohydrates: 37g | Protein: 30g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Cholesterol: 83mg | Sodium: 9508mg | Potassium: 801mg | Fiber: 0.1g | Sugar: 36g | Vitamin A: 143IU | Vitamin C: 0.04mg | Calcium: 56mg | Iron: 2mg
