Perfect Traeger Smoked Salmon Recipe

Recipe By:

Ava Mack

Posted:

March 18, 2025

Updated:

March 18, 2025

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Traeger smoked salmon is like music to your taste buds—a harmonious blend of flavors that dances on your palate. Imagine sinking your teeth into perfectly flaky fish infused with smoky goodness, tantalizing your senses with every bite. It’s the kind of dish that makes you want to throw a party just so you can show off this culinary gem.

Let me take you back to that unforgettable summer barbecue when I first tried my hand at smoking salmon. Picture this: friends gathered in the backyard, laughter echoing all around, and then someone takes their first bite of my Traeger smoked salmon. The look on their face was priceless—pure bliss! This recipe has since become a staple for any gathering because who doesn’t love great food paired with great company?

Why You'll Love This Recipe

This Traeger smoked salmon is incredibly easy to prepare and delivers an explosion of flavor.
The vibrant colors will impress your guests while making meal prep a breeze.
Enjoy it as a main dish or in salads for versatility.
It’s perfect for any occasion from casual dinners to elegant gatherings.

I remember my brother-in-law’s eyes widening in surprise after tasting my first batch; he declared me the “Salmon Whisperer.”

Recipe preparation

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

Fresh Salmon Fillet: Choose skin-on fillets for better moisture retention during smoking.
Smoker Chips: I recommend alder or cherry wood chips for a subtly sweet smoke flavor.
Brown Sugar: This adds caramelization and balances the saltiness beautifully.
Sea Salt: Use kosher salt for a clean seasoning that enhances the fish’s natural flavors.
Black Pepper: Freshly cracked pepper provides that extra zing everyone loves.
Lemon Zest: A touch of zest brightens up the richness of the salmon nicely.
Dill (optional): Fresh dill offers an aromatic herbaceous note; feel free to skip if you’re not a fan.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prepare the Salmon: Rinse your fresh salmon fillet under cold water and pat it dry with paper towels. Place it skin-side down on a cutting board and check for pin bones using tweezers.

Create the Brine: In a bowl, combine brown sugar and sea salt in equal parts—around 1/4 cup each works well. Mix in black pepper and lemon zest until evenly blended.

Coat the Salmon: Generously rub the brine mixture over the entire surface of the salmon fillet. Ensure even coverage by gently pressing it into the flesh.

Chill for Flavor: Wrap the coated salmon tightly in plastic wrap and refrigerate for at least 4 hours or overnight if possible; this helps develop flavor while drawing out moisture.

Prepare Your Traeger Grill: Preheat your Traeger smoker to 180°F (82°C). Add your chosen smoker chips according to manufacturer instructions.

Smoke the Salmon: Once heated, place the brined salmon directly on the grill grates skin-side down. Close the lid and let it smoke for about 1-2 hours until it reaches an internal temperature of 145°F (63°C).

Rest Before Serving: Remove from grill and let it rest for about 10 minutes before slicing. This helps maintain moisture!

Now you have beautifully smoked salmon ready to be devoured! Serve it as-is or flake it into salads or sandwiches—the possibilities are endless! Enjoy every smoky bite while soaking up compliments from family and friends!

Tips

Always use fresh salmon for the best flavor and texture. Fresh fish has a vibrant color and pleasant smell that enhances your dish. I once made the mistake of using not-so-fresh salmon, and let’s just say, it didn’t end well for my taste buds!
Brine the salmon before smoking for extra moisture. A simple brine of salt and sugar works wonders! I remember my first attempt at smoking without brining; it was dry enough to start a fire—thankfully, not literally!
Use wood chips that complement the salmon flavor. Cherry or alder wood adds a subtle sweetness. I once tried hickory, and let’s just say my guests were confused about why they were tasting bacon with their fish!

Perfecting the Cooking Process

To achieve perfect Traeger smoked salmon, start by brining your fish, then preheat your smoker to 225°F. Place the salmon skin-side down directly on the grill grates for optimal smoky flavor.

Serving and storing

Add Your Touch

Feel free to customize your salmon with various spices or marinades! Dill, lemon zest, or even a touch of maple syrup can elevate your dish and make it uniquely yours.

Storing & Reheating

Store leftover Traeger smoked salmon in an airtight container in the fridge for up to three days. To reheat, gently warm it in a low oven to maintain its delicate texture.

Chef's Helpful Tips

The secret to perfectly smoked salmon is patience; don’t rush the process!
Always allow the smoker to reach temperature before adding the fish.
Remember that good things come to those who wait!

I still remember the first time I served Traeger smoked salmon at a family gathering. Everyone raved about it—my uncle even asked for seconds! It felt great knowing my little culinary adventure had paid off.

FAQs

FAQ

What type of salmon is best for smoking?

Wild-caught salmon is often preferred for its rich flavor and firm texture.

Can I smoke frozen salmon?

Yes, but thaw it completely before brining and smoking for best results.

How long does it take to smoke salmon on a Traeger?

Generally, it takes about 1-3 hours depending on thickness and desired doneness.