How to Smoke Salmon | Traeger Staples
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- čas přidán 19. 06. 2019
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Cured in brown sugar and salt overnight, then smoked low and slow for 3-4 hours, this smoked salmon is light on ingredients and heavy on flavor. Try it out the next time you host brunch to impress your guests
Grill temperature: 180℉
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It's super easy, it just takes 2 days of prep work
Will exactly! After she said 12 hrs for the second time, I had to stop the video ! Lol
The prep itself takes 15 minutes tops. You can do whatever you want while it cures and dries
I guess you would never be interested in smoking a brisket then... this literally takes about 30 minutes of active work.
Lmfao
@@tv92taylor im fine smoking a brisket, all done the same day, starting prep on Thursday to cook on Saturday...im out
Good video, but would be nice to know what type of pellets you used and what temperature you set the smoker to cook, both critical points,
Yes!! That’s all i cared about lol
😂😂😂😂😂
Thank you Traeger for changing your video format. I appreciate the 3-4 minute format over the previous 60 second videos for a better instructional value.
Ive really been liking these as well and now I know about meat church rubs so my life just got better
I have used this recipe twice for just pieces not a whole salmon. I modified the times. I did the dry brine before I went to bed. Woke up the next morning and rinsed and dried off the salmon. Put on a rack in the morning. Left them in the fridge for 8 hours. I put them on my IW 650 at 180 with Super Smoke and they have reached 140 in about 90 minutes. Again these were just pieces not a whole side. I’m trying a whole side tomorrow and plan on using these times and temps.
Wow, I just bought a Traeger Ranger, and I am going to try that! Thanks!
Awesome dish thanks
Variation for gravlax. Cure with less salt and fresh dill for about 24 hours. Allow to dry in refrigerator to form pellicle. Cold smoke with smoke tube , no heat for 3+ hours. Try not to eat right away as the flavor mellows overnight. Slice paper thin with the help of a short visit to freezer.
I just followed this recipe. I did read comments in advance and reduced salt to 1/3 cup and brown sugar to 1 cup. I washed the salmon very well. I had it in the smoker @180 for three and a half hours and ended up bumping the heat to 200 for 45 minutes which got me to 148 in the thickest part of the filet. The salmon was still quite salty. I recommend that anyone trying to smoke for the first time do some additional research I’m hoping it will
Be a little more palatable when it’s cold tomorrow
Yeah crazy how much salt was used for the brine. I would only use a 1-1 ratio but at a much smaller concentration of maybe 1/3 cup salt to 1/3 brown sugar no more. The cup of salt is probably enough to raise blood pressure by 3 fold🤣
Way too much salt! Probably a good ratio is 1 salt to 4 sugar!
after you rinse it soak it in cold water for 30 min
That’s because it’s meant for a dip. Or a wrap. Not by itself you won’t taste all the salt.
I agree! Tried this recipe as is and while still good it was WAY salty
You know people are going to nerd out on the specifics. you didn't ask or tell what type of salt to use, which it really does have to be either kosher, canning salt or pickling salt. What kind of wood did you use, did you use alder, cherry, oak, mesquite, what did you use? Prepworks takes 2 days and it seems like you went at a higher temp than I ever would have, I would have done something like 125 for 8 hours rather than 160 degrees for 3. low and slow is the name of the game and you get such a nice deep Smoky flavor and it turns into more of a candy especially if you baste it with a little bit of real maple syrup every 2 to 3 hours. You get a tiny bit of almost burned ends on the outside edges that tastes fantastic.
Do you have any recipes that take longer than 28 hours before you get to eat the salmon?
Yes, here's one that takes only 30 minutes...go to your local grocery store and buy some some smoked salmon. Open package and enjoy.
I just want that restaurant spatula 😎
I was eyeing that myself!
Great short simple no frills video. Cooked it up on the ol' Weber grill. Get yer temp established first then smoke low 'n' slow. Family massacred the smoked salmon. Thank you for the recipe.
I have smoked a lot of stuff on my Traeger and this is one of my favorites. Yes it takes a little prep but it is SO worth it. I’ve done 5 or 6 of these and they come out perfect every time.
What temp are you setting it at and wood?
Abbeville Family Healthcare, do you use the brine amounts on the Traeger app. It looks like she added a lot more salt and pepper than the recipe calls for.
Ever seen a cooking vlog where they taste the food and say..... well ..that came out ok.... it’s always: amazing !... same here.
That's because they do it over and over until it comes out; amazing !
The temp is 180 for 3-4 hours it’s on the app
Could you vaccume seal and freeze for later??
what temp did she set the grill to? I think the Treager app says the fish should be 140 degrees not 160
If the brown sugar cures it, does that mean this salmon would have a lot of sugar in it when fully cooked? Or does the sugar come off it after the curing process?
What temp do you put the Treager at?
Nice, what temp
Probably on the smoke setting
Wow. That seems nice.
What temp was your smoker set at?
I rinsed it VERY WELL and inedible. Ugh. On the bright side my little Traeger Scout does keep a low temp on Smoke. Good thing my son is a commercial fisherman so I can afford to try this again with 1/2 the salt.
Agreed it needs less salt but then it's delicious :)
I make nova salmon. 13 hours on salt. Fresh fish 4 to 6 tops.
What temp is the Traeger set to?
Would have been great to know wht temp and smoke level you cook/smoked that at.
160-165F according to other vids…
Can u do this with any fish?
What temp was smoker set to?
What was the temperature? Would like to of seen more of the before and after pictures. Like all the juices that came off after curing!
Hi Scott, I looked up the recipe at the suggested Traeger site and they recommend an internal temp of 140 degrees. Bon appetit
He was asking what temperature did you set the smoker to. I would have liked to have known as well.
Where can I buy that spatula?
Could you vaccume seal and freeze for later ?
Of course you can,just don't leave it in freezer for more than 6 months
What wood pellet did you use? What temp did you run for 3hrs?
I have read that the recommended wood pellet for smoked salmon is Alder.
The smoke setting would likely get that thin piece to 140 in 3 hours.
For what it's worth, cherrywood gives you a nice sweet flavor and also a more Rich smoke flavor than alder does
Is it me or does the video not tell you the temperature and smoke level for this?
I don't know how you can cook the fish for 3 hours. Both my traegers lowest setting will cook salmon to 160° in an hour or less.
I have it set to smoke setting which Is the first setting. I have read the manual but is there something i might be missing? A secret setting?
I have the Silverton Treager and the mini. Both are the new blue electric heat setting dials. Unless i buy a 4 inch thick salmon it ain't going in for 3 to four hours
Get a secondary internal grill thermometer that you trust to verify the internal temp of your grill to see if your grill is running hot. Also, clean the built in temperature probe on the inside of your grill. The probes have a tendency to develop a carbon build up on the outside which will act as an insulator. A clean Treager is a happy Treager.
@Kenny Conway never heard of p setting
@Kenny Conway Uh, what's a P setting?
You don't have to worry about the P setting. The best way to get the lower temperatures is through the Traeger App. The Traeger App allows you to adjust the temperatures and meat probe below their standard-setting. If you cannot use the grill app, you have to maintain a watchful eye throughout the cooking process. Older models won't let you go beyond Traeger's set temp.
Mine was 145 in under 2 hours at 180. Normal wild salmon. Maybe it is designed for fatty and thick farmed salmon. No way it is 4 hours.
Also salty as hell using Kosher salt and following the recipe.
I will search for another recipe or modify this one a lot.
What temp was the grill at
What temp
Thanks but at what temp made it last 3 hours.
Recipe says you can use the Super Smoke setting if you have a Timberline. On any other models, either the Smoke setting or your lowest temp setting. About 180F-185F.
It should also be going on the smoker right out of the fridge. Start temp of the salmon will be about 35F. Smoke setting runs about 160F. A low 180F setting will take a bit less time.
This is meant to create a dry smoked salmon side like you’d get from a smoke house. Not a smoke flavored moist/juicy restaurant piece of salmon.
This stuff is fabulous when done. But takes a bit of time.
Great video! You mentioned having the skin on is "important" Can you explain why? My wife doesn't like the skin so looking for a reason to leave it on. Thanks.
Dan Flaherty I did my first one skinless and it was sooooo salty it was hard to eat. Even though I rinsed it really well. The only reason I could think of for the extra saltines was the fact that it cured on both sides both of which were skinless. Maybe the skin on one side keeps it from getting too salty. I don’t know.
@@JBSoulmates That's very possible. Do you remember how much salt you used, in relation to brown sugar? I've been doing a little research on this, and it seems like the two biggest factors which control saltiness are: amount of salt (duh) and brining time. I made smoked salmon yesterday and used a dry brine of 1 cup kosher salt to 2 cups brown sugar. I brined overnight (12 hours) in the fridge, which may have been too long. I've been seeing 4-6 hours max. I also rinsed the salmon very well - at least I thought - and it came out OK, but still a little on the salty side. Next time I'm using 1/2 cup of sugar and brining for four hours.
I smoke mine skin down,then when almost done turn it over and skin comes right off, that way the skin side gets some smoke on it also
I guess I should have read these comments boefore I started. I followed the recipe on the website and did each step but mine also came out VERY salty! Almost too salty to eat! I will find out at the BBQ this afternoon if it is for everyone in my family! If so, it will be an expensive mistake ($14)!
How much brown sugar how much salt and how much pepper
Listen I’m no expert, but I’ve smoke a lot of salmon and holy salt Batman. There should always be more brown sugar then kosher salt.
Can’t wait to eat my salmon in 4 days ..
what tempeture to cook at , please give more details.
we are not all experts on tragers
Lowest setting you can, if you have a top shelf, put the fish on it.
There’s a Traeger app? 🤯
Would be nice if my traeger grill would stay at that temp.
Hey Ryan, we're sorry that you are having trouble with your grill keeping temp, we're more than happy to help. Please send us an email at SCS@Traegergrills.com, we'll have one of our in-house team members reach out to you.
I'm sure it's good but i can't deal with the couple of days of prep work just for a salmon filet. I few hours of marinade should suffice!
“Can’t believe how easy it is” and goes on a 2 days adventure to cook it 😂
In the video she says to smoke to an internal temperature of 160 degrees farenheight but the recipe says 140 degrees. Which is it?
There's a lot of folks complaining this is way too salty - which has me worried - yet other websites (Food Network & New York Times Cooking) suggest a similar 1:1 salt/sugar ratio. For those that HAVE got this to work - and taste good - would you mind replying to confirm the ratio you've used?
I used the brine recipe from Alton Brown’s smoke salmon in a box video on some 17-18” trout fillets ( he cakes on the cure just like this lady) and my fish turned out way too salty. I use the same cure now but put a LOT less on when I cure the fish. Much better tasting.
Followed this exactly. (pepper to taste) Smoked at 225 until internal temp was 145. I used Black Cherry pellets on the smoker & look forward to doing again with Apple, Hickory, Alder, and then playing around with mixes of these flavored pellets. Served with an Un-Oaked Chardonnay...delicious!
At what temp?
One thing I've discovered from watching a lot of these type videos is EVERYBODY way over seasons their food. I use probably 1/3 or less of what everyone else's uses & get far better tasting food in my & everyone else who has tasted my cooking opinions.
Decorated chefs actually season the food way more than normal recipes - right at the edge where it is too salty or sweet to reach maximum flavor extraction ... but it's a thin line, and only works right there on the edge.
Every individual has their own preferences for salt, sweetness, and spice. For instance, smokers need more flavor to actually taste things, since the smoke dulls their taste over time. I once got a butternut squash soup that was inedibly salty, saw the chef smoking a cigarette out back after I left.
My company would like to contact you about show casing out Na11 everything rub! How would we get in contact?
So you set your smoker to what temp and what wood?
lowest setting, use alder, cedar chips or fruit wood.
L B figured it out with another video. This one I watched was easy and the best flavor.
How much sugar, how much salt, how much black pepper??? Cup?? 1/2 cup??
Is the salt/sugar ratio 1:1?
John Pro!
When are you gonna make those Pumpkin pies?
Can I skip the fridge step and still have good smoked salmon?
Why not share the temp in the video?
I'm sure it's on the lowest "smoke" setting which I believe is 175 on the Traeger...my dial just says "smoke" it's definitely under 200
Temp is 180°F
Full recipe is in the info tab under the title
When I do this recipe it turns out excessively salty. But basically every recipe calls for the same 50/50 salt and brown sugar bring. What am I doing wrong?
Very good question. You are probably using table salt which is much more dense and thus salty than kosher salt. Always use kosher salt when you are cooking or just use half of the amount if you only have table salt.
Rinse it more
No sugar KetoRubs is amazing on salmon 😋
Use 1/3rd the salt she does (never iodized salt) and this works great.
why no iodized ?
@@koinu5811 Adds a metallic taste. Use pickling salt or kosher.
The most important part she left out the temp of the smoker!
No temperature recommendations smh
Or 180 degrees listed in the description 🤷♂️ 😆
Cooking temp????
I like how she says 8-12 hour cure but the app says 4-6 hours really confusing but hey ill update tomorrow once i smoke it
Hey, how’d it turn out
Howd you go?
Also, are you meant to rinse the protein off, that comes out of the fish while uncovered in the fridge prior to smoking?
@@paulwhitehead1190 Mine came out great. I cured 6 hours and rinsed all the cure off very well. Then pat fry with paper towels. Then uncovered in fridge 12 hours. Do Not rinse after fridge. You are trying to develop the pellicle. Go straight to the smoker until it temps. Mine was like 2.5 hours
@@LedGuitar1218 thanks so much for getting back to me. I’m going to try my first one this weekend and I wasn’t sure what do do after the 12 hrs uncovered in fridge. Thanks again!!!
What’s the temp of the smoker ?!?!?!?
What temp?
Smoke
The ratio of brown sugar to salt is wrong. I followed the recipe and the salmon turned out way too salty. Other recipes use a 4 to 1 ratio of brown sugar to salt.
So i made this today. Literally the saltiest thing i ever had in my life. On site it sets one cup of salt. I dunno what's with salmon but not only did i throw away the smoked outer layer bit the whole fish was soooooo salty i feel i got salt poisoning
Try rinsing the salmon next time, bud.
@@josec.5753 Haha holy shit if i didn't rinse the salmon i think i would have ended up in the hospital. Definitely rinsed it for about 4 minutes
Did u use regular table salt? I've made that mistake before, and because it's smaller grains than Kosher salt, it'll be too salty. I use pickling or rock salt with bigger grains and do a 4:1 brown sugar to salt ratio and it's always great.
I washed it thoroughly and I still needed a kidney transplant after... Going to go with 4:1 brown sugar.
No explanation on how much ingredients or what temp to cook at?
Ted Bistarkey if you go on the Traeger app it says 1 cup salt/1 cup brown sugar and pepper to taste. Although in my experience 1/2 cup salt works better but that really depends on which kind of salt you use.
Recipe link in the description.
I think it important to note that what TYPE of salt you use will affect overall saltiness. Make sure to use one that’s meant for curing such as Maldon flake salt
Incorrect. Use a non iodized sea salt or diamond crystal kosher salt. Maldon is a finishing salt and a serious waste of money if used in this application.
@@JamwithBands this idk why I’d be using maldon for a brine.
In the video I swear she says internal temp is perfect @ 160, but the recipe in the link above says to cook it to 140 ... hmmm....
The grill temp is in the description... 180 F.
What are the amounts of sugar, salt, and ground pepper? I see there is a link to the recipe, but it should be stated for the viewer. I would not consider this to be a professionally done video.
😋😋
Cook Temp...Please Thanks
If you don’t let a pellicle form you will not have good salmon. You need it to lock up the moisture and oils
Never said what temp u cook it at for the 3 hrs.
if you pause the video you can just faintly see her grill is at 227F (225F) on the controller
@@BH-uu2ec probably super smoke mode.
@@BH-uu2ec look at the link it gives all the instructions
If you use plain table salt and not kosher you wind up with about double the salt, by weight!
It would be nice if Traeger people would answer questions
Hey Greg, we're happy to answer any questions you have just give us a call at 1-800-TRAEGER. 👍
This whole video screams: ME MEEEE. MEEEEEEEEEE!
This is a completely different recipe to what's on the Traeger website (brine timing, cook temperature, ending temperature). Traeger please correct one of them.
Both of them are great! Have tried them both :-) But really no difference in the end product!
I thought fish is done at 145?
Can't I get 1 salmon recipe without sugar? Some people like to avoid the calories and diabetes.
28 hrs. to prep/smoke some salmon? Much easier ways to accomplish the same great smoke taste and flavor in just a few hours.
This dry cure method and the time involved is to remove the moisture from the salmon. This end result can be kept refrigerated and used for days. You can also take a fresh side of salmon, season it and put right on the smoker and cook it to 160F also and it will taste fantastic. But that is an 'eat it now' or 24-hours leftovers version. Not like what you'd get from a smoke house, which this recipe is trying to provide. Think teriyaki beef jerky versus slice of teriyaki marinated beef roast.
You can do a marinade, you just need to dissolve the same ingredients with liquid, (Recipe in the App) and marinate for 4 hours, and let sit in the fridge for a couple, then smoke for 2. Turns out great, and can be done in an afternoon and served that evening for dinner.
Tried this, came out tough and mostly dry. I think 160F is too high.
the actual recipe on the Traeger website says to cook to 140 (even though she said 160)
@@mikesorcinelli1194 a bit late, they should update the video.
There is no way that piece of salmon that she put on the smoker was cured it was still pink and it was floppy I just make smoked salmon and when it is done curing the flesh turns a dark colour because of the brown sugar and the salmon is very stiff. The piece she took off the smoker was cured properly so that tells me that they switched out a uncured piece for a cured piece.
How did you think it went down?(Director) "Bob! Where did the footage go for the rinsing pat down portion of the video go?" (Bob) "It's not here sir." (Director) "Crap! "Maybe they won't notice." But you did Allen....You did.🤔
I totally agree! I noticed also that piece was not the same one she cured. it was still pink, no pellicule, and it flopped as she put it on. when i cure salmon its pretty stiff and just lays flat. Its pretty brownish also. Its why they say it looks laquered.
160? It’s supposed to come off a t 140 then rest to 145 160 is to much
It is fish so it is better to be cook throughly. 160 is for fish. 145/150/155 is medium rare for beef. 165 for poultry. I would not take chance to go lower.
Hands in her hair and then the rub... nice.
It is easy but bad camera angle on the fish being brined
A tip that was told to me was soak the Salmon in Vodka for about 10 minutes in a plastic bag. It removes the fishy taste. Also use half of less of the kosher salt.
that sounds good.. you can eat it and get buzzed all at the same time
You don’t need to have it set an extra day for 12 hours. You let it sit for two hours lol.
Lol. Umm temp setting is kind of important!!!
Grill temp is 180F. Says it in the description.
Why can you not just give the time, temp and quantities of ingredients? It is a recipe after all.
its just a cure anyway so the quantity doesnt really matter. temp of the grill is in the description
Temp and time are in the video. As for quantity it’s what you make it, it’s a cure so pretty much anything works.
I did this and it’s way way to much salt. Ended up tossing my food out because it was too much salt.
sometimes it helps to leach the salt out by soaking it for 1/2 hour after you wash the cure off before you let it dry to form the pellicule.
By chance, did you use regular table salt instead of kosher salt? Half cup of kosher salt and half cup of table salt are very different in terms of saltiness.
Yep, same. Kosher salt at the ratios recommended, rinsed as recommend ed and it was super salty.
She didn't tell you the temperature the pellet grill was set to.
Super easy… after a full 24 hours of prep work lmao
Why would I spend 24 hours curing meat when most of the flavor should be coming from the Traeger smoker?
So many things wrong with this. 1- Hands from hair to rub. 2- forgot to mention smoker temp, 3- internal temp is off by about 20 degrees according to the link of the recipe. 🤦
Doesn't show us result close up.... Hmmm
"See how it's all covered" ... No, I don't.