Traeger Smoked Salmon is a simple, and easy recipe! All you need is wild salmon, sugar, salt, and a pellet smoker and you are on your way to making the most delicious homemade smoked salmon.
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If you've poked around my site, you'll see that I love using my Traeger smoker. I'll find a way to smoke pretty much anything! I'll be honest, at first I was a little intimidated to try making homemade smoked salmon, but I promise you, it's incredibly easy! It turns out perfectly every time - and I know it will be one of your favorite recipes.
In particular, I love enjoying this recipe on some sourdough bread slathered with Turkish Labneh, and a little dill. Chefs Kiss! You can also use it in my Pasta Alla Salmone or Salmon Stacks recipe.
If you're looking for more smoker recipes, check out my Traeger Baked Beans, Traeger Scalloped Potatoes, or Smoked Cream Cheese.
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Why You'll Love This Recipe
- Easy To Make: In just a few steps, you'll have your own homemade smoked salmon. The best part is you get 100% control of the ingredients.
- Crowd-Pleaser: If you are feeding a crowd this is the perfect addition to a breakfast buffet or charcuterie board.
- Versatile: Add it to salads, serve it on toast or alongside eggs. It's the perfect addition to many dishes.
Ingredients
- Sockeye Salmon: I like to use a large 1-pound sockeye salmon filet, however, this recipe is flexible. You can use smaller fillets or even another type like King salmon or Coho, depending on what you find at the grocery store. Any of these are good options. I do recommend purchasing wild salmon as it tastes far superior to farm-raised fish.
- Coconut Sugar: I really like using Coconut sugar as it is unrefined and much better for you than regular cane sugar or brown sugar, but, either will work.
- 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 using coconut sugar, you can try using brown sugar or maple syrup for a sweeter flavor.
- Smoke Flavor: Experiment with different wood pellets to find your favorite smoky flavor.
- Super Smoke: If your wood pellet grill has the super smoke option, now would be a great time to use it!
- Herbs: You can add a little bit of your favorite herbs like rosemary or thyme.
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 salmon fillet skin side down on the plastic wrap.
Step 2. Cover both sides of the salmon (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 salmon 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 degrees f. Place the salmon directly on the grill grates of your Traeger grill and smoke at 185 degrees for 2 - 2.5 hours, or until the salmon reaches an internal temperature of 140 degrees f on an instant-read thermometer.
Expert Tips And 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.
Serving Suggestions For Smoked Salmon
Serve it on or alongside any of the following:
- Bagel And Cream Cheese
- Turkish Labneh
- Cottage Cheese Toast
- Hummus
- Veggies And Crackers
- Spring Salad
- Scrambled Eggs
- Pasta Alla Salmone
- Smoked Salmon Dip
- Smoked Salmon Chowder
- Quiche
Storage and Reheating
- Storage: Store any leftovers in an airtight container. It will last in the fridge for up to 1 week.
- Reheating: There is no need to reheat this! You can set it out 15-20 minutes before serving if you enjoy eating it at room temperature.
Recipe FAQs
A wet brine usually consists of a large amount of water with salt, sugar, and spices. A dry brine typically includes covering the salmon in sugar, and then storing it in the refrigerator for 12-24 hours. This helps remove moisture while also flavoring the fist. Dry brining is also known as pre-salting.
You can use any wood chips that you like, but oak, hickory, or cedar will all provide a great flavor.
Yes, freezing is a great option if you don't think you can eat it all within 1 week.
Other Related Seafood Recipes
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Traeger Smoked Salmon
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.
- Cover both sides of the salmon (flesh and skin side) with the brine mixture, pressing the dry rub into the fish.
- 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 grill to 185 degrees f.
- Place the salmon directly on the grill grates and smoke at 185 degrees for 2 - 2.5 hours, or until the salmon reaches an internal temperature of 140 degrees f on an instant read thermometer.
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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