1st time smoking Salmon.

[Francis Ramey]

The wife and I love Smoked Salmon. And rather than spend $$ and order some from Pikes Place, like we have been know to do, we decided to buy a filet here at our local grocery store.
I'm using the basic Smoked Salmon Recipe found here.
https://www.traeger.com/recipes/traeger-smoked-salmon.
Since I don't hav Super Smoke , I'm
using the tube smoker.
3-4 hrs at 180, with a internal of 140.

It turned out a bit salty on the ends. But the middle was just right.
Yes I followed the recipe to the letter.
I planned to do another maybe cut down on the amount of salt.

 

[Manannan]

I do both hot and cold smoked salmon and tend to find that when curing it a simple rinse is not enough. For cold smoked salmon I cure up to four or five days and for hot smoked generally along the lines of the recipe you highlighted.

After curing I always rinse AND soak in several changes of cold water, up to an hour for the several days cure and maybe 10 - 15 minutes for a cure of a few hours, neither of which diminish the core curing effect.

 

[primeone]

Looks good! We love cooking salmon on the Traeger. One trick I’ve picked up is placing it on butcher paper while it smokes. The skin sticks to the paper, the meat comes off cleanly, and there’s hardly anything to clean afterward.