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.
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.
Mix 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.
Cover the flesh completely with the spice mix.
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.
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.
Serve immediately and enjoy!
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.