Directions: |
Directions:Prepare Brine: Combine Salt & Sugar with warm water. Dissolve. Add ice cubes to chill bring to about 40 degrees.
Remove any bones from Salmon, Leave skin on. Place bring and fish into ziplock bag. Burp out air. Place in refrigerator for 6 - 10 hours (or overnight).
Remove salmon from brine. Rinse well with cold tap water. Blot dry with paper towels.
Lightly sprinkle dark brown sugar over top side. Light sprinkle of Traeger Salmon Shake. Rub both in.
Place on grate.
During the salt cure, water soluble proteins, mainly myosin, are brought to the surface of the fish. When this salmon's surface moisture dries after curing, this dissolved layer of myosin develops a sticky, shiny gel on the surface called pellicle. This pellicle helps the fish to retain its moisture and aids in smoke penetration during the cook.
Allow several hours out in the open or overnight in the refrigerator to cure. Leave exposed to air.
I use a Traeger Pellet Smoker so the following instructions apply. I use a dual probe digital thermometer -- one probe for cabinet temp and one stuck into the thickest end of the salmon filet.
Start Traeger on Smoke with cover open. Close lid after 5 to 7 minutes. Switch to 180 degrees. 20 minutes after starting the grill, temps will have stabilized. Place salmon on grill will probes in place.
My last start temp was 68 degrees. Cook until filet temp reaches 138 degrees. (around 2 hrs 25 minutes). White protein oozing out of top and just a little on the sides.
Remove fish. Taylor meat probe showed 140 degrees. Shut down grill.
Reference times/temps
Minutes/Salmon/Grill
000 Start
007 Lid closed, switch to 180 degrees
020 Salmon on grill
021/067/159
023/068/183
047/096/181
051/099/187
058/102/189
091/112/199
098/114/179
135/122/190
147/124/179
170/125/192
175/128/174
Another great sample for salmon on the grill after 30 minutes startup:
Time (minutes)/Salmon/Grill
000/066/164
005/071/194
016/083/193
030/096/192
067/117/191
089/125/186
120/133/202
130/135/186
135/136/202
148/140/194
Reference:
120F = Flesh continues to shrink and becomes resilient, is less slick and more fibrous, opaque, and exudes juice when chewed or cut.
130F = Sheets of protein begin to separate and become flaky, fiber-weakening enzymes denature and become inactive.
140F = Proteins continue to shrink, the texture become firm, fibrous, and fragile, and little free juice is left. Collagen dissolves into gelatin. |
This recipe for Smoked Salmon is from