Traeger Grilled Salmon

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This Traeger smoked salmon recipe is one of my favorites for a quick yet impressive meal. The Traeger grill does most of the work, gently cooking the salmon to the perfect temperature while adding just enough smoke flavor.

I’ve found that keeping the seasonings simple – just olive oil, salt, and pepper – really lets the quality of the salmon shine through.

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Easy Traeger Smoked Salmon

After years of experimenting with different temperatures and wood types, trust me when I say that 350°F is the sweet spot for salmon, and apple or cherry wood pellets provide just the right amount of mild sweetness.

This method works every time, whether I’m cooking for my family on a weeknight or entertaining friends on the weekend. The 35-minute timeline from start to finish makes it practical for busy days, while the results are impressive enough for special occasions.

What You’ll Need to Cook

Salmon Fillets: Look for fillets with bright, firm flesh and a fresh ocean smell. Wild-caught salmon typically has a better flavor than farm-raised salmon. Ensure fillets are similar thickness (about 1 inch thick) for even cooking. Center-cut portions work best for uniform cooking.

Olive Oil: For better flavor, use high-quality extra virgin olive oil. The oil helps the seasonings adhere to the fish and prevents sticking. A neutral oil like avocado oil can be substituted if preferred.

Kosher Salt: The larger flakes of kosher salt provide better seasoning distribution.

Fruitwood Pellets: Apple or cherry wood pellets impart a mild, sweet smoke that complements salmon without overpowering its delicate flavor. Avoid mesquite or hickory, which can be too strong for seafood.

Ingredient Substitutes

• Salmon: steelhead trout or arctic char make excellent substitutes with similar cooking times.
• Olive Oil: Melted butter, avocado oil, or grapeseed oil
• Additional Flavors: Add one tablespoon brown sugar and one teaspoon garlic powder to the seasoning for a sweet and savory profile

How to Make Traeger Smoked Salmon

Step 1: Prepare the Salmon

Remove salmon from refrigerator 30 minutes before cooking to allow it to come to room temperature, which promotes more even cooking. Pat the fillets completely dry with paper towels – this is crucial for proper smoke adherence and to prevent steaming.

Trim any silver skin or uneven edges using a sharp knife. The silver skin can cause curling during cooking and has a strong flavor. Place the prepared fillets on a clean baking sheet.

Step 2: Season the Salmon

Using a brush, apply olive oil to both sides of the salmon fillets, ensuring even coverage. The oil creates a tacky surface for seasonings to stick and helps prevent the delicate flesh from drying out.

Sprinkle kosher salt evenly over all surfaces, followed by freshly ground black pepper. Allow the seasoned fillets to rest at room temperature for 15 minutes, which helps the seasonings penetrate the flesh and enhances flavor development.

Step 3: Preheat the Traeger

Set your Traeger grill to 350°F and fill the hopper with fruitwood pellets – apple or cherry varieties work well with salmon.

Allow the grill to preheat for 15 minutes with the lid fully closed to stabilize the temperature and create the optimal smoking environment. A consistent temperature is key for perfectly cooked salmon.

Step 4: Smoke the Salmon

For easier cleanup, you can line grill grates with aluminum foil (poke a few holes to allow smoke circulation). Place salmon fillets skin-side down directly on the grates or foil. The skin creates a natural barrier between the hot grates and delicate flesh.

Close the grill lid to maintain temperature and trap smoke. Cook for 30-35 minutes or until the internal temperature is 145°F, avoiding the temptation to open the lid, which frequently releases heat and smoke.

Step 5: Check for Doneness

Insert an instant-read thermometer into the thickest part of each fillet to check for an internal temperature of 145°F (the FDA-recommended safe temperature). Properly cooked salmon should flake easily with a fork but still maintain moisture.

The flesh should appear opaque with a slightly translucent center. Cooking times may vary depending on the thickness of the fillets and grill temperature fluctuations.

How To Store Leftovers and Reheat

Leftover cooled salmon can be stored in an airtight container in the refrigerator for up to 2 days. For best results, reheat gently at 275°F in the oven or Traeger for 10-15 minutes until warmed.

Avoid microwaving, as this can dry out the fish. Leftover salmon also works wonderfully cold in salads or made into patties.

Which Wood Chips?

Apple wood pellets are my top choice for salmon – they provide a mild, slightly sweet smoke that enhances the natural flavors without overwhelming the delicate fish.

Cherry wood is a close second, offering a subtle fruity note that pairs wonderfully with salmon’s rich oils. If you prefer something slightly stronger, alder wood, with its traditional Pacific Northwest roots, creates a balanced smoke profile.

Avoid mesquite or hickory, which can overpower seafood with their intense flavor.

What to Serve With Salmon

Here are some of my favorite sides to serve with salmon;

Grilled Broccoli

Mashed Potato Casserole

More Mains?

Looking for more main dish ideas? Here are some of my favs at the moment;

Grilled Meatload with BBQ Glaze

Grilled Salmon

Baked Chicken Thighs

Australian Sausage Rolls

Traeger Prime Rib

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Smoke On!

Charlie

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