Easy Traeger Smoked Salmon
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.
Servings 4 servings
- 1 pound fresh salmon filet Skin-on or skinless. I use wild caught. You can use one large piece or smaller portions of fish.
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.
Serving: 4ounces | Calories: 219kcal | Carbohydrates: 11g | Protein: 30g | Fat: 5g