4 Easy and Delicious Traeger Salmon Recipes

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Salmon is delicious, but it is easily overdone, becoming dry and boring.

Surprisingly, this is the primary issue with almost all salmon recipes.

One of my favorite aspects about Traeger salmon dishes is how the taste and texture lend itself to a variety of cuisines and cooking methods.

Salmon is a tasty, versatile, and widely available seafood.

Poach, grill, blacken, plate hot or cold, and serve like sashimi.

You can do quite a lot with salmon.

The idea is to get the correct cut and balance your tastes so that they compliment rather than overshadow one other.

I stumbled discovered these four incredible dishes that will catch you and make you pleased you included them to your meal plan.

These are my favorite and go-to dishes for satisfying my salmon hunger.

Salmon fillets are the most simple to prepare and cook.

These meals are simple and healthful for individuals on the go.

You don’t even need special additives to enjoy your salmon. It’s delectable on its own.

The Garlic salmon, Citrus salmon, Smoked salmon with overnight marinade, and Grilled, charred Saskatchewan salmon will be discussed in this post.

Why these Traeger salmon recipes are the best

4 Easy and Delicious Traeger Salmon Recipes

Youre going to love these recipes because:

They require few ingredients
They’re quick and easy dishes to prepare
You can make them any day or time of the week
They need minimal time to cook and clean up

Grilled garlic salmon

If you don’t have time to grill, you may prepare this delectable meal by spreading a garlic, parsley, and olive oil combination over your salmon, baking it, and serving it after a long day.


5 (2-3 pounds) salmon fillet, skin-on
Traeger Fin & Feather rub
One ¼ cup olive oil
●Ten tablespoons of minced garlic
2 ½ tablespoons fresh minced parsley
Three large lemons sliced
Lemon wedges, for serving


1.Set the Traeger temperature to 400 degrees Fahrenheit and preheat the lid closed for 15 minutes.
2.Line the baking sheet with parchment or butcher paper. Place lemon slices on the bottom of your baking sheet. Place salmon on top of the lemons skin-side down on your baking sheet—season with the Traeger Fin & Feather Rub.
3.In a small bowl, mix the olive, parsley, and garlic. Brush the garlic mixture over your salmon fillet. Reserve any of the remaining garlic oil.
4.Insert the probe into the thickest part of your salmon fillet. Set baking sheet on the grill grates, close lid, and cook until the internal temperature gets to 135 degrees F and your salmon flakes easily, 30 minutes.
5.Remove your salmon from the grill and brush with the remaining garlic oil. Serve with lemon wedges on the side.

You may serve your salmon with asparagus baked on the top rack of your oven for the same length of time. Optionally, squirt some sriracha over the top.

Citrus salmon

Make your palette happy by slathering your salmon with butter, lemon, and dill. Salmon and dill go well together.


Two tablespoons of unsalted butter softened
½ teaspoon lemon zest
One teaspoon of lemon juice
Two teaspoons of freshly chopped dill
½ teaspoon Kosher salt
Black pepper
Four (8 ounces) salmon fillets, skin-on
Four slices lemon
Freshly chopped dill


1.Set Traeger temperature to 350 degrees F and preheat with the lid closed for 15 minutes.
2.Mix the butter, lemon juice, lemon zest, dill, salt, and pepper in a small bowl.
3.Generously slather the top of each salmon fillet with lemon-dill butter. Place a lemon slice on top of each fillet.
4.Insert a probe horizontally into the center of your salmon fillet. Place salmon, skin-side down, directly on the grill grates. Cook until the internal temperature reaches 145 degrees F for medium-rare, 15-20 minutes, or your desired temperature.
5.Remove your salmon from the grill, garnish with more dill, serve and enjoy.

Sour cream or horseradish aioli may be served with the fish.

Traeger smoked salmon with an overnight marinade

This is a light and flavorful supper meal. It’s a fast, flaky, tender, and tasty meal for those hectic weeknights.


Two to four fillets of salmon, fresh or thawed
½ cup soy sauce
One tablespoon of brown sugar
One teaspoon honey
One teaspoon of garlic powder
½ teaspoon onion powder
One teaspoon of Country Dijon Mustard
¼ teaspoon siracha optional


For the marinade

1.In a small bowl, mix the soy sauce, brown sugar, honey, garlic powder, onion powder, mustard, and sriracha (optional).
2.Place the salmon in a Ziploc bag, pour the marinade, release air, and seal.
3.Allow the marinade to sit for three hours or overnight if time allows.

Smoking the salmon

1.Preheat the pellet grill to 200 degrees.
2.Cook the marinated salmon for about one hour or until it reaches desired doneness.
3.Brush the excess marinade on the salmon during cook time to prevent drying and intensify the flavor.
4.Remove from grill, serve and enjoy.

Serve with couscous, peas, and a glass of crisp Rose wine.

Grilled blackened Saskatchewan salmon

The spice blend adds depth to the salmon, making it a mouth-watering party in your mouth.


One salmon fillet
Zesty Italian dressing
Traeger Blackened Saskatchewan Rub
Lemon wedges, for serving


1.Set the Traeger temperature to 325 degrees F and preheat with the lid closed for 15 minutes.
2.Brush the salmon fillet with Italian dressing and season using Traeger Blackened Saskatchewan Rub.
3.Insert a probe horizontally into the thickest part of your salmon fillet. Place salmon skin-side down directly on the grill grates. Close the lid and cook until internal temperature reaches 145 degrees F and the fish flakes easily, 20-30 minutes.
4.Remove salmon from the grill. Serve with lemon wedges and enjoy.

Serve with spaghetti or French bread and homemade tartar sauce.

Here are some things to keep in mind while cooking salmon:

Let the salmon fillet sit in dressing and seasoning for about eight hours or overnight, then put on the grill. The results will be a tender, delicious, and moist dish
You can smoke the salmon at 180 degrees for one hour with its internal temperature at 90 degrees. Turn the heat up to 325 degrees for 20-25 minutes more. Take it off at 135 degrees, then serve
Go easy on Saskatchewan rub as the top ingredient is salt which may end up being too salty
Try to find salmon that still has the skin on. The skin helps keep your fish nice and moist during baking
Salmon is an oily fish that makes baking in the oven easy without drying it out. The trick is not to overbake it.


Q: How do you smoke salmon on a Traeger grill?

A: Pat dry with a paper towel and set aside for approximately 10 minutes to air dry. Preheat your smoker to 225°F and set the salmon skin-side down right on the grate. Cook for 40 minutes, or until done to your liking.

Q: How long will my salmon take to cook on a Traeger smoker?

A: Preheat your Traeger and start the grill on the smoke setting. Smoke the salmon for 3-4 hours at 225° F, or until it achieves an internal temperature of 145° F.

Q: Should I wrap my salmon in foil when cooking?

A: You certainly can. Flavors are incubated by the foil. It also keeps moisture in, ensuring that your salmon remains juicy, delicate, and flaky every time you cook it.

Q: How do I know my salmon is done?

A: Using your finger or a fork, gently push down on the top of the fillet. If the meat of the salmon flakes, it is done.

Health Benefits

Salmon has several health advantages, including:

1.Supporting heart health – According to the American Heart Association, eating fish, including salmon, at least twice a week is recommended for heart health. The Omega 3 fats help prevent stroke and blood clots while reducing inflammation.
2.Reducing the risk of Osteoporosis – Salmon is an excellent source of Vitamin D and Calcium. These nutrients are essential for bone-building, while the high protein content helps support muscle strength.
3.Acting as a mood booster – The Omega-3 fats in salmon are beneficial for the brain and have been suggested in several studies to improve mood.
4.Helping to prevent Alzheimer’s disease – While more research is needed to confirm whether Omega 3s have the potential to protect against cognitive decline, including Alzheimer’s disease. Wild salmon is rich in antioxidants, specifically astaxanthin, a carotenoid with neuroprotective properties that work well with Omega-3s to slow aging of the brain.
5.Supporting a healthy pregnancy – Salmon is rich in Omega-3s, specifically, DHA, strongly associated with fetal brain and nervous system development. The low mercury levels in salmon, unlike other fish, make it an excellent choice for pregnant women.

Salmon is a dish that needs several changes to make it distinctive. Use your creativity to produce unique or robust tastes for your Traeger salmon dishes. While testing, you may alter the seasonings to your liking.


What is the best temperature to cook salmon on the Traeger grill?

Salmon Grilling Temperature

Most recipes call for a temperature of 325 to 350 degrees Fahrenheit for grilling salmon. As with our grilled blackened Saskatchewan salmon dish, preheat your Traeger Grill to 350°F and leave it to warm up for 15 minutes with the lid closed.

What to season my salmon with?

Cumin powder.
Powdered onion.
Ginger powder.Chili powder is a kind of spice.
roasted garlic powderHere are some spices you could have on hand that might be wonderful in a homemade salmon seasoning.
Paprika. Chile

How do you keep salmon moist when smoking?

Smoke salmon at 150-180 degrees Fahrenheit until it reaches an interior temperature of 135-140 degrees Fahrenheit. The lower the temperature of the smoker, the better; this keeps the salmon wet and prevents it from overcooking.

What temp is salmon done on pellet grill?

Preheat your pellet grill to 215 degrees Fahrenheit. In the middle of your pellet grill, place the seasoned fish fillet. Smoke the salmon for 50-60 minutes, or until it reaches an internal temperature of 145°F.

How long to smoke raw salmon at 225?

Smoke your salmon for 3-4 hours at 225 degrees Fahrenheit, or until the interior temperature reaches 145 degrees Fahrenheit. If you’re using a Traeger, getting to that temperature is as simple as turning on your grill and selecting the Smoke option.

How long to smoke salmon at 350 on grill?

Arrange the salmon fillets on the grill after it has reached 350 degrees. Cook the salmon for 25 to 30 minutes, or until it flakes easily with a fork. When finished, transfer to a dish and serve right away.

Do you oil or season salmon first?

Before seasoning your salmon filets, rub them with olive oil. This will keep the fish from adhering to the grill and give it a crispy exterior.

Do you season salmon before or after?

Too soon before cooking, season the fish.

When salmon is seasoned too soon before cooking, the salt begins to break down the proteins and draws moisture out of the fish. Follow this tip: Season the fish shortly before it goes into the pan, oven, or grill, regardless of the manner of cooking.

What should you season salmon with before cooking?

Seasoning salmon for baking is exactly the same as seasoning it for any other cooking process: Pat it dry, then season with salt and pepper on all sides (including the skin if your fish has it), using a gentler touch if you’re adding salty or spicy ingredients later.

Do you flip salmon on the smoker?

FIRST grill the salmon flesh side down, then turn it over once.

Close the grill cover and let the salmon alone for 2 to 3 minutes. When you see a tiny layer of opaque (cooked) meat closest to the fire, use tongs and a spatula to carefully turn the salmon skin-side down.

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