Pacific Northwest Alder-Smoked King Salmon with Maple-Black Pepper Glaze
By Marcus Vance, RD, Pitmaster & Certified Clinical Dietitian · US & Metric Measurements · Ready in 1 hr
Silky, flaky wild-caught salmon cured briefly with brown sugar and kosher salt to prevent white albumin protein weeping, then smoked at 225°F (107°C) over Alder pellets to an exact 135°F (57°C) with a maple-cracked pepper glaze.
Ingredients (8)
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Helpful tools for making Pacific Northwest Alder-Smoked King Salmon with Maple-Black Pepper Glaze:
- → ThermoWorks Thermapen ONE Instant-Read Meat Thermometer
- → Traeger Signature Blend 100% All-Natural Hardwood Pellets (20 lb Bag)
- → Bryco Goods Pink Kraft Butcher Paper Roll (18 Inch x 175 Feet, Unwaxed)
- → MEATER Plus Wireless Smart Meat Thermometer with Bluetooth Repeater
- → Traeger Pellet Grill BAC363 Drip Tray Liners (5-Pack)
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Step-by-Step Instructions
💡 Chef Tips for Best Results
- ✓Pro Tip 1: The 60-minute dry cure and rinse sets the surface myosin proteins into a shiny pellicle, completely eliminating the unsightly white albumin curds that bleed out of uncured salmon.
- ✓Pro Tip 2: Pull wild salmon at 135°F (57°C) and farmed Atlantic salmon at 140°F (60°C); cooking salmon to the USDA 145°F (63°C) benchmark squeezes out its delicate omega-3 oils.
- ✓Pro Tip 3: Clinical Nutrition Note: Gentle smoking at 225°F (107°C) preserves delicate EPA and DHA omega-3 fatty acids and astaxanthin antioxidants that degrade under high-heat frying.
🧊 Storage, Freezing & Safe Reheating
Store smoked salmon in an airtight glass container in the refrigerator for up to 5 days or vacuum-seal and freeze for up to 3 months. Delicious flaked cold over salads, bagels, or grain bowls.
Frequently Asked Questions
Why should I put butcher paper under the salmon skin on the Traeger grates?
Salmon skin welds itself to hot metal grates. Placing a sheet of unwaxed butcher paper trimmed to the size of the fillet underneath the skin lets smoke circulate all around while allowing you to lift the entire fillet off intact.
What is the best wood pellet flavor for smoking salmon?
Alder wood is the traditional Pacific Northwest choice because its delicate, slightly sweet smoke complements fish without overpowering it; Apple and Cherry pellets are the next best options.
📖 More Recipes from The Ultimate Traeger Wood Pellet Grill & Smoker Cookbook
Adapted from The Ultimate Traeger Wood Pellet Grill & Smoker Cookbook by Marcus Vance, RD, Pitmaster & Certified Clinical Dietitian. Explore all 30 recipes in this collection or look up the print & Kindle edition on Amazon.
Recipe by Marcus Vance, RD, Pitmaster & Certified Clinical Dietitian
Adapted from The Ultimate Traeger Wood Pellet Grill & Smoker Cookbook and edited for American kitchens by the RecipeVault Pro editorial team — US & metric measurements, USDA-safe doneness temperatures, and practical tips. Our editorial policy
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