Traeger Smoked Salmon (Juicy Dry Brine Method)
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.
Servings: 8
Calories: 113kcal
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
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.
Nutrition
Calories: 113kcal | Carbohydrates: 9g | Protein: 11g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 31mg | Sodium: 7118mg | Potassium: 279mg | Sugar: 7g | Vitamin A: 23IU | Calcium: 11mg | Iron: 1mg
