Traeger Smoked Salmon: A Foolproof Recipe for Perfectly Cooked Fish
Are you ready to elevate your salmon game? This Traeger smoked salmon recipe delivers juicy, flaky perfection every time. Forget dry, overcooked salmon – this method ensures a moist, smoky masterpiece that will impress even the most discerning palates. This recipe is perfect for both beginners and seasoned Traeger users. Let's dive in!
Ingredients You'll Need:
- 1.5 - 2 lbs Salmon Fillet (skin on or off, your preference!): Look for a high-quality fillet with even thickness for consistent cooking.
- 2 tbsp Olive Oil: Helps keep the salmon moist and adds a subtle flavor.
- 1 tbsp Lemon Juice: Brightens the flavor and adds a touch of acidity.
- 1 tsp Salt: Enhances the natural flavors of the salmon.
- 1/2 tsp Black Pepper: Adds a touch of spice.
- 1/2 tsp Garlic Powder: Adds a savory depth.
- 1/4 tsp Smoked Paprika: Complements the smoky flavor of the Traeger.
- Optional additions: Fresh dill, thyme, or other herbs can add extra layers of flavor.
Preparing Your Salmon for Traeger Perfection:
- Pat it dry: Before seasoning, thoroughly pat the salmon fillet dry with paper towels. This helps the seasoning adhere better and promotes even browning.
- Season generously: In a small bowl, combine olive oil, lemon juice, salt, pepper, garlic powder, and smoked paprika. Mix well. Generously rub this mixture all over the salmon fillet. Don't be shy!
- Optional: Add Herbs: If using fresh herbs, sprinkle them over the seasoned salmon.
Smoking Your Salmon on the Traeger:
- Preheat your Traeger: Preheat your Traeger grill to 225°F (107°C). We're aiming for a low and slow smoke for maximum flavor and moisture. Use your favorite wood pellets – alder, apple, or pecan all work well with salmon.
- Prepare your grill: Ensure your grill grates are clean. Lightly oil them to prevent sticking.
- Place the salmon on the grill: Carefully place the seasoned salmon fillet on the preheated grill grates.
- Smoke until cooked through: Smoke the salmon for approximately 20-25 minutes, or until the internal temperature reaches 145°F (63°C). Use a meat thermometer to ensure accuracy. Cooking time may vary depending on the thickness of your fillet.
- Rest and serve: Once cooked, remove the salmon from the grill and let it rest for 5-10 minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful fish.
Serving Suggestions:
Serve your Traeger smoked salmon with a variety of sides. Some popular choices include:
- Lemon wedges: A classic pairing that enhances the salmon's flavor.
- Roasted vegetables: Asparagus, broccoli, or Brussels sprouts are all great options.
- Rice or quinoa: Provides a healthy and filling base.
- A simple salad: A light salad can balance the richness of the salmon.
Tips for Traeger Smoked Salmon Success:
- Don't overcrowd the grill: Give your salmon plenty of space to cook evenly.
- Use a meat thermometer: This is the best way to ensure your salmon is cooked to perfection.
- Experiment with different woods: Different wood pellets will impart different flavors to your salmon.
- Don't overcook it: Overcooked salmon is dry and tough. Use a meat thermometer to avoid this.
Enjoy your delicious, smoky Traeger salmon! Remember to share your culinary creations using #TraegerSalmon and #SmokedSalmon. Happy grilling!
