Salmon dry-cured overnight with garlic, dill, and smoked paprika, rested to form a pellicle, then smoked low over the Traeger until just set. Silky and lightly smoky, finished with a brush of olive oil and cracked pepper.
Gluten-FreeDairy-FreeHigh ProteinMake-Ahead
Best for: brunch, appetizers, or a light main. The cure and pellicle run several hours, so start the morning before or early in the day. Pull temperature drives the texture — don't overshoot.
Garlic-Herb Smoked Salmon — Recipe
Cure
4–8 hr
Pellicle
30–60 min
Smoke
1.5–2 hr
Pull at
125–130°F
Equipment
Pellet smoker (Traeger)
Instant-read thermometer
Ingredients
Dry cure
2 tbsp kosher salt
2 tbsp brown sugar
1 tsp garlic powder
1 tsp smoked paprika
1 tsp dried dill or thyme
Black pepper
Fish & finish
Salmon fillet (skin on)
Olive oil, for brushing
Black pepper, to finish
Cure
Mix the dry cure ingredients.
Pat the salmon dry. Lightly coat the top and sides with the cure in a thin, even layer.
Place uncovered in the fridge 4–8 hours.
Rinse quickly, then pat completely dry. Return uncovered to the fridge 30–60 minutes to form a pellicle — the surface should feel slightly tacky.
Smoke
Set the Traeger to 165°F.
Smoke skin-side down, 1.5–2 hours.
Pull at 125–130°F internal.
Finish
Brush lightly with olive oil and add a little black pepper.
Notes from experience
The pellicle matters — that tacky surface is what smoke adheres to, and skipping the rest gives you a paler, less smoky result. Pull temperature is everything with salmon: 125–130°F leaves it silky, and a few degrees past that turns it firm and dry. Use a thermometer, not the clock.
Storage
Refrigerate up to 4 days. Excellent cold the next day on bagels, in eggs, or over greens. Freezes reasonably well, though the texture softens slightly on thaw.
Dietary note
Naturally gluten-free and dairy-free.
