Amanda Haas
Vodka Brined Smoked Wild Salmon
Prep Time
15 Minutes
Cook Time
1 Hours
Effort
Pellets
Cherry
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.
Ingredients
Steps
Watch Video
Vodka Brined Smoked Salmon with Amanda Haas
1
In a small bowl, whisk together brown sugar, pepper, salt and vodka.2
Place the salmon in a large resealable bag. Pour in marinade and massage into the salmon. Refrigerate for 2 to 4 hours.
3
Remove from bag, rinse and dry with paper towels.4
When ready to cook, set Traeger temperature to 180℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.
Grill: 180˚5
Smoke the salmon, skin-side down for 30 minutes.Grill: 180˚6
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.Grill: 225˚
Probe: 140˚7
Serve with lemons and capers. Enjoy!
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