How to Smoke Salmon | Traeger Staples

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Hi, I'm Amanda Haas and today I'm going to show you how to make a side of smoked salmon on the Traeger. It's one of the easiest things to make and the thing I love is, once you master the technique, you'll want to do it time and time again. So I've got this entire side of salmon. The skin is still on which is important as well and I'm gonna make a cure for it. Now watch how simple this is. All it is brown sugar, dissolved salt, and ground black pepper. I'm gonna just mix this up with my hands a little bit. What's gonna happen is that all of these flavors will be infused into the side of salmon so you'll get that sweet flavor of the brown sugar and that depth in the pepper and then the salt is gonna help cure it as well. So I've combined my three ingredients for the cure and now what I've done is gone ahead and lined a baking sheet with three layers of Saran wrap all I'm trying to do is create a wide enough space with the Saran wrap so that I can cover the fish completely once I put the cure on it. I've got this great deep pan but as you can see, the baking sheet works really well too. I want to take half of the cure. We'll put it down on the bottom. You want to cure it on both sides. Now let's put the rest of it over the top. This is one of my favorite foods and once I learned how to make it I couldn't believe how easy it was. See how it's all covered? I really want to cover it evenly and then we're gonna wrap this Saran wrap up around it. Folding the edges first. We don't want anything left out. Now I'm gonna take an identical sheet, put it on top, and we're gonna weigh this down to get all the moisture out of the fish. You're gonna let this cure in the refrigerator for eight to twelve hours overnight and I've already got one curing so I can show you what's next. Of this one goes. Okay, so the salmon has been curing for about twelve hours in the fridge let's take a look. Oh it looks gorgeous but what I want to do is make sure to rinse all of this cure off and then I'm gonna pat it dry and we're gonna let it dry in the fridge for about another 12 hours before we put it on the grill to smoke it. Okay now, let's start to rinse it. Perfect. Now here's what we want to do. You could certainly use paper towel for this but if you have a clean cloth you can just use that instead. We want it really dry. I think that's good. Okay now for the interesting part I'm gonna put this back in the fridge without anything on it for 12 hours and the reason it's on a rack is because you want the air to circulate around it too and dry it and what will happen is the proteins are gonna come up and form this layer on it called a pellicle. That piece is really important because when it's well covered it's going to help keep the fish itself really moist inside but it's also gonna help trap all that smoke in when we put it on the grill. So here we go. 12 hours in the fridge Okay, I'm gonna let it go for three to four hours or until the internal temp is 160 So it's been on about three and a half hours and I just checked the internal temp. It's perfect at 160. I'm just gonna take it right off. Oh my gosh, I wish you could smell this. The smoke is incredible on it. What a showstopper but here's the moment of truth. Let's taste it. Lucky me, right? Promise me you'll learn how to do this. It is so delicious, so easy to do. To get this recipe for smoked salmon and more recipes, visit us online at traegergrills.com/recipes or download the Traeger app.
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Channel: Traeger Grills
Views: 299,760
Rating: 4.6107998 out of 5
Keywords: Traeger, Traeger Grills, Traegering, Pellet Grills, Wood Pellet Grills, BBQ, Grilling, Pellet Smokers
Id: bhwq6Wm2jcE
Channel Id: undefined
Length: 4min 34sec (274 seconds)
Published: Thu Jun 20 2019
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