Traeger Smoked Salmon

Traeger Smoked Salmon transforms this classic seafood into a smoky, tender delicacy. The slow, gentle heat combined with a dry brine creates a deep, rich flavor that enhances the natural oils of the fish. Finished with a touch of maple syrup, this smoked salmon offers the perfect balance of sweet, savory, and smoky goodness. Whether served as a main course, flaked onto a salad, or used in sandwiches, this Traeger Smoked Salmon is a show-stopper. The process may take time, but the reward is a restaurant-quality dish you can enjoy at home. Serve it warm or chilled, and pair it with your favorite sides for a meal that’s sure to impress.

Full recipe:

Ingredients:

• 1 large salmon fillet (about 2 pounds)

• ½ cup kosher salt

• ¼ cup brown sugar

• ¼ cup white sugar

• 1 teaspoon black pepper

• 1 teaspoon garlic powder (optional)

• 1 teaspoon onion powder (optional)

• 2 tablespoons maple syrup or honey (for finishing)

Directions:

1. In a bowl, mix the salt, brown sugar, white sugar, black pepper, garlic powder, and onion powder.

2. Place the salmon fillet on a baking sheet lined with parchment paper and generously coat both sides with the dry brine mixture.

3. Cover and refrigerate for 8–12 hours to allow the brine to work.

4. After brining, rinse the salmon thoroughly with cold water and pat dry with paper towels.

5. Let the salmon rest at room temperature for 30 minutes to develop a thin pellicle (a tacky surface that helps absorb smoke).

6. Preheat your Traeger grill to 180°F (82°C).

7. Place the salmon skin-side down on the grill grates and smoke for 2–3 hours, or until the internal temperature reaches 145°F (63°C).

8. During the last 30 minutes, brush the salmon with maple syrup or honey for added sweetness and glaze.

9. Remove from the smoker, let it rest for a few minutes, then slice and serve.

Prep Time: 8–12 hours (including brining) | Cooking Time: 2–3 hours | Total Time: 10–15 hours
Calories: 210 kcal per serving | Servings: 6

The Ultimate Guide to Traeger Smoked Salmon: Flavor, Technique & Benefits

Smoked salmon is a timeless dish enjoyed worldwide for its rich flavor, versatility, and nutritional benefits. When smoked on a Traeger grill, the salmon takes on an irresistible smoky depth, enhanced by a carefully crafted dry brine and a touch of natural sweetness. This guide will walk you through everything you need to know about Traeger Smoked Salmon, from its history and benefits to tips on perfecting the smoking process.

What Makes Traeger Smoked Salmon So Special?

Smoking salmon is an age-old technique that dates back thousands of years. Indigenous cultures from the Pacific Northwest, Scandinavia, and Eastern Europe all developed ways to preserve salmon using smoke, which not only extended its shelf life but also intensified its flavor. Why use a Traeger Grill for smoking salmon? A Traeger grill is a type of pellet smoker, meaning it uses compressed wood pellets as a heat and smoke source. This provides consistent low-and-slow heat, ideal for infusing salmon with a delicate yet rich smoky flavor. Unlike traditional charcoal or gas grills, a Traeger smoker allows precise temperature control, ensuring perfectly cooked fish every time.

Benefits of Smoking Salmon at Home

Incredible Flavor

• Home-smoked salmon has a superior taste compared to store-bought versions. The smoky aroma, combined with a lightly sweet and salty brine, creates a gourmet flavor profile that can’t be beaten. Plus, you can experiment with different wood pellet flavors like applewood, cherry, hickory, or mesquite to customize the taste.

Nutritional Benefits

Salmon is a nutrient powerhouse, packed with:

• Omega-3 fatty acids – Essential for brain health, heart function, and reducing inflammation.
• High-quality protein – A fantastic source of lean protein to support muscle growth and recovery.
• Vitamin D and B12 – Essential for strong bones, immune function, and energy levels.
• Antioxidants like astaxanthin – Known for its anti-inflammatory and skin-protective benefits.

By smoking salmon at home, you skip preservatives, excess sodium, and artificial flavoring often found in store-bought smoked salmon.

Versatility in Meals

Once you’ve made Traeger Smoked Salmon, the possibilities are endless. You can:

• Serve it warm as a main dish with roasted vegetables.
• Chill it and enjoy it on bagels with cream cheese and capers.
• Flake it into a fresh salad or pasta dish.
• Use it in a charcuterie board or as a gourmet pizza topping.

Cost Savings

• Smoked salmon from grocery stores or specialty markets is expensive. Making it at home allows you to prepare a larger quantity for a fraction of the price while controlling the quality of ingredients.

Step-by-Step Guide to Making Traeger Smoked Salmon

Ingredients & Preparation

• Before smoking, it’s crucial to brine the salmon to lock in moisture and enhance the texture. A dry brine draws out excess moisture while infusing the fish with deep, balanced seasoning.

Selecting the Right Salmon

• Choose wild-caught salmon if possible for a richer, more complex flavor.
• Farm-raised salmon has a milder taste and higher fat content, making it more forgiving for smoking.
• Skin-on salmon fillets work best, as the skin helps retain moisture and prevents sticking.

The Dry Brine Process

A simple yet effective dry brine consists of:

• ½ cup kosher salt
• ¼ cup brown sugar
• ¼ cup white sugar
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder

Brining Steps:

• Coat the salmon generously with the dry brine mixture.
• Place it on a baking sheet and cover it with plastic wrap.
• Refrigerate for 8 to 12 hours (overnight works best).
• Rinse the brine off with cold water and pat dry with paper towels.
• Let the salmon air dry for 30 minutes at room temperature to form a pellicle, a slightly tacky surface that helps the smoke adhere better.

The Smoking Process

• Preheat your Traeger smoker to 180°F (82°C).
• Use fruitwood pellets like apple, cherry, or alder for a milder, slightly sweet smoke flavor.
• Place the salmon skin-side down on the grill grates.
• Smoke for 2–3 hours, or until the internal temperature reaches 145°F (63°C).
• In the last 30 minutes, brush the salmon with maple syrup or honey for a light glaze.

Serving and Storing

• Let the smoked salmon rest for a few minutes before slicing.
• Store in an airtight container in the refrigerator for up to one week or freeze for up to three months.

Tips for Achieving the Best Smoked Salmon

• Don’t skip the brining process – It enhances the flavor and prevents dryness.
• Choose the right wood pellets – Fruitwoods like apple and cherry create a mild sweetness, while hickory or mesquite provide a stronger smoky taste.
• Maintain a low temperature – Smoking at 180°F ensures even cooking without drying out the fish.
• Add a light glaze – Brushing with maple syrup or honey in the final stage enhances the richness.
• Rest before slicing – This allows the juices to redistribute, keeping the salmon moist.

How to Use Smoked Salmon in Everyday Meals

Here are some creative ways to use your homemade Traeger Smoked Salmon:

• Classic Bagel & Lox – Serve with cream cheese, capers, red onions, and dill on a toasted bagel.
• Smoked Salmon Salad – Flake it into a salad with arugula, avocado, and lemon vinaigrette.
• Smoked Salmon Pasta – Toss it with creamy Alfredo sauce and fettuccine for a gourmet meal.
• Smoked Salmon Sushi Rolls – Use it in homemade sushi or poke bowls.
• Smoked Salmon Dip – Blend it with cream cheese, chives, and lemon for a delicious spread.
• Smoked Salmon Omelet – Fold it into scrambled eggs with feta cheese and spinach.

Conclusion

There’s nothing quite like Traeger Smoked Salmon. The slow smoking process combined with a simple dry brine and natural wood smoke creates a rich, mouthwatering flavor that store-bought versions simply can’t match. The beauty of this recipe is its simplicity and flexibility. Whether you’re a beginner looking to try your first smoked salmon recipe or an experienced griller wanting to refine your smoking skills, this method guarantees perfect results every time. By making your own smoked salmon, you not only save money but also have the freedom to customize the flavor to your liking. Once you try it, you’ll never go back to store-bought again! Now that you have the ultimate Traeger Smoked Salmon recipe, it’s time to fire up your grill and start smoking!