Hey there, my fellow grill enthusiasts! Today, we’re diving headfirst into the mouthwatering world of Traeger smoked salmon fillet – a true delight for your taste buds! So grab your aprons and let’s get smokin’!
How to make the best Traeger smoked salmon fillet
Alrighty, let’s get this party started with a quick rundown of the recipe. First off, you gotta pick the perfect salmon fillet, and trust me, it’s crucial! I like to go for that beautiful pinkish-orange wild-caught salmon – it’s like flavor explosion in your mouth!
Now, fire up that Traeger pellet grill, my friends! We’re talkin’ hardwood heaven here! Set it to about 225°F (you know, the sweet spot!) and let it preheat while you get the salmon ready.
Pat that salmon dry and give it some love with a seasoning of your choice. I like to keep it simple with a mix of salt, pepper, and a dash of garlic powder. But hey, feel free to get creative with your own spice blends!
Toss the salmon on the grill and let the magic happen for about 1.5 to 2 hours. Keep an eye on it, and don’t be afraid to give your grill some love with a little spritz of apple juice or your favorite beverage now and then. That baby’s gonna be smokin’ in no time!
What type of salmon fillet should I use
Alright, let’s talk salmon selection! Now, you’ve got options, my friends. Wild-caught is the way to go if you’re looking for that robust, oceanic flavor. Coho, Sockeye, or Chinook – they’re all delicious choices!
But if you prefer something milder, you can go for farm-raised salmon. It’s still yummy, and it’s got that buttery texture that melts in your mouth! Remember, it’s all about what floats your boat!
What type of pellets to use
Oh, the pellet choices are endless, my grilling pals! You can go for the classic hickory or mesquite if you’re feelin’ traditional. But if you’re feeling adventurous like me, try out some fruitwood pellets like apple, cherry, or even peach! They infuse the salmon with a subtle, fruity twist that’ll have your guests swooning!
Wet brining vs dry-brining
Now, this is a debate that’s been smokin’ for ages! Wet brining involves soaking your salmon in a flavorful liquid, like a brine, to keep it moist and add some punch to the taste. On the other hand, dry-brining involves sprinkling the fish with salt and letting it work its magic!
Both methods can deliver a mean fillet, so go with your gut, folks!
What to serve
Mmm, let’s talk accompaniments! I like to keep things fresh and zesty with a side of lemon-dill sauce. It’s like a match made in grilling heaven! Or you can whip up some creamy garlic aioli for that extra decadence – your call!
Pair it up with a crisp green salad, maybe some roasted veggies, and of course, a glass of your favorite beverage (I won’t judge if it’s a cold beer!). And there you have it – a feast fit for kings and queens!
How to use leftovers
Now, here’s a secret – I actually love having some leftovers! They’re like culinary treasures waiting to be transformed! You can toss ’em into a salad, mix ’em with cream cheese for a killer bagel spread, or even stuff ’em into a quesadilla with gooey cheese!
But my all-time favorite? Smoked salmon scrambled eggs, baby! Whip up those eggs, throw in the salmon, and get ready for a breakfast explosion like no other! It’s like a party in your mouth every morning!
Random Fact Alert: Did you know that smoked salmon has been a culinary tradition for centuries? Native American tribes in the Pacific Northwest have been smoking salmon as a preservation method for ages. They knew what was up – smokin’ adds a whole new dimension to this marvelous fish!
Overall, finally, and in closing: And there you have it, my fellow grill gurus! A flavorful journey into the world of Traeger smoked salmon fillet! From picking the perfect fillet to mastering the art of smokin’ on your pellet grill – we’ve covered it all!
So go on, gather your friends, fire up that Traeger, and treat yourselves to a salmon sensation! Your taste buds will be singing, and your friends will be begging for seconds – I guarantee it!
Thanks for joining me on this smokin’ adventure! Until next time, keep grillin’, keep smilin’, and remember – life’s too short for bland food! Catch ya on the flippity flip!
Traeger Smoked Salmon Fillet
Discover the secret to succulent Traeger smoked salmon fillet with our easy-to-follow recipe. Elevate your seafood game now!
- 2 lbs wild-caught salmon fillet Coho, Sockeye, or Chinook
- 1/4 cup kosher salt
- 1/4 cup brown sugar
- 1 tablespoon cracked black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon dried dill
- Traeger hardwood pellets hickory, mesquite, apple, cherry, or peach – your choice!
- 1 cup apple juice for spritzing
Prepping the Salmon
- In a bowl, mix together kosher salt, brown sugar, cracked black pepper, garlic powder, onion powder, paprika, and dried dill. This is our dry brine, folks!
- Place the salmon fillet on a clean cutting board, skin-side down. Now, sprinkle that dry brine mixture all over the fish. Make sure to coat it evenly and rub it in gently. We want every inch of that salmon to feel the love!
- Once the salmon is nicely coated, transfer it to a large resealable plastic bag. Pop it in the fridge for about 1 hour, so the flavors can work their magic and get all cozy with the fish.
Preparing the Grill
- While the salmon's hangin' out in the fridge, it's time to fire up that Traeger pellet grill! Set the temperature to 225°F (or around 110°C if you're feelin' British today!).
- Add those hardwood pellets of your choice to the grill's hopper. I'm feeling adventurous, so I'm goin' with apple pellets for that sweet twist! Let the grill preheat and work its smokin' magic!
Smoking the Salmon
- Take the salmon out of the fridge and let it rest at room temperature for about 15 minutes. We want it to be all comfy and ready for its smoky journey!
- Now, it's time to place the salmon fillet directly on the grill grate, skin-side down. Oh, that sizzle is music to my ears!
- Close the lid and let the salmon smoke for 1.5 to 2 hours. You can check the temperature with a meat thermometer after an hour and a half – we're lookin' for an internal temperature of 145°F (63°C). Once it reaches that sweet spot, you're good to go!
Spritzing and Smokin' Some More
- While the salmon's smokin', grab that cup of apple juice. Every 30 minutes or so, give the salmon a little spritz with that juicy goodness. It'll keep things moist and add a touch of fruity flavor – trust me, it's worth it!
Time to Dig In!
- When the salmon reaches that perfect internal temperature, carefully remove it from the grill using your trusty grill tongs. Place it on a large platter and let it rest for a few minutes. It's been through a smoky journey, after all!
- Grab your favorite sides – maybe a zesty lemon-dill sauce or a creamy garlic aioli – and serve 'em up alongside that gorgeous Traeger smoked salmon fillet. A little salad, some roasted veggies, and your taste buds are in for a treat!