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Jalapeño Candied Smoked Salmon

Jalapeño Candied Smoked Salmon

By Traeger Kitchen

Spicy candied salmon is a delicious snack that’s high in protein & easy to take on hikes, a bike ride, or a day on the lake.

Prep Time

4 Hr

Cook Time

1 Hr
30 Min

Pellets

Mesquite

Ingredients

Number of People Serving

4

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Units of Measurment:
main
1/2 Cup hot water
2 Whole Jalapeno, chopped
1 To Taste red pepper flakes
1/4 Cup soy sauce
1/4 Cup sugar
2 Tablespoon garlic powder
2 Tablespoon ground black pepper
8 Cup cold water
1 Whole Salmon Fillet, pin bones removed
1 Cup brown sugar
2 Whole jalapeño
3 Tablespoon Dijon mustard

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!

My Notes


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