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Cold-Smoked Salmon Gravlax

Traeger Kitchen


Cold-Smoked Salmon Gravlax

Prep Time

49 Minutes

Cook Time

30 Minutes

Effort
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Pellets

Apple

This dish is simple and simply delicious. Cold smoked salmon over apple wood served alongside fresh capers, cream cheese and a healthy dose of fresh dill.

Ingredients

How many people are you serving?

6

    Steps

    • 1

      In a bowl stir together the 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.
    • 2

      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.
    • 3

      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, then place in refrigerator and allow to cure for 2 days.
    • 4

      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
    • 5

      When ready to cook, set temperature to 180℉ and preheat for 15 minutes. For optimal flavor, use Super Smoke if available. 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.
      Grill Icon
      Grill180˚
    • 6

      Remove from grill and slice thin. Serve with capers, red onion, dill, cream cheese, and lemon. Enjoy!
    Traeger Smoked Salmon

    Traeger Staples: How to Smoke Salmon

    A step-by-step guide to how to smoke salmon. From smoked salmon rub and the best wood for smoking salmon to cooking times, internal cooking temperatures, nutritional information, and more.

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