Step

• 1

  Brine: Pour hot water, jalapeños, and red pepper flakes into a small saucepan for the brine. Add jalapeños and red pepper flakes to desired heat.

• 2

  Bring water to a boil and steep jalapeños in hot water for 5 minutes. Add in the rest of the brine ingredients except for the cold water, and stir until sugar is dissolved.

• 3

  Pour in the cold water. Once brine is no longer warm, pour into a large resealable bag and add in the salmon.

• 4

  Refrigerate the salmon in the brine for 3 to 4 hours, depending on the thickness of the fillet.

• 5

  When ready to smoke, remove salmon from the brine, rinse off and pat dry.

• 6

  Glaze: Mix together brown sugar, jalapeños, and dijon mustard in a blender and pulse until the jalapeños are fully incorporated. Apply the glaze to the salmon.

• 7

  When ready to cook, set the Traeger to 180℉ and preheat, lid closed for 15 minutes.

• 8

  With the skin side down, smoke salmon for 30 minutes.

  180 ˚F / 82 ˚C

  00:30

  Super Smoke

• 9

  Increase the temperature to 225°F. Cook salmon for 45 minutes to 1 hour.

  225 ˚F / 107 ˚C

  01:00

  Super Smoke

• 10

  Remove from grill and serve. Enjoy!