Delicious Traeger Smoked Salmon: A Simple and Flavorful Recipe

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Key Takeaways:

Smoking salmon on a Traeger grill is an easy and delicious way to infuse the fish with a rich, smoky flavor.
The brining process helps to keep the salmon moist while enhancing its flavor.
You can customize the flavor of the smoked salmon by adjusting the wood pellets used in the Traeger and experimenting with different marinades or rubs.
Smoking salmon on a Traeger results in a tender, flaky texture, with the smoky aroma perfectly complementing the natural flavor of the fish.
The key to perfect smoked salmon is managing the temperature and time in the Traeger, ensuring the fish is cooked through without drying out.

Why Use a Traeger Grill for Smoked Salmon?

A Traeger pellet grill is the perfect tool for smoking salmon, thanks to its precise temperature control and the ability to infuse the fish with rich, wood-fired flavor. With Traeger’s ability to maintain a consistent low temperature, your salmon will cook gently, resulting in tender and flavorful fish. Plus, the wood pellets provide a unique smoky aroma that enhances the natural flavors of the salmon.

Essential Ingredients for Traeger Smoked Salmon

To create a flavorful Traeger smoked salmon, you’ll need a few basic ingredients:

Fresh Salmon Fillets: Choose high-quality salmon fillets or a whole salmon for smoking. Wild-caught salmon tends to have better flavor and texture compared to farmed varieties.
Brine Solution: A simple brine will help to season the fish and lock in moisture. You’ll need:
- 1 quart of water
- 1/4 cup kosher salt
- 1/4 cup brown sugar
- Optional: garlic, herbs (like dill or thyme), or citrus zest for added flavor.
Wood Pellets: The type of wood you choose will affect the flavor. Popular options for smoking salmon include alder, applewood, cherry, and hickory. Alder is a classic choice for a mild, slightly sweet smoke flavor, but feel free to experiment with other types.
Olive Oil or Butter: To enhance the flavor and moisture of the salmon during smoking.

Step-by-Step Guide to Smoking Salmon on a Traeger Grill

1. Prepare the Brine

Brining the salmon before smoking is an important step to infuse the fish with flavor and moisture. Start by making the brine:

Combine 1 quart of water, 1/4 cup kosher salt, and 1/4 cup brown sugar in a large bowl or container. Stir until the salt and sugar are dissolved.
Optionally, you can add crushed garlic, lemon zest, fresh herbs, or even a bit of bourbon to the brine for extra flavor.
Place the salmon in the brine, ensuring it is fully submerged. Refrigerate the salmon for 4-12 hours, depending on the thickness of the fillets.

2. Preheat Your Traeger Grill

While the salmon is brining, prepare your Traeger grill. Preheat the grill to 180°F (82°C). This low temperature ensures the salmon cooks slowly and evenly, allowing it to absorb all the delicious wood smoke without drying out.

Choose your wood pellets. Alder is a classic choice for smoking salmon, as it produces a mild, sweet smoke flavor. If you want a stronger smoke, applewood or hickory can add depth to the flavor.

3. Prepare the Salmon for Smoking

After the salmon has finished brining, remove it from the brine and rinse it under cold water to remove any excess salt. Pat the fish dry with paper towels to ensure a nice crispy exterior.

To add even more flavor, you can brush the salmon with a light coating of olive oil or melted butter. You can also sprinkle a little more salt and pepper on top or add herbs and spices if desired.

4. Place the Salmon on the Traeger

Place the salmon fillets skin-side down directly on the grill grates. If you’re smoking a whole salmon, you can place it on the grill with the belly facing down. Close the lid and let the Traeger work its magic.

5. Smoking the Salmon

Smoke the salmon at 180°F (82°C) for about 1.5 to 2.5 hours, depending on the thickness of the fillets. The key is to monitor the internal temperature of the fish. When the salmon reaches an internal temperature of 140°F (60°C), it’s done. You can also check if the fish flakes easily with a fork to determine doneness.

The wood pellets will provide a delicious smoky flavor, and the slow cooking process will result in perfectly tender and juicy salmon.

6. Finishing the Salmon

Once the salmon is done, remove it from the Traeger and let it rest for a few minutes. This helps the juices redistribute, ensuring the fish stays moist. You can serve it as is, or garnish with fresh herbs, lemon wedges, or a drizzle of olive oil.

Serving Ideas for Traeger Smoked Salmon

Traeger smoked salmon can be served in many ways:

On Bagels: Layer the smoked salmon with cream cheese, capers, and red onions for a classic smoked salmon bagel.
On Crackers: Serve it as an appetizer with crackers, a dollop of sour cream, or dill sauce.
With Salads: Add smoked salmon to leafy greens, avocado, and a lemon vinaigrette for a light, refreshing dish.
With Pasta: Toss smoked salmon with a light pasta dish or add it to a creamy pasta sauce for a rich, savory meal.

Tips for Perfect Traeger Smoked Salmon

Don’t Overcook the Salmon: Smoking the salmon at a low temperature ensures it remains tender and juicy. Make sure to remove it from the Traeger when it reaches an internal temperature of 140°F (60°C) for the best texture.
Experiment with Wood Pellets: Different types of wood pellets impart different flavors. Alder is the most common for salmon, but applewood and cherry can add a slightly sweeter, fruitier note.
Use a Meat Thermometer: To avoid under or overcooking the salmon, use a meat thermometer to check the internal temperature. This ensures perfectly cooked salmon every time.
Let the Salmon Rest: Allow the smoked salmon to rest for a few minutes before serving, as this helps retain its moisture and flavor.

Conclusion

Smoking salmon on a Traeger grill is a simple, flavorful process that results in delicious, tender fish every time. The brining process helps to retain moisture while the wood pellets infuse the salmon with a delightful smoky flavor. Whether you serve it on bagels, in salads, or with pasta, Traeger smoked salmon is sure to impress. With just a few simple steps and the right technique, you can enjoy restaurant-quality smoked salmon right at home.

FAQ

How long does it take to smoke salmon on a Traeger grill? Smoking salmon at 180°F (82°C) typically takes 1.5 to 2.5 hours, depending on the thickness of the fillets. Always check for an internal temperature of 140°F (60°C) for optimal doneness.

What type of wood pellets should I use for smoking salmon? Alder wood is the most common choice for smoking salmon, as it provides a mild, slightly sweet smoke. Applewood and cherry wood pellets can add a fruity, slightly stronger flavor if desired.

Should I brine the salmon before smoking it? Yes, brining is recommended as it helps to retain moisture, enhances the flavor, and keeps the salmon tender during the smoking process.

Can I use a Traeger grill to smoke a whole salmon? Absolutely! A Traeger grill is perfect for smoking a whole salmon. Just make sure to adjust the cooking time based on the size of the fish and monitor the internal temperature to avoid overcooking.

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