Smoked Salmon Recipe (Print Version)

# Ingredients:

→ Main Fish

01 - 2 pounds fresh salmon fillet with skin attached (wild-caught preferred, but farm-raised works too)
02 - 1 bag premium wood pellets (choose from alder, hickory, apple, cherry, or mesquite for best flavor)

→ Flavorful Brining Solution

03 - 1/2 cup pure honey
04 - 1/4 cup granulated white sugar (brown sugar works great as substitute)
05 - 1/4 cup coarse kosher salt
06 - 2 cups cool water

→ Glazing Mixture

07 - 3 tablespoons honey or brown sugar, completely dissolved
08 - 1 tablespoon warm water

# Instructions:

01 - Whisk together honey, sugar, kosher salt, and water until everything dissolves completely. A mason jar works perfectly - just shake vigorously until the mixture is crystal clear.
02 - Mix honey (or brown sugar) with water in a 3:1 ratio until smooth. Set this aside in a small bowl - you'll use it to baste the salmon during smoking.
03 - Place salmon fillets in a gallon-sized food-safe bag and pour the brine over them. Make sure the fish is completely submerged. Alternatively, use a glass dish covered with plastic wrap. Let this work its magic for 4-8 hours in the refrigerator.
04 - Remove salmon from brine and gently pat dry with paper towels. Place on a wire rack set over a baking sheet and refrigerate for 2-4 hours uncovered. This creates a tacky surface that helps the smoke adhere beautifully.
05 - Preheat your pellet grill to a steady 180°F. If your Traeger has super smoke mode, definitely turn that on for maximum flavor penetration.
06 - Place salmon directly on the grill grates and smoke for 1.5-2 hours, basting with your honey mixture every 30 minutes. The fish is ready when it reaches an internal temperature of 145°F - use a reliable meat thermometer to check.

# Notes:

01 - Smoking time varies based on fillet thickness, smoker type, and ambient temperature - always cook to temperature rather than time for best results.
02 - For dry brine alternative: combine 1/2 cup each kosher salt, brown sugar, and white sugar. Cure for 4-6 hours, rinse thoroughly, then dry overnight.
03 - Store finished smoked salmon wrapped tightly in the refrigerator for up to 7 days, or vacuum seal and freeze for longer storage.
04 - Try maple syrup instead of honey, or add lemon zest and minced garlic to the brine for flavor variations.

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