BLACK FRIDAY SALE: BIG SAVINGS ON SELECT GRILLS – SHOP NOW
Due to Covid-19 Shipping May be Delayed - Learn Morex
Jalapeño Candied Smoked Salmon

Traeger Kitchen


Jalapeño Candied Smoked Salmon

Prep Time

4 Hours

Cook Time

1 Hours

Effort
Level of Effort Icon

difficulty
difficulty
difficulty
difficulty
difficulty

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

How many people are you serving?

4

    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 Icon
      Grill180˚
    • 9

      Increase the temperature to 225°F. Cook salmon for 45 minutes to 1 hour.
      Grill Icon
      Grill225˚
    • 10

      Remove from grill and serve. Enjoy!

    Cooking Notes

    Read recipe notes submitted by our community or add your own notes.

    No notes found.