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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. Let sit in brine in the fridge for 6 hours.
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Leave the temperature setting on smoke and allow to preheat 10-15 minutes.
Remove filets from brine and rinse excess. Pat dry and place on a cooking rack in the fridge for 30-40 minutes. Remove filets from fridge and place directly on grill grate cooking for approximately 3 hours.
Increase the temperature to 225 and cook for an additional hour or until the fish has developed a light brown color and flakes with a fork.
Remove from grill and enjoy immediately or allow to cool and use in other recipes like our Smoked Albacore Nicoise. Can be kept refrigerated for 1 week.
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