It's super easy, it just takes 2 days of prep work

I just followed this recipe. I did read comments in advance and reduced salt to 1/3 cup and brown sugar to 1 cup. I washed the salmon very well. I had it in the smoker @180 for three and a half hours and ended up bumping the heat to 200 for 45 minutes which got me to 148 in the thickest part of the filet. The salmon was still quite salty. I recommend that anyone trying to smoke for the first time do some additional research I’m hoping it will Be a little more palatable when it’s cold tomorrow

Thank you Traeger for changing your video format. I appreciate the 3-4 minute format over the previous 60 second videos for a better instructional value.

Do you have any recipes that take longer than 28 hours before you get to eat the salmon?

Good video, but would be nice to know what type of pellets you used and what temperature you set the smoker to cook, both critical points,

I just want that restaurant spatula 😎

You know people are going to nerd out on the specifics. you didn't ask or tell what type of salt to use, which it really does have to be either kosher, canning salt or pickling salt. What kind of wood did you use, did you use alder, cherry, oak, mesquite, what did you use? Prepworks takes 2 days and it seems like you went at a higher temp than I ever would have, I would have done something like 125 for 8 hours rather than 160 degrees for 3. low and slow is the name of the game and you get such a nice deep Smoky flavor and it turns into more of a candy especially if you baste it with a little bit of real maple syrup every 2 to 3 hours. You get a tiny bit of almost burned ends on the outside edges that tastes fantastic.

The temp is 180 for 3-4 hours it’s on the app

what temp did she set the grill to? I think the Treager app says the fish should be 140 degrees not 160

Nice, what temp

What temp is the Traeger set to?

I have used this recipe twice for just pieces not a whole salmon. I modified the times. I did the dry brine before I went to bed. Woke up the next morning and rinsed and dried off the salmon. Put on a rack in the morning. Left them in the fridge for 8 hours. I put them on my IW 650 at 180 with Super Smoke and they have reached 140 in about 90 minutes. Again these were just pieces not a whole side. I’m trying a whole side tomorrow and plan on using these times and temps.

Variation for gravlax. Cure with less salt and fresh dill for about 24 hours. Allow to dry in refrigerator to form pellicle. Cold smoke with smoke tube , no heat for 3+ hours. Try not to eat right away as the flavor mellows overnight. Slice paper thin with the help of a short visit to freezer.

What temp do you put the Treager at?

Ever seen a cooking vlog where they taste the food and say..... well ..that came out ok.... it’s always: amazing !... same here.

I rinsed it VERY WELL and inedible. Ugh. On the bright side my little Traeger Scout does keep a low temp on Smoke. Good thing my son is a commercial fisherman so I can afford to try this again with 1/2 the salt.

at what temperature is the smoker set for 3 hours?

Is it me or does the video not tell you the temperature and smoke level for this?

“Can’t believe how easy it is” and goes on a 2 days adventure to cook it 😂

I have smoked a lot of stuff on my Traeger and this is one of my favorites. Yes it takes a little prep but it is SO worth it. I’ve done 5 or 6 of these and they come out perfect every time.

I don't know how you can cook the fish for 3 hours. Both my traegers lowest setting will cook salmon to 160° in an hour or less. I have it set to smoke setting which Is the first setting. I have read the manual but is there something i might be missing? A secret setting? I have the Silverton Treager and the mini. Both are the new blue electric heat setting dials. Unless i buy a 4 inch thick salmon it ain't going in for 3 to four hours

What temp was smoker set to?

What temp was your smoker set at?

Would have been great to know wht temp and smoke level you cook/smoked that at.

Awesome dish thanks

What was the temperature? Would like to of seen more of the before and after pictures. Like all the juices that came off after curing!

Can’t wait to eat my salmon in 4 days ..

Why not share the temp in the video?

Listen I’m no expert, but I’ve smoke a lot of salmon and holy salt Batman. There should always be more brown sugar then kosher salt.

Could you vaccume seal and freeze for later??

I guess I should have read these comments boefore I started. I followed the recipe on the website and did each step but mine also came out VERY salty! Almost too salty to eat! I will find out at the BBQ this afternoon if it is for everyone in my family! If so, it will be an expensive mistake ($14)!

How much sugar, how much salt, how much black pepper??? Cup?? 1/2 cup??

One thing I've discovered from watching a lot of these type videos is EVERYBODY way over seasons their food. I use probably 1/3 or less of what everyone else's uses & get far better tasting food in my & everyone else who has tasted my cooking opinions.

No temperature recommendations smh

Thanks but at what temp made it last 3 hours.

160? It’s supposed to come off a t 140 then rest to 145 160 is to much

Great short simple no frills video. Cooked it up on the ol' Weber grill. Get yer temp established first then smoke low 'n' slow. Family massacred the smoked salmon. Thank you for the recipe.

When are you gonna make those Pumpkin pies?

In the video she says to smoke to an internal temperature of 160 degrees farenheight but the recipe says 140 degrees. Which is it?

I'm sure it's good but i can't deal with the couple of days of prep work just for a salmon filet. I few hours of marinade should suffice!

If the brown sugar cures it, does that mean this salmon would have a lot of sugar in it when fully cooked? Or does the sugar come off it after the curing process?

Could you vaccume seal and freeze for later ?

How much brown sugar how much salt and how much pepper

I thought fish is done at 145?

What temp

The ratio of brown sugar to salt is wrong. I followed the recipe and the salmon turned out way too salty. Other recipes use a 4 to 1 ratio of brown sugar to salt.

At what temp?

So i made this today. Literally the saltiest thing i ever had in my life. On site it sets one cup of salt. I dunno what's with salmon but not only did i throw away the smoked outer layer bit the whole fish was soooooo salty i feel i got salt poisoning

What temp was the grill at

What wood pellet did you use? What temp did you run for 3hrs?

I like how she says 8-12 hour cure but the app says 4-6 hours really confusing but hey ill update tomorrow once i smoke it

what tempeture to cook at , please give more details. we are not all experts on tragers

Where can I buy that spatula?

Can u do this with any fish?

In the video I swear she says internal temp is perfect @ 160, but the recipe in the link above says to cook it to 140 ... hmmm....

What are the amounts of sugar, salt, and ground pepper? I see there is a link to the recipe, but it should be stated for the viewer. I would not consider this to be a professionally done video.

I think it important to note that what TYPE of salt you use will affect overall saltiness. Make sure to use one that’s meant for curing such as Maldon flake salt

Wow. That seems nice.

This whole video screams: ME MEEEE. MEEEEEEEEEE!

What’s the temp of the smoker ?!?!?!?

The most important part she left out the temp of the smoker!

Cooking temp????

There's a lot of folks complaining this is way too salty - which has me worried - yet other websites (Food Network & New York Times Cooking) suggest a similar 1:1 salt/sugar ratio. For those that HAVE got this to work - and taste good - would you mind replying to confirm the ratio you've used?

Is the salt/sugar ratio 1:1?

Use 1/3rd the salt she does (never iodized salt) and this works great.

If you use plain table salt and not kosher you wind up with about double the salt, by weight!

No explanation on how much ingredients or what temp to cook at?

Cook Temp...Please Thanks

What temp?

Can I skip the fridge step and still have good smoked salmon?

The grill temp is in the description... 180 F.

So you set your smoker to what temp and what wood?

Would be nice if my traeger grill would stay at that temp.

So many things wrong with this. 1- Hands from hair to rub. 2- forgot to mention smoker temp, 3- internal temp is off by about 20 degrees according to the link of the recipe. 🤦

Hands in her hair and then the rub... nice.

There is no way that piece of salmon that she put on the smoker was cured it was still pink and it was floppy I just make smoked salmon and when it is done curing the flesh turns a dark colour because of the brown sugar and the salmon is very stiff. The piece she took off the smoker was cured properly so that tells me that they switched out a uncured piece for a cured piece.

Never said what temp u cook it at for the 3 hrs.

No sugar KetoRubs is amazing on salmon 😋

Why can you not just give the time, temp and quantities of ingredients? It is a recipe after all.

There’s a Traeger app? 🤯

It would be nice if Traeger people would answer questions

If you don’t let a pellicle form you will not have good salmon. You need it to lock up the moisture and oils

She said set the temp to 160- not sure why everyone is asking temp

When I do this recipe it turns out excessively salty. But basically every recipe calls for the same 50/50 salt and brown sugar bring. What am I doing wrong?

Can't I get 1 salmon recipe without sugar? Some people like to avoid the calories and diabetes.

I did this and it’s way way to much salt. Ended up tossing my food out because it was too much salt.

Great video! You mentioned having the skin on is "important" Can you explain why? My wife doesn't like the skin so looking for a reason to leave it on. Thanks.

You don’t need to have it set an extra day for 12 hours. You let it sit for two hours lol.

"See how it's all covered" ... No, I don't.

😋😋

It is easy but bad camera angle on the fish being brined

@3:51 fish is removed from grill. There is a finger sized hole in flesh of fish, that flesh is RAW!. Plus, as others have said, fish placed on grill is WAY TO FLOPPY TO BE CURED, especially after brining for 12 hours using what appears to be a 1:1 sugar to salt cure. Using that much salt in a cure, cure time should be no more than 4 hours for that thick a fish. Cooking steps very vague, camera angles are horrible or those important close up eidited out.

Why would I spend 24 hours curing meat when most of the flavor should be coming from the Traeger smoker?

What you do in this video does not match with the linked recipe. For one, there is way more brown sugar compared to salt in the written recipe. Second, the cure is 4-6 hours in the recipe whereas you say 8-12 hours in the video. Also you say the final temperature should be 160 and on the recipe it says 140. What the heck? Would be nice to have some consistency.

My company would like to contact you about show casing out Na11 everything rub! How would we get in contact?

Did not give us the amount of ingredients and did not tell the temperature of the trigger

This is a completely different recipe to what's on the Traeger website (brine timing, cook temperature, ending temperature). Traeger please correct one of them.

FFS.... if you were stoked on smoking your salmon the day of, turn around and wallow away in shame and sorrow. Two freaking days of prep.

Lol. Umm temp setting is kind of important!!!

She didn't tell you the temperature the pellet grill was set to.