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+ servings
smoked salmon on a bed of lettuce with lemon slices

Traeger Smoked Salmon (Dr. Pepper Brine)

It's time to stop BUYING and start SMOKING your own salmon. It's sweet, smoky, and delicious! Let's roll some smoke and make smoked salmon!
Course Appetizer
Cuisine American
Type Smoked Meat
Prep Time 8 hours 30 minutes
Cook Time 2 hours
Total Time 10 hours 30 minutes
Servings 5 servings
Calories 155kcal
Author Will


  • 1 filet salmon sockeye


  • 24 oz Dr. Pepper
  • ¼ cup kosher salt


  • 2 tablespoon honey
  • 2 tablespoon maple syrup


  • Combine ingredients for brine in a deep sided 9x13" dish and mix thoroughly. Add salmon filet skin side up to the dish, cover, and let brine in the fridge for 8-15 hours.
  • Remove fish filet from brine and dry with paper towels.
  • Form a pellicle on fish by placing in front of a fan for 3-5 hours or placing uncovered in fridge for 5-8 hours.
  • Once pellicle is formed, pre-heat smoker to 180°F.
  • Place fish skin side down on smoker rack and allow to smoke for 1 hour.
  • After 1 hour, if desired, start brushing fish with glaze every 20 minutes until an internal temperature of 145°F is reached and the fish is finished smoking.
  • Remove from smoker and allow to cool.


  • Buy wild caught salmon for the best flavor
  • Use an instant read thermometer to test the fish
  • Glaze the fish for better flavor


Calories: 155kcal | Carbohydrates: 28g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 19mg | Sodium: 5699mg | Potassium: 190mg | Fiber: 1g | Sugar: 27g | Vitamin A: 14IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg