Traeger Smoked Salmon (Edit recipe)

While this recipe is specific to the Traeger in that, that is what I know how to use... I imagine it can easily be referenced for any smoker. I've been making this for years and have friends that will clear their schedule to come and eat it. The brine is incredibly short because I don't enjoy particularly salty/waxy smoked salmon.

50 minutes

2 hours

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	89
Fat:	8 g
Carbohydrates:	0 g
Protein:	5 g
Cholesterol:	21 g
Sodium:	4884 mg
Fiber:	0 g
Sugars:	0 g
Calculated per serving.

by tashatindall

Serves: 4

Ingredients

1 whole Wild Caught Salmon Filet, skin-On
3 Tbsp Salt, coarse, I get mine from Whole Foods
2 Tbsp Avocado Oil Mayonnaise
1 tsp Paprika
1 Tbsp Primal Palate Garlic & Herb Seasoning, can sub garlic powder

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Turn Traeger on, set to 180F.
Rinse and pat dry filet, cover the top in coarse ground salt, place in fridge for 40 minutes to 1 hour. The amount of salt listed above is an estimate, you just want a layer of salt over the top of the fish.
Rinse and pat dry filet. Use the back of a spoon to cover the top of the filet in an extremely thin layer of mayo. Again, the amount listed above is an estimate, you want a thin layer of mayo you can basically see the fish through.
Sprinkle the paprika and Primal Palate Garlic & Herb generously on the top of the filet. I'm a broken record, but the amount is an estimate for an average filet.
Place filet on the griddle of the smoker, turn on "Super Smoke" if your smoker has the option, place temperature probe into thickest part of the salmon filet and set the probe to 140F.
Cook time will vary based on size of filet. Usually take about 1.5-2hrs for me on average.