Alaskan grizzly bears snag salmon fresh out of the stream. We like to add some wood-fire smoke for a gourmet meal that's fit for anyone who loves the wild.
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Vodka Brined Smoked Salmon with Amanda Haas
In a small bowl, whisk together brown sugar, pepper, salt and vodka.
Place the salmon in a large resealable bag. Pour in marinade and massage into the salmon. Refrigerate for 2 to 4 hours.
Remove from bag, rinse and dry with paper towels.
When ready to cook, set Traeger temperature to 180℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.
Smoke the salmon, skin-side down for 30 minutes.
Increase grill temperature to 225℉ and continue to cook salmon for an additional 45 to 60 minutes or until the internal temperature in the thickest part of the fish reaches 140℉ or the fish flakes easily when pressed with a finger or fork.
Serve with lemons and capers. Enjoy!
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.