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In a bowl, stir together salt, sugar and black pepper until thoroughly combined.
On a work surface, turn salmon skin side up and sprinkle about half of salt mixture all over and rub in.
Arrange half the dill on the bottom of a baking dish large enough to hold the salmon. Set salmon skin side down on bed of dill.
Rub remaining salt mixture all over top and sides of salmon, then top with remaining dill. Cover with plastic, then top with a weight on a smaller baking dish or a plate with cans of beans on top.
Place in refrigerator and allow to cure for 2 days.
Remove salmon from refrigerator, rinse under cold water and pat dry with paper towels. Allow to sit at room temperature on the counter for 1 hour.
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set to Super Smoke mode if using a WiFIRE-enabled grill. Preheat, lid closed, for 5 minutes.
Place salmon onto a baking pan. Fill another baking pan with ice and place baking pan with salmon over ice. Place onto grill and smoke for 30 minutes.
Remove from grill and slice thin. Serve with cappers, red onion, dill, cream cheese and lemon. Enjoy!
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