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Smoked Salmon: Clean the salmon making sure to remove all pin bones and scales.
Combine the salt, brown sugar, juniper berries, bay leaves and black pepper.
Place a long piece of plastic wrap on the counter. Spread 2/3 of the cure mixture on top of the plastic then place salmon skin side down. Spread the remaining cure on top of the fillet then carefully wrap the ends of the plastic wrap folding them in making sure the salmon cure is tightly encased. Place the salmon on a sheet pan then top with another sheet pan. Place something heavy on top of the sheet pan so that the weight is distributed evenly along the salmon fillets. Allow to cure for 24 hours.
After 24 hours, remove the salmon side from the plastic wrap and rinse remaining cure. Pat the salmon dry and lay flat on a cooling rack on top of a sheet pan. Place in the fridge and allow to sit overnight to form the pellicle. This will help the smoke to adhere to the salmon.
When ready to cook, start the Traeger on Smoke with lid open until fire is established (4-5 minutes). After fire is established, leave grill on Smoke and close the lid allowing to preheat for 5 minutes. Set the salmon fillets skin-side down on the grill. Smoke for 1-3 hours or until a thermometer inserted into the thickest part of the salmon registers 150 degrees F. Make sure to monitor the temperature closely to make sure it does not get above 160 degrees F. Remove the salmon and set aside.
While the salmon is cooking combine vinegar sugar and salt in a medium sauce pan over medium high heat. Cook until salt and sugar are dissolved and pour over sliced onions. Cover and refrigerate at least 1 hour before using. In a small bowl combine mayo, herbs and salt and pepper.
To build the sandwich, smear herb mayo on both sides of the ciabatta roll. Layer smoked salmon, pickled red onion, spring greens, and tomatoes. Enjoy!
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