Vodka Brined Smoked Wild Salmon
By Traeger Kitchen
Alaskan grizzly bears snag salmon fresh out of the stream. We like to add some wood-fire smoke for a gourmet meal that's fit for anyone who loves the wild.
Prep Time
15 Min
Cook Time
1 Hr
30 Min
Pellets
Cherry
Ingredients
This recipe serves:
4
Activating this element will cause content on the page to be updated.Units of Measurement:
Brine
| 1 Cup | brown sugar |
| 1 Tablespoon | Black pepper |
| 1/2 Cup | coarse salt |
| 1 Cup | vodka |
main
| 1 | (1-1/2 to 2 lb) wild caught salmon |
| 1 | lemon wedges |
| capers |
Steps
1
In a small bowl, whisk together brown sugar, pepper, salt and vodka.
2
Place the salmon in a large resealable bag. Pour in marinade and massage into the salmon. Refrigerate for 2 to 4 hours.
3
Remove from bag, rinse and dry with paper towels.
4
When ready to cook, set Traeger temperature to 180℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.
5
Smoke the salmon, skin-side down for 30 minutes.
180 ˚F / 82 ˚C
00:30
Super Smoke
6
Increase grill temperature to 225℉ and continue to cook salmon for an additional 45 to 60 minutes or until the internal temperature in the thickest part of the fish reaches 140℉ or the fish flakes easily when pressed with a finger or fork.
225 ˚F / 107 ˚C
140 ˚F / 60 ˚C
Super Smoke
7
Serve with lemons and capers. Enjoy!
Traeger Staples: How to Smoke Salmon
A step-by-step guide to how to smoke salmon. From smoked salmon rub and the best wood for smoking salmon to cooking times, internal cooking temperatures, nutritional information, and more.
My Notes
In order to add notes for this recipe, you must log in or create an account.