Recipes - How to smoke salmon traeger recipes

Author: Maricela Wong  

This Easy Traeger Smoked Salmon recipe is seasoned with a homemade spice rub blend and then topped with an optional honey lemon BBQ glaze sauce. There are many reasons to use a Traeger grill for smoking salmon.

Smoked Salmon on a Traeger Grill

Smoked Salmon on a Traeger Grill
There are many reasons to use a Traeger grill for smoking salmon. The main reason is that it produces a flavor that other methods simply cannot match. When you hot smoke salmon on a Traeger, the wood seeps into the fish and infuses it with a smoky flavor that is absolutely delicious.
Provided by: Bobby Pritchard
Total time: 90 minutes
Cook time: 60 minutes
Prep time: 30 minutes
Yields: 1 serving
Cuisine: Smoking
Number of ingredients: 3
Ingredients:
  • Salmon Fillet
  • Kosher Salt
  • White and Brown Sugar
Nutrition:
  • Calories: 210 calories
  • Carbohydrate: 1 grams carbohydrates
  • Fat: 91 grams fat
  • Protein: 28 grams protein
  • Serving Size: 1 serving
How to cook:
  1. You can use wild-caught salmon like sockeye, Atlantic salmon, or king salmon, but make sure that the fish you select is of good quality.
  2. Once you’ve chosen your salmon, it’s time to prepare it for smoking. Start by removing the skin if you haven’t already done so. Then, cut the salmon into even-sized pieces that will fit well on your grill grate.
  3. To dry brine salmon, combine equal parts salt and sugar in a bowl. Then, coat the flesh of the salmon fillet with the mixture. Place the salmon on a wire rack over a baking sheet and refrigerate it for at least two hours or 24 hours.
  4. The next step is to form the pellicle. This creates a barrier between the fish and the smoker, which helps prevent the salmon from sticking and makes it easier to remove after smoking. Coat the salmon with vegetable oil or nonstick cooking spray to form the pellicle.
  5. Before you start cooking, ensure to preheat your Traeger grill. Preheating the grill will ensure that the salmon will cook evenly. Preheat your Traeger grill to 250°.
  6. Finally, place the seasoned smoked salmon on a preheated Traeger grill over low to medium heat for about 30 - 60 minutes per side or until it reaches an internal temperature of 145 degrees Fahrenheit.
  7. One of the best things about cooking smoked salmon on a Traeger grill is that one can serve it with your favorite vegetables, just like any delicious pellet grill recipe. You can put it on top of some rice, potatoes, or pasta, and you’re good to go!
Notes: 21 Traeger Smoked Salmon Recipe, Smoke the Salmon: Lay the salmon fillets side-by-side in your smoker, skin side down. Depending on how many pounds of fish you’re cooking and the thickness …

How to Smoke Salmon

Subscribe: https:// www .youtube. com /user/traegergrills?sub_confirmation=1Get the recipe: …

Smoked Salmon Fillets / Traeger Outdoor Grill

While staying home and doing our part in practicing social distancing, we decided to smoke some salmon fillets on a Traeger Outdoor Grill. This recipe …

Easy Traeger Smoked Salmon

Easy Traeger Smoked Salmon
This Easy Traeger Smoked Salmon recipe is seasoned with a homemade spice rub blend and then topped with an optional honey lemon BBQ glaze sauce. This fish can be made with any smoker or pellet grill.
Provided by: Brandi Crawford
Total time: 75 minutes
Cook time: 60 minutes
Prep time: 15 minutes
Yields: 4 servings
Cuisine: American
Number of ingredients: 11
Ingredients:
  • 1 pound fresh salmon filet (Skin-on or skinless. I use wild caught. You can use one large piece or smaller portions of fish.)
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-2 teaspoons brown sugar or sweetener (I usually use 1 teaspoon. Add more for sweet salmon.)
  • 2 tablespoons honey
  • 1/3 cup BBQ sauce
  • 1/2 tablespoon lemon juice
Nutrition:
  • Serving Size: 4 ounces
  • Calories: 219 kcal
  • Carbohydrate: 11 g
  • Fat: 5 g
  • Protein: 30 g
How to cook:
  1. Preheat smoker to 225 degrees. I like to use mequite or alder wood pellets for seafood.
  2. Rub the spices into the salmon. This ensures the spices don't just sit on top and they actually penetrate for additional flavor.
  3. Place the salmon in the smoker, skin side down. Smoke for 40 minutes to an hour until the salmon reaches an internal temperature of 135-145 degrees. 130-135 degrees is closer to medium-doneness.
  4. Optional Honey BBQ Glaze
  5. Combine the ingredients in a bowl and stir.
  6. Brush the glaze over the salmon while it's still in the smoker once the salmon reaches about 120 degrees. Continue to let the salmon smoke until it reaches an internal temperature of 135-145 degrees.
Notes: Smoke Setting on Traeger Grill: Can I Cook On It?, The “Smoke” setting on Traeger grill is intended to get the grill started by smoldering of wood pellets in the initial firing phase. In the “Smoke” setting, …

Traeger Smoked Salmon (Dr. Pepper Brine)

Traeger Smoked Salmon (Dr. Pepper Brine)
It's time to stop BUYING and start SMOKING your own salmon. It's sweet, smoky, and delicious! Let's roll some smoke and make smoked salmon!
Provided by: Will
Total time: 630 minutes
Cook time: 120 minutes
Prep time: 510 minutes
Yields: 5 servings
Cuisine: American
Number of ingredients: 5
Ingredients:
  • 1 filet salmon (sockeye)
  • 24 oz Dr. Pepper
  • 1/4 cup kosher salt
  • 2 tbsp honey
  • 2 tbsp maple syrup
Nutrition:
  • Calories: 155 kcal
  • Carbohydrate: 28 g
  • Protein: 7 g
  • Fat: 2 g
  • Saturated Fat: 1 g
  • Cholesterol: 19 mg
  • Sodium: 5699 mg
  • Fiber: 1 g
  • Sugar: 27 g
  • Unsaturated Fat: 2 g
  • Serving Size: 1 serving
How to cook:
  1. Combine ingredients for brine in a deep sided 9x13" dish and mix thoroughly. Add salmon filet skin side up to the dish, cover, and let brine in the fridge for 8-15 hours.
  2. Remove fish filet from brine and dry with paper towels.
  3. Form a pellicle on fish by placing in front of a fan for 3-5 hours or placing uncovered in fridge for 5-8 hours.
  4. Once pellicle is formed, pre-heat smoker to 180°F.
  5. Place fish skin side down on smoker rack and allow to smoke for 1 hour.
  6. After 1 hour, if desired, start brushing fish with glaze every 20 minutes until an internal temperature of 145°F is reached and the fish is finished smoking.
  7. Remove from smoker and allow to cool.
Notes: Smoked Salmon - How to Smoke Salmon!, Place salmon on smoker grates and smoke until internal temperature reaches 135-140 degrees F. This should take about 2 hours depending on how …

Traeger smoked salmon

Traeger smoked salmon
Try this delicious and super easy recipe for smoked salmon. This is a hot smoked salmon method that can be used in any electric smoker like Traeger or Masterbuilt.
Provided by: Tatiana Shifruk
Total time: 190 minutes
Cook time: 180 minutes
Prep time: 10 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 4
Ingredients:
  • 1 gallon water
  • 1 1/2 cup salt
  • 1/2 cup brown sugar
  • 2 lb salmon fillet*
Nutrition:
  • Calories: 213 kcal
  • Carbohydrate: 13 g
  • Protein: 23 g
  • Fat: 7 g
  • Saturated Fat: 1 g
  • Cholesterol: 62 mg
  • Sodium: 21297 mg
  • Sugar: 13 g
  • Serving Size: 1 serving
How to cook:
  1. brine
  2. Create a brine by mixing salt, sugar and water in a large container. Place salmon in and make sure its covered completely in liquid. Cover with plactic wrap and place in the fridge for at least 4 hour, better overnight.
  3. pat dry
  4. Drain the brine and rinse salmon under the running water. PAT DRY. Now its ready to be smoked!
  5. preheat
  6. Preheat smoker to 250 degrees Fahrenheit. Load with your favorite wood chips and place salmon inside on the racks, skin side down*
  7. smoke
  8. Close the smoker and let it cook for 2-3 hours. Add more chips as needed. Check the internal temperature to make sure its 150 degrees Fahrenheit.
  9. rest
  10. Once done, pull the fish carefully from the smoker and let it sit on the counter for 10 minutes. Now you can flake it and enjoy!
Notes: 1 Or Whatever You Do reviews, Review groups:
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