Traeger Smoked Salmon Easy Dry Brined Salmon A Grill It is so easy to make dry brined salmon. ingredients for the dry brine. ¼ cup brown sugar. ¼ cup white sugar. ½ cup kosher salt. step one: combine all three ingredients into a small bowl and mix thoroughly. place your salmon fillet in a cooking sheet or tray and sprinkle the brine mixture over the entire length of it. Rinse the pan and the salmon well with cold water, removing all of the dry brine mixture. place a wire rack on the sheet pan and place the fillet on the rack. pat dry the salmon with paper towels. return the salmon to the fridge, uncovered, for 8 12 hours. this will give the salmon time to form a pellicle.
Traeger Smoked Salmon Easy Dry Brined Salmon Place salmon skin side down (or side where skin would have been if skin is removed) onto the grill grate. if using a probe, set it to 125° f (52° c) inserting it into the fattest part of the fish towards the middle of the grill. cook for approximately 3 hours until salmon is done. The shiny, sticky layer on the fish is called a pellicle, and it holds in moisture. it also allows the smoke to cling to the fish, which gives it a great smoke flavor. the pellicle on these fillets took 3 hours to form. preheat the traeger. combine the honey and soy sauce in a small dish and set aside. Combine honey, sugar (or brown sugar), salt and water. mix until thoroughly combined. tip: shaking everything vigorously in a jar works well. prepare your honey (or brown sugar) water mixture (3:1 ratio) and set aside in small bowl. this will be used to baste your salmon mix way through the smoking process. 1. remove all pin bones from the salmon. 2. in a small bowl, combine the salt, sugar, and black pepper. 3. lay a large piece of plastic wrap at least 6 inches longer than the piece of salmon on a flat surface. spread half of the cure on the plastic in the shape of the fillet and lay the salmon, skin side down, on top.
Traeger Smoked Salmon Easy Dry Brined Salmon Combine honey, sugar (or brown sugar), salt and water. mix until thoroughly combined. tip: shaking everything vigorously in a jar works well. prepare your honey (or brown sugar) water mixture (3:1 ratio) and set aside in small bowl. this will be used to baste your salmon mix way through the smoking process. 1. remove all pin bones from the salmon. 2. in a small bowl, combine the salt, sugar, and black pepper. 3. lay a large piece of plastic wrap at least 6 inches longer than the piece of salmon on a flat surface. spread half of the cure on the plastic in the shape of the fillet and lay the salmon, skin side down, on top. Place salmon in the fridge (keeping it on the wire rack allows both sides of the salmon to dry out) for 6 8 hours. once the salmon has dried out, preheat your traeger grill to 185 degrees f. place the salmon directly on the grill grates and smoke at 185 degrees for 2 2.5 hours, or until the salmon reaches an internal temperature of 140. Mix together the water, brown sugar, and salt in a shallow dish large enough to hold the salmon. then place the salmon in the brine and let sit for 20 minutes. save. remove the salmon from the brine and pat it dry. then sprinkle on the dry rub. don’t be shy with it. the more rub the more flavor.
Traeger Smoked Salmon Easy Dry Brined Salmon A Grill Place salmon in the fridge (keeping it on the wire rack allows both sides of the salmon to dry out) for 6 8 hours. once the salmon has dried out, preheat your traeger grill to 185 degrees f. place the salmon directly on the grill grates and smoke at 185 degrees for 2 2.5 hours, or until the salmon reaches an internal temperature of 140. Mix together the water, brown sugar, and salt in a shallow dish large enough to hold the salmon. then place the salmon in the brine and let sit for 20 minutes. save. remove the salmon from the brine and pat it dry. then sprinkle on the dry rub. don’t be shy with it. the more rub the more flavor.
Comments are closed.