This sandwich is made with a piece of Traeger-grilled salmon that’s been simply seasoned with salt and Traeger Fin & Feather seasoning, and then placed on an onion roll and topped with a sauce that will leave you looking for recipes just so you can deliver it to your face more efficiently.
Traeger Grilled Salmon Sandwich
Grilled salmon is one of my favorite things, ever. Sticking it in a sandwich is one of the best ways to enjoy this simple and flavorful fish.
What is the best part of a salmon for grilling?
If you don’t want to deal with bones or the tedious process of removing them, then try looking for the tail end cuts because those have fewer to contend with.
There is a trade off though.
Those pieces have less of those amazing fatty fish oils that are very healthy for you, they are thinner cuts, and more prone to drying out due to accidental overcooking.
I recommend the filet from the thick part of the belly for the best results. You might have to remove a few bones, but it is worth it. Salmon is best if it is cooked medium or medium rare. When you cook salmon on your pellet grill, then you just want the outside to cook fast enough to get some nice grill marks on it and cook the exterior.
Leave the inside a bit pink, as in salmon colored pink of course.
What type of salmon is best for the grill?
There are six salmon species in North American waters.
All are edible, but not all are desirable for the grill.
Most people would agree that chinook, Coho and Sockeye make the best salmon for the grill, with Atlantic salmon not far behind. All four of these types make for excellent table fare coming from the grill. Personally, I like silver the best, but I have to admit there are a few more Sockeye fans than any of the others and it’s not hard to understand why. It’s less oily than chinook and grills up quickly with its thinner filets.
The only salmon species I would stay away from for grilling would be pinks and chum. Pink salmon has a low fat content and is a little lite on flavor, although, they do smoke up very nice.
Chum salmon? Just don’t. It’s very oily and not very pleasant tasting.
How long do you cook a piece of grilled salmon?
Grilling salmon is very easy, and it cooks very quickly. Depending on how thick your salmon filet is, it’ll take about 4-6 minutes per side at 425-450°.
Cook the salmon at an angle on the grill it is easier to pick up, and make sure to use a spatula instead of a fork or tongs to turn the meat and pull it off the heat.
Remember, salmon cooks quickly and you can consider it fully cooked at 145°. If you want to check it for doneness with a meat thermometer, then just make sure to stick it into the middle of the thickest section. For medium or medium-rare, you’ll want to make sure and pull it at about 125-130° as the temperature continues to rise a bit once it is pulled off the grill.
Can I make this on a Camp Chef or other pellet grill?
You sure can! We recently got a Camp Chef sent to us for testing, and so far we’re really pleased with the results. This Pellet Grilled Salmon Sandwich could be made on whatever grill you have, but my favorites are the pellet grills by far.
Also check out that sidekick sear box on this thing! Such a game-changer!!
What should I serve with a grilled salmon sandwich?
A pellet grilled salmon sandwich is a great and healthy meal on its own merits, but you can always add a side or two that would round out the meal.
- Grilled Scalloped Potatoes – cheesey and creamy and everything you want in a potato. These are a great side for this meal!
- Coleslaw with vinegar – you can even use this inside the sandwich instead of lettuce if you want.
- Grilled asparagus wrapped in prosciutto – just plain delicious and cook very quickly too.
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- 4 salmon filets, sandwich-sized
- 1 tablespoon olive oil
- Traeger Fin & Feather Rub
- 1 teaspoon salt
- 4 Toasted Bun
- Butter lettuce
- 1/2 cup mayonnaise
- 1/2 teaspoon lemon zest
- 2 teaspoons lemon juice
- 1/4 teaspoon salt
- 1/2 teaspoon minced fresh dill
- Mix together all of the dill mayo ingredients and place into the fridge.
Preheat your pellet grill to 425°-450° following factory directions.
- Brush each salmon filet with olive oil, and then dust liberally with Fin & Feather Rub and salt.
- Place the filets on the grill and cook until the internal temperature reaches 130°-135°, or until it reaches the temp that you prefer.
- Remove the filets from the grill and let sit for 5 minutes.
- Spread some of the aioli on the toasted buns, top with salmon filet, lettuce, and the other bun and serve hot!
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 852 Total Fat: 54g Saturated Fat: 10g Trans Fat: 0g Unsaturated Fat: 41g Cholesterol: 155mg Sodium: 1268mg Carbohydrates: 30g Net Carbohydrates: 0g Fiber: 2g Sugar: 5g Sugar Alcohols: 0g Protein: 57g