This Traeger smoked salmon recipe is simple, reliable, and built for clean smoke flavor without drying out the fish. The garlic Dijon herb butter melts into the salmon as it cooks, adding rich flavor while protecting the surface from drying out.
Salmon is one of the easiest proteins to cook on a pellet grill. With steady temperature control and the right internal target, you get tender, flaky results every time.
If you have struggled with dry or overcooked salmon before, the key is understanding the difference between wild and farm-raised fish and cooking to the correct internal temperature.
Why This Method Works
Instead of dry brining, this recipe uses a garlic Dijon herb butter that adds moisture and flavor while the salmon slowly smokes. The butter helps balance the smoke so it enhances the fish instead of overpowering it.
Cooking at a steady low temperature gives you even texture from edge to center without overcooking the outside.
Wild vs Farm-Raised Salmon
This is where most people get salmon wrong.
Farm-raised salmon has a higher fat content and can handle a slightly higher finish temperature. I cook farm-raised salmon to 140°F for a tender, flaky texture that is still moist.
Wild-caught salmon is leaner and cooks faster. Pull wild salmon at 125°F for the best texture. Cooking wild salmon to 140°F will usually dry it out.
Always cook to internal temperature, not time. Use a reliable instant-read thermometer and check the thickest part of the fillet.
Do You Need to Form a Pellicle?
If you have time, let the salmon sit uncovered in the refrigerator for 30 to 60 minutes before smoking. This helps form a slightly tacky surface, known as a pellicle, which allows smoke to adhere better. It is optional but does improve smoke flavor.
Best Wood for Traeger Smoked Salmon
Mild woods work best with salmon. Alder is traditional, while apple and cherry provide a clean, slightly sweet smoke. Avoid heavier woods that can overpower the fish.
How to Tell When Smoked Salmon Is Done
Salmon is done when it flakes easily with a fork and reaches your target internal temperature.
Farm-raised: 140°F
Wild-caught: 125°F
The center should still look moist. Overcooked salmon turns dry and chalky.
Serving Ideas
Serve smoked salmon with lemon wedges, fresh herbs, or an extra brush of garlic Dijon herb butter right before serving.
If you are planning a full meal, check out our side dish ideas for simple smoker-friendly options that work well with seafood too.
Table of Contents
In this recipe, we're going to discuss:
- Step-By-Step Video
-
Frequently Asked Questions
- What temperature should I smoke salmon on a Traeger?
- What internal temperature should Traeger smoked salmon reach?
- How long does it take to smoke salmon on a Traeger?
- Do I need to brine salmon before smoking it on a Traeger?
- What wood pellets are best for Traeger smoked salmon?
- Why did my smoked salmon turn out dry?
- Ingredients
- How to make Traeger Smoked Salmon
- Comments
Frequently Asked Questions
What temperature should I smoke salmon on a Traeger?
Set your Traeger to 225°F for even cooking and gentle smoke flavor. Lower heat prevents the outside from drying out before the center finishes.
What internal temperature should Traeger smoked salmon reach?
Cook farm-raised salmon to 140°F for a tender, flaky texture. Cook wild-caught salmon to 125°F to prevent it from drying out.
How long does it take to smoke salmon on a Traeger?
Most salmon fillets take 45 to 75 minutes depending on thickness. Always cook to internal temperature instead of relying on time.
Do I need to brine salmon before smoking it on a Traeger?
No. This recipe uses garlic Dijon herb butter instead of brining. It adds flavor and helps retain moisture during cooking.
What wood pellets are best for Traeger smoked salmon?
Alder is traditional for salmon. Apple and cherry also work well because they provide mild smoke flavor that does not overpower the fish.
Why did my smoked salmon turn out dry?
Salmon dries out when it is overcooked. Pull farm-raised salmon at 140°F and wild-caught salmon at 125°F for the best texture.
Traeger Smoked Salmon Recipe
Ingredients
Main
Herb Butter
BBQ Tools
- MEATER Plus Bluetooth Thermometer - great for tracking internal temperature
- ThermoPro Instant Read Thermometer - a must-have for any BBQer
- GrillBlazer GrillGun - lights charcoal and wood in 1 minute (10% off)
Steps
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Preheat the Traeger
Preheat Traeger to 225°F. If your Traeger has the Super Smoke setting, turn it on as well.
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Make the butter herb mixture
In a small bowl, combine all of the herb butter ingredients. It's best to soften the butter and not completely melt it to ensure a solid coating and more even distribution of the ingredients on the salmon.
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Prepare the salmon
Slice the salmon into even portions, if purchased whole. Using a spatula or spoon, generously slather the herb mixture evenly over each of the salmon slices. Place a lemon slice on top of the mixture on each piece of salmon.
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Smoke the salmon on the Traeger
Place the salmon directly on the grill grates of your Traeger and smoke for 1.5-2 hours (time can vary depending on the size) until the internal temperature reaches 140°F (see the notes section on wild-caught vs farm-raised salmon and cooking temperatures for more info on final temp).
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Rest the Traeger smoked salmon
Remove the smoked salmon from the Traeger, tent loosely with aluminum foil, and rest for 10-20 minutes before serving.
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Serve the Traeger smoked salmon
Serve the salmon with extra lemon wedges. Enjoy!
Hey, will try recipe this week. Will start experimenting with traeger again. To clarify, the individual portion go directly on the grill? Or I have to place on planks?
You can put it directly on the grates or on a wire rack on the grates. You don’t need planks in a smoker since you’re already getting the smoke from the pellets (if using a Traeger or other pellet smoker).
Omg amazing smoked it at 180 with cherry/maple blend pellets done in 45 at slightly medium smoked some asparagus with it amazing!
Hey Kailey, so glad you liked it! It’s def one of my favorite recipes. 🙂
Brand new to smoking and got a Traeger 855. After ‘seasoning’ my smoker, I let it cool down to 225. I had an almost 3 lb salmon filet (from Aldi’s grocery store and I couldn’t determine if wild or farm-raised). Anyway, I doubled the recipe and cut the salmon into individual portions and seasoned them up accordingly. I placed them on the smoker and stuck in the probe in the thickest filet (note, I did not remove the bottom layer of skin which I probably should have). Anyway, the probe said 130 degrees after about 40 minutes. Being a newbie and considering that the recipe said 1.5-2 hours, I thought it was a mistake and moved the probe into another filet and it was nearly the same so I’m thinking that maybe the probe isn’t working so I kept on cooking. By the time the probe reached 140, it had cooked another 15 minutes. I cut into one of the filets and it seemed done so I removed them all.
First, the filets were probably a tiny bit over cooked but still really good, so kudos Allan! However, can you or someone explain to me what I may have done wrong? I realize the timing of recipes can fluxuate but this was pretty significant. Not sure if it was because of the skin still on the fish or something else but would appreciate any feedback.
Thanks,
Mike
Hey Mike, first of all thanks for trying the recipe – I’m glad you enjoyed it! Your comment is the main reason I always say cook until temp and not time. There are many factors in terms of why something would cook much quicker including size at the thickest part of the salmon, outside wind & temps, wild-caught or farm-raised, where inside the smoker you place the meat (smokers have hot spots), etc. If you make the recipe again and some of the factors mentioned change, the time will definitely vary. Hope that helps! 🙂
Very tasty, but even at 200 mine was done in 45 minutes
Glad you liked it Courtney! It definitely depends on how cold it is to start and how thick of a cut you’re using. I appreciate the feedback!
What flavor of pellets are used for salmon?
Hey Holly! Most people recommend using Alder for lighter taste. Apple and cherry are pretty solid too if looking for a single flavor. Personally I like a signature type blend of hickory, cherry, and maple to give it a bit more smoker flavor.
My new favorite way to make salmon. Soooo tasty! Thank you Allan 🙂
Love this salmon recipe! Delicious and simple. Can’t wait to make it again!
2 words… freaking delicious!
First time using butter on salmon and definitely not the last!!!!
Now you’ve got me eating healthy! What’s next? Man this was delicious though!
This is LEGIT! Always did it the brown sugar brine method but this is wayyy better! I’ll be using this recipe from now on.
I was honestly a bit skeptical because it’s different, but boy was this good! Saving this one!!!
This was amazing Allan!!