Smoked Salmon Fillet

• Primary Rub: Papa Ours Jamaïcan Fish Rub
• Grill: Traeger Ironwood XL
• Fuel: Lumber Jack 100% Wild Cherry Pellets
• Accessories: 
• Treager Probe
• Treager Grill Tongs
• Epicurean Big Game Board
• Traeger P.A.L. Roll Rack

Step 1:

Fire up the grill, looking to stabilize around 225°F

Step 2:

Marinate or rub the Salmon with a seasoning of your choice. We used our new Jamaïcan Fish Rub from les aliments Papa Ours, a local Québec brand.

Step 3:

Once grill is up to temp put the salmon in and insert your meat probe.

Step 4:

Once your salmon has reached an internal temp of 140°F you can remove it from the grill and let it rest.

Step 5:

Your salmon is ready, enjoy!