Traeger Smoked Salmon Recipe Quick & Easy Smoking Guide

Smoking salmon on a Traeger grill is a fantastic way to infuse rich, smoky flavors into your fish, creating a tender and flavorful dish. Whether you’re a grilling enthusiast or a beginner, this Traeger Smoked Salmon Recipe will guide you through the steps to create the perfect smoked salmon, whether you prefer a quick method without brine or a more elaborate wet brine technique. The versatility of the Traeger grill ensures that you can achieve delicious results every time, with minimal effort. Let’s dive into the details of smoking salmon on a Traeger and explore the different methods you can use to enjoy this savory dish.

In this detailed article, we will explore various methods for smoking salmon on a Traeger, including quick options without brine, smoked salmon with a wet brine, and everything in between. We will also answer common questions like “How long to smoke salmon at 225°F?” and give you expert tips for achieving perfectly smoked fish every time.

Why Choose a Traeger for Smoking Salmon?

Traeger grills are known for their consistent temperatures, even smoke distribution, and ease of use. These wood pellet grills work by feeding wood pellets into a firepot, which burns and generates heat and smoke. The temperature is controlled by an electronic system, making it easy to maintain a steady 225°F, the ideal temperature for smoking salmon.

With a Traeger, you can experiment with different wood pellet flavors, such as applewood, cherry, or alder, which enhance the natural flavors of the fish without overpowering it. Whether you’re preparing a quick smoked salmon on Traeger or a more detailed wet brine recipe, the Traeger ensures perfect results every time.

Smoked Salmon on Traeger Quick

If you’re short on time but still want a delicious smoked salmon experience, a quick method is ideal. This technique requires no brine and uses minimal seasoning, allowing you to enjoy tender, flavorful salmon in under two hours.

Ingredients for Quick Traeger Smoked Salmon Recipe

• 2 pounds of fresh salmon fillet (skin-on)
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• Salt and black pepper to taste
• Lemon slices for garnish (optional)

Instructions For Traeger Smoked Salmon Recipe

1. Preheat the Traeger: Set your Traeger grill to 225°F. For the best results, choose a mild wood such as alder or apple for a light smoky flavor.
2. Prepare the Salmon: Rub the salmon fillet with olive oil to ensure the seasoning sticks. Sprinkle smoked paprika, garlic powder, salt, and black pepper evenly over the salmon.
3. Smoke the Salmon: Place the salmon skin-side down on the grill grate. Smoke for 1.5 to 2 hours, or until the salmon reaches an internal temperature of 145°F (check with a meat thermometer).
4. Serve: Once the salmon is done, remove it from the grill and let it rest for a few minutes. Slice and garnish with lemon slices before serving.

This method is quick, easy, and allows the natural flavors of the salmon to shine. It’s perfect for busy weeknights or when you need a fast, flavorful meal.

Traeger Smoked Salmon Recipe No Brine Skip the Brine, Still Delicious

If you prefer to skip the brining process but still want a smoky, flavorful piece of fish, the no-brine method is perfect for you. This technique is simple and straightforward, yielding tender salmon with minimal effort.

Ingredients

• 2 pounds of fresh salmon fillet
• 2 tablespoons olive oil
• 1 tablespoon brown sugar
• 1 teaspoon Dijon mustard (optional)
• Salt, black pepper, and smoked paprika

Instructions

1. Preheat the Traeger: Set the Traeger to 225°F. Use a mild wood like applewood or cherry to complement the delicate flavor of the salmon.
2. Prepare the Salmon: Brush the salmon with olive oil. In a small bowl, mix brown sugar, Dijon mustard, salt, pepper, and smoked paprika. Rub the mixture evenly over the salmon fillet.
3. Smoke the Salmon: Place the salmon on the grill skin-side down. Smoke for 1.5 to 2 hours, checking the internal temperature. It should reach 145°F when fully cooked.
4. Serve: Let the salmon rest before serving. The result is a tender, sweet, and smoky piece of fish.

This method is perfect when you’re looking for a simple recipe with no need for brine but still want the rich flavor that comes with smoked salmon.

Traeger Smoked Salmon Recipe Wet Brine

A wet brine helps to infuse the salmon with extra moisture and flavor, making it one of the best methods for those who enjoy a deeply smoky and rich taste. The brine works by drawing moisture into the fish, ensuring it remains juicy throughout the smoking process.

Ingredients for Wet Brine

• 4 cups of water
• 1/4 cup kosher salt
• 1/4 cup brown sugar
• 1 tablespoon soy sauce (optional)
• 1 tablespoon black peppercorns
• 2 cloves garlic, smashed
• Fresh herbs like rosemary or dill

Instructions

1. Prepare the Wet Brine: Combine water, salt, brown sugar, soy sauce, peppercorns, garlic, and herbs in a saucepan. Bring to a simmer until the salt and sugar dissolve, then let it cool to room temperature.
2. Brine the Salmon: Submerge the salmon fillet in the cooled brine. Cover and refrigerate for 4 to 6 hours. This allows the fish to absorb the brine’s flavors and moisture.
3. Prepare the Traeger: Preheat your Traeger to 225°F, using your preferred wood pellets.
4. Rinse and Dry: After brining, rinse the salmon under cold water to remove excess salt, then pat it dry with paper towels.
5. Smoke the Salmon: Place the salmon skin-side down on the grill and smoke for 2 to 3 hours, or until the internal temperature reaches 145°F.
6. Serve: Let the salmon rest for a few minutes before slicing and serving.

The wet brine method gives you salmon that’s moist, tender, and full of flavor, with the added bonus of a delicious smoky finish.

How Long to Smoke Salmon at 225°F

The key to perfectly smoked salmon is ensuring it’s cooked at the right temperature for the right amount of time. The general guideline is to smoke salmon at 225°F for about 1.5 to 2.5 hours, depending on the thickness of the fillet.

General Timeline:

• Thin Fillets: 1.5 hours
• Thicker Fillets: 2 to 2.5 hours

To ensure accuracy, use a meat thermometer to check the internal temperature of the salmon. The fish is ready when it reaches 145°F at its thickest point.

Traeger Smoked Salmon Recipe Tips for the Best Results

• Use Skin-On Fillets: Cooking salmon with the skin on helps to retain moisture and keeps the fillet intact during smoking.
• Don’t Overcrowd the Grill: Make sure there’s enough space for air to circulate around the fish. This allows the smoke to evenly penetrate the salmon for better flavor.
• Rest Before Serving: Let the salmon rest for a few minutes after removing it from the grill to allow the juices to redistribute throughout the fish.
• Try Different Wood Pellets: Experiment with different wood flavors like cherry, apple, or alder to find your favorite smoky taste.

FAQs About Traeger Smoked Salmon Recipe

1. Can I smoke frozen salmon on a Traeger?

It’s best to thaw salmon before smoking it on a Traeger to ensure even cooking. However, if you’re short on time, you can smoke it directly from frozen, but it will take longer to cook.

2. Can I use a Traeger to cook salmon without brine?

Yes! Smoking salmon without brine is a great way to keep things simple while still getting delicious results. You can skip the brine and use your favorite seasoning or rub instead.

3. How do I know when my smoked salmon is done?

Use a meat thermometer to check the internal temperature of your salmon. The USDA recommends an internal temperature of 145°F for cooked fish. When the salmon flakes easily with a fork, it’s also a sign that it’s done.

4. What is the best wood for smoking salmon on a Traeger?

Mild woods like apple, alder, and cherry are ideal for smoking salmon because they provide a light, sweet smoke that complements the delicate flavor of the fish. Avoid using strong woods like mesquite, as they can overpower the fish.

5. Can I use a dry rub on smoked salmon?

Yes! If you prefer not to brine your salmon, you can apply a dry rub before smoking. A combination of brown sugar, paprika, garlic powder, and salt makes a simple yet flavorful rub that enhances the taste of the fish.

Final Thoughts Of Traeger Smoked Salmon Recipe

Smoking salmon on a Traeger is a rewarding and simple process that yields delicious results. Whether you choose a quick no-brine method, a wet brine for added moisture and flavor, or any other technique, Traeger grills make it easy to achieve perfectly smoked salmon every time. By following the tips and instructions provided in this guide, you’ll be able to create mouthwatering smoked salmon that’s perfect for any occasion.