Step 1

In a small bowl, whisk together brown sugar, pepper, salt and vodka.Add A NoteIngredients1 Cup brown sugar1 Tablespoon black pepper1/2 Cup coarse salt1 Cup vodka

Step 2

Place the salmon in a large resealable bag. Pour in marinade and massage into the salmon. Refrigerate for 2 to 4 hours.Add A NoteIngredients1 (1-1/2 to 2 lb) wild caught salmon

Step 3

Remove from bag, rinse and dry with paper towels.Add A Note

Step 4

When ready to cook, set Traeger temperature to 180℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.Add A Note

Step 5

Smoke the salmon, skin-side down for 30 minutes.Grill: 180 ˚FAdd A Note

Step 6

Increase grill temperature to 225℉ 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 140℉ or the fish flakes easily when pressed with a finger or fork.Grill: 225 ˚FProbe: 140 ˚FAdd A Note

Step 7

Serve with lemons and capers. Enjoy!Add A NoteIngredients1 lemon wedges capers