Smoked Traeger salmon is a culinary favorite for many people worldwide, including in the US. People there use the fish in various ways, such as in breakfast sandwiches, salads, appetizers, and tacos.
But not everyone knows how to maintain the flavor and smokiness of the salmon over time, especially beginners. This is due to the challenges involved in cooking the dish. So, if you’re in the same boat, then you don’t need to worry.
You can learn to maintain the smokiness and flavor of your Traeger smoked salmon over time by referring to the tips below.
How Can You Maintain the Flavor and Smokiness of Your Traeger Smoked Salmon?
You can maintain the smokiness and flavor of your smoked Traeger salmon in the following ways:
1. Choosing the Right Cut of Salmon
The right cut is an important step to maintaining the moisture and flavor of the smoked Traeger salmon. A cut that is too thin will dry out quickly and remove the flavor and crispiness. So, you should source center-cut fillets, which are at least 1 inch thick for ideal results.
If you can’t find these, then you should cut the fillets into 2 to 3-inch-wide strips through the bone. As for the type of Traeger smoked salmon cuts, you should opt for fatty cuts, since they cook well and are more flavorful when smoked.
2. Opting for the Ideal Type of Brine (Wet vs. Dry)
You can choose either wet or dry brine to cure your salmon before you use the grill to smoke your salmon. It depends on your preferences. Using dry brine involves salting the salmon for 24-48 hours before you begin cooking.
This brine leads to moisture beads, which dissolve the salt and create a solution made of the salmon’s own juice. Once the solution is created, the resulting solution acts similarly to the wet brine and causes the excess moisture to evaporate.
The drying of the excess moisture leads to dry skin, which can be caramelized perfectly, without any flavor loss.
Wet brine, on the other hand, is a more thorough method involving the submerging of the salmon into a saline solution. It is effective for maintaining the moisture and flavor of the Traeger smoked salmon over an extended period of time without any dilution.
3. Applying the Perfect Salmon Rub
Choosing the perfect salmon rub is another way to maintain its moisture and flavor since it brings out the flavors and locks them.
You should select a rub that contains ingredients like smoked paprika, black pepper, cayenne pepper, and chili powder, to name a few. These ingredients lead to an Umami flavoring, which creates a pleasant savory and sweet sensation. You should apply this rub to the fleshy side of the salmon to ensure an even flavor.
Remember to choose a well-known company for rubs, and look for a rub that you can use with other dishes as well. That way, you can enjoy a nice BBQ evening with your loved ones.
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4. Cooking At Low Temperatures
You should not cook your Traeger smoked salmon at high temperatures to avoid drying out the salmon cuts. Before you start, you should check the freshness of the fish to get a quick idea of how much you need to cook it.
Ideally, your salmon should have a mild oceanic smile, clear bright eyes, bright red, shiny flesh, and a springy touch. That’s how you’ll know it’s fresh.
Now look at the table below to understand how much you should cook it:
| Temperature | State of The Cooked Salmon |
| 120 degrees Fahrenheit | Medium Rare (quite tender and moist) |
| 125 degrees Fahrenheit | Medium (mostly tender) |
| 130 degrees Fahrenheit | Medium (moist and firm) |
| 140 degrees Fahrenheit | Well done (Firm but drying started) |
Table 1: Temperatures You Should Cook Salmon Up To
As per the FDA, you should cook your salmon up to 145 degrees Fahrenheit. However, you can cook it up to 125 to 130 degrees Fahrenheit. Remember to use an instant-read digital thermometer to measure the temperature of the cooked salmon. You will have to plunge it into the fleshy part of the salmon to measure the temperature.
5. Consider Moisture Trapping
Moisture trapping involves using various methods to trap the water content of the Traeger smoked salmon fillet. Consider the table below for a brief idea.
| Method | What It Is |
| Poaching | Cooking the salmon in a liquid made of white wine, lemon slices, shallots, and fresh herbs |
| Parchment Packets | Wrapping your smoked Traeger fillet in a parchment after applying a splash of liquid. |
| Sous Vide | Using a vacuum sealed water bag to maintain moisture, flavor, and freshness |
Table 2: How to Moisture Trap Smoked Traeger Salmon
6. Using Fat
Utilizing fat is another way to keep your smoked Trager fillet fresh, flavorful and moist. You should brush your fillets with olive oil or melted butter. Another way is to add compound butter on top of the fillet when you’re cooking it.
These materials create a layer of fat around the Traeger smoked salmon fillet, effectively locking in the moisture and flavor.
7. Storing The Salmon
You should utilize airtight or vacuum-sealed packaging at a temperature below 40 degrees Fahrenheit to store your salmon. It will remain fresh for a week after you freeze it. If you want long-term storage, then you should store it in cold storage at minus 22 degrees Fahrenheit in a cold storage unit.
Wrapping Up
While preserving your Traeger smoked salmon might not seem like an easy task, it’s worth it. You will be able to enjoy fresh, flavorful, and moist cuts whenever you want. There are other methods you can employ as well, such as basting and glazing, for example.
So do remember to explore these methods and understand how they work before you decide upon your preferred one. Additionally, you should explore a good supplier or vendor of prime fillets to ensure a quality culinary experience.
Ready to Enjoy a Fresh Cut of Salmon Every Time?
Purchase a salmon rub from a well-known brand to increase the flavour of the fillet and lock it in with fat or parchment for moisture trapping!
