Traeger Smoked Salmon

Traeger Smoked Salmon is a rich, flavorful dish that combines the natural smokiness of a wood pellet grill with the delicate taste of fresh salmon. The slow-smoking process infuses the fish with deep, savory flavors while keeping it moist and tender. Whether you’re serving it as an appetizer, main course, or even in salads and sandwiches, this smoked salmon recipe is sure to impress.

Why You’ll Love This Recipe

• Easy to make – Simple ingredients and minimal prep time.
• Incredible smoky flavor – The Traeger grill gives the salmon a rich, deep smokiness.
• Tender and juicy – Slow smoking keeps the fish moist and flavorful.
• Versatile – Enjoy it on its own, in bagels, salads, or pasta.
• Healthy and nutritious – Packed with protein and omega-3 fatty acids.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Fresh salmon fillet (skin-on)
• Brown sugar
• Kosher salt
• Black pepper
• Garlic powder
• Smoked paprika
• Dijon mustard
• Honey or maple syrup (optional)

Directions

this recipe

1. Prepare the brine – In a bowl, mix brown sugar, salt, black pepper, and garlic powder.
2. Brine the salmon – Rub the mixture generously over the salmon fillet. Cover and refrigerate for at least 4 hours (or overnight).
3. Rinse and dry – Rinse off the brine under cold water and pat the salmon dry with paper towels. Let it rest at room temperature for 30 minutes to form a pellicle (a tacky surface that helps smoke adhere).
4. Preheat the Traeger – Set your Traeger grill to 180°F and allow it to preheat for 15 minutes. Use wood pellets like alder, cherry, or apple for the best flavor.
5. Smoke the salmon – Place the salmon skin-side down on the grill grates. Smoke for 2–3 hours until it reaches an internal temperature of 140°F.
6. Glaze (optional) – Brush with a mix of Dijon mustard and honey/maple syrup during the last 30 minutes of smoking.
7. Rest and serve – Remove from the grill and let it rest for 10 minutes before serving.

Servings and Timing

• Servings: 4–6
• Prep Time: 10 minutes (plus 4+ hours for brining)
• Cook Time: 2–3 hours
• Total Time: About 6 hours (including brining)

Variations

• Spicy Smoked Salmon – Add cayenne pepper or red pepper flakes to the brine.
• Maple-Glazed Salmon – Use maple syrup instead of honey for a sweet finish.
• Teriyaki Smoked Salmon – Brush with teriyaki sauce in the last 30 minutes of smoking.
• Lemon Herb – Add fresh dill, lemon zest, and thyme to the brine.
• Peppercorn Crusted – Coat with cracked black pepper for a bold, peppery bite.

Storage/Reheating

• Storage: Keep smoked salmon in an airtight container in the fridge for up to 5 days.
• Freezing: Wrap tightly in plastic wrap and store in the freezer for up to 3 months.
• Reheating: Enjoy cold or gently reheat in a 250°F oven for 10 minutes.

FAQs

What type of wood pellets should I use for smoking salmon?

Alder, apple, cherry, or hickory pellets work best for a balanced smoky flavor.

Do I need to brine the salmon?

Yes, brining enhances flavor and helps keep the salmon moist while smoking.

Can I use frozen salmon?

Yes, just thaw it completely before brining and smoking.

How do I know when smoked salmon is done?

The internal temperature should reach 140°F, and the fish should flake easily with a fork.

Why do I need to let the salmon rest before smoking?

Resting helps form a pellicle, which improves smoke absorption and flavor.

Can I use skinless salmon?

Skin-on salmon is recommended, as it helps keep the fish from drying out.

How long does it take to smoke salmon at 180°F?

It usually takes between 2 and 3 hours, depending on the thickness of the fillet.

Can I make this without a Traeger?

Yes! You can use any smoker or even a charcoal grill with wood chips.

What should I serve with smoked salmon?

It pairs well with bagels, cream cheese, crackers, salads, and roasted vegetables.

How do I get a stronger smoke flavor?

Use a lower temperature (165°F–180°F) and smoke for a longer time.

Conclusion

Traeger Smoked Salmon is a simple yet delicious way to enjoy rich, smoky flavors with tender, flaky fish. Whether you’re serving it for breakfast, lunch, or dinner, this recipe is sure to impress. Try different variations and pairings to make it your own!

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