Smoked salmon is a treat that enthusiasts love for its rich, smoky flavor and buttery texture. When prepared on a Traeger grill, the result is a perfectly smoked fish that captures the essence of the outdoors while maintaining the salmon's natural tenderness. Whether you're hosting a dinner party or simply craving a gourmet meal at home, Traeger Smoked Salmon will surely impress.
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Traeger Smoked Salmon: A Delicious Recipe for Flavorful Perfection |
Why Choose a Traeger Grill?
Traeger grills are famous for their ability to infuse food with a smoky flavor using hardwood pellets. The precise temperature control makes it easy to achieve restaurant-quality results at home. With a Traeger, you can maintain a consistent low-and-slow cooking process, essential for perfecting smoked salmon.
How long does it take to smoke a salmon on a Traeger?
Smoking salmon on a Traeger grill typically takes 2 to 4 hours at a low temperature of 180°F. The exact time depends on the thickness of the fillets. The internal temperature of the salmon should reach 145°F to ensure it's perfectly smoked and safe to eat.
How long does it take to smoke a salmon at 225?
At 225°F, smoking salmon typically takes about 1 to 2 hours, depending on the thickness of the fillets. The salmon is ready when the internal temperature reaches 145°F, ensuring it's fully cooked and infused with a rich, smoky flavor.
Is 180 too hot to smoke salmon?
No, 180°F is not too hot to smoke salmon. It is a commonly recommended temperature for achieving a slow, even cook while allowing the fish to absorb a rich, smoky flavor. Smoking at 180°F usually takes 2 to 4 hours, depending on the thickness of the salmon, ensuring it reaches an internal temperature of 145°F for safe consumption.
Is it OK to grill smoked salmon?
Yes, it is perfectly fine to grill smoked salmon. Grilling enhances its flavor and can add a slightly crispy texture to the edges. Use medium heat and grill for a few minutes per side to warm it through without overcooking. Smoked salmon is already cured and partially cooked, so grilling is a quick way to prepare it.
Can you eat raw smoked salmon?
Yes, you can eat raw smoked salmon if it has been properly cured and cold-smoked, as this process preserves the fish and makes it safe to consume without cooking. However, ensure you purchase it from a reputable source, and avoid consuming it if you are pregnant, immunocompromised, or unsure of its safety standards.
Should you brine smoked salmon wet or dry?
Both wet and dry brining are effective for smoked salmon, and the choice depends on personal preference. Dry brining involves coating the salmon in a mixture of salt and sugar, creating a concentrated flavor and firm texture. Wet brining uses a saltwater solution, which can enhance moisture retention. Dry brining is quicker and easier, while wet brining is ideal for keeping the fish extra moist.
Ingredients:
- Salmon fillets (preferably wild-caught, skin-on) - 1 to 2 pounds
- Brown sugar - 1 cup
- Kosher salt - 1/3 cup
- Black pepper - 1 teaspoon
- Garlic powder - 1 teaspoon
- Smoked paprika (optional) - 1 teaspoon
- Honey or maple syrup (for glazing) - 2 tablespoons
Preparation:
Pro Tips
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Traeger Smoked Salmon: A Delicious Recipe for Flavorful Perfection |