Traeger Smoked Salmon – Easy Pellet Grill Recipe for Perfectly Flaky Fish

If you love salmon, you’re going to fall head over heels for this Traeger smoked salmon. It’s tender, flaky, flavorful, and oh-so-easy to make on a pellet grill. This is my go-to recipe when I want a high-protein dinner that feels a little fancy but is totally weeknight doable.

I’ll walk you through exactly how to smoke salmon on a Traeger, including how to brine it (yes, it’s worth it!), what temp to smoke it at, and how to avoid dry fish. And hey, this recipe is beginner-friendly too—because I believe smoking meat should feel empowering, not overwhelming.

Why You Need This Traeger Smoked Salmon in Your Life

When I first tried making smoked salmon on my Traeger, I was honestly a little intimidated. Brining? Smoking? Internal temps? It all sounded too complicated. But let me tell you—once I did it, I never looked back. It’s easier than it sounds and gives you restaurant-quality results right in your backyard.

What makes this smoked salmon so good?

• Simple ingredients you probably already have
• Foolproof brining method for flavor and moisture
• Hands-off cooking once it hits the smoker
• Perfect texture every time: flaky, moist, and smoky

Whether you’re feeding your family, meal-prepping for the week, or showing off at a BBQ, this recipe delivers.

Ingredients You’ll Need

This recipe scales easily, whether you’re making enough for sandwiches or a full-on brunch spread.

• 1 gallon cold water
• ½ cup kosher salt (updated March 2024 for better balance)
• ½ cup brown sugar
• 2 lbs salmon fillet, skin-on preferred

The skin helps keep the fish together and adds great flavor. Plus, it prevents sticking to the grates!

How to Make Traeger Smoked Salmon Step-by-Step

Step 1: Brine the Salmon

1. In a large container, stir the salt and sugar into the water until fully dissolved.
2. Submerge the salmon completely.
3. Cover and refrigerate for at least 4 hours, preferably overnight.

I usually mix up the brine after dinner and let it soak overnight. So easy!

For step 2: Rinse and Dry

1. Remove the salmon from the brine.
2. Rinse under cold water and pat very dry with paper towels.
3. Let it air dry for about 30 minutes on a wire rack or plate.

Don’t skip the drying step! It helps the salmon absorb that delicious smoke flavor.

Step 3: Preheat and Prep Your Smoker

• Set your Traeger to 250°F.
• Load it with your favorite pellets: applewood is my favorite, but alder, cherry, or maple are great too.

Avoid stronger woods like mesquite—they can overpower the delicate salmon flavor.

And step 4: Smoke It Low and Slow

1. Place the salmon skin-side down on the grill grates.
2. Close the lid and smoke for 2 to 3 hours, or until the internal temp reaches 150°F.
3. Check your pellet level halfway through and refill if needed.

Your salmon is done when it flakes easily and has a deep golden color with that signature smoky aroma.

Step 5: Let It Rest and Serve

• Remove carefully and let rest for 10 minutes.
• Slice or flake and serve however you like!

How to Serve Traeger Smoked Salmon

This is one of those recipes that just keeps on giving. Here are some of my favorite ways to enjoy it:

Classic Serving Ideas

• With bagels, cream cheese, red onion, and capers
• Flaked into scrambled eggs or an omelet
• Layered on toast with avocado and dill
• Served with crackers and herbed cream cheese as an appetizer

Fun and Creative Uses

• Tossed into a creamy smoked salmon pasta
• On top of a grain bowl with veggies and lemon tahini dressing
• In a wrap with spinach, feta, and cucumber
• Added to a green salad with citrus vinaigrette

How to Store and Freeze Smoked Salmon

Storing in the Fridge

• Let it cool completely
• Store in an airtight container for up to 5 days

Freezing for Later

• Wrap tightly in foil or freezer paper
• Place in a sealed bag
• Freeze for up to 3 months
• Thaw overnight in the fridge

Perfect for meal prep! I like to portion mine and freeze half for quick meals later.

Your Top Questions Answered: Traeger Smoked Salmon FAQ

How long should salmon be smoked on a Traeger?

At 250°F, it usually takes 2 to 3 hours. Check for an internal temp of 150°F.

Can you eat smoked salmon without cooking it again?

Yes! Once smoked to temp, it’s fully cooked and ready to enjoy hot or cold.

Is brining necessary?

Absolutely. It adds flavor, prevents drying out, and gives that perfect smoky finish.

What if I don’t have a Traeger?

No problem. Any pellet smoker will work, or even an electric smoker.

What’s the difference between smoked salmon and lox?

Lox is cured, not cooked. Smoked salmon is both brined and hot-smoked, making it flaky and fully cooked.

Should I use foil?

I prefer placing the fish directly on the grates skin-side down. If you’re worried about sticking, you can use foil or a grill mat.

What to Serve Alongside Traeger Smoked Salmon

Let’s talk sides. Salmon is the star, but here’s how to build a complete meal:

Fresh & Bright

• Grilled traeger vegetables like zucchini, bell peppers, and asparagus
• Lemon orzo salad with herbs
• Cucumber-dill yogurt sauce

Comforting & Satisfying

• Garlic mashed potatoes
• Herbed couscous or wild rice
• Smoked mac and cheese

Want to keep the smoker going? Try these:

• 3-2-1 ribs Traeger
• Pulled pork smoker recipe
• Smoked pork fillet

More Salmon Recipes You’ll Love

• Easy crispy honey garlic glazed salmon recipe
• Texas Roadhouse salmon recipe
• Bang bang salmon air fryer recipe

Final Thoughts: You CAN Smoke Salmon at Home!

This Traeger smoked salmon recipe is one of those meals that makes you feel like a pro pitmaster, even if you’re just starting out. It’s packed with flavor, easy to prep, and so versatile.

From Sunday brunch to weekday meal prep, this smoked salmon recipe always delivers.

If you try it, I’d love to hear what you think! Leave a comment or tag me @RitzyRecipes on Instagram. And don’t forget to pin this on Pinterest for later!

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