Tasty Traeger Smoked Salmon

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I never tried smoking salmon until last summer, always thinking it was something best left to fancy restaurants or professional smokehouses. Growing up, our fish came from the freezer section, usually just baked with lemon and butter.

That’s because I didn’t know how straightforward smoking salmon could be, especially with a Traeger grill. While it might sound complicated, it’s actually pretty simple – the grill does most of the work. All you need is good salmon, the right seasoning, and a little patience to end up with something that tastes better than what you’d get at most restaurants.

What Kind of Salmon Should I Use?

For smoking salmon, both wild-caught and farm-raised salmon work great, though wild-caught Pacific varieties like Sockeye or King tend to have a richer flavor that pairs beautifully with smoke. The most important thing is getting a nice, thick fillet – aim for pieces that are at least 1-inch thick to prevent them from drying out during the smoking process. When shopping, look for salmon with firm, bright flesh and a fresh, ocean-like smell (not fishy). If you’re using frozen salmon, thaw it slowly in the refrigerator overnight rather than using quick-thaw methods, as this helps maintain the best texture for smoking.

Options for Substitutions

While smoking salmon is pretty specific, there are still some helpful substitutions you can make:

• Salmon: While salmon is the star here, you can use different varieties – sockeye, king, or Atlantic salmon all work well. Just keep in mind that wild salmon is generally thinner and will cook faster than farmed salmon.
• Wood pellets: Each wood type brings its own flavor – alder is traditional, but apple and cherry give a milder, sweeter smoke. Hickory and mesquite provide stronger smoke flavors. Feel free to mix different woods to create your own blend.
• Honey: You can replace honey with maple syrup or agave nectar. Each will give slightly different sweetness, but they all work well for glazing.
• Kosher salt: If you only have table salt, use about half the amount called for since it’s more concentrated. Sea salt can be used in equal amounts to kosher salt.
• Brown sugar: White sugar works fine as a substitute, or you can use coconut sugar for a different flavor profile. The amount stays the same for either option.

Watch Out for These Mistakes While Smoking

The biggest mistake when smoking salmon is rushing the process – smoking at too high a temperature will result in dry, tough fish instead of that perfectly flaky texture we’re after. A common error is skipping the brining step, which is crucial for maintaining moisture during the long smoking process and creating that distinctive glossy exterior known as the pellicle. To avoid uneven cooking, make sure your salmon pieces are similar in thickness, and if using a whole fillet, consider removing the thin belly portion to smoke separately. Temperature control is critical – keep your Traeger between 165-180°F and use a reliable meat thermometer to check that the internal temperature reaches 145°F but doesn’t go much higher, as this will lead to dry fish. For the best results, let the salmon rest at room temperature for 30 minutes before smoking, and don’t be tempted to open the smoker lid too often, as this releases the precious smoke and heat needed for proper cooking.

What to Serve With Smoked Salmon?

Smoked salmon is super flexible when it comes to side dishes, and I love serving it with simple roasted baby potatoes tossed in fresh dill and butter. A crisp cucumber salad with a light vinaigrette dressing helps cut through the rich, smoky flavor of the fish, while some grilled asparagus or roasted Brussels sprouts add a nice green element to the plate. For a complete meal, I usually include some toasted bread or warm dinner rolls – they’re perfect for soaking up any extra honey glaze from the salmon. If you’re serving this for brunch, try it with scrambled eggs and fresh avocado slices for a really satisfying combination.

Storage Instructions

Keep Fresh: Once your smoked salmon has cooled, wrap it tightly in plastic wrap or place it in an airtight container. It’ll stay good in the fridge for up to 5 days. The smoky flavor actually gets better after a day or two, making it perfect for meal prep!

Freeze: Smoked salmon freezes really well! Just wrap individual portions in plastic wrap, then place them in a freezer bag with as much air squeezed out as possible. It’ll keep its quality for up to 3 months in the freezer. Pro tip: write the date on the bag so you know when you froze it.

Thaw & Enjoy: When you’re ready to eat your frozen smoked salmon, just move it to the fridge the night before and let it thaw slowly. This helps maintain the best texture. Once thawed, enjoy it cold – there’s no need to reheat smoked salmon as it’s already fully cooked and tastes great chilled!

Preparation Time	15-20 minutes
Cooking Time	90-120 minutes
Total Time	270-420 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2000-2200
• Protein: 180-200 g
• Fat: 120-130 g
• Carbohydrates: 60-70 g

Ingredients

• 2 pounds salmon fillet (with skin, either whole or cut into 4 – 8 oz portions, wild or farmed)
• 1 bag of wood pellets (alder, hickory, apple, cherry, or mesquite)
• 1/2 cup honey
• 1/4 cup granulated sugar or brown sugar
• 1/4 cup kosher salt
• 2 cups water
• 3 tablespoons honey or brown sugar (ensure fully dissolved)
• 1 tablespoon water

Step 1: Prepare the Brine and Basting Mixture

Combine honey, sugar (or brown sugar), salt, and water in a jar or a bowl.

Mix until thoroughly combined; shaking everything vigorously in a jar works well.

Prepare an additional honey (or brown sugar)/water mixture using a 3:1 ratio, and set this aside in a small bowl.

This mixture will be used to baste your salmon midway through the smoking process.

Step 2: Brine the Salmon

Place the salmon filets in a gallon-sized food-safe bag, and pour the smoked salmon brine over the top.

You can also use a bowl or dish for this step, but ensure the salmon is fully submerged by covering it with plastic wrap.

Allow the salmon to brine for 4-8 hours in the refrigerator.

Step 3: Dry the Salmon

After brining, remove the salmon from the brine and pat it dry with paper towels.

Place the salmon on a wire rack over a baking sheet and put it in the refrigerator.

Allow the salmon to dry for approximately 2-4 hours.

This drying period helps the salmon form a pellicle, a thick dry layer that allows the smoke flavor to permeate effectively.

Step 4: Preheat the Smoker

Preheat your smoker to 180°F.

If your smoker model has a super smoke mode, turn it on to enhance the smoky flavor.

Step 5: Smoke the Salmon

Place the salmon on the smoker or pellet grill and smoke it for 1.5-2 hours.

The cooking time may vary, so it’s important to keep track of the salmon’s internal temperature, aiming for it to reach 145°F.

Use a meat thermometer to accurately measure the temperature.

Step 6: Baste During Smoking

Every 30 minutes during the smoking process, baste the salmon with the basting mixture you prepared earlier.

This adds a nice glaze and enhances the flavor profile of the smoked salmon.