Sweet and Smokey Salmon


Prep time: 40 minutes, plus 12-24 hours to cure

Cook time: 2-3 hours

Serves: 8-12

Recommended Pellets: Apple, Cherry, Peach or Pear

Curing Ingredients

½ cup of white sugar

½ cup of brown sugar

½ cup of kosher salt

1 teaspoon of ground black pepper

2 large fillets of salmon (approximately 3-4 lbs)

Salmon Rub Ingredients

¼ cup of paprika

1 tablespoon of garlic powder or granulated garlic

1 tablespoon of salt

1/3 cup of brown sugar


Mix the curing ingredients: white sugar, brown sugar, kosher salt, and black pepper in a bowl.

Next get a long piece of tin foil for your salmon fillets and place a piece of plastic wrap on top of the tin foil. Sprinkle 1/2 of the curing ingredient mixture on top of the saran wrap in a line about the length and width of the salmon fillet. Lay the salmon fillets on top of the cure mixture and spread another 1/2 of the mixture on the other side of the salmon.

Place the salmon into the refrigerator. Allow the fillets to cure in the refrigerator for 12-24 hours, turning it roughly halfway through the curing process.

Mix together the rub ingredients in a bowl. Sprinkle the rub evenly over the flesh side of the salmon fillets and gently pat the rub into the fillets. Shake off excess rub then lay fillets flat on baking sheet and allow to rest for 1 hour. Shake off the excess rub, you only need a very thin coat.

Once your fish is finished drying, start your Traeger grill. Set it to “smoke” with the lid open for 5 minutes as normal. When ready, set your salmon fillets skin-side down on the grill, keeping it on the smoke setting. Smoke for 1-2 hours, or until a temperature inserted into the thickest part of the salmon registers 150 degrees.