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A close up photo of the hot smoked Traeger salmon.
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5 from 1 vote

Maple Glazed and Hot Smoked Traeger Salmon

This maple glazed Traeger salmon is one of the finest recipes you can make with your smoker. It won't take too long to make and the flavour of the sweet, smokey salmon is incredible.
Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Servings 2 people
Cost $15/12€

Equipment

Ingredients

  • 1 kg salmon, skin on the fatter the better

For the Cure

  • ½ cup sugar (100g)
  • ½ cup salt (100g)

For the Maple Glaze

  • ½ cup maple syrup
  • 1 tbsp butter
  • 1 tbsp Worchestershire sauce

For the Spice Rub

  • 1 tsp garlic powder
  • 1 tsp dried dill
  • 1 tbsp paprika
  • 1 tsp dried Aleppo chili (or ¼ tsp cayenne)
  • 1 tsp black pepper
Metric - US Imperial

Instructions

  • First, cure the salmon with the mix of sugar and salt. Cover it completely in the mix and chill in the fridge for 1 hour.
    Covering the salmon filet in a salt and sugar cure.
  • Meanwhile, make the maple glaze. In a small pot bring the maple, butter and Worchestershire sauce to a boil.
    Boil for 1 minute, then turn off the heat and allow to cool slightly.
    The maple glaze in a pot.
  • Mix the spices together for the salmon rub.
    Mixing the spices together for the salmon rub.
  • Preheat Traeger to 200°F.
  • After the salmon has cured for 1 hour, rinse off the cure with cold water. Pat dry with paper towel and place on an oiled resting rack.
  • Brush the salmon with cooled glaze.
    Glazing the cured salmon with the maple glaze.
  • Cover the flesh completely with the spice mix.
    THe salmon covered in the glaze and spice rub.
  • Optional: Fill a pellet tube smoker halfway with pellets, light it and add to the smoker. Or use the super smoke function (if you have it on your smoker).
    Place the rack with the salmon on the smoker and smoke until an internal temp of 120°F is achieved.
    This takes approximately 40mins to 1 hour.
    The salmon smoking on the traeger with a pellet tube smoker on the side.
  • Once the salmon reached 120°F, remove it from the smoker and cover it with aluminum foil.
    Raise the smoker to 500°F. Give it another brush of the glaze and once the Traeger is hot enough, finish the salmon for 5 minutes until 130°F is achieved.
    Covering the salmon with aluminum foil and a towel.
  • Serve immediately and enjoy!
    The finished hot smoked salmon on a wooden board with a fork pulling the flesh apart.

Notes

Once the glaze is on with the spices, don't try to re-glaze the salmon (like I did). The short amount of time in the smoker won't be enough for another glaze and is best to glaze just once.
If you'd like to serve extra glaze on the side, then bring it to a boil before serving. This is because the glaze touched the brush which touched the raw salmon and could contain bad bacteria. Bring the sauce back to a boil to pasteurize it and use and clean the brush.
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