Step

• 1

  Rinse the salmon fillet under cold running water and check for pin bones by running a finger over the fleshy part of the fillet. If you feel a bone, remove it with kitchen tweezers or a needle-nose pliers.

• 2

  In a sturdy resealable plastic bag, combine the cider, crushed juniper berries, star anise, and bay leaf. Add the salmon fillet and put the bag in a bowl or pan in the refrigerator. Let sit for at least 8 hours, or overnight.

• 3

  Remove the salmon from the bag and discard the cider mixture. Dry the salmon well on paper towels. Make the cure: In a small mixing bowl, combine the kosher salt, brown sugar, and Traeger rub.

• 4

  Pour half into a shallow plate, or baking dish. Put the salmon fillet, skin-side down, on top of the cure. Generously sprinkle the top with the remaining cure, cover with plastic wrap, and refrigerate for 1 to 1-1/2 hours. Any longer, and the fish will get too salty.

• 5

  Remove the salmon from the cure and pat dry with paper towels. Sprinkle the black pepper on top of the fillet.

• 6

  When ready to cook, set the temperature to 200 degrees F and preheat for 10 to 15 minutes.

• 7

  Lay the salmon skin-side down on the grill grate. Cook for 1 hour, or until the internal temperature in the thickest part of the fish reaches 150 or the fish flakes easily when pressed with a finger or fork.

  200 ˚F / 93 ˚C

  150 ˚F / 66 ˚C

• 8

  Let cool slightly. Turn the fillet over and remove the skin; it should come off in one piece.

• 9

  If not serving immediately, let the salmon cool completely, then wrap in plastic wrap and refrigerate for up to 2 days. Transfer to a platter and serve with some or all of the suggested accompaniments. Enjoy!