SMOKED SALMON ON A TRAEGER PELLET GRILL WITH DAN"S RUB ENJOY DAN:

SMOKED SALMON ON A TRAEGER PELLET GRILL WITH DAN’S RUB

                                                                                           By CHEF DAN:

Serve 4

RUB INGREDIENTS:

2 tablespoons red pepper flakes

2 teaspoon EACH white peppercorn, black peppercorns, coriander

1 teaspoon EACH cumin seeds, fennel seeds, dill seeds, and mustard seeds.

1 teaspoon EACH paprika, garlic powder, onion powder, and cayenne powder.

DIRECTIONS:

1.   In a cast-iron skillet over medium-heat.

2.   Add red pepper flakes, peppercorn and all seeds.

3.   Stir until aromatic and beginning to pop, about 2-3 minutes.

4.   Let cool and grind in spice grinder.

5.   Blend in paprika, garlic powder, onion powder, and cayenne.

6.   Place in a bowl and combine thoroughly

SALMON:

1-1/2- 2 Pounds (wild caught) salmon fillets.

DIRECTIONS:

1.   Rub salmon fillets with Dan’s rub and let rest, uncovered in the refrigerator for 3 hours.

2.   When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established about 5 minutes.

3.   Leave on Smoke setting.

4.   Arrange the salmon (skin side down) on the grill grates.

5.   Smoke for 2 -2/1/2 hours or until fish flakes easily with a fork.

6.   It depends on the thickness of the fish.

7.   There is no need to turn the fish.

8.   Transfer to a wire rack to cool.

       

ENJOY DAN:                                                           HALLELUJAH!!