20 Delicious Smoked Salmon Recipes Traeger Easy

Dive into the smoky, savory world of Traeger-cooked salmon with our roundup of 20 Delicious Smoked Salmon Recipes! Whether you’re craving a quick weeknight dinner or planning a weekend feast, these easy-to-follow recipes promise to transform your kitchen into a gourmet smokehouse. Perfect for home cooks across North America, each dish is a testament to the versatility and rich flavor of smoked salmon. Ready to fire up your Traeger? Let’s get smoking!

Traeger Smoked Salmon with Honey Glaze

Craving something smoky, sweet, and utterly satisfying? I recently stumbled upon this Traeger Smoked Salmon with Honey Glaze recipe during a weekend getaway, and it’s been a game-changer for my summer cookouts. The combination of smoky flavors with a sweet honey glaze is nothing short of magical.

Ingredients

• 1 lb fresh, wild-caught salmon fillet
• 1/4 cup pure, golden honey
• 2 tbsp smooth Dijon mustard
• 1 tbsp freshly squeezed lemon juice
• 1 tsp finely ground sea salt
• 1/2 tsp cracked black pepper
• 1 tbsp rich extra virgin olive oil

Instructions

1. Preheat your Traeger grill to 180°F using applewood pellets for a mild, sweet smoke flavor.
2. While the grill heats, pat the salmon fillet dry with paper towels to ensure the glaze adheres well.
3. In a small bowl, whisk together the honey, Dijon mustard, and lemon juice until smooth.
4. Brush the salmon fillet lightly with olive oil, then season both sides with sea salt and black pepper.
5. Place the salmon skin-side down on the grill grate. Close the lid and smoke for 1 hour.
6. After 1 hour, brush the top of the salmon with half of the honey glaze. Close the lid and smoke for another 30 minutes.
7. Brush the salmon with the remaining glaze and smoke for a final 30 minutes, or until the internal temperature reaches 145°F.
8. Remove the salmon from the grill and let it rest for 5 minutes before serving.

Perfectly smoked salmon should flake easily with a fork, offering a melt-in-your-mouth texture with a perfect balance of smoky and sweet. Try serving it over a bed of wild rice or alongside a crisp, green salad for a complete meal.

Maple Syrup Glazed Traeger Smoked Salmon

There’s something magical about the combination of sweet maple syrup and the smoky flavor of salmon that just makes my taste buds dance. I remember the first time I tried making Maple Syrup Glazed Traeger Smoked Salmon; it was a game-changer for my summer BBQs. Now, it’s a staple that my friends and family can’t get enough of.

Ingredients

• 1 lb fresh, skin-on salmon fillet
• 1/2 cup pure maple syrup, the darker the better for a robust flavor
• 2 tbsp soy sauce, preferably low-sodium to control the saltiness
• 1 tbsp Dijon mustard, for a tangy kick
• 1 tsp garlic powder, for a subtle depth
• 1/2 tsp smoked paprika, to enhance the smokiness
• 1/4 tsp finely ground black pepper, for a slight heat

Instructions

1. Preheat your Traeger grill to 180°F using the ‘Smoke’ setting for optimal smoke flavor.
2. In a small bowl, whisk together the maple syrup, soy sauce, Dijon mustard, garlic powder, smoked paprika, and black pepper until well combined.
3. Place the salmon fillet skin-side down on a piece of aluminum foil for easy cleanup, then generously brush the maple syrup glaze over the top and sides of the salmon.
4. Insert a meat thermometer into the thickest part of the salmon, ensuring it doesn’t touch the foil, and smoke for about 1.5 hours or until the internal temperature reaches 145°F.
5. Halfway through smoking, brush another layer of glaze onto the salmon to build up a sticky, caramelized exterior.
6. Once done, let the salmon rest for 5 minutes before serving to allow the juices to redistribute.

Every bite of this salmon is a perfect balance of sweet and smoky, with a melt-in-your-mouth texture that’s simply irresistible. Try serving it over a bed of wild rice or alongside a crisp, green salad for a complete meal that’s sure to impress.

Traeger Smoked Salmon with Dill and Lemon

There’s something magical about the combination of smoky, tender salmon with the bright flavors of dill and lemon that makes this dish a standout. I remember the first time I tried smoking salmon on my Traeger; the aroma that filled the air was irresistible, promising a meal that would be anything but ordinary.

Ingredients

• 1.5 lbs of fresh, skin-on salmon fillet
• 2 tbsp of high-quality olive oil
• 1 tbsp of freshly chopped dill
• 1 tsp of finely grated lemon zest
• 1/2 tsp of coarse sea salt
• 1/4 tsp of freshly ground black pepper
• 1 lemon, thinly sliced for garnish

Instructions

1. Preheat your Traeger grill to 225°F using the ‘Smoke’ setting for about 15 minutes with the lid closed.
2. While the grill heats, pat the salmon fillet dry with paper towels to ensure a good smoke adherence.
3. Brush the salmon fillet evenly with olive oil, then sprinkle the chopped dill, lemon zest, sea salt, and black pepper over the top.
4. Place the salmon skin-side down on the grill grate, and arrange the lemon slices on top for added flavor and presentation.
5. Close the lid and smoke the salmon for about 1 hour, or until the internal temperature reaches 145°F and the flesh flakes easily with a fork.
6. Tip: For an even smokier flavor, consider using a mix of apple and hickory pellets in your Traeger.
7. Tip: Letting the salmon rest for 5 minutes after smoking allows the juices to redistribute, ensuring a moist bite every time.
8. Tip: If you’re new to smoking fish, keep a spray bottle of water handy to tame any flare-ups without opening the lid too often.

Coming off the grill, this salmon is perfectly smoky with a tender, flaky texture that pairs beautifully with the freshness of dill and lemon. Serve it atop a crisp salad or with a side of roasted vegetables for a meal that’s as nutritious as it is delicious.

Garlic Butter Traeger Smoked Salmon

Mmm, there’s nothing quite like the smell of smoked salmon wafting through the air on a lazy weekend morning. I remember the first time I tried making Garlic Butter Traeger Smoked Salmon; it was a game-changer for my brunch spreads. The combination of smoky, buttery, and garlicky flavors is simply irresistible, and today, I’m sharing my foolproof recipe with you.

Ingredients

• 1.5 lbs of fresh, skin-on salmon fillet
• 4 tbsp of unsalted butter, melted to a golden hue
• 3 cloves of garlic, minced to a fragrant paste
• 1 tbsp of freshly squeezed lemon juice, bright and tangy
• 1 tsp of coarse sea salt, for that perfect crunch
• 1/2 tsp of freshly ground black pepper, aromatic and bold
• 1 tbsp of chopped fresh dill, for a herby finish

Instructions

1. Preheat your Traeger grill to 180°F using the ‘Smoke’ setting for optimal flavor infusion.
2. In a small bowl, whisk together the melted butter, minced garlic, and lemon juice until fully combined. Tip: Let the mixture sit for 5 minutes to allow the flavors to meld.
3. Pat the salmon fillet dry with paper towels to ensure the butter mixture adheres well. Brush both sides of the salmon with the garlic butter mixture, then season evenly with sea salt and black pepper.
4. Place the salmon directly on the grill grate, skin-side down. Smoke for 1.5 hours, or until the salmon reaches an internal temperature of 145°F. Tip: Use a meat thermometer for accuracy.
5. During the last 5 minutes of cooking, sprinkle the chopped dill over the salmon for a fresh, herby aroma. Tip: Cover the salmon loosely with foil if the edges start to brown too quickly.
6. Remove the salmon from the grill and let it rest for 5 minutes before serving. This allows the juices to redistribute, ensuring a moist and flaky texture.

Rich in flavor and with a melt-in-your-mouth texture, this Garlic Butter Traeger Smoked Salmon is a showstopper. Serve it atop a crisp salad, with a side of roasted vegetables, or simply enjoy it as is for a protein-packed snack.

Traeger Smoked Salmon with Brown Sugar Rub

Many evenings, I find myself drawn to the comforting ritual of smoking salmon, a process that fills the kitchen with an irresistible aroma and promises a meal that’s both luxurious and surprisingly simple to prepare. This Traeger Smoked Salmon with Brown Sugar Rub is a testament to how a few quality ingredients can transform into something extraordinary.

Ingredients

• 1 lb fresh salmon fillet, skin-on for that perfect smoky texture
• 1/4 cup dark brown sugar, packed for a deep, molasses-like sweetness
• 2 tbsp coarse sea salt, to enhance the salmon’s natural flavors
• 1 tbsp freshly ground black pepper, for a subtle heat
• 1 tsp garlic powder, for an aromatic depth
• 1/2 tsp smoked paprika, to echo the smokiness of the grill

Instructions

1. Pat the salmon fillet dry with paper towels to ensure the rub adheres well.
2. In a small bowl, mix together the dark brown sugar, coarse sea salt, freshly ground black pepper, garlic powder, and smoked paprika until well combined.
3. Generously apply the rub mixture to all sides of the salmon fillet, pressing gently to make sure it sticks.
4. Preheat your Traeger grill to 180°F using the ‘Smoke’ setting for optimal flavor infusion.
5. Place the salmon directly on the grill grate, skin-side down, and smoke for 3 hours, or until the internal temperature reaches 145°F.
6. Tip: For an even smokier flavor, consider adding apple or cherry wood pellets to your Traeger.
7. Tip: Keep the grill lid closed as much as possible to maintain a consistent temperature and smoke level.
8. Tip: Let the salmon rest for 10 minutes after smoking to allow the juices to redistribute, ensuring a moist and flavorful bite.

Finally, this smoked salmon emerges with a beautifully caramelized crust and a tender, flaky interior that practically melts in your mouth. Serve it atop a crisp salad, with a side of creamy dill sauce, or simply enjoy it as is for a truly unforgettable meal.

Spicy Traeger Smoked Salmon with Chipotle

Unbelievable as it may seem, the first time I tried making Spicy Traeger Smoked Salmon with Chipotle, it was a game-changer for my summer BBQs. The combination of smoky, spicy, and slightly sweet flavors hooked me, and now it’s a staple in my recipe rotation.

Ingredients

• 1.5 lbs fresh, skin-on salmon fillet
• 2 tbsp high-quality chipotle in adobo sauce, finely chopped
• 1/4 cup pure maple syrup
• 2 tbsp smoked paprika
• 1 tbsp coarse sea salt
• 1 tsp freshly ground black pepper
• 1/2 cup apple wood chips for smoking

Instructions

1. Preheat your Traeger grill to 180°F using apple wood chips for a subtle, fruity smoke.
2. In a small bowl, mix the finely chopped chipotle in adobo sauce, pure maple syrup, smoked paprika, coarse sea salt, and freshly ground black pepper to create a thick paste.
3. Pat the fresh, skin-on salmon fillet dry with paper towels, then evenly coat both sides with the chipotle paste.
4. Place the salmon directly on the grill grate, skin side down, and close the lid.
5. Smoke the salmon for about 1.5 hours, or until the internal temperature reaches 145°F, ensuring a moist and flaky texture.
6. Tip: For an extra smoky flavor, resist the urge to open the grill lid frequently.
7. Tip: Let the salmon rest for 10 minutes after smoking to allow the juices to redistribute.
8. Tip: Serve with a drizzle of leftover chipotle paste on top for an added kick.

Just pulled from the smoker, this salmon boasts a perfect balance of heat and sweetness, with a melt-in-your-mouth texture that’s irresistible. Try serving it over a crisp salad or alongside grilled asparagus for a complete meal that screams summer.

Traeger Smoked Salmon with Orange Zest

Believe it or not, the first time I tried smoking salmon on my Traeger, I was skeptical about adding orange zest. But let me tell you, the bright citrus notes paired with the smoky richness of the salmon was a game-changer for my summer barbecues.

Ingredients

• 1 lb fresh, skin-on salmon fillet
• 2 tbsp high-quality olive oil
• 1 tbsp coarse sea salt
• 1 tsp freshly ground black pepper
• Zest of 1 large, juicy orange
• 1 tbsp pure maple syrup
• 1 tsp smoked paprika

Instructions

1. Preheat your Traeger grill to 180°F using the ‘Smoke’ setting for optimal flavor infusion.
2. Pat the salmon fillet dry with paper towels to ensure the seasoning sticks well.
3. Brush both sides of the salmon with olive oil, creating a glossy base for the spices.
4. In a small bowl, mix together the sea salt, black pepper, orange zest, maple syrup, and smoked paprika until well combined.
5. Generously rub the spice mixture over the salmon, covering every inch for maximum flavor.
6. Place the salmon skin-side down on the grill grate, close the lid, and let it smoke for 1.5 hours. Tip: Resist the urge to peek too often to maintain a consistent temperature.
7. After 1.5 hours, check the salmon’s internal temperature with a meat thermometer; it should read 145°F for perfect doneness.
8. Carefully remove the salmon from the grill and let it rest for 5 minutes before serving. Tip: This rest period allows the juices to redistribute, ensuring a moist bite every time.

Zesty and smoky, this Traeger smoked salmon with orange zest is a showstopper. The flesh is tender and flaky, with a beautiful balance of sweet and smoky flavors. Try serving it over a bed of creamy avocado slices or alongside a crisp, green salad for a refreshing contrast.

Herb Crusted Traeger Smoked Salmon

Waking up to the aroma of smoked salmon is one of those simple pleasures that never gets old. I remember the first time I tried making Herb Crusted Traeger Smoked Salmon; it was a game-changer for my weekend brunches, offering that perfect balance of smoky and herby flavors that everyone seems to love.

Ingredients

• 1.5 lbs of fresh, skin-on salmon fillet
• 2 tbsp of finely chopped fresh dill
• 2 tbsp of finely chopped fresh parsley
• 1 tbsp of coarsely ground black pepper
• 1 tsp of sea salt
• 2 tbsp of rich extra virgin olive oil
• 1 tbsp of honey
• 1 tsp of garlic powder

Instructions

1. Preheat your Traeger grill to 180°F using applewood pellets for a subtle, sweet smoke flavor.
2. In a small bowl, mix together the chopped dill, parsley, black pepper, sea salt, olive oil, honey, and garlic powder to create a thick herb paste.
3. Pat the salmon fillet dry with paper towels to ensure the herb paste adheres well.
4. Evenly spread the herb paste over the top of the salmon fillet, covering it completely.
5. Place the salmon directly on the grill grate, skin side down, and smoke for about 1.5 hours or until the internal temperature reaches 145°F.
6. For an extra layer of flavor, baste the salmon with any remaining herb paste halfway through the cooking time.
7. Once done, carefully remove the salmon from the grill and let it rest for 5 minutes before serving.

Velvety and flaky, this smoked salmon is a testament to how simple ingredients can transform into something extraordinary. Serve it atop a crisp salad or with a side of creamy avocado for a meal that’s as nutritious as it is delicious.

Traeger Smoked Salmon with Mustard Sauce

There’s something magical about the combination of smoky salmon and tangy mustard sauce that makes my taste buds dance every time. I remember the first time I tried this dish at a friend’s backyard BBQ, and I’ve been hooked ever since. Perfect for a lazy weekend or a special occasion, this Traeger Smoked Salmon with Mustard Sauce is a game-changer.

Ingredients

• 1.5 lbs of fresh, skin-on salmon fillet
• 1/4 cup of high-quality Dijon mustard
• 2 tbsp of pure maple syrup
• 1 tbsp of finely chopped fresh dill
• 1 tsp of smoked paprika
• 1/2 tsp of sea salt
• 1/4 tsp of freshly ground black pepper
• 1 tbsp of rich extra virgin olive oil

Instructions

1. Preheat your Traeger grill to 225°F using cherry or apple wood pellets for a sweet, smoky flavor.
2. While the grill heats, pat the salmon fillet dry with paper towels to ensure a good smoke adherence.
3. In a small bowl, whisk together the Dijon mustard, maple syrup, fresh dill, smoked paprika, sea salt, and black pepper to create the mustard sauce.
4. Brush the salmon fillet lightly with olive oil, then generously coat it with the mustard sauce, reserving a small amount for serving.
5. Place the salmon skin-side down on the grill grate and smoke for about 1 hour, or until the internal temperature reaches 145°F.
6. Tip: Avoid opening the grill lid too often to maintain a consistent temperature and smoke level.
7. Once done, let the salmon rest for 5 minutes before serving to allow the juices to redistribute.
8. Tip: For an extra flavor boost, drizzle the reserved mustard sauce over the salmon just before serving.
9. Serve the smoked salmon with a side of grilled asparagus or a fresh salad for a complete meal.

Creating this dish is always a reminder of how simple ingredients can transform into something extraordinary. The smoky, tender salmon paired with the creamy, tangy mustard sauce is a match made in heaven. Consider serving it on a cedar plank for an added smoky aroma that’ll impress your guests.

Teriyaki Traeger Smoked Salmon

Summer evenings call for something special on the grill, and my Teriyaki Traeger Smoked Salmon never fails to impress. There’s something magical about the way the sweet and savory glaze caramelizes over the smoky salmon, creating a dish that’s both comforting and elegant.

Ingredients

• 1.5 lbs fresh, skin-on salmon fillet
• 1/2 cup rich, homemade teriyaki sauce
• 2 tbsp pure maple syrup
• 1 tbsp freshly grated ginger
• 2 cloves garlic, finely minced
• 1 tsp toasted sesame oil
• 1/4 tsp coarse sea salt
• 1/4 tsp freshly cracked black pepper

Instructions

1. Preheat your Traeger grill to 225°F using cherry wood pellets for a subtle, sweet smoke.
2. Pat the salmon fillet dry with paper towels to ensure the skin gets crispy.
3. In a small bowl, whisk together the teriyaki sauce, maple syrup, ginger, garlic, and sesame oil until well combined.
4. Generously brush the salmon fillet with the teriyaki mixture, reserving some for basting during cooking.
5. Season the salmon evenly with sea salt and black pepper.
6. Place the salmon skin-side down on the grill grate and close the lid.
7. Smoke the salmon for about 45 minutes, basting with the remaining teriyaki mixture every 15 minutes.
8. Check for doneness by inserting a fork into the thickest part of the fillet; it should flake easily but remain moist.
9. Remove the salmon from the grill and let it rest for 5 minutes before serving.

Key to this dish’s appeal is the perfect balance of smoky and sweet, with a texture that’s flaky yet tender. Serve it atop a bed of sticky rice with a sprinkle of green onions and sesame seeds for a meal that’s as beautiful as it is delicious.

Traeger Smoked Salmon with Cream Cheese Spread

Having spent countless weekends perfecting the art of smoking salmon on my Traeger, I’ve come to realize that the secret to a memorable dish lies in the simplicity of quality ingredients and the patience to let the smoke work its magic. Here’s how I make my Traeger Smoked Salmon with Cream Cheese Spread, a recipe that’s become a staple at my family gatherings.

Ingredients

• 1 lb fresh salmon fillet, skin-on for that perfect smoky flavor
• 1/4 cup brown sugar, for a subtle sweetness
• 2 tbsp kosher salt, to enhance the salmon’s natural flavors
• 1 tsp freshly ground black pepper, for a slight kick
• 1/2 cup cream cheese, softened to room temperature for smooth spreading
• 1 tbsp fresh dill, finely chopped for a burst of freshness
• 1 tsp lemon zest, to add a bright, citrusy note

Instructions

1. Preheat your Traeger grill to 180°F using the ‘Smoke’ setting for optimal flavor infusion.
2. In a small bowl, mix together the brown sugar, kosher salt, and black pepper to create your dry rub.
3. Generously apply the dry rub to all sides of the salmon fillet, ensuring even coverage for a balanced taste.
4. Place the salmon directly on the grill grate, skin-side down, and smoke for 3 hours, or until the salmon reaches an internal temperature of 145°F.
5. While the salmon smokes, combine the softened cream cheese, fresh dill, and lemon zest in a bowl, stirring until smooth and well incorporated.
6. Once the salmon is done, let it rest for 10 minutes before serving to allow the juices to redistribute.
7. Serve the smoked salmon with the cream cheese spread on the side, or slather it on top for an extra creamy bite.

My favorite part about this dish is the contrast between the smoky, flaky salmon and the creamy, tangy spread. It’s perfect on a bagel for breakfast or as an elegant appetizer at your next dinner party.

Pesto Traeger Smoked Salmon

After a weekend spent exploring the lush trails of the Pacific Northwest, I found myself craving something that encapsulated the freshness of the outdoors with a touch of home comfort. That’s when I decided to experiment with this Pesto Traeger Smoked Salmon recipe, a dish that’s as vibrant in flavor as the landscapes that inspired it.

Ingredients

• 1.5 lbs of fresh, skin-on salmon fillet
• 1/2 cup of vibrant homemade basil pesto
• 2 tbsp of rich extra virgin olive oil
• 1 tsp of finely ground sea salt
• 1/2 tsp of freshly cracked black pepper
• 1 lemon, thinly sliced for garnish

Instructions

1. Preheat your Traeger grill to 180°F using the ‘Smoke’ setting for optimal flavor infusion.
2. Brush the salmon fillet evenly with extra virgin olive oil to ensure a moist, flavorful result.
3. Season both sides of the salmon with sea salt and black pepper, pressing gently to adhere.
4. Spread the homemade basil pesto generously over the top of the salmon, covering it completely for a herbaceous crust.
5. Place the salmon directly on the grill grate, skin side down, and close the lid.
6. Smoke the salmon for approximately 1.5 hours, or until it reaches an internal temperature of 145°F for perfect doneness.
7. Garnish with thinly sliced lemon before serving to add a bright, citrusy note.

Now, this Pesto Traeger Smoked Salmon emerges with a delicate smokiness that complements the bold pesto beautifully. The flesh is flaky yet moist, making it perfect for serving over a bed of wild rice or alongside roasted vegetables for a complete meal that’s sure to impress.

Traeger Smoked Salmon with Avocado Salsa

Finally, a dish that combines the smoky richness of salmon with the fresh, creamy texture of avocado salsa. I remember the first time I tried this combination at a friend’s backyard BBQ, and it was love at first bite. Now, it’s a staple in my summer cooking repertoire.

Ingredients

• 1 lb fresh salmon fillet, skin-on for that perfect smoky flavor
• 2 ripe avocados, diced into creamy chunks
• 1/4 cup red onion, finely chopped for a sharp bite
• 1 jalapeño, seeds removed and minced for a subtle heat
• 2 tbsp fresh cilantro, chopped for a burst of freshness
• 1 lime, juiced for a tangy zing
• 1 tbsp extra virgin olive oil, rich and smooth
• 1 tsp smoked paprika, for a deep, smoky aroma
• 1/2 tsp sea salt, to enhance all the flavors
• 1/4 tsp freshly ground black pepper, for a slight kick

Instructions

1. Preheat your Traeger grill to 225°F, using hickory pellets for that authentic smoky flavor.
2. Brush the salmon fillet with extra virgin olive oil, then season both sides with smoked paprika, sea salt, and freshly ground black pepper.
3. Place the salmon skin-side down on the grill grate. Close the lid and smoke for about 1 hour, or until the salmon reaches an internal temperature of 145°F.
4. While the salmon smokes, combine the diced avocados, red onion, jalapeño, cilantro, and lime juice in a bowl. Gently mix to avoid mashing the avocados.
5. Once the salmon is done, let it rest for 5 minutes before serving. This allows the juices to redistribute, ensuring every bite is moist and flavorful.

Every bite of this Traeger Smoked Salmon with Avocado Salsa is a harmony of smoky, creamy, and tangy flavors. Serve it atop a bed of quinoa for a hearty meal, or with crispy tortilla chips for a lighter, snackable option.

BBQ Traeger Smoked Salmon

Venturing into the world of smoked salmon on my Traeger grill was a game-changer for my summer BBQ repertoire. There’s something magical about the combination of smoky flavors and the rich, buttery texture of salmon that keeps me coming back for more.

Ingredients

• 1.5 lbs of fresh, skin-on salmon fillet
• 1/4 cup of pure maple syrup
• 2 tbsp of coarse sea salt
• 1 tbsp of freshly ground black pepper
• 1 tsp of garlic powder
• 1/2 cup of applewood pellets for the Traeger

Instructions

1. Preheat your Traeger grill to 180°F using applewood pellets for that sweet, smoky flavor.
2. While the grill heats, pat the salmon fillet dry with paper towels to ensure the skin gets crispy.
3. In a small bowl, mix the sea salt, black pepper, and garlic powder to create your dry rub.
4. Generously apply the dry rub to all sides of the salmon fillet, pressing gently to adhere.
5. Place the salmon skin-side down on the grill grate, close the lid, and smoke for 1 hour.
6. After 1 hour, brush the top of the salmon with pure maple syrup for a glossy, sweet finish.
7. Increase the grill temperature to 225°F and continue smoking for another 30 minutes, or until the salmon reaches an internal temperature of 145°F.
8. Carefully remove the salmon from the grill and let it rest for 10 minutes before serving.

Rich in flavor with a perfect balance of smoky and sweet, this Traeger smoked salmon is a showstopper. Serve it atop a crisp salad or with a side of grilled asparagus for a meal that’s as beautiful as it is delicious.

Traeger Smoked Salmon with Mango Chutney

Remember the first time I tried smoking salmon on my Traeger? The aroma that filled the air was nothing short of magical, and the result was a perfectly smoky, tender fillet that paired beautifully with a sweet and tangy mango chutney. It’s become a staple in my summer cooking repertoire, and today, I’m sharing how you can recreate this dish at home.

Ingredients

• 1 lb fresh, skin-on salmon fillet
• 2 tbsp high-quality maple syrup
• 1 tbsp coarse sea salt
• 1 tsp freshly ground black pepper
• 1 cup ripe mango, diced
• 1/4 cup finely chopped red onion
• 2 tbsp apple cider vinegar
• 1 tbsp fresh ginger, grated
• 1/2 tsp crushed red pepper flakes

Instructions

1. Preheat your Traeger grill to 180°F using applewood pellets for a subtle, sweet smoke.
2. Brush the salmon fillet with maple syrup, then evenly coat with sea salt and black pepper.
3. Place the salmon skin-side down on the grill grate. Smoke for 1 hour, or until the salmon reaches an internal temperature of 145°F.
4. While the salmon smokes, combine diced mango, red onion, apple cider vinegar, grated ginger, and red pepper flakes in a bowl. Stir well to blend the flavors.
5. After smoking, let the salmon rest for 5 minutes to allow the juices to redistribute.
6. Serve the smoked salmon warm, topped with the mango chutney.

Delight in the contrast of the smoky salmon against the bright, spicy-sweet chutney. The flesh should flake easily with a fork, revealing a moist interior that’s bursting with flavor. Try serving it over a bed of mixed greens for a light, refreshing meal that’s perfect for those warm summer evenings.

Cajun Spiced Traeger Smoked Salmon

Zesty flavors and smoky aromas are what come to mind when I think about this Cajun Spiced Traeger Smoked Salmon. It’s a dish that brings back memories of summer barbecues and the irresistible allure of perfectly smoked fish. I’ve tweaked this recipe over the years to strike the right balance between spice and smoke, and I’m thrilled to share it with you.

Ingredients

• 1.5 lbs of fresh, skin-on salmon fillet
• 2 tbsp of homemade Cajun spice blend (smoky paprika, garlic powder, onion powder, cayenne pepper, dried oregano, dried thyme)
• 1 tbsp of rich, dark brown sugar
• 1 tsp of finely ground sea salt
• 1/2 cup of pure maple syrup for glazing
• 2 tbsp of extra virgin olive oil

Instructions

1. Preheat your Traeger grill to 180°F using hardwood pellets for optimal smoke flavor.
2. Pat the salmon fillet dry with paper towels to ensure the spices adhere well.
3. In a small bowl, mix the Cajun spice blend, brown sugar, and sea salt until well combined.
4. Brush the salmon fillet lightly with extra virgin olive oil on both sides.
5. Generously coat the salmon with the spice mixture, pressing gently to adhere.
6. Place the salmon skin-side down on the grill grate. Close the lid and smoke for 1 hour.
7. After 1 hour, brush the salmon with pure maple syrup. Increase the grill temperature to 225°F.
8. Continue smoking for another 30 minutes, or until the salmon reaches an internal temperature of 145°F.
9. Remove the salmon from the grill and let it rest for 10 minutes before serving.

Here’s a tip: For an extra layer of flavor, add a few sprigs of fresh thyme to the grill while smoking. The salmon comes out perfectly flaky with a bold, spicy crust and a hint of sweetness from the maple glaze. Serve it atop a crisp salad or with a side of creamy coleslaw for a complete meal.

Traeger Smoked Salmon with Cucumber Dill Sauce

After countless weekends experimenting with my Traeger grill, I’ve finally perfected a smoked salmon recipe that’s become a staple at my family gatherings. There’s something magical about the combination of smoky salmon and a refreshing cucumber dill sauce that just screams summer.

Ingredients

• 1 lb fresh salmon fillet, skin-on for that perfect smoky flavor
• 2 tbsp high-quality olive oil, for a rich glaze
• 1 tsp sea salt, finely ground to enhance the salmon’s natural flavors
• 1 tsp freshly cracked black pepper, for a subtle kick
• 1 cup Greek yogurt, creamy and tangy for the sauce base
• 1/2 cucumber, finely diced for a crisp texture
• 2 tbsp fresh dill, chopped for that herby freshness
• 1 tbsp lemon juice, freshly squeezed to brighten the sauce
• 1 tsp garlic powder, for a hint of warmth

Instructions

1. Preheat your Traeger grill to 180°F using applewood pellets for a sweet, smoky flavor.
2. Brush the salmon fillet evenly with olive oil, then season both sides with sea salt and black pepper.
3. Place the salmon skin-side down on the grill grate. Close the lid and smoke for 1 hour, or until the salmon reaches an internal temperature of 145°F.
4. While the salmon smokes, combine Greek yogurt, diced cucumber, fresh dill, lemon juice, and garlic powder in a medium bowl. Stir well to blend the flavors.
5. Once the salmon is done, let it rest for 5 minutes before serving to allow the juices to redistribute.
6. Serve the smoked salmon with a generous dollop of cucumber dill sauce on the side.

Great for a light summer dinner, this Traeger smoked salmon pairs beautifully with the cool, creamy cucumber dill sauce. The smoky richness of the salmon contrasts perfectly with the sauce’s freshness, making every bite a delight. Try serving it over a bed of mixed greens for an easy, elegant meal.

Traeger Smoked Salmon and Asparagus Rollups

Having just returned from a weekend camping trip where we feasted on the freshest salmon, I’m thrilled to share this Traeger Smoked Salmon and Asparagus Rollups recipe that’s become a staple in my outdoor cooking repertoire. It’s a dish that perfectly balances the smoky richness of salmon with the crisp, earthy tones of asparagus, all wrapped up in a neat little package that’s as fun to make as it is to eat.

Ingredients

• 1 lb fresh, skinless salmon fillet, cut into thin strips
• 12 medium asparagus spears, ends trimmed
• 2 tbsp rich extra virgin olive oil
• 1 tbsp finely ground black pepper
• 1 tsp sea salt
• 1/2 cup creamy goat cheese, softened
• 1 tbsp fresh dill, finely chopped
• 1 tbsp lemon zest

Instructions

1. Preheat your Traeger grill to 225°F using cherry wood pellets for a mild, sweet smoke flavor.
2. In a small bowl, mix the softened goat cheese with fresh dill and lemon zest until well combined. Set aside.
3. Brush each salmon strip lightly with olive oil, then season both sides with sea salt and finely ground black pepper.
4. Lay a salmon strip flat, spread a thin layer of the goat cheese mixture over it, then place an asparagus spear at one end. Roll the salmon around the asparagus tightly.
5. Place each rollup seam side down on the grill grate. Smoke for 45 minutes, or until the salmon is firm and has a rich, smoky aroma.
6. Remove from the grill and let rest for 5 minutes before serving. This allows the flavors to meld beautifully.

Key to this dish’s appeal is the contrast between the smoky, tender salmon and the crisp, fresh asparagus, with the creamy goat cheese adding a tangy depth. Serve these rollups on a platter with lemon wedges for a bright finish, or alongside a crisp white wine for an elegant outdoor dining experience.

Traeger Smoked Salmon with Sweet Chili Sauce

Zesty flavors and smoky aromas are what come to mind when I think about this Traeger Smoked Salmon with Sweet Chili Sauce. It’s a dish that never fails to impress at my dinner parties, and today, I’m sharing my go-to recipe that balances the richness of salmon with the perfect kick of sweetness and heat.

Ingredients

• 1.5 lbs of fresh, skin-on salmon fillet
• 1/4 cup of high-quality sweet chili sauce
• 2 tbsp of smooth Dijon mustard
• 1 tbsp of freshly squeezed lemon juice
• 1 tsp of finely minced garlic
• 1/2 tsp of coarse sea salt
• 1/4 tsp of cracked black pepper
• 1 tbsp of pure maple syrup
• 1/2 tsp of smoked paprika

Instructions

1. Preheat your Traeger grill to 180°F using applewood pellets for a subtle, sweet smoke flavor.
2. While the grill heats, pat the salmon fillet dry with paper towels to ensure a good smoke adherence.
3. In a small bowl, whisk together the sweet chili sauce, Dijon mustard, lemon juice, minced garlic, maple syrup, and smoked paprika until well combined.
4. Generously brush the salmon fillet with the sauce mixture, reserving some for serving.
5. Place the salmon directly on the grill grate, skin side down, and smoke for 1 hour, or until the internal temperature reaches 145°F.
6. Halfway through smoking, brush the salmon with more sauce to build layers of flavor.
7. Once done, let the salmon rest for 5 minutes before serving to allow the juices to redistribute.

Delightfully smoky with a crispy edge and tender, flaky interior, this salmon is a showstopper. Serve it over a bed of wild rice or alongside a crisp, green salad for a meal that’s as beautiful as it is delicious.

Traeger Smoked Salmon with Creamy Horseradish

Venturing into the world of smoked dishes has always been a thrilling adventure for me, and this Traeger Smoked Salmon with Creamy Horseradish is no exception. It’s a dish that combines the deep, woodsy flavors of smoked salmon with the sharp, tangy kick of horseradish, creating a symphony of flavors that’s hard to resist. I remember the first time I tried it; the salmon was so tender it practically melted in my mouth, and the horseradish added just the right amount of zest to make each bite unforgettable.

Ingredients

• 1 lb fresh, skin-on salmon fillet, preferably wild-caught for its superior flavor and texture
• 2 tbsp high-quality olive oil, for a rich, smooth base
• 1 tsp coarse sea salt, to enhance the natural flavors of the salmon
• 1/2 tsp freshly ground black pepper, for a subtle heat
• 1/4 cup creamy horseradish sauce, homemade or store-bought, for that perfect tangy finish
• 1 tbsp fresh dill, finely chopped, for a burst of herbal freshness

Instructions

1. Preheat your Traeger grill to 180°F using the ‘Smoke’ setting for optimal smoke flavor.
2. Brush the salmon fillet evenly with olive oil, ensuring every part is lightly coated to prevent sticking and add moisture.
3. Season the salmon generously with sea salt and black pepper, pressing the spices gently into the flesh for better adherence.
4. Place the salmon skin-side down on the grill grate. Close the lid and smoke for 1 hour, or until the salmon reaches an internal temperature of 145°F for perfect doneness.
5. While the salmon smokes, mix the creamy horseradish sauce with chopped dill in a small bowl for an herby twist.
6. Once smoked, carefully remove the salmon from the grill. Let it rest for 5 minutes to allow the juices to redistribute.
7. Serve the smoked salmon with a dollop of the horseradish-dill sauce on top or on the side for dipping.

Zesty and smoky, this Traeger Smoked Salmon with Creamy Horseradish is a dish that’s as delightful to look at as it is to eat. The salmon’s flaky texture pairs beautifully with the creamy, spicy sauce, making it a perfect centerpiece for any gathering. Try serving it over a bed of mixed greens for a light, refreshing meal that’s sure to impress.

Conclusion

We hope this roundup of 20 delicious Traeger-smoked salmon recipes inspires your next culinary adventure. Each dish offers a unique way to enjoy smoked salmon, from simple snacks to elegant entrees. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article to your Pinterest for easy access. Happy cooking!