It has tons of room and consistent heating. Smoker: I love my Traeger pellet grill – Ironwood 885 for smoking salmon. Lemon Juice: Fresh is best… juice half of the lemon and use the other half as garnish! Bottled lemon juice will work in a pinch. If you don’t have fresh dill on hand, dried dill will work (use about 1/3 of the amount of the fresh dill). Sour Cream or Plain Greek Yogurt: Either will work well in this recipe.įresh Dill: Opt for fresh dill for this recipe to enhance the flavor, texture, and presentation of your salmon. Kosher Salt: I love to use pink himalayan salt for this salmon brine.Ĭreamy Dill Sauce (optional but highly recommended!) Use your favourite fish seasoning or opt to make your own with Dry Rub from Simply Recipes.īrown Sugar: Brown sugar helps to add a slight caramel flavor while mellowing out the salt. You may use previously frozen salmon fillets but they must be thawed completely in the fridge.įresh Dill + Lemons: Use these as a garnish for your freshly smoked salmon fillets.ĭry Rub: I love the Fin and Feather dry rub from Traeger for this recipe. This will quickly become your go-to salmon recipe! Key Ingredients + Equipmentįresh Salmon Fillets: Use two large salmon fillets for this recipe or adjust the cooking time for smaller cuts of salmon. to season the salmon fillets with my favourite spices and herbs after they have been blotted dry with paper towels and before they are place on the pellet grill. The fast brine time means that these extra flavors won’t have a lot of time to set in… I opt. If you want to add extra flavor to your brine, throw in some chopped fresh dill, garlic, or onions. Larger salmon fillets or whole salmon can handle about 30 minutes of brine time. A bonus to brining salmon is that it is a quick process! Fifteen minutes brine time for a small fillet is best– any longer and your salmon will begin to cure. Brining salmon is the best way to enhance the flavor, texture, and moisture content of this Traeger salmon recipe. Super simple with three ingredients (kosher salt, brown sugar, cold water), this wet brine is a no brainer. Farmed salmon are larger and have the potential to be higher in omega-3 oils. Wild caught salmon tends to be smaller in size, with darker flesh and less contaminants than farmed salmon. Which is better? This comes down to personal preferences for your own family’s budget and dietary needs. It is important to cook it to an internal temperature of 145☏. Adjust your cooking time based on your fillet size. Coho salmon and pink chum salmon are also good choices for this recipe. Sockeye salmon has darker flesh and a stronger flavor than most salmon, allowing it to hold up well to smoking and grilling. The large fillets come with a big price tag. Chinook salmon (kind salmon) is large and buttery and some would argue the best salmon of all. Atlantic salmon is the most common type of salmon found in grocery stores. Salmon is one of the healthiest fish on the market, loaded with omega-3 fatty acids and protein.
#Rec tec salmon how to#
Exactly How To Make Smoked Salmon On Your Pit Boss, Traeger, or Other Pellet Grill.Best Pellets/Wood Chips For Smoked Salmon.
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