Traeger Smoked Salmon

I was making a quick weekend brunch when the neighbor popped over with a loaf of sourdough and a curious question about smoking fish on a pellet grill. I told them about the simple method I use on cold mornings to make Traeger Smoked Salmon that stretches one fillet into several easy meals for the week. It feels like a small, efficient ritual that turns a quick prep into bright, smoky lunches and relaxed weekend plates.

Why You’ll Love It

This recipe works because it is straightforward and forgiving. You can set the Traeger and get on with other things while the salmon develops clean smoke flavor. It fits busy mornings and relaxed evenings alike. Families love it on bagels and salads, and it keeps well so you can make a single fillet and eat from it all week.

Serves 4
Prep Time: 20 minutes |
Cook Time: 120 minutes |
Total Time: 140 minutes

Ingredients

• 2 pounds skin on salmon fillet, pin bones removed
• 1/4 cup packed brown sugar
• 2 tablespoons kosher salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons maple syrup
• 1 lemon cut into wedges
• 4 plain bagels halved and toasted
• 4 ounces cream cheese softened
• A few sprigs fresh dill for garnish
• Fruitwood or alder pellets for the Traeger

Instructions

1. Pat the salmon dry and remove any remaining pin bones with tweezers. Leave the skin on.
2. Mix brown sugar salt and black pepper in a small bowl. Rub the mixture evenly over the flesh side of the salmon.
3. Place the salmon on a wire rack set over a rimmed baking sheet and refrigerate uncovered for 4 to 6 hours or overnight for deeper flavor. This step is passive and can be done ahead.
4. When ready to smoke, remove the salmon from the fridge, rinse briefly under cold water to remove excess cure if you prefer a milder surface salt, then pat very dry.
5. Preheat the Traeger to 180 degrees F using fruitwood or alder pellets. Insert a probe thermometer into the thickest part of the fillet.
6. Place the salmon skin side down directly on the grill grates or on a foil lined tray. Smoke until the internal temperature reaches 140 degrees F about 90 to 120 minutes depending on thickness.
7. Brush maple syrup over the salmon during the last 10 to 15 minutes of smoking to add a thin glaze and shine.
8. Remove the salmon and let rest 8 to 10 minutes. Slice into ribbons and serve with toasted bagels cream cheese lemon wedges and dill.

Tips & Tricks

• Keep the skin on while smoking to help the fillet hold together and make it easier to handle.
• Use a probe thermometer to avoid overcooking. Aim for 140 degrees F for moist flaky salmon.
• If you prefer less salty finish rinse the cure off before smoking and pat very dry to encourage smoke adhesion.
• Let the salmon rest after smoking so juices redistribute and slices hold their shape.
• Choose fruitwood or alder pellets for a mild clean smoke that complements salmon.
• Slice against the grain into thin ribbons for bagels and salads.

Serving Ideas

• Classic brunch bagels with cream cheese lemon and dill.
• Flaked over mixed green salad with a mustard vinaigrette for a quick lunch.
• On crackers with a dot of crème fraîche for cocktail hour or appetizers.
• Tossed into pasta with peas and a light cream sauce for a warming dinner.
• As part of a smoked fish board with pickles capers and sliced bread for entertaining.

Frequently Asked Questions

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Yield: 4

Traeger Smoked Salmon

Print

This recipe works because it is straightforward and forgiving. You can set the Traeger and get on with other things while the salmon develops clean smoke flavor. It fits busy mornings and relaxed evenings alike. Families love it on bagels and salads, and it keeps well so you can make a single fillet and eat from it all week.

Prep Time 20 minutes

Cook Time 2 hours

Total Time 2 hours 20 minutes

Ingredients

• 2 pounds skin on salmon fillet, pin bones removed
• 1/4 cup packed brown sugar
• 2 tablespoons kosher salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons maple syrup
• 1 lemon cut into wedges
• 4 plain bagels halved and toasted
• 4 ounces cream cheese softened
• A few sprigs fresh dill for garnish
• Fruitwood or alder pellets for the Traeger

Instructions

1. Pat the salmon dry and remove any remaining pin bones with tweezers. Leave the skin on.
2. Mix brown sugar salt and black pepper in a small bowl. Rub the mixture evenly over the flesh side of the salmon.
3. Place the salmon on a wire rack set over a rimmed baking sheet and refrigerate uncovered for 4 to 6 hours or overnight for deeper flavor. This step is passive and can be done ahead.
4. When ready to smoke, remove the salmon from the fridge, rinse briefly under cold water to remove excess cure if you prefer a milder surface salt, then pat very dry.
5. Preheat the Traeger to 180 degrees F using fruitwood or alder pellets. Insert a probe thermometer into the thickest part of the fillet.
6. Place the salmon skin side down directly on the grill grates or on a foil lined tray. Smoke until the internal temperature reaches 140 degrees F about 90 to 120 minutes depending on thickness.
7. Brush maple syrup over the salmon during the last 10 to 15 minutes of smoking to add a thin glaze and shine.
8. Remove the salmon and let rest 8 to 10 minutes. Slice into ribbons and serve with toasted bagels cream cheese lemon wedges and dill.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 936Total Fat 39gSaturated Fat 12gUnsaturated Fat 28gCholesterol 169mgSodium 3464mgCarbohydrates 80gFiber 3gSugar 30gProtein 63g

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.

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Conclusion

This Traeger Smoked Salmon method is designed for busy routines. The hands on time is short and the Traeger does the heavy lifting so you get reliable smoky flavor without constant attention. Make a fillet once and turn it into bagel mornings quick lunches and easy entertaining through the week. Try one variation tweak the cure to your taste and trust the thermometer. You will end up with a steady supply of smoky salmon that saves time and elevates everyday meals.