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Smoked Salt Cured Lox

Traeger Kitchen


Smoked Salt Cured Lox

Prep Time

21 Hours

Cook Time

30 Minutes

Effort
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Pellets

Apple

Savory breakfast, coming right up. This brined salmon, cold smoked and sliced thin, rests on a bagel and schmear, garnished with capers, red onion, tomatoes, and dill.

Ingredients

How many people are you serving?

8

    Steps

    • 1

      Mix together salt, sugar, black pepper, lemon zest, orange zest, and dill.
    • 2

      Slice salmon in half. Coat all flesh of salmon completely with salt sugar mixture. Sandwich the 2 pieces together, flesh to flesh and completely cover with salt sugar mixture.
    • 3

      Wrap tightly with plastic wrap and place into a gallon zip top bag. Squeeze out as much air as possible. Place wrapped salmon into a baking dish and place something heavy on top like a pot filled with water or a brick wrapped in foil. Place into the refrigerator for 10 hours. After 10 hours, flip over and put the weight back on top. Refrigerate for another 10 hours.
    • 4

      Remove from refrigerator, unwrap and rinse of remaining salt with cold water. Pat dry and leave on counter for 1 hour.
    • 5

      When ready to cook, set grill temperature to 180℉ and preheat, lid closed for 15 minutes.
    • 6

      Place salmon onto a baking pan. Fill another baking pan with ice and place baking pan with salmon over ice.
    • 7

      Place onto grill and smoke for 30 minutes. Remove from grill and slice thin.
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    • 8

      Serve with bagels, cream cheese, capers, dill, lemon wedges, sliced tomatoes, and red onion. Enjoy!

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