If you’re looking for a weeknight dinner that feels impressive but comes together in under 30 minutes, this Traeger grilled salmon is exactly what you need. This simple salt-and-pepper approach lets the wood-fired flavor shine through without any fuss.
The pellet grill does all the heavy lifting, giving you perfectly cooked fish with a subtle smokiness and crispy exterior. It’s perfect for Father’s Day celebrations, summer cookouts, or busy weeknights when you need something healthy on the table fast.
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Easy Traeger Grilled Salmon
What makes this Traeger grilled salmon work so well is how the pellet grill cooks the fish evenly from edge to edge. The salmon sits skin-side down the entire time, staying moist and tender while picking up just enough smoke flavor. I keep the seasoning simple with just salt and pepper because I want to taste the fish and that hint of wood smoke, not a bunch of spices. The whole meal comes together in about 25 minutes, and you can have your sides cooking on the grill at the same time.
What You’ll Need
- Salmon fillets, skin-on
- Olive oil
- Salt – Essential for enhancing the salmon’s natural flavor while helping to draw out moisture for a better crust.
- Black pepper
- Lemon wedges
How to Make Traeger Grilled Salmon
Step 1: Prepare Your Traeger and Salmon
Fill your Traeger’s hopper with your preferred wood pellets and turn the grill to 400°F. While the grill preheats, remove your salmon from the refrigerator and let it sit at room temperature for about 10 minutes.
Pat each fillet completely dry using paper towels, paying special attention to the skin side. Brush both sides generously with olive oil to create a protective barrier and prevent sticking.
Step 2: Season the Salmon
Season the flesh side of each fillet generously with salt and black pepper. Don’t be shy with the seasoning—salmon can handle it, and much of the flavor comes from this simple step. Avoid seasoning the skin side since it won’t benefit from the salt and pepper. The salt will begin to draw out a bit of moisture, which helps create a beautiful crust during grilling.
Step 3: Place Salmon on the Grill
Once your Traeger has reached 400°F and stabilized, place each fillet skin-side down directly on the clean grill grates. The skin acts as a protective barrier between the delicate flesh and the hot grates. Arrange the fillets with at least an inch of space between them for proper air circulation. Close the lid immediately and resist the temptation to move or flip the salmon.
Step 4: Check for Doneness and Remove
After about 12 minutes, check your salmon’s progress. Use an instant-read thermometer inserted into the thickest part of the fillet—you’re looking for 145°F. The flesh should flake easily when gently pressed with a fork and appear opaque throughout most of the fillet.
Using a large metal spatula, carefully slide it between the skin and flesh to lift each fillet off, leaving the skin stuck to the grates. Transfer to a serving platter and let rest for 3 minutes before serving with lemon wedges.
How To Store Leftovers and Reheat
Allow your grilled salmon to cool to room temperature within 30 minutes of cooking, then transfer it to an airtight container or wrap tightly in aluminum foil. Refrigerate for up to 3 days for best quality and food safety. For longer storage, wrap individual portions in plastic wrap followed by aluminum foil and freeze for up to 2 months in a freezer-safe container.
To reheat refrigerated salmon, preheat your oven to 275°F and place the fish in a baking dish with a tablespoon of water or broth. Cover with foil and warm for 12-15 minutes until heated through. For frozen salmon, thaw overnight in the refrigerator before reheating. Alternatively, enjoy cold leftover salmon flaked over salads or in grain bowls—it’s absolutely delicious this way and requires no reheating.
My Favorite Wood Pellets for Grilled Salmon
Alder pellets remain my top choice for salmon, offering a delicate, slightly sweet smoke that enhances the fish’s natural flavor without overwhelming it.
Maple pellets provide a mild, subtly sweet smoke that creates beautiful color and complements the simple seasoning perfectly.
Apple pellets deliver a fruity, medium smoke that adds complexity without overpowering.
Avoid mesquite or hickory pellets, as their strong, assertive smoke can overpower salmon’s delicate taste and create bitter notes.
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Have you made this delicious recipe and loved it?
I would love it if you took a minute to leave a star rating and review. It is also helpful if you made any substitutions or changes to the recipe to share that; thank you!
📌 Please also pin the image below, then you can find the recipe for the next time you want to cook.
What To Serve With Grilled Salmon
Traeger Grilled Salmon
Ingredients
- 4 salmon fillets 6 oz each, skin-on
- 2 tbsp olive oil
- 2 tsp salt
- 1 tsp black pepper
- 1 lemon cut into wedges (for serving)
Instructions
- Preheat your Traeger grill to 400°F and let it come to temperature for about 15 minutes.
- Pat salmon fillets dry with paper towels and brush both sides with olive oil.
- Season the flesh side of each salmon fillet generously with salt and black pepper.
- Place salmon fillets skin-side down directly on the grill grates and close the lid.
- Grill for 12-15 minutes until salmon reaches an internal temperature of 145°F.
- Remove from grill, let rest for 3 minutes, and serve with lemon wedges.
Smoke On!
Charlie
Author: Charlie Reeves
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!
You can read more about me on our About Us page.
Hungry For More?
Smoke On!
Charlie
Author: Charlie Reeves
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!
You can read more about me on our About Us page.
Hungry For More?