Smoking salmon on a Traeger grill is an art that combines simplicity with incredible flavor. The natural smokiness from the wood pellets blends seamlessly with the delicate texture of fresh salmon, resulting in a dish that’s both satisfying and versatile. Whether you’re looking to serve it as a standalone main course, incorporate it into salads, or layer it onto bagels with cream cheese, this recipe delivers exceptional results every time.
Why You’ll Love This Recipe
- Simple Preparation: With just a few basic ingredients and straightforward steps, this recipe is perfect for beginners and seasoned cooks alike.
- Rich Flavor Profile: The Traeger grill infuses the salmon with a deep, irresistible smokiness that elevates its natural taste.
- Juicy and Tender: The slow-cooking process ensures the salmon stays moist and flaky, making each bite a delight.
- Endless Versatility: From appetizers to main dishes, this smoked salmon can be adapted to fit any occasion or meal.
- Nutritious Choice: Packed with high-quality protein and essential omega-3 fatty acids, this dish is as healthy as it is delicious.
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
- Onion powder (optional but recommended)
- Honey or maple syrup (optional, for glazing)
- Wood pellets (alder, cherry, apple, or mesquite recommended)
Directions
- Prepare the Dry Brine: In a mixing bowl, combine brown sugar, kosher salt, black pepper, garlic powder, and onion powder. Stir until evenly incorporated.
- Brine the Salmon: Pat the salmon fillet dry with paper towels. Generously coat the mixture over the entire surface of the salmon, ensuring even coverage. Place the salmon in a glass dish or sealable plastic bag and refrigerate for at least 12 hours, though 24 hours yields the best results.
- Rinse and Dry: After brining, rinse the salmon thoroughly under cold running water to remove excess salt and sugar. Pat it dry with clean paper towels and let it sit uncovered on a wire rack for 1–2 hours. This step allows a pellicle—a slightly tacky surface—to form, which helps the smoke adhere better during cooking.
- Preheat the Traeger Grill: Fill the hopper of your Traeger grill with your choice of wood pellets. For mild sweetness, opt for apple or cherry; for a bolder flavor, go with mesquite. Set the temperature to 180°F and allow the grill to preheat for about 15 minutes.
- Smoke the Salmon: Place the salmon skin-side down on the grill grates. Close the lid and let it smoke for 2–3 hours, depending on the thickness of the fillet. Use a meat thermometer to check the internal temperature—it should reach between 125°F and 135°F for tender salmon or up to 145°F for a firmer texture.
- Optional Glaze: During the last 30 minutes of smoking, brush the salmon with a mixture of honey or maple syrup for a touch of sweetness that complements the smoky notes.
- Rest and Serve: Once done, remove the salmon from the grill and let it rest for 10 minutes. This resting period allows the juices to redistribute, ensuring maximum tenderness. Serve warm, chilled, or flaked into other dishes like salads or pasta.
Servings and Timing
- Servings: 4–6 people
- Prep Time: 15 minutes (plus 12–24 hours for brining and 1–2 hours for drying)
- Cook Time: 2–3 hours
- Total Time: Approximately 16–28 hours, including brining and drying
Variations
- Spicy Smoked Salmon: Add cayenne pepper or red pepper flakes to the dry brine for a kick of heat.
- Maple-Glazed Delight: Swap honey for maple syrup in the glaze for a sweeter finish.
- Teriyaki-Inspired Twist: Brush the salmon with teriyaki sauce during the final stages of smoking for an Asian-inspired flair.
- Lemon Herb Infusion: Incorporate fresh dill, lemon zest, and thyme into the brine for a zesty, aromatic twist.
- Peppercorn Crust: Coat the salmon with cracked black pepper before smoking for a bold, peppery crust.
Storage and Reheating Tips
- Storage: Store leftover smoked salmon in an airtight container in the refrigerator for up to 5 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months.
- Reheating: While smoked salmon is often enjoyed cold, you can gently reheat it in a 250°F oven for about 10 minutes if desired.
Frequently Asked Questions
What type of wood pellets should I use?
Alder, apple, cherry, or hickory pellets are ideal for achieving a balanced smoky flavor.
Is brining necessary?
Absolutely! Brining not only enhances the flavor but also helps retain moisture during the smoking process.
Can I use frozen salmon?
Yes, just make sure to thaw it completely before beginning the brining process.
How do I know when the salmon is done?
The internal temperature should reach 140°F, and the fish should flake easily with a fork.
Why does the salmon need to rest before smoking?
Resting allows a pellicle to form, which improves smoke absorption and enhances the overall flavor.
Can I use skinless salmon?
While possible, using skin-on salmon is recommended because the skin helps prevent the fish from drying out during smoking.
How long does smoking take at 180°F?
Typically, it takes between 2 and 3 hours, depending on the thickness of the fillet.
Can I use a different smoker?
Yes, this recipe works well with any smoker or even a charcoal grill equipped with wood chips.
What pairs well with smoked salmon?
It’s incredibly versatile! Try serving it with bagels, cream cheese, crackers, roasted vegetables, or tossed into salads.
How can I achieve a stronger smoke flavor?
Lower the temperature to 165°F–180°F and extend the smoking time slightly for a more pronounced smoky taste.
Conclusion
Smoking salmon on a Traeger grill is a rewarding culinary experience that brings together simplicity and sophistication. The combination of a dry brine, slow smoking, and carefully selected wood pellets creates a dish that’s bursting with flavor and texture. Whether you’re hosting a brunch, preparing a quick weeknight dinner, or experimenting with new recipes, this smoked salmon is sure to become a favorite. Don’t hesitate to try different variations and pairings to make the recipe uniquely yours!
Perfectly Smoked Salmon on a Traeger Grill
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This Traeger Smoked Salmon is packed with rich, smoky flavor and a touch of sweetness. The salmon is dry-brined with brown sugar and salt, then slowly smoked on a Traeger grill to perfection. Perfect for serving as a main dish, flaking into salads, or layering on bagels with cream cheese!
Author: Beth
Prep Time: 15 minutes (plus 12–24 hours brining & 1–2 hours drying)
Cook Time: 2–3 hours
Total Time: 16–28 hours
Yield: 6 servings
Category: Main Course
Method: Smoking
Cuisine: American
Ingredients
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For the Dry Brine:
- 1 cup brown sugar
- ¼ cup kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder (optional)
- 1 tsp onion powder (optional)
For the Salmon:
- 2 lbs fresh salmon fillet (skin-on preferred)
- 1 tbsp honey or maple syrup (for glazing, optional)
- Wood pellets (apple, cherry, or mesquite recommended)
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Instructions
- Prepare the Salmon: Remove any pin bones from the salmon. Cut the fillet into smaller 2–3 inch wide pieces for even smoking.
- Apply the Dry Brine: In a bowl, mix brown sugar, salt, pepper, garlic powder, and onion powder. Coat the salmon pieces evenly with the mixture. Place the salmon in a glass dish or zip-top bag and refrigerate for 12–24 hours to allow the flavors to absorb.
- Rinse and Dry the Salmon: After brining, rinse each piece under cold water to remove excess salt and sugar. Pat the salmon dry with paper towels and place on a rack to air-dry for 1–2 hours. This forms a tacky “pellicle” that helps the smoke adhere.
- Preheat the Traeger Grill: Fill the hopper with wood pellets (apple, cherry, or mesquite). Set the temperature to 180°F and preheat for 15 minutes.
- Smoke the Salmon: Place salmon skin-side down on the grates. Smoke for 2–3 hours, until the internal temperature reaches 125–135°F for tender salmon or 145°F for firmer texture.
- Optional Glaze: In the last 30 minutes, brush the salmon with honey or maple syrup for a slight sweetness.
- Rest and Serve: Let the salmon rest for 10 minutes before serving. Enjoy warm, chilled, or flaked over salads and bagels!
Notes
- Pellet Choice: Apple and cherry add a mild sweetness, while mesquite gives a stronger smoky flavor.
- Storage: Store in an airtight container in the fridge for up to a week, or freeze for up to 3 months.
- Serving Ideas: Flake into pasta, serve with crackers, or make a smoked salmon dip!
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Traeger Smoked Salmon
Ingredients
- 1 cup brown sugar
- 1/4 cup kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder (optional)
- 2 lbs fresh salmon fillet (skin-on preferred)
- 1 tablespoon honey or maple syrup (optional, for glazing)
- Wood pellets (apple, cherry, or mesquite recommended)
Instructions
- Prepare the Dry Brine: In a mixing bowl, combine brown sugar, kosher salt, black pepper, garlic powder, and onion powder. Stir until evenly incorporated.
- Brine the Salmon: Pat the salmon fillet dry with paper towels. Generously coat the mixture over the entire surface of the salmon, ensuring even coverage. Place the salmon in a glass dish or sealable plastic bag and refrigerate for at least 12 hours, though 24 hours yields the best results.
- Rinse and Dry: After brining, rinse the salmon thoroughly under cold running water to remove excess salt and sugar. Pat it dry with clean paper towels and let it sit uncovered on a wire rack for 1–2 hours to form a pellicle.
- Preheat the Traeger Grill: Fill the hopper of your Traeger grill with your choice of wood pellets. Set the temperature to 180°F and allow the grill to preheat for about 15 minutes.
- Smoke the Salmon: Place the salmon skin-side down on the grill grates. Close the lid and let it smoke for 2–3 hours, depending on the thickness of the fillet. Use a meat thermometer to check the internal temperature—it should reach between 125°F and 135°F for tender salmon or up to 145°F for a firmer texture.
- Optional Glaze: During the last 30 minutes of smoking, brush the salmon with honey or maple syrup for a touch of sweetness.
- Rest and Serve: Once done, remove the salmon from the grill and let it rest for 10 minutes. Serve warm, chilled, or flaked into other dishes like salads or pasta.