Traeger Smoked Salmon recipe : 5 Foolproof Tips for Delicious Flavor

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The first time I smoked salmon on my Traeger grill, I thought I’d ruin it. Fish is delicate. One wrong move and you’ve got jerky, not dinner. But when that first slab came off the grates—golden, slightly glazed, flakes falling apart like slow applause—I knew this was a keeper.

This Traeger smoked salmon recipe is for you, especially if you’re new to fish on the smoker. You’ll get rich, smoky flavor, a hint of sweet glaze, and just the right texture. Trust me, you don’t need to be a pitmaster to pull this off.

Smoked Salmon on Traeger Grill: Ingredients You’ll Need

Traeger Smoked Salmon Ingredients

1 large wild-caught salmon fillet (skin on)
Homemade dry rub:
- 2 tbsp brown sugar
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp kosher salt
- ½ tsp black pepper
- Pinch cayenne (optional, for kick)

This is your Traeger salmon rub, and it’s gold—literally.

Honey BBQ Sauce Ingredients (Optional Glaze)

¼ cup BBQ sauce (your favorite brand or homemade)
2 tbsp honey
1 tbsp lemon juice

This makes for killer honey glazed smoked salmon, especially if you brush it on halfway through.

How to Smoke Salmon on Traeger: Step-by-Step Prep Guide

How to Make Honey BBQ Sauce

Mix BBQ sauce, honey, and lemon juice in a bowl.
Set aside half to brush on while cooking. Keep the rest for a final glaze.

Pro tip: warm the sauce slightly so it brushes smooth—it helps caramelize beautifully on the smoker.

How to Make Traeger Smoked Salmon

Pat the salmon dry. Seriously—this is key. Moisture ruins browning.
Rub the spice mix onto the flesh. Get in there. Press it in.
Preheat your Traeger pellet grill to 225°F (use mesquite or alder pellets).
Place the salmon skin-side down directly on the grates.
Smoke until the internal temp hits 135°F—usually 1½ to 2 hours, depending on thickness.
Brush on the glaze during the last 30 minutes, if using.

Don’t skip the skin—it acts like a built-in baking sheet. Makes cleanup easy, too.

Traeger Grilled Salmon Tips: Doneness & Temperature

How to Tell When Smoked Salmon is Done

Color: The flesh should turn opaque and rich pink.
Texture: It should flake when nudged with a fork—not fall apart, but gently separate.
Temp: 135°F is your sweet spot. Let carryover heat bring it to 140–145°F.

Most people mess this up by waiting for 145 on the grill. Don’t. Salmon keeps cooking after you pull it.

Let it rest under foil. You’ll thank me when those juices settle right back into the flesh.

Storing and Reheating Smoked Salmon Fillet from Traeger

Storage

Cool completely.
Store in an airtight container or wrapped tightly in foil/plastic wrap.
Keeps 3–4 days in the fridge.

Reheating

Best: air fryer or oven at 350°F until just warmed through.
Avoid: microwaves (they murder texture).

Leftover Traeger grilled salmon makes killer salads, wraps, or breakfast hash.

Best Sides for Your Pellet Grill Smoked Fish

Smoked salmon is bold. It’s rich, it’s buttery, and it’s got that savory, smoky depth. So what you serve with it matters—big time. You want contrast. You want balance. And most of all, you want sides that can hold their own without stealing the show.

Here’s what plays perfectly with pellet grill smoked fish:

Bacon Ranch Pasta Salad – creamy, smoky, and cold—exactly what you want next to warm smoked fish.
Southern Baked Beans – sweet heat with a hint of molasses that plays well with the salmon’s saltiness.
Southern Coleslaw – that crisp bite and tangy dressing cut right through the richness.
Southern Potato Salad – creamy, comforting, and full of texture. It’s a classic for a reason.
Easy Spaghetti Salad – light and lemony, it keeps things fresh without overwhelming your plate.

Balance is key: pair smoky fish with something creamy, acidic, or sweet. This isn’t just food—it’s strategy.

Choosing Ingredients & Pellets for Traeger Fish Recipes

Type of Salmon

Wild-caught = firmer texture, cleaner flavor, better fat profile.
Farmed = softer, milder, but still works.

Use what you’ve got, but wild salmon makes the best smoked salmon fillet Traeger can produce.

Type of Wood/Pellets

Mesquite or Alder: best for fish.
Avoid heavy woods like hickory—they overwhelm.
Light woods = flavor without bitterness.

Alder is the OG for Northwest-style smoked salmon.

More Recipes to Try After This Traeger Smoked Salmon

If you’re loving the flavor journey of this Traeger smoked salmon recipe, here are more dishes from my kitchen that’ll hit the spot—whether you’re switching up the cooking method or building out a full BBQ spread:

Try this creamy lemon butter salmon for non-smoked dinner alternatives—rich, simple, and stove-to-table fast.
For a classic restaurant vibe, check out my Texas Roadhouse-style baked salmon—great to compare with smoked versions.
Want more bold flavor? This Cajun honey butter salmon with a spicy-sweet flavor profile packs a kick.
Don’t want to fire up the grill? Go with this easy air fryer salmon recipe for quick indoor cooking.
Craving something meaty to round out the smoker session? Try garlic butter steak bites as a meaty BBQ companion.

Yes, you can smoke shrimp, cod, and even lobster on your pellet grill. It’s a game-changer.

FAQ: Traeger Smoked Salmon Recipe Essentials

How long to smoke salmon on Traeger?

1½ to 2 hours at 225°F, depending on thickness.

Should I use wild or farmed salmon?

Wild is best, but both work.

Do I need to brine the salmon first?

Not for this recipe. The rub handles it all.

What temp is smoked salmon done?

Pull at 135°F. Rest. It’ll hit 140–145°F.

Best wood for salmon?

Alder or mesquite. Avoid heavy hardwoods.

Can I freeze leftovers?

Yep. Wrap tightly, freeze up to 2 months. Thaw gently.

Conclusion + Call to Action: Try This Salmon Smoker Recipe

You just learned how to smoke salmon on a Traeger—and not just any salmon, but one that tastes like you’ve been doing it for years. You’ve got the dry rub, the sweet-savory glaze, and every tip for getting that flake and flavor just right.

So here’s the deal: fire up your pellet grill this weekend. Try this Traeger smoked salmon recipe with wild salmon, alder wood, and a quick honey glaze. Pair it with something creamy and crunchy. Plate it proud.

And when it turns out perfect—because it will—share it, tag it, and check out more inspiration on my Pinterest page. I’m always adding more Traeger fish recipes, smoker tips, and foolproof flavor combos that work.

This is the salmon I want to eat. And now it’s yours. Smoke it well.

Traeger Smoked Salmon Recipe – Foolproof Flavor Every Time

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