Salmon cooked on a Traeger grill is a great way to enjoy fresh, tasty fish with that unique wood-fired flavor. As owners of a Traeger grill, we know that these grills can make almost anything taste great. But salmon deserves special treatment to really make it shine.
I will show you how to grill the best salmon fillet or steak on your Traeger in this guide. You’ll learn how to make salmon that has the perfect tender, flaky texture and great taste, whether you choose a simple or more complicated recipe. Let’s dive in!.
Choosing Your Salmon
Obviously, you need to start with high-quality salmon. There are a few different varieties you can buy.
Popular options like Atlantic and Sockeye salmon are great. I also like Coho (or Silver) salmon for its deep red color and mild flavor that pairs perfectly with smoke. Chinook (or King) salmon is awesome too thanks to its high fat content which helps it stay moist over the Traeger heat.
Two key things to look for are thick fillets with the skin still on Thicker cuts hold up better on a hot grill, And the skin protects the delicate fish from falling apart and adds flavor, I shoot for fillets at least 1 to 1,5 inches thick
Fresher is also better with salmon. At the seafood counter, look for shiny, glistening fish that smells pleasant, not fishy. Precut vacuum-packed salmon works too as long as it’s not discolored or dried out.
Prepping Your Salmon for the Traeger
Minimal prep is needed since we want the natural salmon flavor to shine. But here are a few tips:
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Check for pin bones: Use tweezers or needle-nose pliers to remove any tiny pin bones from the flesh.
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Leave skin on: Resist the urge to peel off the skin. It will hold the salmon together on the grill.
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Pat dry: Gently pat the fillets with paper towels to remove excess moisture from the surface.
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Use a baking sheet: Line a baking sheet with foil or parchment paper. This prevents sticking and makes transferring easier.
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Brush with oil: Coat the flesh lightly with olive or avocado oil to add moisture.
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Season simply: A light sprinkle of salt, pepper, and other herbs or spices is all you need.
Now the salmon is ready to meet the heat!
Setting the Traeger Temperature
Low and slow is not the way to go with salmon on a Traeger! I prefer cranking up the heat to between 400°F to 500°F. This helps create a nice sear on the exterior while cooking the interior just right.
For thinner fillets under 1 inch thick, 400°F is ideal. Go up to 500°F for cuts 1 1/2 inches or more.
Always preheat your Traeger with the lid closed for at least 10 to 15 minutes first. This gets the grill nice and hot for proper searing.
Placing the Salmon on the Traeger Grate
Once your grill is hot, take the following steps carefully:
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Open the lid quickly to prevent heat loss.
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Gently place the salmon skin-side DOWN onto the grill grates. Don’t flip it over later.
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Close the lid immediately to retain heat.
You’ll likely see and hear the salmon sizzle and sear as it hits the grate. This is exactly what you want for amazing grill marks and flavor.
If the fillet doesn’t have skin, use the oiled baking sheet underneath to keep it intact. The flesh will want to stick, so be prepared with a thin spatula to unstick if needed.
Monitoring Temperature
Ideally, you’ll use a digital thermometer with a probe to track the internal temp of the salmon. Insert the probe into the thickest portion before grilling.
For medium-rare, pull the salmon off between 125°F and 135°F. I target 130°F which leaves the center a beautiful pink.
If you don’t have a thermometer, nick the thickest area with a paring knife and peek at the color after 10 minutes or so. Pull it off when still slightly translucent in the center.
Approximate Grill Times
These cooking times are general guidelines to aim for:
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1 inch thick fillets – 10 to 15 minutes
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1.5 inches thick – 15 to 20 minutes
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2+ inch steaks – 20 to 30 minutes
Factors like thickness and Traeger temperature will shift these up or down. Use your thermometer and the nick test to dial it in.
Don’t obsess about getting the exact minute right. Traeger’s even heat will cook the salmon gradually without burning it.
Finishing Touches
Once cooked to your desired doneness, immediately remove the salmon from the grill. I like to brush the top with a bit of melted butter or olive oil to add moisture and flavor.
Let it rest for 2 to 5 minutes before digging in. This allows the heat to evenly distribute through the salmon for a tender texture.
For presentation value, you can also garnish with lemon, fresh dill, parsley, roasted garlic, or other herbs and citrus to brighten up the flavor.
Top Recipe Ideas
While basic grilled salmon is tasty, I love experimenting with fun recipes too. Here are some of my favorites from the Traeger team:
Lemon Garlic Salmon
- 1 salmon fillet
- 2 tbsp olive oil
- 3 cloves minced garlic
- 1 tsp dried parsley
- Lemon wedges
Mix the oil, garlic, and parsley. Brush onto flesh side of salmon. Grill at 400°F until done. Squeeze lemon juice over salmon when finished.
Blackened Salmon
- 1 salmon fillet
- 1 tbsp Cajun seasoning
- 1 tsp paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp cayenne pepper
- 1 tbsp melted butter
Combine the spices and coat the salmon flesh. Grill at 500°F for 10-15 minutes. Brush with melted butter after removing from grill.
Maple Glazed Salmon
- 1 salmon fillet
- 2 tbsp maple syrup
- 1 tbsp soy sauce
- 1 tsp chili powder
- 1/4 tsp black pepper
Whisk together maple syrup, soy sauce, chili powder, and black pepper in a small bowl. Grill salmon at 400°F for 10 minutes then brush with maple glaze. Grill 5 more minutes.
Handling Leftover Salmon
Leftover grilled salmon keeps well for 2 to 3 days refrigerated. The possibilities are endless for how to use it:
- Break up the salmon into chunks and add to salads
- Mix with mayo, onion, celery for an easy salmon salad
- Make creative salmon tacos with slaw and salsa
- Toss with pasta, olive oil, lemon juice, spinach for a salmon pasta dish
- Stir into risotto along with peas and lemon zest
- Top avocado toast for a protein punch
Basically, leftover grilled salmon is awesome on anything!
Grilling Salmon to Perfection
I hope these tips help you take your Traeger salmon game to the next level. Using high heat, monitoring temperature, and experimenting with fun recipes allows you to turn out amazing, memorable salmon meals.
Should you flip salmon while it is cooking?
You do not have to flip salmon. Once the grill is hot all the way through, you can put the salmon down. If it is about an inch thick, it will be done in about 8 minutes, give or take. That you don’t have to flip the fish while it’s cooking is liked by many. The fish is very delicate and can easily fall apart or stick.
How can you tell if your fish is done?
When you cook salmon, it can be hard at first to know when it is done. The easy way to tell is to use a fork to test it. It should flake off very easily.
Some people say it is overcooked at this point, but it means your fish is well done.
You can also look at the color of the fish. When you first start cooking it, the flesh is more red, but as it cooks, it starts to turn pink all over. To make sure the fish is cooked all the way through, use a knife to check the middle. The middle should be pinker than red.
The guaranteed way is to check with a thermometer and hit that 140-145 degree internal temperature.
One of my favorite meals is this salmon, which is SO easy to make. You can season it with your favorite fish blend or just salt and pepper.
- 1 large salmon filet, skin on
- 1/4 cup olive oil
- 1/2 teaspoon kosher salt
- a tablespoon of any seasoning mix you like (see below for ideas).
- Preheat your grill to 400 degrees.
- Lay the salmon on a piece of nonstick foil skin side down.
- Gently rub the olive oil into the salmon filet. Sprinkle the fish with the salt and seasoning blend.
- Close the lid and put the salmon on the grill. Cook for 6 to 10 minutes, or until it reaches the temperature you want. We like ours in the mid-rare range at around 125-130. The USDA minimum temperature for salmon is 145 degrees, so pick your own adventure.
- Remove from the grill and serve immediately!
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Nutrition data provided here is only an estimate.
The BEST SMOKED SALMON on a Pellet Grill | Traeger Ironwood 885
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