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)
- ⏱️ 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
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.
If you're new to smoking & grilling or just want a reliable, no-fuss method that works every time, this is the recipe I come back to again and again.
Jump to:
- Recipe At A Glance
- Ingredients You'll Need
- Substitutions And Variations
- How To Make Traeger Smoked Salmon
- Brining And Smoking Tips For The Best Traeger Smoked Salmon
- What To Eat With Smoked Salmon
- Storage And Reheating
- Recipe FAQs
- More Smoker Recipes You'll Love!
- Traeger Smoked Salmon (Juicy Dry Brine Method)
Ingredients You'll Need
- Sockeye Salmon: I like to use a large 1-pound sockeye salmon fillet; 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 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 degrees f. Place the fillet 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.
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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 more traditional flavor, try alder or oak. For a sweeter profile, apple or cherry works great. I often use the Traeger Signature blend-it's balanced and works well with fish.
- 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.
What To Eat With Smoked Salmon
- Toppings: Add a squeeze of lemon juice, a sprinkle of fresh dill, or a spoonful of capers for an extra pop of flavor.
- Appetizer Pairings: Serve alongside Gluten-Free Deviled Eggs or a slice of Cottage Cheese Toast for a protein-packed snack. You can also blend the smoked fish with a bit of mayo and dill to make a simple smoked salmon dip.
- Side Dishes: Pair with Traeger Scalloped Potatoes or a crisp spring salad to round out your plate.
- Breakfast: Add smoked salmon to scrambled eggs, layer it into an omelet, or mix it into a crustless quiche.
- Beverages: Enjoy with a crisp glass of white wine like Sauvignon Blanc, or Chardonnay.
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.
You can keep your homemade smoked fish stored in the fridge for one week.
More Smoker Recipes You'll Love!
If you tried this Traeger Smoked Salmon Recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting today!
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 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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