If you love smoked salmon, you’ll want to learn how to smoke salmon on a Traeger. This process is relatively easy and only requires a few simple ingredients. In just a few hours, you can have delicious Traeger smoked salmon perfect for entertaining or enjoying as a meal.
Suppose you’re looking for a delicious way to prepare smoked salmon; smoking it on a Traeger is an excellent option. This post will walk you through everything you need to know about how to smoke salmon on a Traeger pellet grill.
How to Smoke Salmon On A Traeger
Here are simple steps to getting your smoked salmon meal ready.
1. Choose The Right Type Of Salmon
There are many different types of salmon, so it’s essential to choose the right one for your Traeger grill. You can use wild-caught salmon like sockeye, Atlantic salmon, or king salmon, but make sure that the fish you select is of good quality. Sockeye salmon is a type of whitefish typically more expensive and has softer flesh.
King salmon is a less expensive type of redfish but has more rigid flesh. You should also choose a suitable cooking method for your salmon fillet. You can cook it in the oven, on the grill, or in a smoker.
The grill is a great choice to cook salmon over indirect heat because it doesn’t produce as much heat as an oven. One can also use this smoker for cooking other types of seafood, such as pork or chicken.
2. Prepare Your Salmon For Smoking
Once you’ve chosen your salmon, it’s time to prepare it for smoking. Start by removing the skin if you haven’t already done so. Then, cut the salmon into even-sized pieces that will fit well on your grill grate.
For the best results when cooking smoked salmon on a Traeger, it’s essential to ensure that it’s cleaned and prepared correctly before cooking. Remove any bones from the salmon and skin it.
You can use a fillet knife or kitchen shears to remove all of the bones from the salmon fillet. You can also use a food processor or a sharp knife to remove as much skin as possible from the fish. If your salmon fillets are too thick, you can cut them lengthwise to make them thinner.
Then rinse off all remaining skin, pat down, and pat dry with paper towels. Once your salmon fillet is cut into pieces, season it with salt, pepper, and any other spices you like.
3. Dry Brine Your Salmon
First things first, you’ll need to dry brine your salmon fillet. This is a process of seasoning the fish with salt and sugar, which helps to draw out moisture and prevent bacteria growth. To dry brine salmon, combine equal parts salt and sugar in a bowl.
Then, coat the flesh of the salmon fillet with the mixture. Place the salmon on a wire rack over a baking sheet and refrigerate it for at least two hours or 24 hours. Now your salmon is ready to be smoked!
4. Season Your Salmon With Salt And Pepper
Once you’re done bringing your salmon, season it with salt and pepper to get the best results. This will help flavor the fish and give it a good start on the grill.
Don’t use too much salt. You want the fish to have a nice balance between being salty and flavorful. And don’t use too much pepper either.
The fish should still taste like the salmon you bought from your local grocery store or seafood market.
5. Form the Pellicle
The next step is to form the pellicle. This creates a barrier between the fish and the smoker, which helps prevent the salmon from sticking and makes it easier to remove after smoking. Coat the salmon with vegetable oil or nonstick cooking spray to form the pellicle.
Then, place it on a wire rack over a baking sheet and refrigerate it for at least 30 minutes, or leave it in the fridge overnight wrapped in plastic wrap. Pellicle formation is a key step in smoking salmon, so don’t skip it! Pellicle formation is also a good way to help the salmon retain its moisture while smoking.
6. Preheat Your Grill Before You Start Cooking
Before you start cooking, ensure to preheat your Traeger grill. Preheating the grill will ensure that the salmon will cook evenly. Preheat your Traeger grill to 250°F.
If you want to cook salmon on a Traeger grill, this is a must-do. Your Traeger smoked salmon will not be cooked evenly if it doesn’t have time to heat up before it goes into the grill. Preheat your grill before you start cooking so that all of your ingredients are at the same temperature and can cook simultaneously.
Once your grill is preheated, it’s time to add wood pellets to the smoker. For Traeger smoked salmon, you’ll want to use light-colored wood like maple or alder. These wood chips will impart a delicate flavor to the fish without overpowering it.
Once your grill is preheated, it’s time to start the cooking process. Add your salmon. Place the salmon on the grill grates, skin side down.
7. Place The Salmon In The Traeger Grill And Close The Lid
Smoked salmon needs a lot of heat to cook properly. For that reason, it’s essential to place the salmon in the Traeger grill grate and close the lid as soon as possible so that it doesn’t start to cook on the outside. This will help prevent the salmon from getting overcooked and tough.
8. Cook Your Traeger Smoked Salmon
Once you’ve seasoned your salmon, it’s time to cook it up on a Traeger pellet grill! Place the salmon filets in an aluminum foil pan and drizzle them with olive oil. Then, sprinkle the hot smoked salmon with kosher salt and pepper and any other spices you might want to include in your smoked salmon recipes, such as Worcestershire sauce or garlic powder.
Finally, place the seasoned smoked salmon on a preheated Traeger grill over low to medium heat for about 30 – 60 minutes per side or until it reaches an internal temperature of 145 degrees Fahrenheit.
If you’re cooking more than one piece of meat at a time, you can cook them on the same Traeger grill. This can help save time and ensure that each piece of meat gets cooked to perfection. Don’t forget to clean your grill once done.
9. Serve Your Traeger Smoked Salmon With Your Favorite Vegetables
One of the best things about cooking smoked salmon on a Traeger grill is that one can serve it with your favorite vegetables, just like any delicious pellet grill recipe. You can put it on top of some rice, potatoes, or pasta, and you’re good to go!
The great thing about using vegetables as a side dish is that they usually don’t require extra time to cook. Place the salmon on the grill, cover it with foil, and let it cook for about 40 minutes. If you want to do something more creative, you can also try adding some onions, mushrooms, or tomatoes to the smoked salmon before cooking it.
Traeger Smoked Salmon FAQs
How Long Does it Take to Smoke Salmon?
Smoking salmon takes a little time, but it’s well worth it. The smoke flavor and texture will be unique, and you’ll cook the fish to perfection. Smoking salmon on a Traeger grill allows you to get that delicious, healthy, and easy-to-eat fish without worrying about it coming out overcooked or dry.
It takes about 2-4 hours to smoke salmon at 225 degrees. The time will vary depending on the salmon’s thickness and the smoker you are using.
Smoking salmon is a great way to add flavor and preserve it. You can use a variety of woods to smoke your salmon, such as apple, cherry, maple, or pecan. I like to mix apple and cherry wood for my smoked salmon.
The smoking process will give your smoked salmon a nice smoky flavor that goes well with the fish’s delicate taste. Enjoy!
What Is The Appropriate Internal Temp For Smoked Salmon
The appropriate internal temperature for smoked salmon is 145 degrees. This ensures that the smoked salmon is cooked completely and safely. Fish that are not cooked to this temperature can be unsafe to eat, as they may contain bacteria that can cause food poisoning.
When smoking salmon, make sure to use a food thermometer to ensure that it reaches the correct internal temperature. It is also important to smoke the salmon for the proper amount of time, as smoking it for too long can cause it to dry out and become tough.
Follow these tips and enjoy your delicious hot smoked salmon!
What Temperature For Cold Smoked Salmon?
Cooler is always better when it comes to cold-smoking salmon. The key is to not let the temperature get above 90 degrees, or else your salmon will cook instead of smoke.
For that reason, stove-top smokers are ideal for cold smoking because you can better regulate the temperature. Sometimes people use handheld smokers, but these can be more difficult to control the temperature with. Smoke slowly over low heat for the best flavor.
Why Use A Traeger Grill For Smoking Salmon?
There are many reasons to use a Traeger grill for smoking salmon. The first reason is that it produces a flavor that other methods simply cannot match. When you hot smoke salmon on a Traeger, the wood seeps into the fish and infuses it with a smoky flavor that is absolutely delicious.
Another reason to use a Traeger grill is that it is very easy to control the temperature. This is important because you need to be careful not to overcook your smoked salmon – otherwise, it will be dry and unpleasant to eat. With a Traeger, you can set the temperature precisely, ensuring that your hot smoked salmon comes out moist and flavorful every time.
Finally, using a Traeger grill for a smoked salmon recipe covers all of the bases when it comes to safety. This is important because you need to make sure that your salmon is cooked completely in order to avoid food poisoning. By smoking salmon on a Traeger, you can be confident that it will reach the correct internal temperature and be safe for you to eat.
Smoking salmon on a Traeger grill is a great way to prepare this delicious fish. It’s easy to make, and it tastes incredible! The fish’s tenderness paired with the smoky flavor will water your mouth. You’ll love how easy it is to cook this Traeger smoked salmon recipe on your Traeger grill!
Traeger Smoked Salmon Recipe
- Salmon Fillet
- Kosher Salt
- White and Brown Sugar
- You can use wild-caught salmon like sockeye, Atlantic salmon, or king salmon, but make sure that the fish you select is of good quality.
- Once you’ve chosen your salmon, it’s time to prepare it for smoking. Start by removing the skin if you haven’t already done so. Then, cut the salmon into even-sized pieces that will fit well on your grill grate.
- To dry brine salmon, combine equal parts salt and sugar in a bowl. Then, coat the flesh of the salmon fillet with the mixture. Place the salmon on a wire rack over a baking sheet and refrigerate it for at least two hours or 24 hours.
- The next step is to form the pellicle. This creates a barrier between the fish and the smoker, which helps prevent the salmon from sticking and makes it easier to remove after smoking. Coat the salmon with vegetable oil or nonstick cooking spray to form the pellicle.
- Before you start cooking, ensure to preheat your Traeger grill. Preheating the grill will ensure that the salmon will cook evenly. Preheat your Traeger grill to 250°.
- Finally, place the seasoned smoked salmon on a preheated Traeger grill over low to medium heat for about 30 - 60 minutes per side or until it reaches an internal temperature of 145 degrees Fahrenheit.
- One of the best things about cooking smoked salmon on a Traeger grill is that one can serve it with your favorite vegetables, just like any delicious pellet grill recipe. You can put it on top of some rice, potatoes, or pasta, and you’re good to go!
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Amount Per Serving: Calories: 210Total Fat: 91gCarbohydrates: 1gProtein: 28g