Easy Traeger Smoked Salmon Recipe (Dry Brine Method)

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.

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 best left to the pros. Turns out, it’s surprisingly simple to do at home, and the flavor payoff is unreal.

Once I finally gave it a shot, I never looked back. Now it’s a staple in my kitchen—whether I’m layering it on sourdough with Homemade Labneh and dill, tossing it into my Pasta Alla Salmone, or adding it to brunch spreads for guests. I love how this recipe gives you complete control over the ingredients, and the end result is consistently flaky, flavorful, and better than anything you’ll buy pre-packaged.

If you're new to smoking or just looking for a foolproof method, this recipe has got you covered. Trust me—if I can do it, so can you.

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.

• 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.

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.

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 work 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.