Alaskan Grizzly Bears snag salmon fresh out of the stream. We like to add some woodsy flavor and wood-fire smoke for a gourmet meal that’s fit for any burly man who loves the wild.
Ingredients
- 1 CUP BROWN SUGAR
- 1 TBSP BLACK PEPPER
- 1/2 CUP COARSE SALT
- 1 CUP VODKA
- 1-1/2 TO 2 LB WILD CAUGHT SALMON
In a small bowl, whisk together brown sugar, pepper, salt and vodka.
Place the salmon in a large resealable bag. Pour in the marinade and massage into the salmon.
Refrigerate for 2-4 hours. Remove from bag, rinse and dry with paper towels.
When ready to cook, set temperature to 180β and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.
Smoke the salmon, skin-side down for 30 minutes.
Increase grill temperature to 225β and continue to cook salmon for an additional 45 to 60 minutes or until the internal temperature in the thickest part of the fish reaches 140β or the fish flakes easily when pressed with a finger or fork.
Serve with lemons and capers. Enjoy!
*Cook times will vary depending on set and ambient temperatures.
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