Ingredients:

  • 1/2 cup brown sugar
  • 1/2 cup kosher salt
  • 1 tbsp cracked black pepper
  • 2 cups cold water
  • 2 lb salmon side, skin-on
  • 1 tbsp avocado oil
  • 3 tbsp honey
  • 1 tbsp melted unsalted butter
  • 1 tbsp fresh lemon juice
  • 1/2 tsp garlic powder

Instructions:

  1. Whisk together the brown sugar, salt, pepper, and cold water in a bowl until the crystals are fully dissolved.
  2. Place the salmon fillet in a baking dish and pour the brine over it, ensuring it is completely submerged. Refrigerate for 2 hours.
  3. Remove the salmon from the brine and rinse thoroughly under cold water to remove excess surface salt.
  4. Pat the fillet completely dry with paper towels.
  5. Place the salmon skin-side up on a wire rack over a baking sheet. Refrigerate uncovered for 1 hour to set the pellicle.
  6. Preheat Traeger to 225°F (107°C). Lightly oil the grill grates with avocado oil.
  7. Place the salmon skin-side down directly on the grates and smoke for approximately 2 hours.
  8. During the final 30 minutes of cooking, whisk honey, melted butter, lemon juice, and garlic powder, then brush the glaze over the fillet.