Ingredients:

  • 2 lb skin-on salmon fillet
  • 1/2 cup brown sugar
  • 1/2 cup kosher salt
  • 1 tbsp cracked black pepper
  • 1 tsp garlic powder

Instructions:

  1. Pat the salmon fillet dry with paper towels.
  2. Mix the brown sugar, salt, pepper, and garlic powder in a small bowl.
  3. Coat the fillet generously on all sides with the brine mixture.
  4. Place the fish in a dish, cover with plastic wrap, and refrigerate for 4 to 12 hours.
  5. Remove the salmon from the fridge and rinse thoroughly under cold water to remove excess salt, then pat completely dry.
  6. Place the fillet on a cooling rack over a baking sheet and let it sit uncovered in the refrigerator for 1–2 hours to develop a tacky pellicle.
  7. Preheat your Traeger grill to 225°F (107°C).
  8. Place the fillet skin-side down directly on the grill grates.
  9. Smoke for 2 to 3 hours, checking the internal temperature after 2 hours.