This Traeger smoked salmon is slightly sweet and lightly crusted with a moist, flaky center. Salmon smoked on a pellet grill is a delicious dish to enjoy hot or cold.
Ingredients for Making Traeger Smoked Salmon
- 2-3 pound salmon filet
- 2 cups light brown sugar
- 1/3 cup salt
- 2 tablespoon black pepper
- 3/4 cups peach or apricot preserves
- 1-1/2 teaspoons dill weed
- 1 teaspoon red pepper flakes
How to Make Pellet Grill Smoked Salmon
Prepare the Fish
- Rinse the salmon under cold water
- Pat dry thoroughly with paper towels
Brining the Salmon
- Combine the own sugar, salt and black pepper
- Place on half of the mixture in the bottom of a sheet cake pan and spread evenly
- Put the salmon, skin side down, on top of the mixture
- Add the remaining mixture to the top of the fish and pat into the fish surface
- Cover pan with plastic wrap, pushing as much air out as possible
- Refrigerate for 4-6 hours
Smoking the Salmon on Your Pellet Grill
- Set your temperature on the Trager Smoker to 225 degrees
- When temperature is reached, spray grates with a non-stick cooking spray
- Place salmon on the grate, skin side down and set timer for 1-hour
- Mix together the preserves, dill and re pepper flakes
- After 1-hour, lift lid of the smoker and brush the preserves mixture across the surface of the fish. I use all of the mixture because I really like the flavor and surface crust it gives.
- Arrange the lemon slices on top of the salmon
- Close lid again and continue to smoke for 1 more hour or until internal temperature of the fish reaches 145 degrees
Tips on Smoking Salmon on a Traeger Grill
Why do I need to Brine the Salmon Before Smoking
Brining draws the excess liquid away from the salmon to allow the smoking process to work properly.
How Long do I Need to Smoke the Salmon at 225 Degrees
I smoked my salmon at 225 degrees for approximately one hour before brushing with the preserves mixture and one hour after. I highly recommend an accurate grilling thermometer to help assure proper temperature.
Which Wood Pellets are Best for Grill Smoking
I use and LOVE the Traeger Wood Pellets. They are a natural all wood pellet without additives or chemicals. I prefer the Apple, Cherry or Maple for smoking fish. Their Signature flavor is also a good option. These flavors add just a bit of sweet fruitiness without overpowering the delicate fish taste.
Can This Salmon be Done in Another Brand of Smoker
Yes, it can be done in another smoker. I own the Traeger, so that is what I cook on. But, there are several other smoker brands that would also work well. I have heard good things about the Big Green Egg and the Pit Boss smokers. I’ve also been seeing the Kamado around a lot as well. With each grill, you may need to adjust times a bit.
Traeger Smoked Salmon
- Traeger smoker or similar pellet grill smoker
- 3 lb salmon fillet
- 2 c light brown sugar
- ⅓ c salt
- 2 tsp black pepper
- ¾ c peach preserves (can substitute apricot)
- 1½ tsp dill weed
- 1 tsp red pepper flakes
- 2 med lemons (thin sliced)
- Rinse your fish under cold water and thoroughly pat dry with paper towels.
- Combine the light brown sugar, ⅓ cups salt and 2 tsp. black pepper.
- Place one half of this mixture in the bottom of a large sheet cake pan or disposable aluminum pan. Spread the mixture evenly across the bottom of the pan.
- Place the salmon filet, skin side down on top of the mixture. Spread the remaining half over the top of the fish and pat into the fish.