Thirty minutes before you smoke the salmon, soak the wood chips in water (if you are not using a Traeger Grill with pellets).

Pat the salmon dry and season salmon on all sides with salt.

To smoke the salmon: Read the manufacturer’s directions for your smoker before you begin. There are wood, electric, propane, and charcoal smokers, and each type works differently. Start the smoker and, if your smoker came with a water bowl, add water to it. When slow-cooking meat, it is essential that you have a thermometer to monitor the temperature of the smoker. When the temperature reaches 150-160°F, you can start smoking the salmon. If you use the smoker we have, it registers it for you. Click HERE to find (makes a great gift!)

Place the salmon on the smoker rack, not directly on the heat source. Smoke for 1 hour or until thickest part of the salmon is 150 degrees F.

Remove from smoker and serve. Can also be served chilled.

Store extras in airtight container in the fridge for up to 4 days. Can be frozen for up to a month. To reheat, place on a rimmed baking sheet in a 350 degree F oven for 5 minutes or until heated to your liking.