There’s something special about the way a Traeger grill cooks salmon. The slow, even heat and subtle smoky flavor transform a simple salmon fillet into something that feels restaurant-worthy but still approachable for a weeknight dinner.
I first started grilling salmon this way after my father-in-law flew in from Alaska with a cooler packed full of wild-caught salmon — sockeye and Copper River King salmon, some of the best you can get. Needless to say, our freezer was stocked, and this recipe quickly became our go-to way to prepare it. It’s hands-off, incredibly forgiving, and the buttery topping with fresh herbs takes it over the top.
Why This Recipe Works
This salmon is all about flavor and simplicity. It’s juicy, flaky, and packed with a mild smoky note that pairs perfectly with the buttery herb topping.
I love that it’s low effort — a quick prep, set it on the Traeger, and you can forget about it while it works its magic. By the time you’ve poured yourself a drink and tossed together a salad, dinner is ready. And unlike oven-baked salmon, the gentle cooking temperature makes it much harder to overcook, so you can relax instead of anxiously checking the timer.
Ingredients You’ll Need
Here’s what goes into my version, along with a few tips I’ve learned after making this dozens of times:
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Side of salmon – Wild-caught is my top pick for its flavor and nutrition. Sockeye has a richer color and leaner texture, while king salmon is buttery and luxurious. Both work beautifully.
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Grass-fed butter – Softened, so you can easily mix in the aromatics. For dairy-free, olive oil is a great swap.
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Shallot – Adds a subtle sweetness that balances the smokiness.
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Fresh chives and parsley – They brighten up the richness of the fish and butter.
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Garlic powder, sea salt, and black pepper – Simple seasonings that let the salmon shine.
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Fresh lemon – For squeezing over the salmon just before serving.
If you like a little kick, try adding a pinch of smoked paprika or cayenne to the butter mixture. Dill is also a great herb swap if you prefer that classic salmon pairing.
Step-by-Step Instructions
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Preheat the grill. Set your Traeger (or similar pellet grill) to 275°F.
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Prep the salmon. Place the salmon skin-side down on a baking sheet and pat it dry with paper towels.
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Make the butter mixture. In a small bowl, combine softened butter, shallot, chives, parsley, garlic powder, salt, and pepper. Mix well.
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Spread the topping. Slather the butter mixture generously over the top of the salmon fillet.
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Grill the salmon. Transfer the salmon to the grill, skin-side down, and insert the temperature probe into the thickest part of the fillet. Cook for 35–40 minutes, until the internal temperature reaches 130–135°F (or your preferred doneness).
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Serve. Carefully move the salmon back to a baking sheet or platter, garnish with extra herbs, and serve with lemon wedges.
My Best Tips for Perfect Salmon
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Go by temperature, not just time. A good digital thermometer takes out all the guesswork. For medium, aim for around 130°F; for medium-rare, stop closer to 125°F.
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Let it rest for a minute. Just like with steak, letting the salmon sit for a minute or two after pulling it off the grill helps the juices settle.
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Don’t skip the herbs. That fresh, aromatic bite at the end makes the whole dish taste brighter.
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Plan for leftovers. This salmon is even better the next day — the smoky flavor deepens and it’s perfect flaked into a salad or tucked into wraps for an easy lunch.
Storage and Leftover Ideas
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Fridge: Store leftovers in an airtight container for up to four days.
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Reheat gently: Use the oven at 300°F for a few minutes or enjoy it cold — it’s great either way.
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Meal prep bonus: I love flaking it over mixed greens with a drizzle of olive oil and lemon for a quick lunch.
Flavor Variations
This recipe is a blank canvas for your favorite flavors. A few fun ways to switch it up:
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Add smoked paprika or a hint of cayenne to the butter mixture for some heat.
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Use dill and lemon zest for a fresher, classic flavor.
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Drizzle with a bit of maple syrup before grilling for a touch of sweetness.
FAQs
Can I make this with frozen salmon?
Yes! Just make sure it’s completely thawed and pat it dry before adding the butter mixture. That way, the topping sticks, and the salmon cooks evenly.
What if I don’t have a Traeger grill?
No problem. Use your oven instead. Bake the salmon at 275°F for about 20–25 minutes, checking the internal temperature for doneness.
How do I know when the salmon is done?
The internal temperature should read between 130–135°F for tender, flaky salmon. You can also gently press the fillet with a fork — if it flakes easily, it’s ready.
Can I make this dairy-free?
Yes, substitute olive oil for the butter. I like to mix the olive oil with the same herbs and seasonings, then drizzle it generously over the salmon before grilling.
Can I use individual fillets instead of one large side?
Absolutely. Just keep an eye on the timing — smaller fillets may cook a little faster, so start checking for doneness after 25–30 minutes.
Traeger Grilled Salmon
This Traeger grilled salmon is everything you want in a weeknight dinner — tender, flaky, and infused with a subtle smokiness.
Ingredients
- 1 ½ to 2 lb side of salmon
- 3 tablespoons butter, softened (or olive oil for dairy-free)
- 1 medium shallot, finely chopped
- 1 tablespoon fresh chives, chopped
- 1 tablespoon fresh parsley, chopped
- ¼ teaspoon garlic powder
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
- Fresh lemon wedges, for serving (optional)
Instructions
- Preheat your Traeger or pellet grill to 275°F.
- Pat the salmon dry with paper towels and place it skin-side down on a large baking sheet.
- In a small bowl, mix the butter (or olive oil), shallots, chives, parsley, garlic powder, salt, and pepper until combined.
- Spread the herb butter evenly over the top of the salmon.
- Once the grill reaches 275°F, carefully transfer the salmon to the center of the grill grates, skin-side down. Insert a probe into the thickest part of the fillet for accurate temperature reading.
- Cook for 35–40 minutes, or until the salmon reaches an internal temperature of 130–135°F for medium doneness. Start checking at the 30-minute mark to avoid overcooking.
- Remove from the grill and let it rest for a couple of minutes. Serve with fresh lemon wedges for a bright finish.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 527Total Fat 34gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 22gCholesterol 158mgSodium 538mgCarbohydrates 2gFiber 1gSugar 1gProtein 51g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
This Traeger grilled salmon has earned its spot in my weeknight dinner rotation. It’s unfussy, full of flavor, and something the whole family actually gets excited about. The slow grill time gives you tender, juicy salmon every time — no stress, no second-guessing.
Next time you’re craving a meal that feels special but doesn’t take all night to make, give this recipe a try. One bite of that buttery, herb-topped salmon with a kiss of smoke, and you’ll see why this simple recipe is one I’ll keep coming back to for years.
