Traeger Kitchen
Jalapeño Candied Smoked Salmon
Prep Time
4 Hours
Cook Time
1 Hours
Effort
Pellets
Mesquite
Spicy candied salmon is a delicious snack that’s high in protein & easy to take on hikes, a bike ride, or a day on the lake.
Ingredients
Steps
1
Brine: Pour hot water, jalapeños, and red pepper flakes into a small saucepan for the brine. Add jalapeños and red pepper flakes to desired heat.2
Bring water to a boil and steep jalapeños in hot water for 5 minutes. Add in the rest of the brine ingredients except for the cold water, and stir until sugar is dissolved.3
Pour in the cold water. Once brine is no longer warm, pour into a large resealable bag and add in the salmon.4
Refrigerate the salmon in the brine for 3 to 4 hours, depending on the thickness of the fillet.5
When ready to smoke, remove salmon from the brine, rinse off and pat dry.6
Glaze: Mix together brown sugar, jalapeños, and dijon mustard in a blender and pulse until the jalapeños are fully incorporated. Apply the glaze to the salmon.7
When ready to cook, set the Traeger to 180℉ and preheat, lid closed for 15 minutes.8
With the skin side down, smoke salmon for 30 minutes.
Grill: 180˚9
Increase the temperature to 225°F. Cook salmon for 45 minutes to 1 hour.Grill: 225˚10
Remove from grill and serve. Enjoy!