2025 is going to be a great year for Barbecue events with family and friends. To help inspire your outdoor cooking adventures this year, let’s take a BBQ journey in our Barbecue’N Across Canada series of recipes as we tour a new province each month to see what’s cooking.
Special thanks to our friends at Traeger for permission to use this recipe as part of our 2025 Barbecue’N Across Canada series of recipes as we tour a new province each month to see what’s cooking/BBQ’n.
Stop swimming upstream and start smoking salmon with ease. Our smoked salmon recipe takes all the guesswork out of the equation, leaving you with perfectly smoked salmon every time.
- Prep Time – 15 Minutes
- Cook Time – 4 Hours
- Serves – 6 People
INGREDIENTS:
- 1 - (2 ½ to 3 lb) Salmon fillet
- 1/2 Cup - Kosher salt
- 1 Cup - Brown sugar, firmly packed
- 1 Tablespoon - Ground black pepper
DIRECTIONS:
- Remove all pin bones from salmon.
- In a small bowl, combine salt, sugar and black pepper. Lay a large piece of plastic wrap on a flat surface that is at least 6 inches longer than the fillet. Spread 1/2 of the mixture on top of the plastic and lay the fillet skin side down on top of the cure. Top with the other 1/2 of the cure spreading it evenly over the top of the fillet. Fold up the edges of the plastic and wrap tightly.
- Place the wrapped salmon fillet in the bottom of a flat, rectangle baking dish or hotel pan. Place another identical pan on top of the fillet. Place a couple of cans or something heavy inside the top pan to weigh it down making sure the weight is distributed evenly.
- Transfer the weighted salmon to the refrigerator and cure for 4 to 6 hours.
- Remove the salmon from the plastic wrap and rinse the cure thoroughly (not rinsing thoroughly will result in a salty finished product). Place skin side down on a wire rack atop a sheet tray and pat dry. Place the sheet tray in the refrigerator and allow the salmon to dry overnight. This allows a tacky film called a pellicle to form on the surface of the salmon. The pellicle helps smoke adhere to the fish.
- When ready to cook, set the Traeger temperature to 180℉ and preheat, lid closed for 15 minutes. For optimal flavour, use Super Smoke if available.
- Place the salmon skin side down directly on the grill grate and smoke for 3 to 4 hours or until the internal temperature of the fish registers 140℉. Enjoy warm or chilled.
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