Easy Traeger Smoked Salmon Recipe: Flaky Perfection Await!

I’ve been obsessed with crafting the perfect traeger smoked salmon since my fishing trip in Alaska last summer.

The delicate wilderness caught my heart and sparked a culinary adventure.

Pacific salmon has an incredible richness that begs for gentle wood-fired treatment.

Smoking techniques can reveal extraordinary flavor dimensions you haven’t experienced before.

Low and slow cooking draws out complex maritime notes that dance across your palate.

My backyard grill became a flavor laboratory, experimenting with cedar and alder wood chips.

This recipe unlocks salmon’s most magnificent potential, promising a meal that feels like a coastal dream.

Dive into this smoky, succulent journey and taste the difference precision makes.

Why People Love Traeger Smoked Salmon

• Unlock Effortless Gourmet Cooking: This Traeger smoked salmon recipe transforms home cooking into a professional-level culinary experience with minimal technical skills required. Beginners and seasoned cooks can easily create restaurant-quality seafood without complex techniques.
• Quick Preparation, Maximum Flavor: The dry brining process takes just minutes to mix ingredients, then refrigeration does the magic. Marinating for 12-24 hours develops deep, rich flavors while requiring zero active cooking time.
• Perfect for Health-Conscious Gatherings: Salmon delivers amazing protein and omega-3 fatty acids, making this recipe ideal for dinner parties, weekend brunches, or family meals. Guests will love the delicate smoky taste and nutritious profile without feeling overwhelmed by complicated cooking methods.
• Customizable Flavor Adventure: Wood pellet variations like apple, cherry, and mesquite allow endless taste experiments. Home chefs can easily adjust smoking times and glazing techniques to create personalized seafood masterpieces that match individual preferences.

What’s In Traeger Smoked Salmon

• Salmon Fillet: Fresh, wild-caught salmon with superior flavor and texture. Choose center-cut pieces with even thickness for consistent smoking.

• Brown Sugar, Salt, Black Pepper, Garlic Powder, Onion Powder: Classic seasoning blend that enhances salmon's natural flavor. Select kosher salt for better distribution and freshly ground black pepper for robust taste.

• Wood Pellets (Apple, Cherry, Mesquite): Natural smoking agents that infuse delicate wood flavor. Each wood type offers unique smoky characteristics.

• Honey, Maple Syrup: Sweet complement that caramelizes during smoking. Pure, high-quality varieties provide deeper flavor profile.

• Cold Water: Used for rinsing brined salmon to remove excess salt.
• Paper Towels: Essential for drying salmon surface before smoking.

How To Prepare Traeger Smoked Salmon

Step 1: Prepare Salmon Pieces

Remove any pin bones from the salmon fillet using tweezers. Slice the salmon into 2-3 inch wide strips to ensure even smoking and consistent flavor absorption.

Step 2: Create Flavor-Packed Dry Brine

• Brown sugar
• Kosher salt
• Black pepper
• Garlic powder
• Onion powder

Thoroughly coat each salmon piece with the mixture. Transfer the seasoned salmon to a glass container or resealable plastic bag. Refrigerate for 12-24 hours, allowing the flavors to deeply penetrate the fish.

Step 3: Rinse and Develop Smoky Coating

Gently rinse each salmon piece under cold water to remove excess salt and sugar. Use paper towels to carefully pat the fish completely dry. Let the salmon rest on a wire rack at room temperature for 1-2 hours. This process creates a slightly sticky surface called a pellicle, which helps smoke adhere beautifully to the fish.

Step 4: Fire Up the Traeger

Load the hopper with your favorite wood pellets – apple, cherry, or mesquite work wonderfully. Preheat the Traeger grill to 180 degrees Fahrenheit. Allow the grill to warm up for about 15 minutes, creating the perfect smoky environment.

Step 5: Smoke to Perfection

• 125-135 degrees Fahrenheit for tender, melt-in-your-mouth texture
• 145 degrees Fahrenheit for a firmer consistency

Step 6: Add Sweet Finishing Touch

• Honey
• Maple syrup

This optional glaze adds a delightful hint of sweetness that complements the smoky flavor.

Tips To Master Traeger Smoked Salmon

• Bone-Removal Trick: Carefully use clean tweezers to extract tiny pin bones from salmon, ensuring a smooth, enjoyable eating experience without unexpected crunch.
• Brining Boost: Allow salmon to marinate in dry rub for full 24 hours to maximize flavor penetration and create a deep, rich taste profile.
• Pellicle Protection: Ensure salmon air-dries completely before smoking, creating a sticky surface that helps smoke adhere and creates a beautiful golden exterior.
• Wood Pellet Magic: Select fruit woods like apple or cherry for a milder, sweeter smoke flavor that complements the salmon's delicate texture.
• Temperature Control Tip: Use a reliable meat thermometer to check internal temperature, preventing overcooking and maintaining salmon's tender, moist consistency.

How To Keep Traeger Smoked Salmon Tasty

• Wrap freshly smoked salmon tightly in plastic wrap or vacuum-sealed bags for optimal preservation.
• Refrigerate immediately after cooling, which helps maintain its delicate texture and rich flavor.
• Store the salmon in the coldest part of your refrigerator, typically near the back, where temperatures remain most consistent.
• Consume refrigerated smoked salmon within 3-4 days for the best taste and quality.
• For longer storage, freeze the salmon in airtight containers or freezer bags, where it can safely last up to 3 months.
• When ready to enjoy frozen salmon, thaw slowly in the refrigerator overnight to prevent moisture loss and maintain its tender consistency.
• Always use clean utensils when handling stored salmon to prevent bacterial contamination and preserve its pristine flavor profile.

Perfect Pairings With Traeger Smoked Salmon

• Craft Delightful Wine Companions: Pair the smoky salmon with a crisp Sauvignon Blanc or light Pinot Noir to complement the rich, delicate fish flavors. These wines cut through the salmon's richness while enhancing its subtle smokiness.
• Create Zesty Side Dish Matches: Serve alongside a fresh cucumber dill salad or lemony quinoa to balance the salmon's intense smoky profile. These bright, herbal accompaniments will refresh the palate and add complementary textures.
• Elevate with Creamy Condiments: Whip up a dill-infused crème fraîche or tangy horseradish sauce to drizzle over the smoked salmon. These creamy additions will highlight the fish's delicate smokiness and provide a luxurious mouthfeel.
• Select Perfectly Balanced Beverages: Try a cold craft pilsner or a crisp sparkling water with lemon to cleanse the palate between bites. These light, refreshing drinks will cut through the salmon's richness without overwhelming its nuanced flavors.

Twists To Try With Traeger Smoked Salmon

• Spicy Chili Salmon Variation: Incorporate red pepper flakes and cayenne into the dry brine for a fiery kick. Blend sriracha with honey as an alternative glaze to elevate heat levels and add complex flavor profiles.
• Mediterranean Herb Salmon Variation: Mix dried oregano, thyme, and rosemary into the dry brine. Replace standard wood pellets with olive wood for an authentic Mediterranean essence. Finish with a light drizzle of lemon-infused olive oil.
• Asian-Inspired Salmon Variation: Replace brown sugar with dark soy sauce and mirin in the brine. Add ginger powder and five-spice blend for depth. Use hickory pellets and glaze with a teriyaki sauce during the final smoking stage.
• Citrus Pepper Salmon Variation: Incorporate orange and lemon zest into the dry rub. Add crushed coriander seeds for brightness. Use applewood pellets for a subtle fruity undertone. Finish with a light orange marmalade glaze for sweet-tangy complexity.

Helpful Info About Traeger Smoked Salmon

• What makes the dry brine so important for this smoked salmon recipe?

The dry brine helps to draw out moisture, concentrates flavors, and creates a protective layer that allows the smoke to adhere better to the fish, resulting in a more flavorful and textured salmon.

• Why do I need to air-dry the salmon after brining?

Air-drying creates a tacky surface called a pellicle, which helps the smoke stick to the salmon more effectively. This step ensures a more intense smoke flavor and better overall texture.

• Can I use different types of wood pellets for smoking?

Absolutely! Apple and cherry wood pellets provide a mild, sweet flavor, while mesquite offers a stronger, more robust smoky taste. Each wood type will give a unique flavor profile to your salmon.

• How do I know when the salmon is perfectly cooked?

Use a meat thermometer to check the internal temperature. For tender salmon, aim for 125-135F, and for a firmer texture, cook until it reaches 145F. The salmon should look opaque and flake easily when done.

Traeger Smoked Salmon Recipe

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4.7 from 24 reviews

• Total Time: 16-28 hours
• Yield: 4 1x

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Description

Smoky aromas dance around this Traeger Smoked Salmon, inviting culinary adventurers into a world of rich, oceanic flavors. Tender fish infused with wood-fired essence promises a gourmet experience that connects Pacific Northwest traditions with modern grilling techniques.

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Ingredients

Scale 1x2x3x

Main Proteins:

• 2 lbs fresh salmon fillet (skin-on preferred)

Dry Seasonings:

• 1 cup brown sugar
• ¼ cup kosher salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder (optional)
• 1 teaspoon onion powder (optional)

Glazing Ingredient:

• 1 tablespoon honey or maple syrup (for glazing, optional)

Wood Pellets:

• Apple, cherry, or mesquite recommended

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Instructions

1. Carefully remove pin bones from the salmon fillet, then slice into uniform 2-3 inch wide pieces to ensure consistent smoking.
2. Craft a flavor-infusing dry brine by thoroughly blending brown sugar, salt, pepper, garlic powder, and onion powder in a mixing bowl.
3. Generously coat each salmon piece with the spice mixture, then transfer to a glass container or sealed zip-top bag for a flavor-absorbing refrigeration period of 12-24 hours.
4. Gently rinse the brined salmon under cold water to eliminate excess salt and sugar, then meticulously pat each piece dry using clean paper towels.
5. Allow the salmon to rest on a wire rack, creating a tacky surface that will enhance smoke adherence during the cooking process. Let air-dry for 1-2 hours.
6. Prepare the Traeger grill by loading the hopper with aromatic wood pellets such as apple, cherry, or mesquite for a rich flavor profile.
7. Ignite the grill and stabilize the temperature at 180F, allowing a 15-minute preheating period to establish consistent heat.
8. Arrange the salmon pieces skin-side down on the grill grates, ensuring even spacing for optimal smoke circulation.
9. Smoke the salmon for 2-3 hours, monitoring the internal temperature until it reaches 125-135F for a tender texture or 145F for a firmer consistency.
10. During the final 30 minutes, optionally enhance the salmon with a delicate glaze of honey or maple syrup for a subtle sweetness and glossy finish.

Notes

• Remove pin bones carefully to prevent any accidental bone fragments while eating.
• Cut salmon into uniform pieces to ensure consistent smoking and even cooking throughout the fillet.
• Use kosher salt for better brining as it distributes more evenly and provides a cleaner flavor profile.
• Experiment with different wood pellets like apple or cherry for subtle smoky undertones that complement the fish’s natural taste.
• Create a pellicle by air-drying helps smoke adhere better and develops a beautiful golden exterior on the salmon.
• Monitor internal temperature closely to prevent overcooking, which can make salmon dry and tough.
• Add a light glaze during the final smoking stage for a touch of sweetness and glossy finish.
• Pair with fresh herbs like dill or chives to enhance the salmon’s delicate flavor and add a vibrant touch.

• Prep Time: 15 minutes (plus 12-24 hours brining & 1-2 hours drying)
• Cook Time: 2-3 hours
• Category: Breakfast, Lunch, Dinner, Appetizer, Snacks
• Method: Smoking
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 320
• Sugar: 22 g
• Sodium: 900 mg
• Fat: 14 g
• Saturated Fat: 3 g
• Unsaturated Fat: 9 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 0 g
• Protein: 28 g
• Cholesterol: 70 mg