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Traeger Smoked Salmon

This recipe for Traeger Smoked Salmon is so easy to make, and you will be amazed at the flavor of home-smoked salmon. This recipe is a must make for anyone who loves smoked salmon.


Traeger Smoked Salmon

A very simple recipe that you can make over and over. Smokey, sweet, melt in your mouth salmon that is brined and slow smoked on your Traeger grill.

One of our favorite ways to use all of the awesome salmon that Jeremiah has been catching has been to make fresh Smoked Salmon.

Salmon is such a super protein to incorporate into your diet and smoked salmon is one of my favorite treats to have.

Hungry for more Traeger Recipes? Check out my Traeger Recipe Collection!

Smoked Salmon Scramble

What Makes Smoked Salmon So Delicious?

With a little homemade brine and some slow smoking, you can create your own wood-fired salmon that tastes better than what you can buy. Low and slow is the key for that rich flavorful smoked salmon taste.

Traeger Smoked Salmon

How Do You Eat Smoked Salmon

There are tons of ways you can eat smoked salmon!

Flake it and make a salmon salad, top some salmon on a cream cheese bagel, eat it plain, create a smoked salmon platter, and more. The beauty of smoked salmon is it is so versatile, and you can use it in a ton of ways from slicing and eating it plain to a handful of ways and more.

You can see all of our smoked salmon recipes here. 

ThermoWorks Thermapen Mk4

Need another fun Traeger appetizer? Make these bacon-wrapped shrimp!

Traeger Smoked Salmon

What Should I Serve With Smoked Salmon?

You can serve this simply with crackers and cream cheese, in a smoked salmon eggs benedict that you will die for, or even on top of a pile of alfredo instead of the chicken or shrimp.

Smoked Salmon Eggs Benedict

How to Smoke the Perfect Salmon

My pellet grill has come in handy when smoking salmon because you can maintain a specific temperature. For the process of smoked salmon, you want to cook on low heat for a long period of time with all the smoke.

Our Traeger has a temperature gauge right on the front so I can see the temperature all the time. If you get a fancier one than I have, I think there are even apps that you can use to control things from your phone. I haven’t gone that route yet, but you’d better believe that I will be.

The temperature control has helped make sure I don’t cook too high and ruin the salmon. If your salmon gets too hot, you will have such a tough piece of meat and you will probably end up tossing it out.

Make sure to brush your salmon throughout the cooking process to seal in moisture to the fish to help it from drying out and it will give an element of flavor. The process is pretty easy if you maintain temperature.

You can use any type of smoker you have to make this easy smoked salmon recipe. We have a Traeger and a Camp Chef, and both are amazing!

Traeger Smoked Salmon

Do I have to use a Traeger to make Smoked Salmon?

Nope! We also have a Camp Chef and it works really well for smoked salmon. Any smoker or pellet grill will do the trick, so grill away!

Do You Have Any Grilled Fish Recipes?

Oh yeah. You came to the right place! I’ve got this awesome Lemon Dill Salmon that you’ll love, and more awesome options in the works.

We also have an amazing Grilled Walleye recipe with a Lemon Cream Sauce that’s one of the best pieces of fish I’ve ever had in my whole life.

Grilled Fish Recipes:

Grilled Seafood Recipes:

Traeger Walleye with Lemon Cream Sauce

Tips for making this Maple Smoked Salmon

Real maple syrup is a must for this recipe. Please don’t waste your time on the imitation. Real maple syrup is going to help give you the sweet to your smoky, and fake maple syrup will not do. You will ruin your salmon, so make sure you spend the money and buy real maple syrup to slather onto your gorgeous filet.

Traeger Smoked Salmon

Skin On or Skin Off?

We find better success when we smoke with the skin on. It helps to keep the fish from falling apart, so keep the skin on the bottom of your filet and smoke away!

Storing Smoked Salmon

After you are finished smoking your fish, you want to let it rest for around an hour on a cooling rack. Once it is completely cool, wrap it up in plastic wrap and place in the fridge. Your smoked salmon will keep for around 8-10 days.

Now, if you have a vacuum system you can vacuum seal your fish for a lasting time of around 3 weeks in the fridge, or you can toss in the freezer and it will last for up to a year.

This is a great smoker starter recipe, and for anyone who loves salmon. I have easy directions to follow, to help give you that final product that you will love and keep making over and over again. This is my tried and true recipe I keep on hand and make a handful of times throughout the year.

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Traeger Smoked Salmon

Traeger Smoked Salmon

Yield: 8 servings
Prep Time: 10 minutes
Brine Time: 12 hours
Smoke Time: 4 hours
Total Time: 16 hours 10 minutes

Easy and delicious Traeger Smoked Salmon recipe. Homemade taste, fresh flavor, delicious real maple glaze.



  • 4 cups water
  • 1 cup brown sugar
  • 1/3 cup kosher salt


  • Large skin-on salmon filet
  • REAL maple syrup


  1. Combine brine ingredients until the sugar is dissolved, and place into a large ziplock baggie or large covered container. Place your cleaned salmon into the brine, and refrigerate for 10-12 hours.
  2. Once the fish is brined, remove from the liquid, rinse quickly, and pat dry with paper towels. Let sit out at room temperature for 1-2 hours to allow the pellicle to form.
  3. Turn your smoker to smoke to get the fire started, and place the salmon on a baking rack that's been sprayed with cooking spray.
  4. Place the rack on the smoker, and close the lid.
  5. Once an hour, baste the salmon with pure maple syrup generously. Don't let the smoker get above 180 degrees for best results.
  6. Smoke for 3-4 hours, but the length of time really depends on how thick your fillets are. You want to pull the salmon when it flakes easily.

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Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 101Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 12mgSodium: 3131mgCarbohydrates: 16gFiber: 0gSugar: 16gProtein: 4g
Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!
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Steve larsen

Friday 6th of September 2019

Easy to make and deeeeeeelicious.

Nicole Johnson

Saturday 7th of September 2019

Thanks so much, Steve!


Thursday 5th of September 2019

The first time I made this I used King salmon and it was so amazing. Unfortunately the last two times I made it I used coho salmon and I’m guessing it was just to lean because it didn’t turn out very good at all. Plus Coho tends to have more bones. Any thoughts on other types of salmon that you recommend or other fishes you recommend?

Jeremiah Johnson

Tuesday 10th of September 2019

@patrick, Sorry to hear the Coho didn’t turn out for you. I actually prefer to use it when I smoke salmon, but I usually prefer Coho no matter the cooking technique. As for the bones, was the Coho filleted the same way as the Chinook? If so, there shouldn’t be a noticeable disparity in the number of pin bones. I’ve had people process my catch at the docks before and sometimes they leave all the rib bones in along with the pin bones. You could definitely try Sockeye using this recipe, but it’s just so good when you grill it. I also use this recipe when I smoke large triploid rainbow trout. We have several other smoked salmon recipes up on the website too. I hope this is helpful to you and keep smokin!

John Greene

Friday 30th of August 2019

Can I smoke whole salmon that wiegh 4-5lbs. with this recipe?

Nicole Johnson

Friday 30th of August 2019

Yup! Just make sure that the entire fish is submerged in the brine though! The best results would be to filet it so you can brush the glaze on and so it absorbs the brine properly.

Rosemary Shew

Monday 26th of August 2019

Thanks for the recipe and I intend to make this come the holiday season, but my immediate problem is that my husband bought a skinless whole fillet side. Can you advise me as to how to smoke it?


Saturday 26th of October 2019

@Nicole Johnson, I have smoked it skin free and it turned out great. I am going to do some tomorrow with the skin on and compare.

Nicole Johnson

Monday 26th of August 2019

You should still be able to smoke skinless salmon, but it might fall apart in the process. If you can get your hands on a few filets with the skin still on it'll hold itself together better during the brining and cooking process. I've never personally tried it skin-free.

Stan Sauve

Tuesday 6th of August 2019

This is a simple recipe so simple you forgot to tell us what kind of wood you used and for how long you left it in the smoker

Nicole Johnson

Tuesday 6th of August 2019

What type of wood really doesn't matter. Any of the options Traeger has out would be fine. How long depends on how thick your fillets are. You'll want to smoke them about 3-4 hours though. It should flake easily, like the photos.

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