Traeger Smoked Salmon Recipe – Easy & Flavorful in 30 Mins!

Table of Contents: Traeger Smoked Salmon

Traeger Smoked Salmon

Looking for a show-stopping dish that’s both elegant and easy? This Traeger Smoked Salmon Recipe is your ticket to smoky, succulent perfection. Whether it’s a holiday feast or a casual family dinner, smoking salmon at home on your pellet grill will wow your guests and satisfy your cravings.

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Introduction: Traeger Smoked Salmon Recipe

There’s something magical about smoked salmon. The smoky aroma, the tender flakiness, and the rich flavor make it a favorite for seafood lovers. This Traeger Smoked Salmon Recipe takes the guesswork out of smoking salmon at home, delivering restaurant-quality results every time.

Using a pellet grill salmon method ensures even heat distribution and a consistent smoky flavor that’s hard to beat. This recipe is perfect for special occasions like holidays or family gatherings, but it’s also simple enough for a weeknight dinner.

What sets this recipe apart is the dry brine, which infuses the salmon with a perfect balance of sweet and savory notes. The combination of kosher salt, white sugar, and brown sugar draws out moisture, firms up the fish, and enhances its natural flavor.

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Alternate Names & Variations

This recipe is also known as:
– Pellet Grill Smoked Salmon
– Homemade Smoked Salmon
– Traeger Grill Salmon

Variations include:
– Citrus-Herb Smoked Salmon: Add lemon zest and fresh dill to the brine.
– Maple-Glazed Smoked Salmon: Substitute brown sugar with maple syrup for a rich, sweet finish.

Whether you’re searching for a pellet grill salmon recipe or a classic smoked salmon at home method, this recipe delivers.

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Ingredients: Traeger Smoked Salmon Recipe

Here’s what you’ll need for this smoky masterpiece:
– 1.25 lb salmon (skin-on, fresh, and sustainably sourced)
Dry Brine:
– ½ cup kosher salt
– ¼ cup white sugar
– ¼ cup brown sugar

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Step-by-Step Instructions

1. Prepare the Dry Brine: In a bowl, mix kosher salt, white sugar, and brown sugar until well combined.

2. Brine the Salmon: Pat the salmon dry with paper towels. Generously coat both sides with the dry brine mixture. Place the salmon in a shallow dish, cover with plastic wrap, and refrigerate for 4–6 hours.

3. Rinse and Dry: After brining, rinse the salmon under cold water to remove excess salt. Pat it dry with paper towels and let it air-dry on a wire rack for 1–2 hours to form a pellicle (a tacky surface that helps the smoke adhere).

4. Preheat the Traeger: Set your pellet grill to 180°F and allow it to preheat. Use fruitwood pellets like apple or cherry for a mild, sweet smoke.

5. Smoke the Salmon: Place the salmon skin-side down on the grill grates. Smoke for 2–3 hours, or until the internal temperature reaches 145°F.

6. Rest and Serve: Remove the salmon from the grill and let it rest for 10 minutes before serving.

Chef Tips:

– For extra flavor, sprinkle the salmon with a pinch of garlic powder or smoked paprika before smoking.
– If you don’t have time to air-dry after brining, use a fan to speed up the process.

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Recipe Card Block (Quick Reference)

Prep Time: 10 minutes | Cook Time: 3 hours | Total Time: 7 hours (including brining) | Servings: 4 | Calories: ~250 per serving

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Why This Recipe Works & Expert Tips

This Traeger Smoked Salmon Recipe works because the dry brine locks in moisture and enhances the salmon’s natural flavor, while the low-and-slow smoking process ensures a tender, flaky texture.

Expert tips for success:

– Always use fresh, high-quality salmon for the best results.
– Keep your pellet grill’s temperature consistent by avoiding frequent lid openings.
– Pair the smoked salmon with creamy dill sauce or whipped cream cheese for a complete dish.

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Storage, Freezing, and Reheating Tips

Storage: Store leftover smoked salmon in an airtight container in the fridge for up to 3 days.
Freezing: Wrap individual portions in plastic wrap and store in a freezer-safe bag for up to 2 months.
Reheating: Gently reheat in the oven at 275°F for 10–15 minutes to preserve moisture.

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People Also Ask: Traeger Smoked Salmon Recipe

What temperature should you smoke salmon on a Traeger?

The ideal temperature for smoking salmon on a Traeger is 180°F. This low heat allows the salmon to absorb the smoky flavor without overcooking. Maintaining a consistent temperature ensures a tender, flaky texture.

How long does it take to smoke salmon on a Traeger grill?

Smoking salmon on a Traeger grill typically takes 2–3 hours, depending on the thickness of the fillet. The salmon is done when it reaches an internal temperature of 145°F.

Should you brine salmon before smoking it on a Traeger?

Yes, brining salmon before smoking is essential. A dry brine, like the one in this Traeger Smoked Salmon Recipe, enhances flavor, retains moisture, and firms up the fish. Brine for 4–6 hours for best results.

What wood pellets are best for Traeger smoked salmon?

Fruitwood pellets, such as apple or cherry, are ideal for Traeger smoked salmon. They provide a mild, sweet smoke that complements the fish’s natural flavor without overpowering it.

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Conclusion: Traeger Smoked Salmon Recipe

Ready to elevate your cooking game? This Traeger Smoked Salmon Recipe is your ultimate guide to creating smoky, succulent salmon at home. Whether you’re a seasoned griller or a beginner, this recipe is foolproof and unforgettable.

Try it out, share your results, and let us know how it turned out in the comments below. Your next culinary masterpiece is just a smoke away!

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