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Combine the salt and sugar in a mixing bowl. Spread 1/3 of the cure over the bottom of a glass baking dish just large enough to hold the fish.
Lay the Steelhead fillet on top of the cure. Spread the remaining cure on top so it covers the fish completely. Cover the dish with plastic wrap and cure the fish in your refrigerator for 24 to 48 hours.
Rinse the cure off the fish under cold running water. Blot the fish dry on both sides with paper towels.
Arrange it skin side down on a wire rack over a sheet pan. Let the fish dry, uncovered, in the refrigerator until it feels tacky, about 4 hours.
When ready to cook, start the Traeger grill on Smoke with lid open until fire is established (4 to 5 minutes). Set the temperature to Smoke and preheat, lid closed, for 5 minutes.
Place Steelhead into your Traeger cold smoker attachment. If you’re smoking the salmon on a warm day, place a pan of ice in the bottom of the cold smoker.
Cold smoke the Steelhead until the exterior is bronzed with smoke and the fish feels semi-firm and leathery, around 12 hours.
Remove from smoker and let it rest in refrigerator for 4 hours before serving.
When ready to serve, use a long, slender and very sharp knife to slice the fish on a diagonal into paper-thin slices.
Serve on bagels with cream cheese, tomato slice, fish, onions, capers, fresh dill and lemon. Enjoy!
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