This Traeger smoked salmon recipe uses a simple dry brine to make delicious, moist hot smoked salmon. It’s super easy to make – brine it, dry it out, then place it on your wood pellet grill to smoke. Makes a perfect appetizer and just happens to be gluten-free!
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This is a family recipe, shared by my dad in Episode 016 of the Grill Like A Mother podcast. In it, my dad talks about how this is the recipe he, his dad, and his brothers have used for years to smoke salmon.
They’ve done it on the banks of the Karta river in Alaska and in their own back yards, but my dad’s favorite way to smoke fish nowadays is in his Traeger pellet grill. And he’s letting me share his years of experience smoking salmon with you.
In the podcast episode, my dad also mentions his Traeger grilled salmon recipe and the salmon ball recipe he makes for family gatherings. You can use this smoked fish in the salmon cheese ball and it tastes great!
I’m glad he was able to share the recipes that I’ve enjoyed all my life. All three of his recipes are great and worth checking out!
Ingredients
- Fresh salmon fillet – cleaned and cut into medium-sized pieces.
- Brown sugar – Golden, regular, or dark brown sugar all work.
- Kosher salt – I like to use Diamond Crystal brand kosher salt.
- Garlic salt – Use whatever type you have on hand. I typically get this from Costco.
- Black pepper – fresh ground pepper is great, but use whatever you have.
- Dill – fresh dill is best, but you can also use dried. Use just ½ tsp of dried dill to replace the fresh.
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