How to Make Smoked Salmon on a Traeger Pellet Grill

Learn how to make smoked salmon on a Traeger Pellet Grill!

We take you step-by-step through preparing, brining, and seasoning your salmon, setting up your Traeger pellet grill for the cook, and smoking it to perfection.

 

Preparing the Salmon for Smoking

Rinse, Dry and Fillet the Salmon

The first thing you want to do when you get the salmon out of the packaging is to give it a good rinse under cold running water.

Then place it on your cutting board and pat it very dry with paper towels.

Once it is dry, run your fingers along the salmon checking for any bones that were not removed previously.

If you feel any, remove them with some tweezers and discard.

Lastly, slice your salmon into about 2 inch portion sized fillets.

 

Dry Brine the Salmon Overnight

No matter what type of fish fillets you are smoking, you are usually better off brining them first.

Brining not only adds flavor, but helps the salmon retain moisture during low and slow smoking, helps it absorb smokey flavor, and cuts down on albumin, that unappetizing white stuff that leaks out of fish sometimes when it’s cooked.

Now, we think the BEST way to prepare salmon for smoking is to dry brine it for at least 4 hours, but preferably 8 hours overnight in a mixture of brown sugar, salt, and pepper.

You will need:

• A Baking Dish
• Plastic wrap
• 3 Cups Dark Brown Sugar
• 1 Cup Kosher Salt
• 1 Tbsp Fresh Black Pepper

Mix the brine mixture ingredients together well and place some in the bottom of the baking dish.

Place the fillets on top of the mixture, then spread more of the brine mixture over the fillets, trying to cover every exposed surface of the fish.

Continue to layer your fillets like this, depending on how much fish you have, packing the brine mixture around them, and then cover the whole dish tightly with plastic wrap.

Place the baking dish in the refrigerator for 6-8 hours overnight.

 

Rinse and Dry the Salmon Before Smoking

When you take out the salmon the next day, you will see A LOT of moisture has come out of the fish.

This is normal.

Take the salmon fillets out of the tray and rinse them off really well under cold running water, pat dry with paper towels, and place them on a wire rack to air dry.

Add whatever rub you want to use on the salmon at this point.

Keep them on the wire rack for about 1-2 hours while you start to get the Traeger ready.

Over the course of an hour or so the dry brined salmon will form what is known as a pellicle on the exterior.

This is just a fancy term for a sticky layer that forms as some of the salt and sugar that infused last night makes its back way to the surface.

Just like we did on our smoked tuna steaks, we want a good pellicle because it is the ideal surface to absorb smokey flavor and form a delicious crust on the salmon as it smokes on the Traeger, so give it time to form.

If you are in a rush, the pellicle will form even faster if you bring the salmon outside or set up a box fan to circulate air gently on the salmon while it dries up on the racks.

 

Best Rubs and Seasoning for Smoking Salmon on a Traeger

Salmon, having a solid flavor of its own, holds up well to stronger seasonings and flavors compared to more delicate fillets like tilapia and halibut.

Go easy on the amount of salt in your rub since we already brined the salmon for smoking.

You can always add more after tasting but you can’t put that genie back in the bottle if you overdo it.

Salmon also tastes great with a sweet glaze like we did on our Honey Smoked Salmon and our Maple Balsamic Smoked Mackerel.

Mix the spices and sprinkle them on the salmon fillets after rinsing and drying from the brine but before you air dry them to form the pellicle.

You can add the spices after the pellicle forms but they won’t be as well incorporated into it.

Also, its OK to put a little oil on the skin side, or side that will touching the grill grates so they don’t stick while smoking on the Traeger.

But don’t use a lot of oil or the pellicle won’t form properly.

If you don’t have the time or inclination to make your own seasoning blend, one of our latest favorite rubs for Traeger smoked salmon is Rufus Teague Fish Rub.

It’s got a great sweet and salty profile with some garlic, lemon, pepper, and a touch of heat that works great on all kinds of smoked fish!

 

The Best Wood Pellets for Smoking Salmon on a Traeger Pellet Grill

Fish absorbs smoke very quickly and a little goes a long way.

The best wood pellets for smoking salmon on a Traeger include the fruitwoods like apple, cherry, and peach, but also the milder smoking woods like pecan, oak and alder.

Mesquite and hickory will give a very aggressive smoke flavor and should only be used if mixed in with some of the other types mentioned above.

For the best results, store your unused pellets in a sealed room temperature container like this 20 lb pellet container rather than in the Traeger hopper outside.

Traeger pellets have a definite shelf life, but will last a LOT longer if stored indoors in a quality airtight container away from moisture.

 

Smoking Salmon with Cedar Planks, Grill Baskets, or Phat Mats

As with other types of fish, we have found sometimes smoking salmon directly on the grates of a traeger pellet grill can come with some challenges, such as the fish sticking or falling apart when you move it around, etc.

So here are a few options to consider when smoking salmon or any other delicate fish or vegetables.

 

Option 1: Cedar Planks

You can  experiment with smoking your salmon on cedar planks for some added woods-ey flavor.

Make sure to soak the cedar planks in water for at least an hour before putting them on your Traeger so that they don’t char and burn.

This also helps release steam and flavor the salmon while it is smoking.

Check out this Complete Guide on How to Grill with Cedar Planks HERE.

 

Option 2: Use a Grill Basket or Grill Mat

Because salmon is more delicate than other cuts of meat, you may be more successful if you place the fillets in a grill basket rather than directly on the grill grates.

We are particular fans of the ORDORA Portable Grill Basket because it comes with its own handle, making it much easier to manage and move lots of delicate food around with one quick motion.

Another option is to use a grill mat, which are becoming increasingly popular in many BBQ circles, especially for delicate fillets, vegetables, and small seafood like shrimp and scallops.

Our personal favorite is the PhatMat Non Stick Grill Mat.

Just throw it down on your grill to keep your fish (or any other food) from sticking or falling through. It keeps your grates really clean, and when you are done, you just throw it right in the dishwasher!

 

How a Traeger Pellet Grill Works

In order to cook ANYTHING well on a Traeger pellet grill, you need to first have a basic understanding of how a pellet grill works.

***Completely New to Using a Traeger Pellet Grill?  No Worries!****

We’ve previously covered how to start a Traeger, how to season a Traeger, how to change the pellets in a Traeger, amd even how to troubleshoot a Traeger that won’t ignite.

We also recently compared our two favorite Traeger models head to head if you’re in the market for a new Traeger or to upgrade your old one.

Or hop over and check out this Complete Guide to Understanding How a Pellet Grill Works first if you are interested in learning more.  We’ll be here when you get back!

 

Add your Hardwood Pellets

First, you add hardwood pellets into the side hopper.

The Traeger pellet grill automatically feeds these small wood pellets via an auger mechanism to a fire pot where they are burned up, providing both heat and smokey flavor.

The pellet grill automatically controls the flow of pellets depending on your temperature setting so that you maintain an even temperature throughout the entire cook.

 

How to Start up the Traeger

There is a specific start up process for the Traeger brand pellet grills you can read all about in depth here if you aren’t sure how to fire it up the first time.

Otherwise, here is the basic process for how to start a Traeger before throwing on your food:

• Plug in the grill.
• Flip the power switch to ON and turn the dial to “Smoke”.
• You will hear the fan kick on and the auger start to move and begin to kick pellets into the fire pot.  Your fire rod will begin to heat up as well.
• Leave the lid open for about 5-7 minutes until you start to see white billowing smoke come out of the grill.  This happens when the pellets are first igniting.
• Once a smoke is being produced, close the lid and change the temperature dial to your desired temperature setting.
• Allow about 10-15 minutes to preheat the grill.
• While you are waiting, make sure you’ve got the drip pan in place and the grease bucket hanging to catch any grease that comes out during the cook.  Use a grease bucket liner to minimize cleanup later.
• Put your grates on if they aren’t already in place.
• Using a good bristle free grill brush, clean off the grill grates if there is any leftover stuck on food from the last cook.
• When the pellet grill comes up to temperature go ahead and put on your food!

Why Bristle Free Grill Brushes? 

Check out our Ultimate Guide to How to Keep your Family Safe by using ONLY Bristle Free Grill Brushes, along with a selection of some of our favorites!

 

Here’s a great example on how to smoke salmon on a Traeger Pellet Grill, check out this video from White Bull’s BBQ:

 

How to Smoke Salmon on a Traeger Pellet Grill

Now that our salmon is brined and ready to cook, let’s talk about how we are going to smoke our salmon fillets on the Traeger pellet grill.

 

What is the Best Temperature to Smoke Salmon on a Traeger?

Technically we are “Hot Smoking” our salmon, as Cold Smoking is an entirely different process that can take 6-8 hours and is more akin to preserving the salmon like beef jerky rather than cooking it.

That said, we are still going to set up the Traeger for very low and slow indirect cooking at only 180°F.

This will give the salmon about 2 hours to cook and absorb plenty of smokey flavor while remaining SUPER tender and delicate.

The lower temperature when smoking salmon on the Traeger also helps prevent any albumin, that milky white substance that sometimes comes out of cooked fish, from leaking out.

This keeps the smoked salmon not only more visually appetizing, but also keeps more moisture in the meat where we want it!

 

Target Internal Temperature for Traeger Smoked Salmon

You HAVE to use a good instant read meat thermometer to know where the internal temperature is of your Traeger smoked salmon, so as to make sure it is not over or under cooked.

We are particular fans of this one from ThermoPro because of its durability and affordable price.

We are targeting a final internal temperature of 140-145°F on the Traeger smoked salmon to know that it is safe to eat and finished cooking. 

 

How Long Does it Take to Smoke Salmon at 180°F on a Traeger?

At 180°F, our Traeger smoked salmon will take about 2 hours to cook and come up to 145°F internally.

This gives it plenty of time to absorb a good amount of smoke and really develop some great flavors on the smoker.

If you are planning to brush on any glazes or honey or maple syrup, warm it up first and wait to brush on when the salmon has about 30-45 minutes left on the Traeger.

Like we said, you’ll  want to monitor the internal temperature of the salmon fillets as they progress through the cook.

If you have large enough smoked salmon fillets, you can also use a good leave in probe thermometer like the Thermopro as well as a second instant read thermometer to spot check as you get close to pulling the fish off the Traeger.

While we have used and recommended ThermoPro for years, lately we have also become big fans of the MEATER leave in thermometer.

It is extremely accurate and has an incredible 165 foot bluetooth range and works right with your smartphone so you don’t need to carry a separate controller around with you like many other remote thermometers require.

It’s got a great free app that is constantly being updated and even has an algorithm to predict how much longer your type of meat will take to cook based on cooking temperature, target temperature, current internal temperature.

It’s like a GPS for your meat!

 

Best Ways to Serve Traeger Smoked Salmon

Your Traeger smoked salmon should be served immediately after removing from the smoker.

No need to rest or wait to eat!

You can squeeze on some fresh lemon on the fillets or top with a little sprinkle of parsley for added color.

Try serving alongside our smoked broccoli, asparagus, carrots, or cauliflower if you are eating healthy, or you can indulge in our famous sweet and smokey sweet potatoes or our new smoked mac and cheese to accompany the salmon as well.

You can also refrigerate and then incorporate it into a smoked salmon dip for a party for all to enjoy!

 

What Else Can I Smoke on my Traeger?

So glad you asked!

Check out some of our other favorite recipes below that can all be easily modified for a Traeger if not done so already.

You’ve come to right place!

More Seafood

• Honey Smoked Salmon
• Smoked Oysters in a Garlic White Wine Sauce
• Smoked Scallops with Lemon Butter Sauce
• Smoked Lobster Tails
• Easy Smoked Tilapia
• Perfect Smoked Halibut
• Smoked Mahi Mahi Fillets
• Smoked Swordfish Steaks
• Smoked Crab Legs with Cajun Clarified Butter
• Smoked Mackerel with Maple Balsamic Glaze
• Smoked Catfish with Cajun BBQ Rub
• Smoked Red Snapper with Blackening Rub
• Smoked Trout
• Smoked Tuna Steaks

 

Pork

• Traeger Baby Back Ribs
• Traeger Smoked Pulled Pork
• Traeger 3-2-1 Pork Ribs
• Traeger Smoked Pork Loin
• Traeger Smoked Pork Spare Ribs
• Pellet Grill Smoked Pork Chops
• Pellet Grilled Bratwurst
• Gas Grilled Bratwurst
• Smoked Fresh Holiday Ham
• Spiral Sliced Smoked Hot Dogs
• Smoked Bratwurst with Beer Braised Onions
• Roasted Pig in Your Backyard

 

Beef

• Traeger Smoked Prime Rib
• Traeger Beef Tenderloin with Horseradish Cream
• Traeger Smoked Beef Brisket
• Traeger Smoked Chuck Roast
• Traeger Smoked Pot Roast
• Traeger Smoked Beef Short Ribs
• Perfect Smoked London Broil
• Smoked Ribeye Roast
• Smoked Corned Beef
• Smoked Ribeye Steaks
• Smoked Filet Mignon
• Hot and Fast Pellet Grill Beef Brisket
• Pellet Grilled Steak
• Perfect Grilled Hamburgers
• Smoked Eye of Round Roast Beef
• Easy Smoked Flank Steak
• Smoked Tomahawk Steaks
• Smoked Bottom Round Roast
• Smoked Sirloin Tip Roast
• Smoked Rump Roast

 

Poultry

• Traeger Smoked Whole Chicken
• Traeger Smoked Chicken Thighs
• Traeger Smoked Chicken Breasts
• Traeger Smoked Chicken Legs
• Smoked Chicken Leg Quarters
• Beer Can Chicken on a Pellet Grill
• Spatchcocked Chicken on a Pellet Grill
• Pellet Grill Smoked Turkey Breast
• Pellet Grill Turkey
• Easy Smoked Turkey Legs
• Spatchcock Smoked Turkey on a Pellet Grill
• Trash Can Turkey – OK, technically not made on a grill or smoker but one of the most fun ways there is to cook a Turkey…at over 700 degrees in only 2 hours! 

 

Lamb

• Smoked Leg of Lamb with Guinness Marinade
• Smoked Lamb Chops with a Balsamic Butter Sauce
• Smoked Rack of Lamb with Garlic and Rosemary or Smoker
• Smoked and Pulled Lamb Shoulder with a Turkish Spice Rub
• Smoked Lamb Shanks

 

Sides and Desserts

• Masterbuilt Smoked Cheese
• Smoked Gouda Cheese
• Smoked Asparagus
• Easy Smoked Broccoli
• Smoked Cauliflower
• Sticky Smoked Sweet Potatoes
• How to Steam Tamales
• Smoked Pineapple in a Maple Bourbon Sauce
• Smoked Carrots with a Honey Balsamic Glaze
• Smoked Mac and Cheese