Teriyaki Smoked Salmon is a hot smoked salmon recipe that is brined and then smoked on our Traeger wood-pellet grill. A super flavorful teriyaki sauce is painted on several times during the smoke to infuse the whole piece of meat with delicious Asian-inspired flavors.

Teriyaki Smoked Salmon

Smoking salmon is one of my favorite ways to prepare the bounty of fish we have available living in the Pacific Northwest. It’s a great way to preserve and freeze your fillets. Smoked Salmon is wonderful to have available for a quick and delicious appetizer. It also makes an amazing afternoon snack.

I have several Salmon recipes here on my site that use different spices and flavors. This Teriyaki Smoked Salmon is a wonderful addition to your recipe collection.

What Else Can Teriayki Sauce Go On?

I am a big fan of teriyaki sauce, so we have tons of recipes here that feature it. Make sure and check out these!

• Teriyaki Smoked Shrimp
• Pork Tenderloin Teriyaki
• Grilled Teriyaki Pineapple Pork Tenderloin Sliders
• Teriyaki Chicken Rice Bowl
• Spicy Grilled Chicken Teriyaki

Get more Salmon Recipes here!

Traeger Teriyaki Smoked Salmon Shopping List

Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.

• Salmon Filets
• Teriyaki Sauce
• Water
• Brown Sugar
• Kosher Salt

How To Make Teriyaki Smoked Salmon

This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.

1. PREP – Make sure that if you are using frozen fish, it is completely thawed before brining. Remove pin bones with tweezers.
2. BRINE – Combine the brine ingredients until the sugar is dissolved, and then place them into a large ziplock bag or a large covered container. Place your cleaned, thawed salmon into the brine, and refrigerate for 16 hours.
3. RINSE & DRY – Remove the salmon from the liquid, rinse, and pat dry with paper towels. Let it sit in a rack in the fridge, uncovered, for 2 hours to allow the pellicle to form. DO NOT SKIP THAT STEP.
4. SMOKE – Preheat your smoker and place the salmon on a cooking rack that’s been sprayed liberally with cooking spray. Place the rack on the smoker, and close the lid. Smoke for 4 hours, and keep the smoker between 130 ° and 180 °. Every 30 minutes, gently brush on a bit of teriyaki sauce.
5. ENJOY – Remove from the grill and serve warm with crackers, or let it cool to room temperature and then wrap tightly and keep in the fridge for up to a week. You can also vacuum-seal and freeze.

Teriyaki Smoked Salmon FAQ

More Salmon Recipes To Try

1. Togarashi Smoked Salmon
2. Smoked Salmon Chowder
3. Lemon Pepper Smoked Salmon
4. Smoked Salmon Dip
5. Easy Salmon Orzo Pasta Salad
6. Lemon Pepper Traeger Grilled Salmon
7. Traeger Smoked Salmon
8. Traeger Grilled Lemon Dill Salmon
9. Traeger Grilled Salmon with Togarashi

Salmon can be used as an entree, an appetizer, a snack, or a great luncheon option. You can even get really creative and include it in your breakfast or brunch recipes!

With camping and picnics around the corner, Smoked salmon or fresh salmon cooked in foil pouches would be a great change if you want to incorporate a little nutrition into your outings this spring and summer.

So, impress your guests with a beautiful seafood dinner, or serve them a wonderful appetizer platter with a variety of smoked salmon flavors. Regardless of how you decide to serve this salmon, you can rest assured that it will be enjoyed and appreciated!  

Love this recipe. Salmon turned out amazing and tasted great!

~ The Betz Adventures