Directions:

Prepare the Salmon:

• Rinse the salmon under cold water and pat dry with paper towels.
• Remove any pin bones with tweezers and place the salmon on a flat surface, skin-side down.
• Season both sides of the salmon with salt and freshly ground black pepper.

Make the Maple Glaze:

• In a small saucepan, combine the maple syrup, soy sauce, Dijon mustard, minced garlic, ground ginger, black pepper, and smoked paprika (if using).
• Heat over medium heat, stirring continuously until the ingredients are well combined and the mixture is slightly thickened, about 5 minutes.
• Remove from heat and let cool to room temperature.

Prepare the Traeger Grill:

• Preheat your Traeger grill to 225°F (107°C) using wood pellets of your choice (alder, apple, or cherry are great for salmon).
• Make sure the grill is clean and the pellet hopper is adequately filled.

Smoke the Salmon:

• Place the salmon skin-side down directly on the grill grate.
• Close the lid and let it smoke for about 1 hour.

Glaze the Salmon:

• After 1 hour, open the grill and generously brush the maple glaze over the top of the salmon.
• Continue to smoke the salmon for another 30-60 minutes or until the internal temperature of the salmon reaches 145°F (63°C).

Rest and Serve:

• Once done, remove the salmon from the grill and let it rest for a few minutes before slicing.
• Serve the smoked salmon with additional glaze on the side, and garnish with fresh herbs or lemon slices if desired.