Traeger Smoked Salmon

This Traeger Smoked Salmon recipe features a succulent salmon fillet that's been marinated in a sweet and salty brine, then dry rubbed, and infused with smoky flavors in the Traeger smoker.

5 from 42 votes

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Prep Time: 20

Cook Time: 2

Total Time: 2 20

Servings

Calories: 171kcal

Author: Laura Lynch

Equipment

Ingredients

1 1/2 pound (680 g) salmon filet bones removed
2 cups (473 ml) cold water
1 tablespoon (12 g) brown sugar
1 tablespoon (18 g) salt
2 teaspoons (4 g) fish rub

Instructions

Mix together the water, brown sugar, and salt in a shallow dish large enough to hold the salmon. Place the salmon in the brine and let sit for 20 minutes.
Remove the salmon from the brine and pat it dry. Sprinkle on the dry rub.
Preheat your smoker to 225°F (107°C) and add your favorite wood chips (we like applewood). Place the salmon, skin down, directly on the smoker grates. Insert a meat thermometer probe so you can monitor the temperature.
Smoke for approximately 1.5 to 2 hours without raising the lid. Take it off when the internal temp reaches 140°F or your desired temp (see notes).

Notes

The USDA recommends cooking salmon to 145° F to prevent foodborne illness, however Cook’s Illustrated suggests that the ideal temperature for salmon is 125° F for farmed salmon and 120° F for wild salmon.
https://www.americastestkitchen.com/cooksillustrated/how_tos/9999-ideal-doneness-temperature-for-wild-salmon
https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/safe-temperature-chart

Nutrition