Jalapeño Candied Smoked Salmon

Ingredients

Units of Measurement:

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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.

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  Ingredients

  • 1/2 Cup hot water

  • 2 Whole jalapeño, chopped

  • 1 To Taste red pepper flakes

• 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.

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  Ingredients

  • 1/4 Cup soy sauce

  • 1/4 Cup sugar

  • 2 Tablespoon garlic powder

  • 2 Tablespoon ground black pepper

• 3

  Pour in the cold water. Once brine is no longer warm, pour into a large resealable bag and add in the salmon.

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  Ingredients

  • 8 Cup cold water

  • 1 Whole Salmon Fillet, pin bones removed

• 4

  Refrigerate the salmon in the brine for 3 to 4 hours, depending on the thickness of the fillet.

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• 5

  When ready to smoke, remove salmon from the brine, rinse off and pat dry.

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• 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.

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  Ingredients

  • 1 Cup brown sugar

  • 2 Whole jalapeño

  • 3 Tablespoon Dijon mustard

• 7

  When ready to cook, set the Traeger to 180℉ and preheat, lid closed for 15 minutes.

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• 8

  With the skin side down, smoke salmon for 30 minutes.

  Grill: 180 ˚F

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• 9

  Increase the temperature to 225°F. Cook salmon for 45 minutes to 1 hour.

  Grill: 225 ˚F

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• 10

  Remove from grill and serve. Enjoy!

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