Smoky Delight: The Fun Traeger Smoked Salmon Recipe for All

Nothing beats the rich, smoky flavor of a perfectly smoked salmon prepared on a traeger smoked salmon recipe that melts in your mouth.

Tender fish meets bold wood-fired intensity, creating a mouthwatering dish that elevates any meal.

The right combination of seasoning and smoking technique ensures a delectable result every time.

Wild-caught salmon becomes a culinary masterpiece with minimal effort and maximum taste.

Each flaky bite delivers a robust, smoky profile that seafood enthusiasts adore.

The aroma alone will draw everyone to the table, eager to savor this delightful protein-packed treat.

Prepare to impress your guests with this simple yet extraordinary salmon preparation.

Quick Recipe Overview

Prep Time: 15 minutes (plus 12-24 hours brining & 1-2 hours drying)

Cook Time: 2-3 hours

Total Time: 16-28 hours

Calories: 400 kcal

Servings: 5

Essentials For Traeger Smoked Salmon

• Brown Sugar: Balances salt and creates a caramelized exterior with subtle sweetness.
• Salt: Essential for flavor enhancement and preservation of salmon.
• Black Pepper: Adds warm, spicy undertone to complement the fish's richness.
• Garlic Powder: Provides aromatic depth and savory background notes.
• Onion Powder: Contributes mild, sweet complexity to the seasoning blend.

• Salmon Fillet: Select fresh, high-quality wild-caught or farm-raised salmon with firm, vibrant flesh and minimal odor.
• Rack for Drying: Allows air circulation for forming pellicle and ensuring proper smoke adherence.

• Wood Pellets (Apple, Cherry, Mesquite): Impart distinct fruity or smoky flavors that complement salmon's natural taste.
• Honey, Maple Syrup: Optional glaze adding subtle sweetness and beautiful caramelized finish.
• Paper Towels: Used for thoroughly drying salmon surface before smoking.

Gear You’ll Need For Traeger Smoked Salmon

• Traeger Grill: Essential for smoking the salmon at precise temperatures.
• Wood Pellets: Apple, cherry, or mesquite for adding smoky flavor.
• Knife: Sharp tool for removing pin bones and cutting salmon fillet.
• Cutting Board: Needed for preparing and handling salmon.
• Glass Dish or Zip-Top Bag: For brining salmon during marination.
• Paper Towels: Used to pat salmon dry after rinsing.
• Drying Rack: Helps form pellicle and air-dry salmon.
• Small Bowl: For mixing dry brine ingredients.
• Pastry Brush: Optional, for applying honey or maple syrup glaze.
• Instant-Read Meat Thermometer: Crucial for checking salmon's internal temperature.

Step Guide To Traeger Smoked Salmon

• Prep the Fish

Remove tiny bones from salmon. Slice fillet into smaller sections about 2-3 inches wide for consistent smoking.

• Create Flavor Coating

Blend brown sugar, salt, pepper, garlic powder, and onion powder. Generously rub mixture over salmon pieces. Store in refrigerator for 12-24 hours to let flavors penetrate.

• Clean and Dry

Rinse salmon under cold water to remove excess seasoning. Gently dry with paper towels. Let air-dry on rack for 1-2 hours to develop a sticky surface that helps smoke cling.

• Fire Up the Traeger

Load wood pellets into hopper. Choose apple, cherry, or mesquite for rich flavor. Set temperature to 180F and warm grill for 15 minutes.

• Start Smoking

Position salmon skin-side down on grates. Smoke for 2-3 hours until internal temperature reaches 125-135F for tender result or 145F for firmer texture.

• Add Optional Glaze

During final 30 minutes, brush salmon with honey or maple syrup for subtle sweetness and beautiful sheen.

Tips To Make Traeger Smoked Salmon Shine

• Smoking Success Secrets: Elevate Your Salmon Game
• Pellicle Power: Let salmon air-dry completely before smoking to create a tacky surface that helps smoke and seasonings cling beautifully, ensuring maximum flavor absorption.
• Wood Pellet Magic: Experiment with different wood flavors like apple for sweet notes, cherry for mild smokiness, or mesquite for robust intensity to match your taste preferences.
• Temperature Precision: Use a meat thermometer to check internal temperature, hitting 125-135F for melt-in-your-mouth texture or 145F for firmer salmon perfect for salads and meal prep.
• Gluten-Free Friendly: This recipe is naturally gluten-free, making it ideal for those with dietary restrictions. Double-check your spice blend ingredients to ensure complete compatibility.
• Diet-Friendly Adaptations: For low-carb diets, skip the honey glaze. Keto lovers can increase the fat content by adding a butter brush before serving or using a higher-fat salmon variety like king salmon.

How To Plate Up Traeger Smoked Salmon

• Gourmet Plating Paradise: Arrange smoked salmon on a rustic wooden board with fresh dill sprigs, lemon wedges, and capers for an elegant restaurant-style presentation.
• Brunch Sensation: Create open-faced sandwiches using toasted sourdough, cream cheese spread, and thin slices of the smoked salmon topped with pickled red onions.
• Salad Star Topping: Flake the cooled smoked salmon over mixed greens, add crumbled goat cheese, toasted pine nuts, and a light vinaigrette for a protein-packed salad option.
• Appetizer Elegance: Serve bite-sized portions on mini crackers or cucumber rounds with a dollop of herbed cream cheese and a sprig of fresh chive for sophisticated party nibbles.

Storing Traeger Smoked Salmon The Smart Way

• Refrigerator Strategy: Wrap cooled smoked salmon tightly in plastic wrap or aluminum foil. Store in an airtight container for up to 5 days, maintaining maximum flavor and texture.
• Freezing Technique: Slice salmon into portion-sized pieces. Place between parchment paper, seal in freezer bags, and store for 2-3 months. Thaw overnight in the refrigerator for best results.
• Flavor Enhancement Tip: Keep smoked salmon in the coldest part of your refrigerator, away from strong-smelling foods to prevent flavor absorption.
• Quick Serving Recommendation: Remove salmon from refrigerator 15-20 minutes before serving to allow natural flavors to develop and reach optimal room temperature.

Smoky Traeger Smoked Salmon Recipe

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4.9 from 15 reviews

• Total Time: 16-28 hours
• Yield: 5 1x

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Description

Traeger smoked salmon elevates seafood with Pacific Northwest flavors. Wood-fired techniques infuse rich, delicate notes that complement wild-caught fish. Guests will savor this elegant, smoky delicacy.

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Ingredients

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• 2 lbs (907 g) fresh salmon fillet (skin-on preferred)
• 1 cup (200 g) brown sugar
• ¼ cup (38 g) kosher salt
• 1 tsp black pepper
• 1 tsp garlic powder (optional)
• 1 tsp onion powder (optional)
• 1 tablespoon (15 ml) honey or maple syrup (for glazing, optional)
• Apple, cherry, or mesquite wood pellets recommended

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Instructions

1. Preparation: Meticulously remove pin bones from salmon fillet and slice into uniform 2-3 inch pieces to guarantee consistent smoking results.
2. Seasoning: Craft a flavor-packed dry brine by blending brown sugar, salt, pepper, garlic powder, and onion powder until thoroughly combined.
3. Brining: Generously coat salmon pieces with spice mixture, then refrigerate in a sealed container for 12-24 hours, allowing flavors to deeply penetrate the fish.
4. Drying: Rinse brined salmon under cold water to remove excess salt, pat completely dry with paper towels, and let air-dry on a wire rack for 1-2 hours to develop a tacky surface that enhances smoke absorption.
5. Grill Setup: Load Traeger grill hopper with aromatic wood pellets like apple, cherry, or mesquite, then ignite and stabilize temperature at 180F with a 15-minute preheating period.
6. Smoking Process: Carefully arrange salmon pieces skin-side down on grill grates, ensuring proper spacing for optimal smoke circulation. Smoke for 2-3 hours, tracking internal temperature until it reaches 125-135F for tender texture or 145F for firmer consistency.
7. Finishing Touch: During the final 30 minutes, optionally brush with a delicate honey or maple syrup glaze to add subtle sweetness and create a glossy exterior.

Notes

• Bone Removal Precision: Carefully remove pin bones using fish tweezers or needle-nose pliers to prevent tough, unexpected bone fragments while eating.
• Brine Balance Technique: Adjust salt levels based on personal preference, reducing sodium for low-salt diets or using alternative sweeteners like stevia for diabetic-friendly options.
• Moisture Control Strategy: Pat salmon extremely dry after brining to create a pellicle (tacky surface) that helps smoke adhere better and prevents a soggy texture.
• Wood Pellet Flavor Matching: Select mild wood pellets like apple or cherry for delicate fish, avoiding strong woods like hickory that can overpower salmon’s natural taste.

• Prep Time: 15 minutes (plus 12-24 hours brining & 1-2 hours drying)
• Cook Time: 2-3 hours
• Category: Breakfast, Lunch, Dinner, Appetizer, Snacks
• Method: Smoking
• Cuisine: American

Nutrition

• Serving Size: 5
• Calories: 400
• Sugar: 10 g
• Sodium: 600 mg
• Fat: 22 g
• Saturated Fat: 4 g
• Unsaturated Fat: 18 g
• Trans Fat: 0 g
• Carbohydrates: 20 g
• Fiber: 0 g
• Protein: 40 g
• Cholesterol: 80 mg