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This Traeger smoked sea bass checks every box: buttery, flaky, and infused with just the right amount of smoke. No sticking, no flipping, no nonsense. And that lemon herb sauce? It pulls everything together.

Lemon shallot sauce on top of smoked sea bass.
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Try our sheet pan sea bass dinner for an oven-baked option with minimal cleanup. Or our miso glazed sea bass brings a totally different vibe with deep umami flavor.

Here’s Why This Smoked Sea Bass Recipe Works

Low and slow on the Traeger: Juicy, tender fish with a whisper of smoke—that’s the payoff.

That Meyer lemon sauce: Bright, bold, and bursting with sweet, tangy, herbaceous punch. Totally outperforms its ingredient list.

No flipping, no fuss: Skin-side down means less mess and a perfect fillet every time.

Adaptable and forgiving: Sea bass has your back, even if you overshoot it a bit, it still comes out tender and flaky.

Pellet grill sea bass with lemon sauce on top.

Recipe Tips

Oil everything: Brush the fish and coat the grill grates with oil to help prevent sticking. It’s a small step that makes a big difference.

Use a thermometer: For the best texture, aim for 135°F to 140°F at the thickest part of the fillet. The fish will finish cooking slightly after you take it off the grill.

Pick the right pellets: Apple or pecan pellets add a mild, balanced smoke that complements the sea bass without overpowering it.

Use skin-on fillets if you can: The skin acts as a natural barrier between the delicate flesh and the hot grates. It helps prevent sticking and holds the fish together while it cooks.

Mince the Meyer lemon peel: The skin adds a ton of bright flavor in this This smoked sea bass recipe, but it needs to be finely chopped so it blends smoothly into the sauce.

Meyer lemons have thin, mild skin with very little pith, which makes them perfect for chopping whole into the sauce. The peel adds a bright, punchy flavor without turning bitter. If you’re using a regular lemon instead, stick to just the yellow zest and skip the pith, since it will add bitterness.

Use what you’ve got: This recipe works on any pellet grill or smoker, not just a Traeger. Just aim for steady heat around 275°F and mild wood pellets for best results. Prefer a faster cook or no smoke? Try our grilled sea bass.

Flaky smoked sea bass with a fork.

Weeknight-Friendly, Dinner-Party Ready

This Traeger smoked sea bass keeps things simple, but the flavor feels anything but. The Meyer lemon shallot sauce adds just the right brightness, making it equally at home on a weeknight or at a laid-back dinner with friends. Clean, smoky, and satisfying.

If you’re into smoky seafood, cedar plank salmon with chili sauce is another easy favorite

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Cooked fish fillet with onion-herb sauce, lemon wedge, and extra sauce.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
4.93 from 13 votes

Traeger Smoked Sea Bass

By Dahn Boquist
To get plenty of smoky flavor into the fish, choose a thick fillet and keep a low heat on the pellet grill. Since sea bass cooks fairly quickly, this recipe works best for thicker fillets that take a bit longer to cook.
We added a light, refreshing lemon sauce that does not overpower the smoke-infused sea bass. For an extra vibrant flavor, we chopped the peel of a Meyer lemon. If you can't find a Meyer lemon, omit the chopped peel from the sauce and add lemon zest.

If you make this recipe, please leave a star rating and comment.

Servings: 4 servings
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Ingredients 

Meyer Lemon Shallot Sauce

  • 1 Meyer lemon
  • ½ cup olive oil
  • 4 garlic cloves, minced
  • 1 shallot, thinly sliced
  • 1 tablespoon chopped dill
  • 1 teaspoon Fresh thyme
  • 1 teaspoon fresh oregano, chopped
  • 1 tablespoon honey
  • 2 teaspoons toasted sesame oil

For the Smoked Sea Bass

  • 1 sea bass fillet, 1.5 pounds 1 inch thick
  • 2 tablespoons olive oil
  • salt and pepper
  • 1 teaspoon seafood seasoning, optional

Instructions 

  • Preheat the Traeger to 275°F for about 15 minutes.

For the Meyer Lemon Shallot Sauce

  • While the Traeger heats up, make the sauce: Slice the skin off the lemon, leaving about ¼ inch of the fruit attached to the skin. You should have the center of the lemon without any peel attached. (see photo for reference). 
    Hand slicing lemon on wooden cutting board.
  • Dice the skin very finely (flesh, skin, and pith will get chopped and added to the sauce). Place the chopped lemon peel in a dish. 
    Knife slicing lemon peel on a cutting board.
  • Squeeze the juice out of the remaining portion of the lemon and add to the dish with the chopped lemon peel. 
    Hand squeezing lemon juice into bowl.
  • Add the olive oil, garlic shallot, dill, oregano, thyme, honey, and sesame oil to the bowl. Whisk to combine, then set aside. 
    Glass bowl with olive oil, herbs, shallots, lemon.

For the Sea Bass

  • Brush both sides of the sea bass with olive oil and coat the grill grates with cooking oil. 
  • Season the sea bass with salt, pepper, and seafood seasoning if using. Place on the preheated pellet grill, skin side down, and close the lid.
    Seasoned sea bass fillet on hot grill.
  • Cook for 18 to 30 minutes or until an Instant read thermometer registers 135°F to 140°F at the thickest part of the fillet (see notes). 
    To Serve: Spoon the sauce over the fish just before serving.

Notes

Meyer lemon tip: The skin is thin with very little pith, so you can chop the whole peel (flesh, skin, and all) for a vibrant, punchy sauce. If using a regular lemon, stick to the yellow zest—too much pith will make the sauce bitter.
Pellet choice: Apple or pecan pellets give the sea bass a mild, balanced smoke that complements the fish without overpowering it.
Prevent sticking: Brush both the fish and grill grates with oil. It’s the best way to avoid sticking and keep your fillet intact.
Seasoning swap: No seafood seasoning? Salt and pepper work just fine. The Traeger adds a subtle smoky flavor on its own.
Cooking time guide: The sea bass pictured is 1 inch thick and took about 25 minutes at 275°F. Thinner or thicker fillets will need more or less time. Use an instant-read thermometer to be sure.
Storage: Refrigerate leftovers in an airtight container for up to 3 days. To freeze, wrap tightly and store for up to 2 months. Reheat gently at 275°F until warmed through, or flake and serve cold in salads.
Internal temperature: We like sea bass at 140°F for a tender, juicy texture. The USDA recommends 145°F, but keep in mind the fish will continue to cook a few degrees after it comes off the grill.
Forgiving finish: Sea bass has a high fat content, so it stays moist even if slightly overcooked. That makes it a great choice for stress-free smoking.

Nutrition

Serving: 1 serving, Calories: 387kcal, Carbohydrates: 9g, Protein: 7g, Fat: 37g, Saturated Fat: 5g, Polyunsaturated Fat: 30g, Cholesterol: 15mg, Sodium: 108mg, Fiber: 1g, Sugar: 6g

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Dahn Boquist

Dahn Boquist is a retired nurse turned recipe developer, home cook, and baker with years of hands-on experience creating and testing from-scratch recipes. She specializes in whole-food cooking with creative twists on classic dishes. When she’s not in the kitchen, she enjoys sharing meals with family, exploring the Pacific Northwest, and spending time with her grandchildren.

Read More About Me

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4.93 from 13 votes (13 ratings without comment)

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5 Comments

  1. Jack says:

    Your instructions have thyme and oregano, however your ingredients list does not show them ??? How much of each ??

    Reply
    1. Dahn Boquist says:

      Sorry about that, toss in 1 teaspoon of each. Thanks for letting my know.

      Reply
  2. Catherine says:

    Absolutely amazing and beautiful dish! We don’t have a smoker and can’t get things like bass or Meyer lemons these days, but will definitely save the recipe for hopefully someday when these kinda things are available! My hubby said the pictures really got his tummy growling, me too, yum.

    Reply
    1. Dahn Boquist says:

      If you do get your hands on some bass, you can cook this on a charcoal grill. It won’t have the smokiness of a pellet grill but the charcoal will give it a lovely flavor. Thanks for the comment.

      Reply
  3. angiesrecipes says:

    The fish looks terrific! We don’t have a smoker…so I can just drool over yours 🙂

    Reply