I’ve smoked a lot of proteins over the years, and salmon has become one of my absolute favorites. After experimenting on charcoal, gas, and pellet grills, I’ve landed on a method that delivers tender, flaky salmon with that smoky flavor I can never get enough of. If you’ve been nervous to smoke fish at home, this recipe will ease you in.
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I’ve been sharing recipes online for over a decade, and this one right here never fails. This recipe has been tested and tweaked so the seasoning blend hits, the texture stays juicy, and you get that perfect kiss of smoke without overpowering the fish. You will never have to worry about dry fish on my watch. I’ve got you. This one turns out right every time.
Traeger Smoked Salmon Ingredients
I love to use my Homemade BBQ Rub in this recipe. You can use any rub you like or any seasonings you wish.
Honey BBQ Sauce Ingredients
This salmon is well seasoned and tastes great without any sauce. If you are in the mood for an extra kick, grab your favorite BBQ sauce, honey, and fresh lemon. Full details are recipe are in the recipe card below.
How to Make Honey BBQ Sauce
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Combine ⅓ cup of BBQ sauce, 2 tablespoons of honey, and ½ tablespoon fresh lemon juice in a bowl and stir.
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Brush the glaze over the salmon while it's still in the smoker.
How to Make Traeger Smoked Salmon
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
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- Preheat the Smoker/Pellet Grill/Traeger: Set your smokers to 225°F and let it preheat with the lid closed for about 15 minutes.
- Prep the Salmon: Pat the salmon fillet dry with paper towels. This helps the seasoning rub stick and gives you a better crust.
- Make the Rub: In a small bowl, mix together the chili powder, smoked paprika, onion powder, garlic powder, salt, pepper, and brown sugar.
- Season the Salmon: Rub the spice mixture evenly over the salmon fillet. Make sure to coat the top and sides for maximum flavor.
- Smoke the Salmon: Place the salmon directly on the grill grates, skin side down. Close the lid and smoke until the salmon reaches an internal temperature of 140–145°F and flakes easily with a fork.
- Rest and Serve: Let the salmon rest for 5 minutes after removing it from the smoker. Slice, serve, and enjoy the smoky, slightly sweet flavor.
How to Tell When Smoked Salmon on Pellet Grill is Done
The salmon will turn opaque at the center and will reach an internal temperature of 135-145 degrees when it has finished cooking (for medium doneness). Use a meat thermometer or the probe to test the temperature.
The easiest way to see if your salmon has finished cooking is to gently press down on the top of the fillet with a fork. If the flesh of the salmon flakes, it separates easily along the white lines that run across the fillet, it’s finished cooking. Take it off of the heat immediately.
All food will continue to cook when removed from heat. Meat, baked goods, etc. When you bake cookies you remove them from the oven when they are soft and they firm up as they cool. Same concept here. If you leave the salmon on heat too long it will overcook and dry out.
Frequently Asked Questions and Recipe Pro Tips
You can store leftovers tightly sealed and covered for 3-4 days.
The best way to reheat leftovers is in the air fryer or in the oven on 350 degrees until warm.
I like to use wild caught salmon. It has a beautiful bright color and a buttery taste. It is the most healthy type to purchase.
Salmon that is sourced from the Atlantic is usually farmed. Farmed means antibiotics and food coloring (to give it a pink color) are used. This adds harmful chemical additives to the fish. So I usually try to look for wild-caught salmon.
Mesquite or alder wood pellets work great for seafood.
Pair With These Recipes
Bacon Ranch Pasta Salad
Southern Baked Beans
Southern Coleslaw
Southern Potato Salad
Easy Spaghetti Salad
More Salmon Recipes
Salmon Patties
Grilled Cedar Plank Salmon
Air Fryer Salmon
Maple Glazed Salmon
Salmon Fried Rice
Pan-Seared Salmon
Crab Stuffed Salmon
Smoked Salmon Eggs Benedict
More Traeger and Smoker Recipes
Smoked Mac and Cheese
Traeger Smoked Ham
Traeger Smoked Chicken Breast
Traeger Smoked Bacon
Smoked Salsa
Traeger Smoked Turkey
Traeger Smoked Ribs (3-2-1 Method)
Traeger Smoked Chicken Wings
Smoked Lobster Tail
Traeger Smoked Whole Chicken
Traeger Smoked Brisket
Smoked Turkey Necks
Traeger Smoked Salmon Recipe
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
Ingredients
- 1 pound fresh salmon filet Skin-on or skinless. I use wild caught. You can use one large piece or smaller portions of fish.
Homemade BBQ Rub
- ½ teaspoon chili powder
- ½ teaspoon smoked paprika
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1-2 teaspoons brown sugar or sweetener I usually use 1 teaspoon. Add more for sweet salmon.
Instructions
- Preheat smoker to 225 degrees. I like to use mequite or alder wood pellets for seafood.
- Rub the spices into the salmon. This ensures the spices don't just sit on top and they actually penetrate for additional flavor.
- Place the salmon in the smoker, skin side down. Smoke for 40 minutes to an hour until the salmon reaches an internal temperature of 135-145 degrees. 130-135 degrees is closer to medium-doneness.
Optional Honey BBQ Glaze
- Combine the ingredients in a bowl and stir.
- Brush the glaze over the salmon while it's still in the smoker once the salmon reaches about 120 degrees. Continue to let the salmon smoke until it reaches an internal temperature of 135-145 degrees.
Video
Notes
- You can use any seasoning or BBQ rub you wish.
- The salmon will turn opaque at the center and will reach an internal temperature of 135-145 degrees when it has finished cooking (for medium doneness). Use a meat thermometer or probe to test the temperature.
- The easiest way to see if your salmon has finished cooking is to gently press down on the top of the fillet with a fork. If the flesh of the salmon flakes, it separates easily along the white lines that run across the fillet, it’s finished cooking. Take it off of the heat immediately.
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Erica says
This is way better than any store-bought version. I'm so happy I got a Traeger because it's so easy to use with recipes like this.
staysnatched says
Yay! So glad you think so.