Traeger Smoked Salmon is a pellet grill recipe made with wild salmon, a simple dry brine, and low, steady heat for tender, flaky results. It's an approachable smoked fish recipe that works well for easy dinners, weekend brunch, and casual entertaining on the Traeger. Unlike many smoked salmon recipes that rely on wet brines or complicated steps, this version uses a straightforward dry brine method that helps the salmon stay juicy, evenly seasoned, and consistently reliable.
Recipe At A Glance
- 🐟 Protein: Wild salmon fillet
- 🔥 Method: Traeger pellet grill
- 🧂 Brine: Simple dry brine (no wet brine)
- 🪵 Best Pellets: Alder, Apple, or Traeger Signature Blend
- ⏱️ Prep Time: 5-10 minutes (plus brining & drying time)
- 🍳 Cook Time: 2-2½ hours
- 📊 Skill Level: Beginner-friendly
- ✨ What Makes It Different: A dry brine method that keeps the salmon juicy, flaky, and evenly smoked without extra steps
Hot Smoked Salmon
This is a hot smoked salmon recipe, not cold smoked salmon. The salmon cooks gently on the Traeger until flaky, so it's thicker, heartier, and more dinner-friendly than the thin, silky smoked salmon you'd use on bagels.
Traeger Smoked Salmon is one of my favorite things to make on my pellet grill. If you've spent any time on my site, you know I'll find an excuse to smoke just about anything-from Smoked Cream Cheese to hearty sides like Traeger Scalloped Potatoes and Traeger Baked Beans.
But smoked salmon? That one used to intimidate me. I always assumed it was complicated or better left to the pros.
Turns out, it's surprisingly simple to do at home. After testing this dry brine method several times on my Traeger, I realized it solves the two biggest smoked salmon problems: overly salty fish and dry, uneven texture.
Now it's a staple in my kitchen, whether I'm layering it on sourdough with homemade labneh and dill, tossing it into Pasta Alla Salmone, or adding it to brunch spreads for guests. The flavor payoff is unreal, and the results are consistently flaky, balanced, and better than anything you'll buy pre-packaged.
As a nutrition coach, sourcing matters to me too. Wild-caught salmon isn't just better for you; it actually smokes better, with firmer flesh and richer flavor than farm-raised.
If you're looking for more easy smoker recipes, check out reader favorites like Smoked Boneless Chicken Thighs, Smoked Pork Butt, and Traeger Grilled Salmon.
Jump to:
- Recipe At A Glance
- Hot Smoked Salmon
- Why Dry Brine Works Better Than Wet Brine For Smoked Salmon
- Ingredients You'll Need
- Substitutions And Variations
- How To Make Traeger Smoked Salmon
- Traeger Smoked Salmon Time Chart
- Brining And Smoking Tips For The Best Traeger Smoked Salmon
- Troubleshooting Traeger Smoked Salmon
- What To Serve With Traeger Smoked Salmon
- Storage And Reheating
- Recipe FAQs
- More Smoker Recipes You'll Love!
- Traeger Smoked Salmon (Juicy Dry Brine Method)
Why Dry Brine Works Better Than Wet Brine For Smoked Salmon
A wet brine submerges the fish in salted water, which adds moisture but can also dilute the natural flavor of the salmon and make the texture softer and harder to smoke evenly. A dry brine does the opposite. The salt and sugar draw moisture out of the fish first, then that liquid dissolves the brine and gets reabsorbed back into the flesh, seasoning it from the inside out without waterlogging it.
The result is a firmer, more flavorful fillet that holds together beautifully on the grill. It also creates a better surface for the pellicle to form, which is that slightly tacky layer that helps smoke adhere to the fish. No wet brine means no soggy texture, no diluted flavor, and no giant container of brine liquid taking up space in your fridge.
For wild-caught sockeye specifically, dry brining is the better call. The fish already has a rich, concentrated flavor and firm flesh; a wet brine can mute that. The dry brine enhances what's already there.
Ingredients You'll Need
- Sockeye Salmon: I recommend a 1-pound wild-caught sockeye fillet for this recipe. Wild sockeye has firm flesh, deep color, and rich, concentrated flavor, which means it holds up beautifully to the dry brine and absorbs smoke well. I get mine shipped from Vital Choice, and the quality is consistently excellent. King salmon and Coho are great alternatives, depending on what's available.
- Coconut Sugar: I use coconut sugar because it's unrefined and adds a subtle caramel depth to the brine. Regular brown sugar works too, but coconut sugar is my preference. Look for an organic brand like Navitas.
- Sea Salt: I use Pink Himalayan Sea Salt. You can also use Kosher Salt if that's what you have in your pantry.
See the recipe card for full information on ingredients and quantities.
Substitutions And Variations
- Sweetener: Instead of coconut sugar, brown sugar works well and gives the brine a slightly deeper, more molasses-forward flavor. Maple syrup is another option if you want a touch of natural sweetness, though it makes the brine slightly wetter, so reduce the quantity a little.
- Wood Pellets: Alder is the most traditional choice for salmon and gives a mild, clean smoke. Apple and cherry add a subtle sweetness that pairs beautifully with the coconut sugar brine. For a bolder flavor, oak is a solid option. I typically use the Traeger Signature Blend as a reliable all-around choice.
- Herbs: A light sprinkle of fresh dill, rosemary, or thyme pressed into the flesh before smoking adds a nice aromatic layer without overpowering the fish.
- Dry Rub Addition: After brining and rinsing, try a light dusting of smoked paprika, garlic powder, and black pepper before smoking. It adds another layer of flavor without overpowering the natural richness of the salmon.
How To Make Traeger Smoked Salmon
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1. Combine the coconut sugar and sea salt in a small bowl. Line a baking sheet with a couple of layers of plastic wrap, and place the fillet skin side down on the plastic wrap.
Step 2. Cover both sides of the fillet (flesh and skin side) with the brine mixture, pressing the dry rub into the top of the filet.
Step 3. Tightly wrap the salmon in the large piece of plastic wrap, ensuring the entire fish is covered. Place the baking sheet with the wrapped salmon in the fridge for 8-12 hours.
Step 4. Remove the fish from the plastic wrap and wash thoroughly in cold water. If you don't wash the fish well, it will turn out very salty. Pat the fish dry with paper towels, and place it on a wire rack on top of a baking sheet. Place it back in the fridge for 6-8 hours.
Step 5. Once the salmon has dried out, preheat your Traeger pellet grill to 185°F. This recipe works on any pellet grill, including Pit Boss, Camp Chef, and Masterbuilt, just maintain a steady 185°F throughout. Place the fillet directly on the grill grates skin side down and smoke for 2 to 2.5 hours, or until it reaches an internal temperature of 135°F on an instant-read thermometer. I like to pull it at 135°F and let it rest off the heat for a few minutes, since the temperature will continue to rise slightly. For food safety, the USDA recommends cooking fish to 145°F.
Traeger Smoked Salmon Time Chart
This recipe is easy, but it does need some hands-off time for brining and drying. Here's a quick look at the full timeline so you can plan ahead.
| Step | Time |
|---|---|
| Prep The Dry Brine | 15 minutes |
| Brine The Salmon | 8-12 hours |
| Rinse And Dry | 6-8 hours |
| Smoke At 185°F | 2-2½ hours |
| Total Time | About 16-22 Hours |
Brining And Smoking Tips For The Best Traeger Smoked Salmon
- Use a dry brine for a more concentrated flavor: A simple mix of salt and sugar is all you need. I prefer using coconut sugar and Himalayan sea salt, but you can also use brown sugar and kosher salt.
- Brine time matters: Let the salmon brine in the fridge for at least 8-12 hours. This gives the salt and sugar time to work their magic and helps the fish firm up and absorb flavor before smoking.
- Always rinse the brine off: This step is important! After brining, rinse the salmon thoroughly with cold water to remove excess salt. If you skip this, the fish can turn out overly salty.
- Dry the salmon before smoking: Place the rinsed fillet on a wire rack in the fridge for another 6-8 hours. This helps form the pellicle-a slightly tacky surface that helps the smoke stick to the fish. It's a crucial step for that beautiful, flavorful crust.
- Low and slow is the way to go: Set your Traeger to 185°F and smoke the salmon for 2 to 2.5 hours, or until it reaches an internal temperature of 135-140°F. I usually pull mine at 135°F and let it finish cooking off the heat.
- Use the right wood pellets: For a mild, traditional smoke flavor, alder is the classic choice for salmon. Apple and cherry add a subtle sweetness that pairs beautifully with the coconut sugar brine. For something bolder, oak works well too. I typically reach for the Traeger Signature Blend as a reliable everyday option that works with almost any protein.
- Let the salmon cool before serving: Smoked salmon is best enjoyed slightly chilled or at room temperature. Let it rest for a bit before slicing or storing.
- Use Super Smoke mode if you have it: If your Traeger has this feature, now's the time to use it-it intensifies the smoke flavor for an even deeper finish.
- Check thinner pieces first: If you're smoking more than one fillet or your fillet tapers significantly at the tail end, keep an eye on the thinner sections. They'll reach temperature faster than the thicker parts. Use an instant-read thermometer to check the thinnest area first and remove it from the grill if needed while the thicker section finishes.
Troubleshooting Traeger Smoked Salmon
- Too Salty: The salmon may have brined too long, or the dry brine was not rinsed off well enough. Rinse it thoroughly with cold water after brining, then pat it dry before resting it in the fridge.
- Too Dry: The smoker may have been too hot, or the salmon cooked too long. Keep the Traeger at 185°F and use an instant-read thermometer to check the thinner end first.
- Not Smoky Enough: The salmon may not have dried long enough before smoking. That tacky surface, called the pellicle, helps the smoke stick to the fish.
- Uneven Cooking: The thinner tail end cooks faster than the thicker center. If needed, cut the fillet into portions so you can pull the thinner pieces off first.
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What To Serve With Traeger Smoked Salmon
- Toppings: A squeeze of fresh lemon, a handful of capers, or a spoonful of homemade Smoked Cream Cheese and fresh dill are all classic pairings that let the smoky flavor shine.
- Appetizer Pairings: Serve alongside Classic Deviled Eggs or Cottage Cheese Toast for a protein-packed spread. You can also flake the leftover salmon into a simple dip with a little mayo, lemon, and dill.
- Full Smoked Menu: Round out your spread with other pellet grill favorites like Smoked Chicken Drumsticks, Smoked Mac and Cheese, or Traeger Kabobs for a full backyard feast.
- Side Dishes: Smashed Potato Salad, Dairy Free Potato Salad, or Maple Roasted Brussels Sprouts all pair beautifully alongside smoked salmon for a complete plate.
- Breakfast: Flake it over scrambled eggs, layer it into an omelet, or serve alongside High Protein Egg Bites or a Sheet Pan Breakfast Hash for an easy weekend brunch spread.
- Leftovers: Use leftover smoked salmon to top Cottage Cheese Toast, toss it into a Seafood Caesar salad in place of chicken, or layer it onto sourdough with Turkish Labneh and dill for a quick lunch.
- Beverages: A crisp Sauvignon Blanc or unoaked Chardonnay pairs beautifully with the smoky, briny flavors.
Storage And Reheating
- Refrigerator: Store leftover smoked salmon in an airtight container in the fridge for up to one week. It actually tastes even better on day two as the smoky flavor deepens overnight.
- Freezer: Wrap individual portions tightly in plastic wrap, then place in a freezer-safe bag with the air pressed out. Smoked salmon freezes well for up to 3 months. Thaw overnight in the fridge before serving.
- Meal Prep Tip: Smoke a larger fillet on the weekend and use it throughout the week on bagels, salads, or snack plates.
Recipe FAQs
A wet brine submerges the fish in salted water, which can dilute the natural flavor and make the texture soft. A dry brine draws moisture out of the fish first, then reabsorbs it back into the flesh, seasoning it from the inside out. The result is a firmer, more flavorful fillet that holds up better on the grill and creates a better surface for the pellicle to form.
For best results, dry brine your salmon for 8 to 12 hours in the fridge. This gives the salt and sugar enough time to draw out moisture, reabsorb into the flesh, and season the fish evenly all the way through. Don't go much longer than 12 hours, or the fish can become too salty.
Set your Traeger to 185°F and smoke the salmon for 2 to 2.5 hours, or until it reaches 135°F on an instant-read thermometer for a tender, flaky texture. I like to pull it at 135°F and let it rest off the heat for a few minutes. For food safety, the USDA recommends cooking fish to 145°F.
Alder is the classic choice for salmon and gives a mild, clean smoke that doesn't overpower the fish. Apple and cherry add a subtle sweetness that pairs beautifully with a coconut sugar brine. For a bolder flavor, oak works well too. I typically use the Traeger Signature Blend as a reliable everyday option.
Stored in an airtight container in the fridge, homemade smoked salmon will last up to one week. The flavor actually deepens on day two, so it's a great make-ahead option.
Yes. Wrap individual portions tightly in plastic wrap, place in a freezer-safe bag with the air pressed out, and freeze for up to 3 months. Thaw overnight in the fridge before serving.
More Smoker Recipes You'll Love!
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Traeger Smoked Salmon (Juicy Dry Brine Method)
Ingredients
- 1 lb Salmon Filet Wild
- ½ cup Coconut Sugar
- ½ cup Sea Salt
Instructions
- Combine the coconut sugar and sea salt in a small bowl. Line a baking sheet with a couple of layers of plastic wrap, and place the salmon skin side down on the plastic wrap.½ cup Coconut Sugar, ½ cup Sea Salt
- Cover both sides of the salmon (flesh and skin side) with the brine mixture, pressing the dry rub into the fish.1 lb Salmon Filet
- Tightly wrap the salmon in the plastic wrap, ensuring the entire fish is covered. Place the baking sheet with the wrapped salmon in the fridge for 8-12 hours.
- Remove the salmon from the plastic wrap and wash thoroughly in cold water. If you don't wash the fish well, your smoked salmon will turn out very salty.
- Pat the salmon dry with paper towels, and place on a wire rack on top of a baking sheet. Place salmon in the fridge (keeping it on the wire rack allows both sides of the salmon to dry out) for 6-8 hours.
- Once the salmon has dried out, preheat your Traeger pellet grill to 185°F. This recipe works on any pellet grill, including Pit Boss, Camp Chef, and Masterbuilt, just maintain a steady 185°F throughout. Place the fillet directly on the grill grates skin side down and smoke for 2 to 2.5 hours, or until it reaches an internal temperature of 135°F on an instant-read thermometer. I like to pull it at 135°F and let it rest off the heat for a few minutes, as the temperature will continue to rise slightly. The USDA recommends 145°F if you prefer to cook it all the way through.
Notes
- Don't Overcook: It's important that you don't overcook your salmon during the smoking process, or it will turn out a bit dry. USDA recommends cooking salmon to an internal temperature of 140 degrees f, however, I prefer to remove the salmon from the grill once it hits 135 degrees f, as the temperature usually continues to rise even after being removed from the grill.
- Use High-Quality Salmon: You will want to use wild-caught salmon, as they are caught in their natural environment, and are a deeper shade of red. I recommend avoiding Atlantic salmon.
- Wash The Brine Off: The best way to ensure your smoked salmon does not turn out super salty is to make sure you wash it really well after the brining process.
- Use The Cooling Rack: Placing the fish on the wire rack allows both sides of the salmon to dry out, which is what you want when smoking it.
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