How to Smoke Salmon on a Traeger for Smoky, Flaky Results

The best Traeger smoked salmon—an easy pellet grill recipe you can make on a Traeger, Pit Boss, or any other smoker. Includes both wet brine and dry brine options, plus tips for perfect results.

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If you want to smoke salmon at home on a pellet grill, this Traeger smoked salmon recipe will guide you through a reliable wet-brine and a classic dry-cure method. The same approach works on Traeger, Pit Boss, Masterbuilt, Big Green Egg, Camp Chef, Z Grills, Weber, Bradley, or electric smokers—just monitor internal temperature and smoke level.

Why this recipe works

• The balance of sweet (honey or maple) and savory from the brine complements the natural richness of salmon and pairs beautifully with smoke.
• Low-and-slow pellet grilling provides controlled, consistent heat and smoke, making this an approachable method for beginners.
• Flexible: use either a wet brine or a dry cure depending on time, texture preference, and how you plan to serve the salmon.

Ingredients

Smoked Salmon

• Salmon: 2 lbs salmon filet, skin-on recommended (whole filet or portioned into 4–8 oz pieces; wild or farmed).
• Wood pellets: alder, apple, cherry, maple, hickory, pecan, or mesquite.

Wet Brine / Basting

• Honey: ½ cup (maple syrup can be substituted).
• Sugar: ¼ cup white or brown sugar.
• Kosher salt: ¼ cup (do not substitute table salt).
• Water: 2 cups.
• Basting mix: 3 tbsp honey or brown sugar dissolved in 1 tbsp water (3:1 ratio).

Dry Brine / Dry Cure (optional)

• ½ cup kosher salt, ½ cup brown sugar, ½ cup white sugar. Weigh down and cure 4–6 hours, then rinse and dry to form a pellicle.

How to smoke salmon

Wet Brine and Basting

1. Combine honey, sugar, kosher salt, and water; mix until dissolved. Shaking in a jar works well.
2. Reserve the basting mixture (3 parts honey to 1 part water) in a small bowl for later use.
3. Place salmon in a gallon food-safe bag or a covered dish and pour the brine over the fish, ensuring it is fully submerged.
4. Brine for 4–8 hours in the refrigerator.
5. Remove salmon from the brine, pat dry with paper towels, then place on a wire rack over a baking sheet in the fridge for 2–4 hours to form a pellicle. This dry surface helps smoke adhere and flavor the fish.

Smoker / Pellet Grill Instructions

1. Preheat smoker to 180°F (82°C). Use “super smoke” mode if your model has it for extra smoke at low temperatures.
2. Place salmon skin-side down on the grill racks and smoke for 1.5–2 hours, or until the internal temperature reaches 145°F (63°C).
3. Baste gently with the reserved honey mixture every 30 minutes for added glaze and flavor.

Timing and temperature

Smoking time varies with fillet thickness, starting temperature (cold or room temp), fat content (wild vs. farmed), and smoker type. Because of these variables, cook to the target internal temperature—145°F—rather than a fixed time. A probe thermometer will help you monitor both smoker and fish temperature so you can keep the cook low and slow for the best smoke penetration.

Best salmon and wood choices

Choose fresh, skin-on salmon for stability during curing and smoking. Farmed Atlantic salmon is fattier and milder; wild sockeye or king salmon deliver a stronger flavor and firmer texture. For wood, alder is classic and mild; fruit woods (apple, cherry, maple) are gentle and sweet, while hickory or mesquite provide a bolder smoke.

Tips for perfect smoked salmon

• Brine in glass or food-safe plastic—avoid reactive metal bowls.
• If dry curing, rinse and pat dry well to prevent over-salting.
• Form a proper pellicle by drying the fish before smoking; it’s essential for smoke adhesion.
• Keep smoker temperature steady and low. High heat can overcook the salmon and force out albumin (the white protein), which dries the fish.
• Smoking with skin-on helps keep fillets intact and juicier.
• Always use kosher salt for brines and cures to ensure correct seasoning.

Storage and serving

Store smoked salmon tightly wrapped in the refrigerator and use within 5–7 days. For longer storage, vacuum seal and freeze; thaw slowly in the fridge overnight before serving. Hot-smoked salmon is delicious on bagels with cream cheese, atop salads, crostini, pasta, or as part of a charcuterie board.

Quick FAQ

Wet brine vs. dry cure

Wet brining uses a salt-and-sugar solution to add moisture and flavor. Dry curing uses only dry ingredients (salt, sugar, spices) and draws out moisture while concentrating flavor. Both work—choose based on texture preference and time.

Electric smoker vs. pellet smoker

Electric smokers can produce excellent results. Pellet smokers offer convenient fuel delivery and consistent low-temperature smoke; some models include a “super smoke” feature for extra smoke at lower temps.

What is a pellicle?

A pellicle is a tacky, dried surface film formed when fish air-dries after brining. It helps smoke adhere and creates better flavor and color on the finished salmon.

Recipe summary: Traeger Smoked Salmon

Prep time: 10 minutes (plus brine and drying time). Cook time: about 1.5–2 hours. Serves: 6–8. Target internal temperature: 145°F.

Other salmon recipes

If you try this Traeger smoked salmon recipe, enjoy the process—brining, drying to form a pellicle, and smoking low and slow will reward you with tender, flavorful results every time.