Traeger Smoked Salmon

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.

Course dinner, lunch

Cuisine American

Keyword smoked salmon on Traeger, smoked salmon recipe, Traeger smoked salmon

Prep Time 15

Cook Time 1

Total Time 1 15

Servings servings

Calories 219kcal

Author Brandi Crawford

Equipment

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.

Optional Honey BBQ Glaze

2 tablespoons honey
⅓ cup BBQ sauce
½ tablespoon lemon juice

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

Serving: 4ounces | Calories: 219kcal | Carbohydrates: 11g | Protein: 30g | Fat: 5g