Step

• 1

  In a small bowl, combine salt, sugar and citrus zest. Layer the brine and fish in a container making sure, if the filets are stacked, there is enough brine between each filet so the individual filets are not touching. Transfer to the fridge and brine for 6 hours.

• 2

  Remove filets from brine and rinse excess. Pat dry and place on a greased cooling rack in the fridge for 30 to 40 minutes.

• 3

  When ready to cook, set Traeger temperature to 180˚F and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

  180 ˚F / 82 ˚C

  Super Smoke

• 4

  Remove filets from fridge and place directly on grill grate cooking for approximately 3 hours.

  180 ˚F / 82 ˚C

  03:00

  Super Smoke

• 5

  Increase the grill temperature to 225˚F and cook for an additional hour or until the fish has developed a light brown color and flakes with a fork.

  225 ˚F / 107 ˚C

  01:00

  Super Smoke

• 6

  Remove from grill and enjoy immediately or allow to cool. Can be kept refrigerated for up to 1 week. Enjoy!