This recipe for Cider Hot-Smoked Salmon is perfectly timed for cooler weather and comforting food.
1 1/2 Pound Wild Caught Salmon Fillet, skinned, pin bones removed
12 Ounce apple juice or cider
4 Pieces juniper berries
1 Pieces Star Anise, Broken
1 Pieces bay leaf, coarsely crumbled
1/2 Cup kosher salt
1/4 Cup brown sugar
2 Teaspoon Traeger Blackened Saskatchewan Rub
1 Teaspoon coarse ground black pepper, divided
1 1/2 Pound Wild Caught Salmon Fillet, skinned, pin bones removed
12 Ounce apple juice or cider
4 Pieces juniper berries
1 Pieces Star Anise, Broken
1 Pieces bay leaf, coarsely crumbled
1/2 Cup kosher salt
1/4 Cup brown sugar
2 Teaspoon Traeger Blackened Saskatchewan Rub
1 Teaspoon coarse ground black pepper, divided