I had no idea this recipe would be so delicious, and if I could never got to eat salmon cooked any other way, I wouldn’t be disappointed. The cure not only boosts the flavor of the salmon flesh incredibly, it changes the texture of the salmon making it firmer.
Original recipe from the Traeger’s Everyday Smoker Cookbook, adapted by Chef Alli
Cider Smoked Salmon
2 large salmon fillets, skin on
2-3 cups apple cider
1 cup dark brown sugar
1/2 cup kosher salt
1 Tbs. black pepper
Marinate fillets in cider overnight or 8-12 hours. Remove fillets from cider and pat dry. Create a cure by combining brown sugar, salt and pepper; spread prepared cure over fillets and let set in the fridge for 2-3 hours.
The salmon cure when it’s first applied to the salmon.
The salmon cure after it’s been on the salmon for about 3 hours. The fillet absorbs the cure and the cure draws out excess moisture from the salmon into the bowl.
Remove cure from fillets, rinse well, thena pat fillets dry. Place fillets onto a smoker set on the smoke setting for 15 minutes. Raise temperature of smoker to 250 degrees F and cook fillets for 25-40 minutes (every smoker varies) OR until salmon flakes easily with a fork when inserted into the center of each fillet. (Note – my salmon fillets were fully cooked after about 25 minutes on the Traeger Smoker)
Serve at once!
**Smoked salmon will lift right off the cooked skin when served or utilized in other recipes. Delicious served in soft scrambled eggs with capers for brunch or breakfast.