Easy grilled salmon on a Traeger with a salt-and-sugar dry brine. I live in Kansas City, where half of our neighbors own a smoker. I don't use a grill to cook salmon anymore because a Traeger is the answer to one specific hosting problem: how do you cook salmon for a crowd without standing at a hot stove or grill flipping fillets? This is the hands-off version. It's easy and good.
This is not a cured smoked salmon. That version is a two-day process and uses a much heavier brine to produce a denser, saltier result. This is fresh, wood-fired salmon cooked low and slow and ready for your BBQ or potluck.
Every summer at our lake house, we do a couples weekend with neighbors and friends. Dry-brined and reverse-seared tomahawk steaks are always on the menu, but not everyone eats red meat. This Traeger salmon is what I make for that group. It goes on the pellet smoker while the steaks slowly roast, and everyone eats together. No juggling.
If you love salmon, my restaurant-style pan-seared salmon uses the exact same dry brine and is a great option when you're cooking for a smaller group indoors.
The recipe is simple enough to let the salmon be the star, but add a salsa or sauce if you want to make it a complete plate. Top it with our favorite strawberry salsa for a light and bright surprise, along with sautéed asparagus that won't require an oven, or this miso butter sauce with cucumber noodles for a rich, Asian-inspired plate.
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Why You Will Love This Recipe
- Hands-off cook time. No standing at the stove or grill.
- The salmon has a light smoke flavor and is seasoned throughout the fillet rather than just on the surface.
- Cooking to an internal temperature of 125°F gives you a tender, just-cooked center, not a dry fillet.
- Scales easily up or down. One full side or a couple of fillets, same method.
- No Traeger? A low oven at 225°F produces the same result. You just skip the subtle smoke flavor.
What Is A Dry Brine?
Dry brining is sprinkling salt directly on meat and letting it rest in the refrigerator for a set amount of time. The salt draws moisture to the surface, dissolves, and gets reabsorbed back into the protein. It seasons deeper than a surface seasoning ever could and gives you a little protection against overcooking.
For salmon, a short 45-minute brine is all you need. The same technique shows up in my oven-roasted turkey breast, where the overnight brine is one of the reasons the result is so consistently good.
Ingredients
You only need pantry ingredients to grill succulent salmon on a Traeger!
- Salmon: Most salmon is frozen; however, it's worth the hunt to find fresh, never-frozen salmon at a local butcher, Whole Foods, or Aldi. If you want wild-caught salmon, it is only available fresh during the summer. Fresh, not frozen, sustainably farmed salmon is available year-round. A whole side of salmon or individual fillets both work here. If planning to serve this buffet-style for at least 4-5 people, the side of salmon is my pick. Plan on buying 8 ounces per person. Skin-on works well here. The skin holds the fillet together on the smoker grate and is easy to leave behind when you serve it.
- Diamond Crystal Kosher Salt: Salt seasons the protein. This brine ratio is written for Diamond Crystal. If you're using Morton kosher salt or table salt, cut the amount in half. Those deliver more salt by volume.
- Granulated Sugar: Sugar balances the salt and adds a very subtle layer of flavor. You won't taste sweetness in the finished fish.
See the recipe card below for ingredient measurements.
Equipment
Pellet smoker (Traeger or similar): Maintains a consistent 225°F without you adjusting anything. That steady low heat is what gives you an even, gentle cook. No pellet smoker? Set your oven to 225°F and use a rimmed baking sheet. The result is nearly identical, just without the light smoke.
Instant-read meat thermometer: Fish goes from done to overdone fast, and you cannot judge it by color alone. Check the thickest part of the fillet and pull it at 125-130°F.
Rimmed baking sheet or tray: Useful for holding the salmon in the refrigerator during the brine and for transporting it to and from the smoker.
Top Tip
If you're working with a whole side of salmon, trim the thin tapered belly flap along the bottom edge and the tail end before brining. It's mostly fat and skin with very little flesh. A sharp knife and one straight cut is all it takes.
Step-by-Step Instructions
Step 1: Combine the kosher salt and sugar in a small bowl. Sprinkle it evenly over the salmon, including the sides and skin side. Place on a tray and refrigerate, covered, for 45 minutes.
Step 2: Preheat the pellet smoker for 15 minutes to 225°F. While the smoker heats up, remove the salmon from the refrigerator. Rinse the dry brine off thoroughly with cold water and pat completely dry with paper towels. Season with black pepper.
Step 3: Place the salmon on the smoker grate, skin side down.
Step 4: Close the lid and cook for about 30-35 minutes. Check the internal temperature in the thickest part using an instant-read thermometer. Pull the salmon when it hits 125-130°F. Transfer to a plate or platter and serve immediately.
Oven Method: Follow the same brine and rinse steps. Preheat the oven to 225°F. Place the salmon skin side down on a rimmed baking sheet. Roast for about 30 minutes and check the internal temperature at 125-130°F. Same result, no smoke.
Make Ahead Instructions
Salmon is best eaten right away. Pull it off the smoker (or oven) and go straight to the table.
What you can do ahead of time:
- Dry brine anytime the day of serving, such as in the morning.
- Rinse it off, pat dry, and store covered in the refrigerator until you are ready to cook.
Storage & Reheating Information
To Store: If you have leftovers, store cooled fillets in a covered container in the refrigerator for up to 1 day.
To Reheat: Reheat gently in a 275°F oven for about 10 minutes, just until warmed through. You can also use the microwave in 20-second increments on medium power. Be careful not to overheat it.
Freezing cooked salmon is not recommended.
FAQ
Yes. The skin makes handling easier on the grate and holds the fillet together. If you're using skinless, handle the fillet gently when transferring it to the smoker and again when you take it off.
About 30-35 minutes for a 1-inch-thick fillet. Thicker cuts will take a few minutes longer. Cook to temperature, not to time.
You can. Reduce the kosher salt to ½ teaspoon per pound and reduce the sugar to ¼ teaspoon per pound. Coat the salmon with the salt and sugar and let it rest on the countertop for 20 minutes before cooking.
Pull it at 125-130°F in the thickest part of the fillet. That gives you a tender, just-cooked center. You can cook it to a higher temperature if you prefer; however, at 150°F and above, salmon gets dry.
Did you try any of these tips? Leave a comment below to let us know how it turned out! Thanks for visiting!
📖 Recipe
Easy Grilled Salmon On A Traeger
Equipment
- Pellet Smoker
- instant-read meat thermometer
Ingredients
- 2½ pounds salmon, 1-inch thick, skin on (1 side or 5 fillets)
- 3 teaspoons Diamond Crystal kosher salt
- 1½ teaspoons granulated sugar
- black pepper
Instructions
- Combine the kosher salt and sugar in a small bowl. Sprinkle it over the salmon, including the sides and skin side. Place on tray and refrigerate, covered, for 45 minutes.
- Preheat the pellet smoker for 15 minutes to 225℉. While the smoker heats up, remove the salmon from the refrigerator, rinse the dry brine off with cold water, and pat dry with paper towels. Season with black pepper.
- Place the salmon on the grate of the smoker, skin side down. Close the lid and cook for about 30-35 minutes. Check the internal temperature in the thickest part using an instant-read thermometer. Pull the salmon when it hits 125-130°F. Transfer to a plate or platter and serve immediately.
Notes
Nutrition
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
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