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Smoked salmon on toast with cream cheese.

Traeger Smoked Salmon

You'll never go back to store-bought smoked salmon after making your own. And because it's smoked on the Traeger pellet grill, you know it will be easy.
The dry brine ensures that the fish is perfectly seasoned and cured, while the maple soy glaze adds a delicious umami sweetness. This recipe produces beautifully smoked salmon that is full of flavor and perfect for any occasion.
5 from 3 votes
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Prep Time: 30 minutes
Cook Time: 3 hours
Total Time: 3 hours 30 minutes
Servings: 10 servings
Calories: 293kcal
Author: Dahn Boquist

Ingredients

  • 2 pounds salmon skin on (1 large fillet or several smaller pieces)

Dry brine

  • 1 cup brown sugar
  • ⅓ cup Kosher salt
  • 1 tablespoon ground black pepper
  • 2 teaspoons garlic powder
  • 1 teaspoon ground cloves
  • 1 teaspoon crushed red pepper flakes
  • 3 bay leaves ground or finely crushed

Glaze

  • ¼ cup honey or maple syrup
  • 1 tablespoon soy sauce

Instructions

Brine the Salmon

  • Remove the pin bones from the salmon and measure the thickness of the salmon at the thickest part of the fillet (you will use this as a guide to determine how long to brine the salmon). 
  • Combine all the ingredients for the dry brine in a wide shallow dish (I use a 9 x 13-inch baking dish). 
  • Dredge the salmon in the brine mixture, making sure to cover all sides. It is fine to stack the fillets on top of each other as long as you have a layer of salty brine between the layers.
  • Cover the dish with plastic wrap and place the salmon in the fridge. Let it sit in the brine for 4 hours per ½ inch thickness (the salmon in the photos was almost 1 inch thick, so I let it brine for a full 8  hours). 

Rinse and Dry

  • Rinse the salmon under cool running water. Make sure all the dry brine gets rinsed off, or the salmon will be too salty. 
  • Place the rinsed salmon on a wire rack set over a baking sheet. Place the salmon in the fridge (uncovered) for 4 to 8 hours or until it is dry and has a shiny, sticky film on the surface of the fish. This is an important step to great smoked salmon. The shiny layer on the salmon is called a pellicle, and it holds in moisture and helps the smoke cling to the fish. 

Smoke the Salmon

  • Preheat the Traeger to anywhere between 150°F to 180°F (we like to smoke our salmon at 150°F) 
  • Combine the honey and soy sauce in a small dish and set aside. 
  • When the pellet grill is up to temperature, place the salmon directly on the grates, skin side down. Baste the top of the salmon with the glaze and close the lid. 
  • Smoke for 1-½ to 3 hours, basting every 30 to 40 minutes. Smoke the salmon until the internal temperature reaches between 130°F to150°F (see the chart below or in the post for your preferred texture).  The time will vary depending on the thickness of the salmon and the temperature you set the smoker. 

Notes

  • You can use skinless salmon fillets, but keeping the skin on will help keep the salmon moister and make it easier to transfer. 
  • Use Kosher salt for the dry brine. Table salt has smaller crystals and will make the salmon too salty.
  • The salmon will become saltier, and the flesh firmer the longer you let it sit in the brine.
  • When you brine salmon, use a dish that has edges to prevent the liquid from making a mess in your fridge. The salt will pull moisture out of the salmon as it cures, and by the time it is finished curing, there will be a lot of liquid.
  • After you rinse the brine off, it is important to let the salmon air dry. Place it on a rack so air can flow around it and do not cover it in plastic wrap. If you want to speed up the drying time, you can blow a fan over the surface as it dries. 
  • To smoke salmon using this hot smoke method, you can set the Traeger at a temperature range anywhere between 150°F to 180°F. Since pellet grills can have temperature fluctuations, we don’t recommend heating the Traeger to a temperature below 150°F. If the temperature dips below 140°F, you risk going into the food safety danger zone.
  • You can store smoked salmon in the fridge for 7 to 10 days or in the freezer for up to 1 year. Even though salt acts as a preservative, it is difficult to measure the salt content of home-smoked salmon, so it is important to keep it stored in the fridge or freezer. 
  • The best wood pellets for smoked salmon are alder, maple, oak or fruit wood such as apple and cherry. Avoid using cedar, pine or any conifer wood. It shouldn’t be a problem if you purchase Traeger pellets but read the label if you purchase off-brand wood pellets. 
  • Since the time it takes to smoke salmon will depend on how thick the fish fillets are and what temperature you set the Traeger, use a meat thermometer to determine doneness. 
  • We usually smoke our salmon until it reaches an internal temperature of 135°F. The following chart will help you determine your preferred doneness. 

Smoked Salmon Temperatures

  • 122°F to 125°F = Tender, very moist, and even a bit juicy
  • 130°F to 135°F = Tender, flaky, moist 
  • 140°F to 145°F = Tender, still flaky, slightly moist
  • 150°F to 155°F = Firm, dry, very flaky
  • 158°F and over = The flesh gets very dry and tough
**(note: The USDA recommends cooking salmon to an internal temperature of 145°F)

Nutrition

Serving: 1 | Calories: 293kcal | Carbohydrates: 27g | Protein: 20g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Cholesterol: 57mg | Sodium: 2145mg | Sugar: 26g