Cider Hot-Smoked Salmon

Cider Hot-Smoked Salmon

Traeger Kitchen

Cider Hot-Smoked Salmon

Prep Time



Cook Time




4 – 6




What’s this?

This recipe for Cider Hot-Smoked Salmon is perfectly timed for cooler weather and comforting food.


  • 1 1/2 Pound Wild Caught Salmon Fillet, skinned, pin bones removed

  • 12 Ounce apple juice or cider

  • 4 Pieces juniper berries

  • 1 Pieces Star Anise, Broken

  • 1 Pieces bay leaf, coarsely crumbled

  • 1/2 Cup kosher salt

  • 1/4 Cup brown sugar

  • 2 Teaspoon Traeger Blackened Saskatchewan Rub

  • 1 Teaspoon coarse ground black pepper, divided


  • 1

    Rinse the salmon fillet under cold running water and check for pin bones by running a finger over the fleshy part of the fillet. If you feel a bone, remove it with kitchen tweezers or a needle-nose pliers.
  • 2

    In a sturdy resealable plastic bag, combine the cider, crushed juniper berries, star anise, and bay leaf. Add the salmon fillet and put the bag in a bowl or pan in the refrigerator. Let sit for at least 8 hours, or overnight.
  • 3

    Remove the salmon from the bag and discard the cider mixture. Dry the salmon well on paper towels. Make the cure: In a small mixing bowl, combine the kosher salt, brown sugar, and Traeger rub.
  • 4

    Pour half into a shallow plate, or baking dish. Put the salmon fillet, skin-side down, on top of the cure. Generously sprinkle the top with the remaining cure, cover with plastic wrap, and refrigerate for 1 to 1-1/2 hours. Any longer, and the fish will get too salty.
  • 5

    Remove the salmon from the cure and pat dry with paper towels. Sprinkle the black pepper on top of the fillet.
  • 6

    When ready to cook, set the temperature to 200 degrees F and preheat for 10 to 15 minutes.
  • 7

    Lay the salmon skin-side down on the grill grate. Cook for 1 hour, or until the internal temperature in the thickest part of the fish reaches 150 or the fish flakes easily when pressed with a finger or fork.
  • 8

    Let cool slightly. Turn the fillet over and remove the skin; it should come off in one piece.
  • 9

    If not serving immediately, let the salmon cool completely, then wrap in plastic wrap and refrigerate for up to 2 days. Transfer to a platter and serve with some or all of the suggested accompaniments. Enjoy!

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