Throughout my many years of experimenting with smoking various proteins, salmon has undeniably risen to become one of my absolute favorites. After countless hours of testing on charcoal, gas, and especially pellet grills, I’ve perfected a method that consistently delivers incredibly tender, flaky salmon, infused with that deep, delicious smoky flavor that I simply cannot get enough of. If the idea of smoking fish at home has ever felt intimidating, this detailed recipe is designed to guide you effortlessly through the process, ensuring a successful and mouth-watering result every time.
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Having shared recipes online for over a decade, I can confidently say that this smoked salmon recipe is an absolute standout. It’s been meticulously tested and refined to ensure the seasoning blend hits all the right notes, the texture remains wonderfully juicy, and you achieve that coveted kiss of smoke without ever overpowering the delicate flavor of the fish. Forget about dry, bland salmon – with this guide, you’re guaranteed a consistently perfect, moist, and flavorful smoked salmon that will impress everyone.
Mastering Traeger Smoked Salmon: A Journey to Flaky Perfection
Smoking salmon on a Traeger or any pellet grill is an art form that transforms a simple fillet into a culinary masterpiece. The gentle, consistent heat combined with the aromatic wood smoke imparts a depth of flavor and a tender, moist texture that is unparalleled. This guide will walk you through every step to ensure your smoked salmon is nothing short of extraordinary, making you a confident fish smoker at home.
Why Smoke Salmon? The Allure of Smoky Flavor
Beyond its incredible taste, smoking salmon adds a unique dimension that elevates it from a good meal to a truly memorable one. The low and slow cooking process allows the fish to absorb the complex flavors of the wood pellets, resulting in a distinct smoky aroma and taste that complements the rich, buttery texture of salmon. Moreover, smoked salmon is not only delicious but also packed with essential nutrients like Omega-3 fatty acids, making it a healthy and satisfying choice for any occasion. It’s perfect for meal prepping, entertaining, or simply enjoying a gourmet meal at home.
Choosing the Best Salmon Fillet for Smoking
The quality of your salmon significantly impacts the final outcome. I highly recommend using wild-caught salmon whenever possible. Wild-caught varieties, often from the Pacific, typically boast a more vibrant color, a cleaner, richer flavor, and a firmer texture compared to their farmed counterparts. Farmed salmon, particularly from the Atlantic, can sometimes be given antibiotics and artificial food coloring, which can introduce undesirable chemical additives and impact both flavor and nutritional value.
Look for fillets that are bright, firm, and moist, with no strong fishy odor. Whether you choose a large whole side of salmon or individual portions, ensure it’s fresh and high quality. Skin-on salmon is generally preferred for smoking as the skin acts as a barrier, protecting the delicate flesh from drying out and making it easier to handle on the grill grates. You can always remove the skin after cooking if you prefer.
Essential Equipment for Smoking Salmon
To embark on your smoked salmon journey, you’ll need a few key pieces of equipment:
- Pellet Smoker/Grill: A Traeger or any other brand of pellet grill is ideal for this recipe, offering precise temperature control and consistent smoke output.
- Smoker Pellets: The type of wood pellet significantly influences the smoky flavor. Mesquite and alder are excellent choices for seafood, providing a robust yet balanced smoke. Other great options include apple, cherry, or pecan for a milder, sweeter smoke.
- Meat Thermometer: An accurate digital meat thermometer is crucial for achieving perfect doneness without overcooking. A probe thermometer is particularly useful for monitoring the internal temperature throughout the smoking process.
- Sheet Pan: For preparing and seasoning the salmon.
- Paper Towels: Essential for patting the salmon dry.
- Small Bowl: For mixing your spice rub and glaze ingredients.
- Basting Brush (Optional): For applying the honey BBQ glaze.
Traeger Smoked Salmon Ingredients: Crafting Your Flavor Base
The magic of this recipe begins with a balanced and flavorful seasoning rub. While you can certainly use your favorite store-bought BBQ rub or customize with any seasonings you prefer, my Homemade BBQ Rub truly shines here. It’s a versatile blend that adds a wonderful depth of flavor without overpowering the natural taste of the salmon.
Optional Honey BBQ Glaze: A Sweet and Tangy Finish
This smoked salmon is incredibly delicious on its own, thanks to the robust seasoning blend. However, if you’re looking for an extra layer of flavor – a delightful sweet and tangy kick – I highly recommend adding a simple honey BBQ glaze. It’s incredibly easy to make and perfectly complements the smoky notes of the salmon.
How to Make Honey BBQ Sauce
- In a small bowl, combine ⅓ cup of your favorite BBQ sauce, 2 tablespoons of honey, and ½ tablespoon of fresh lemon juice.
- Stir the ingredients thoroughly until well combined and smooth.
- This glaze will be brushed over the salmon during the final stage of smoking to create a caramelized, flavorful crust.
How to Make Traeger Smoked Salmon: Step-by-Step Mastery
Achieving perfectly smoked salmon is simpler than you might think. Follow these detailed steps to ensure a tender, flaky, and intensely flavorful result. You can find precise measurements and full instructions in the recipe card towards the end of this post.
- Preheat Your Smoker/Pellet Grill: Begin by setting your Traeger or pellet grill to 225°F (approximately 107°C). Close the lid and allow it to preheat for at least 15-20 minutes to reach a stable temperature and start producing good smoke. Consistent heat is key for even cooking and smoke absorption.
- Prepare the Salmon Fillet: Gently pat the salmon fillet dry on all sides using paper towels. This crucial step removes excess moisture, which helps the seasoning rub adhere better and promotes the formation of a beautiful, flavorful crust. It also helps prevent the dreaded “white stuff” (albumin) from seeping out during cooking.
- Craft Your Homemade Rub: In a small bowl, combine the chili powder, smoked paprika, onion powder, garlic powder, salt, black pepper, and brown sugar (or your preferred sweetener). Mix these spices thoroughly until they form an even blend. The brown sugar adds a touch of sweetness that balances the smoky flavor and helps create a lovely caramelized crust.
- Season the Salmon Generously: Liberally rub the prepared spice mixture over the entire surface of the salmon fillet, including the sides. Make sure to press the rub gently into the flesh to ensure maximum flavor penetration. An even coating guarantees a balanced taste in every bite.
- Smoke the Salmon to Perfection: Carefully place the seasoned salmon fillet directly onto the preheated grill grates, skin side down. The skin acts as a natural barrier, protecting the delicate flesh from the direct heat and preventing it from sticking to the grates. Close the smoker lid and allow the salmon to smoke until it reaches an internal temperature of 140–145°F (60-63°C) when measured at the thickest part. This typically takes about 40 minutes to 1 hour, depending on the thickness of your fillet and the ambient temperature.
- Apply Optional Glaze (if using): If you’re adding the honey BBQ glaze, brush it evenly over the salmon during the last 15-20 minutes of smoking, or once the salmon reaches an internal temperature of about 120°F (49°C). This allows the glaze to warm through and slightly caramelize without burning.
- Rest and Serve: Once the salmon reaches its target internal temperature, carefully remove it from the smoker. Transfer it to a cutting board or platter and let it rest for 5-10 minutes. Resting allows the juices to redistribute throughout the fish, resulting in a more moist and tender product. Slice into desired portions and serve immediately. Enjoy the rich, smoky, and subtly sweet flavors!
How to Tell When Smoked Salmon on a Pellet Grill is Done
Knowing exactly when your smoked salmon is perfectly cooked is crucial to avoid dry fish. Here are the key indicators:
- Internal Temperature: The most reliable method is to use a meat thermometer. For medium doneness, smoked salmon is typically done when it reaches an internal temperature of 135-145°F (57-63°C) at its thickest part. If you prefer it slightly less cooked, aim for the lower end of that range. Remember that fish, like other proteins, will continue to cook slightly after being removed from the heat (carry-over cooking).
- Visual Flaking Test: Gently press down on the top of the fillet with a fork. If the flesh of the salmon flakes easily and separates along the natural white lines that run across the fillet, it’s finished cooking. It should no longer appear translucent in the center but rather opaque throughout.
- Color Change: As it cooks, the salmon’s vibrant orange or pink color will lighten and become more opaque. You’ll notice the edges turning a lighter pink, moving towards the center.
It’s important to remove the salmon from the heat immediately once it reaches the desired doneness. Just like cookies continue to firm up as they cool, salmon will continue to cook. Leaving it on the smoker for too long after it’s done will result in an overcooked, dry texture, which is exactly what we want to avoid.
Frequently Asked Questions and Pro Tips for Smoked Salmon
Leftover smoked salmon can be stored tightly sealed in an airtight container in the refrigerator for 3-4 days. For longer storage, you can wrap individual portions tightly in plastic wrap and then aluminum foil, and freeze for up to 2-3 months. Thaw in the refrigerator overnight before reheating.
The best methods for reheating smoked salmon ensure it doesn’t dry out. You can gently reheat it in an air fryer at 300°F (150°C) for a few minutes, or in the oven at 350°F (175°C) until just warm, covering it loosely with foil to retain moisture. Avoid high heat or microwaving, which can quickly dry out the fish.
I prefer to use wild-caught salmon. It typically offers a beautiful bright color and a more distinct, buttery taste. It’s also generally considered the healthiest type to purchase, free from common additives found in farmed varieties. Salmon sourced from the Atlantic is often farmed, which can involve antibiotics and food coloring. Always check the label for “wild-caught” to ensure you’re getting the best quality.
For seafood, mesquite or alder wood pellets work exceptionally well, providing a strong but complementary smoke flavor. For a milder, slightly sweeter smoke, consider apple, cherry, or even pecan wood pellets. Experiment to find your personal favorite!
While not strictly necessary for this recipe, brining (a salt and sugar solution) can enhance moisture retention and flavor. A simple dry brine (applying salt and sugar to the surface and letting it rest in the fridge for a few hours) can also help form a pellicle, which is a tacky surface that helps smoke adhere better. If you choose to brine, reduce the salt in your rub.
Yes, you can smoke salmon without the skin. However, the skin helps protect the delicate flesh from the grill grates and drying out. If you remove the skin, consider placing the salmon on a bed of lemon slices or on a cedar plank to prevent sticking and add flavor.
The most common reason for dry salmon is overcooking. Always use a meat thermometer to monitor the internal temperature and remove the fish promptly once it reaches 135-145°F (57-63°C). A little glaze can also help seal in moisture.
Serving Suggestions and Pairings
Smoked salmon is incredibly versatile and pairs wonderfully with a variety of sides. Here are some fantastic recipe ideas to complete your meal:
- Bacon Ranch Pasta Salad: A creamy, savory side that complements the smoky fish.
- Southern Baked Beans: The sweet and savory notes of baked beans are a classic BBQ pairing.
- Southern Coleslaw: A crisp, tangy coleslaw offers a refreshing contrast.
- Southern Potato Salad: Creamy and hearty, a perfect comfort food side.
- Easy Spaghetti Salad: A light, flavorful pasta salad that’s great for warm weather.
More Delicious Salmon Recipes to Explore
If you love salmon as much as I do, be sure to check out these other fantastic salmon recipes:
- Salmon Patties
- Grilled Cedar Plank Salmon
- Air Fryer Salmon
- Maple Glazed Salmon
- Salmon Fried Rice
- Pan-Seared Salmon
- Crab Stuffed Salmon
- Smoked Salmon Eggs Benedict
Explore More Traeger and Smoker Recipes
If you’re a fan of the incredible flavor that comes from smoking, you’ll love these other Traeger and smoker recipes:
- Smoked Mac and Cheese
- Traeger Smoked Ham
- Traeger Smoked Chicken Breast
- Traeger Smoked Bacon
- Smoked Salsa
- Traeger Smoked Turkey
- Traeger Smoked Ribs (3-2-1 Method)
- Traeger Smoked Chicken Wings
- Smoked Lobster Tail
- Traeger Smoked Whole Chicken
- Traeger Smoked Brisket
- Smoked Turkey Necks
Traeger Smoked Salmon Recipe
By Brandi Crawford
Discover the ultimate method for smoking salmon on your pellet grill. This recipe, refined over years of experience, guarantees tender, flaky salmon with an irresistible smoky flavor that will quickly become a household favorite. Perfect for both novice and experienced smokers!
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15 mins
1 hr
1 hr 15 mins
Dinner, Lunch
American
4 servings
219 kcal
Equipment
- Traeger Pellet Smoker
- Smoker Pellets (Mesquite or Alder recommended)
- Meat Thermometer
Ingredients
- 1 pound fresh salmon fillet (skin-on or skinless, wild-caught recommended. Use one large piece or smaller portions.)
Homemade BBQ Rub
- ½ teaspoon chili powder
- ½ teaspoon smoked paprika
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1-2 teaspoons brown sugar or sweetener (1 teaspoon for subtle sweetness, more for sweeter salmon)
Optional Honey BBQ Glaze
- 2 tablespoons honey
- ⅓ cup BBQ sauce (your favorite brand)
- ½ tablespoon fresh lemon juice
Instructions
- Preheat Smoker: Preheat your smoker to 225°F (107°C). I recommend using mesquite or alder wood pellets for a perfect seafood smoke flavor.
- Season Salmon: Pat the salmon fillet dry. In a small bowl, mix all the Homemade BBQ Rub ingredients. Generously rub this spice mixture into the salmon, ensuring it’s evenly coated to infuse maximum flavor.
- Smoke Salmon: Place the seasoned salmon in the smoker, skin side down. Smoke for 40 minutes to an hour, or until the salmon reaches an internal temperature of 135-145°F (57-63°C). Aim for 130-135°F (54-57°C) for medium-doneness.
Optional Honey BBQ Glaze Instructions
- Prepare Glaze: In a separate bowl, combine honey, BBQ sauce, and lemon juice. Stir well.
- Glaze and Finish Smoking: Once the salmon reaches approximately 120°F (49°C) internal temperature, brush the glaze evenly over the salmon while it’s still in the smoker. Continue to smoke until the salmon reaches the final internal temperature of 135-145°F (57-63°C).
Video Tutorial
Watch the full video tutorial on how to make this delicious Traeger Smoked Salmon!
Notes
- Feel free to use any preferred seasoning blend or BBQ rub if you don’t wish to make the homemade version.
- Always rely on an accurate meat thermometer to confirm doneness. The salmon should be opaque in the center and flake easily with a fork at 135-145°F (57-63°C). Remove from heat immediately to prevent overcooking.
- Remember that carry-over cooking means the salmon’s internal temperature will rise a few degrees after removal from the smoker.
Nutrition Information
Serving: 4 ounces | Calories: 219 kcal | Carbohydrates: 11g | Protein: 30g | Fat: 5g
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
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