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traeger smoked salmon fillet

Traeger Smoked Salmon Fillet

Print Recipe
Discover the secret to succulent Traeger smoked salmon fillet with our easy-to-follow recipe. Elevate your seafood game now!
Course Main Course
Prep Time 15 minutes
Cook Time 2 hours
Servings 4

Ingredients

  • 2 lbs wild-caught salmon fillet Coho, Sockeye, or Chinook
  • ¼ cup kosher salt
  • ¼ cup brown sugar
  • 1 tablespoon cracked black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon dried dill
  • Traeger hardwood pellets hickory, mesquite, apple, cherry, or peach – your choice!
  • 1 cup apple juice for spritzing

Instructions

Prepping the Salmon

  • In a bowl, mix together kosher salt, brown sugar, cracked black pepper, garlic powder, onion powder, paprika, and dried dill. This is our dry brine, folks!
  • Place the salmon fillet on a clean cutting board, skin-side down. Now, sprinkle that dry brine mixture all over the fish. Make sure to coat it evenly and rub it in gently. We want every inch of that salmon to feel the love!
  • Once the salmon is nicely coated, transfer it to a large resealable plastic bag. Pop it in the fridge for about 1 hour, so the flavors can work their magic and get all cozy with the fish.

Preparing the Grill

  • While the salmon's hangin' out in the fridge, it's time to fire up that Traeger pellet grill! Set the temperature to 225°F (or around 110°C if you're feelin' British today!).
  • Add those hardwood pellets of your choice to the grill's hopper. I'm feeling adventurous, so I'm goin' with apple pellets for that sweet twist! Let the grill preheat and work its smokin' magic!

Smoking the Salmon

  • Take the salmon out of the fridge and let it rest at room temperature for about 15 minutes. We want it to be all comfy and ready for its smoky journey!
  • Now, it's time to place the salmon fillet directly on the grill grate, skin-side down. Oh, that sizzle is music to my ears!
  • Close the lid and let the salmon smoke for 1.5 to 2 hours. You can check the temperature with a meat thermometer after an hour and a half – we're lookin' for an internal temperature of 145°F (63°C). Once it reaches that sweet spot, you're good to go!

Spritzing and Smokin' Some More

  • While the salmon's smokin', grab that cup of apple juice. Every 30 minutes or so, give the salmon a little spritz with that juicy goodness. It'll keep things moist and add a touch of fruity flavor – trust me, it's worth it!

Time to Dig In!

  • When the salmon reaches that perfect internal temperature, carefully remove it from the grill using your trusty grill tongs. Place it on a large platter and let it rest for a few minutes. It's been through a smoky journey, after all!
  • Grab your favorite sides – maybe a zesty lemon-dill sauce or a creamy garlic aioli – and serve 'em up alongside that gorgeous Traeger smoked salmon fillet. A little salad, some roasted veggies, and your taste buds are in for a treat!