This Easy Traeger Smoked Salmon recipe is seasoned with a homemade spice rub blend and then topped with an optional honey lemon BBQ glaze sauce. This fish can be made with any smoker or pellet grill.
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What Type of Salmon to Use/Skin-On or Skin-Off?
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.
You can use a full plank or smaller 6-8oz filets. You can use skin-on or skin-off salmon. The salmon I buy usually still has the skin. When you cook the salmon, keep that skin on: It provides a safety layer between your fish’s flesh and a hot pan or grill. That’s how you get juicy salmon!
How to remove skin from salmon after cooking is really easy. The fish will glide right off the skin! This is a sign of perfectly cooked salmon. Salmon that flakes and glides will taste amazing. You won’t need to remove a thing.
How to Season the Fish
I love to use my Homemade BBQ Rub in this recipe. You can use any rub you like or any seasonings you wish.
What Type of Wood/Pellets to Use
Mesquite or alder wood pellets work great for seafood.
I recommend 225 degrees.
How to Make Traeger Smoked Salmon
- Rub the spices into the salmon.
- Place the salmon in the smoker, skin side down.
How Long to Cook it/How to Tell When it’s 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.
Optional Honey BBQ Sauce
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 Store Leftovers/How Long Will Cooked Salmon Last in the Fridge
You can store leftovers tightly sealed and covered for 3-4 days.
How to Reheat Leftovers
The best way to reheat leftovers is in the air fryer or in the oven on 350 degrees until warm.
Pair With These Recipes
More Salmon Recipes
Grilled Cedar Plank Salmon
Air Fryer Salmon
Maple Glazed Salmon
Keto Parmesan Crusted Salmon
Salmon Fried Rice
Crab Stuffed Salmon
Smoked Salmon Eggs Benedict
Ninja Foodi Grill Salmon
More Traeger and Smoker Recipes
Smoked Mac and Cheese
Traeger Smoked Ham
Traeger Smoked Chicken Breast
Traeger Smoked Bacon
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
Easy Traeger Smoked Salmon
- 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
- 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.
- 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.