Creating Traeger Smoked Salmon is straightforward when following these easy steps:

1. Prepare the Brine: In a mixing bowl, combine brown sugar, kosher salt, black pepper, garlic powder, onion powder, and dill. Mix well.
2. Brine the Salmon: Pat the salmon fillet dry with paper towels. Rub the brine mixture evenly over the salmon, covering all sides.
3. Marinate: Place the salmon in a ziplock bag or a shallow dish. Seal the bag or cover the dish tightly and refrigerate for 1-2 hours.
4. Preheat the Traeger: Set your Traeger grill to 180°F (82°C) and allow it to preheat for approximately 15 minutes.
5. Prepare Wood Chips: Soak your wood chips in water for 30 minutes before smoking. This helps create better smoke.
6. Rinse and Dry: After marination, rinse the salmon under cold water to remove excess brine. Pat it dry with paper towels.
7. Add Olive Oil: Drizzle a light layer of olive oil over the salmon to help with moisture during the smoking process.
8. Smoke the Salmon: Place the salmon skin-side down on the grill grate. Add the soaked wood chips to the smoker box or directly on the grill.
9. Monitor Cooking: Smoke the salmon for about 1 hour, or until the internal temperature reaches 145°F (63°C), ensuring it flakes easily with a fork.
10. Rest Before Serving: Remove the salmon from the grill and let it rest for 5-10 minutes before slicing.

Following these simple steps will lead to successfully making this incredible dish!