Instructions Using a 1 cup measure, fully submerge the salmon in fresh water. Drizzle salmon with oil, sprinkle with seasoning mix, and place pats of butter on top. I like to discard the fishy salmon water and start with a fresh batch for making the actual brine. Place the foil tray onto the preheated grill, and close the lid. In a … The amount of cups you used is the amount you need for your brine. Grill at 400° for 15ish minutes, or until the internal temp is 145 and the fish is flaky. Instructions Combine brine ingredients until the sugar is dissolved, and place into a large ziplock baggie or large covered container. Once the fish is brined, remove from the liquid, rinse quickly, and pat dry with paper towels. Turn your smoker to smoke …

Ingredients : 1 whole, head on, scaled and gutted salmon 8 oz butter 4 lemons, sliced 1 bunch of dill, fronds picked 2 tbsp olive oil Traeger Fin and Feather Rub 1 lemon, halved

Make a non-stick foil sheet with some sides, and place salmon on top.