Grilled vs Smoked Salmon

Grilled salmon on the Traeger brings the heat, searing up crispy, caramelized edges while keeping the inside juicy and flaky. Smoked salmon takes its time, soaking up deep hardwood flavor as it cooks low and slow for a rich, melt-in-your-mouth bite. Whether you’re after bold and fast or deep and slow, the Traeger locks in unbeatable wood-fired flavor every time.

How to Filet Salmon

To fillet a salmon, start by placing the fish on a sturdy cutting board and using a sharp, flexible fillet knife to make a clean cut just behind the gills, angling toward the head but stopping at the spine. Then, turn your knife flat and run it along the backbone, slicing all the way to the tail in one smooth motion to separate the fillet. Flip the fish and repeat on the other side, then trim off any rib bones and remove the skin if desired. For grilled salmon, leaving the skin on helps keep the fillet intact and adds extra crispiness when seared over high heat. If you’re smoking salmon, removing the skin allows more smoke to penetrate, but either way, a well-cut fillet is key to getting that perfect bite.

Difference between hot and cold smoked salmon

The difference between cold- and hot-smoked salmon is the cooking temperature and time. Cold-smoked salmon is smoked over the course of a few days at about 80 degrees Fahrenheit. Hot-smoked salmon is cooked at a higher temperature like any other meat. Cold-smoked salmon is similar in texture to lox but has a smokier flavor. Hot-smoked salmon has a meatier (but flaky) texture.

How to Brine Salmon for Smoking

While you don’t have to brine your salmon before smoking, you’re gonna want to. A good brine locks in flavor, firms up the fish, and keeps it juicy—without turning soggy. The key? Salt. Mix about 4 tablespoons per 4 cups of water for a basic wet brine, or go all in with brown sugar, maple syrup, soy sauce, or even a splash of bourbon. If you're feeling bold, try a dry brine—just salt, sugar, and seasoning rubbed straight onto the fillet, wrapped up, and left to work its magic overnight. Whether you go wet or dry, brining sets you up for next-level smoked salmon, packed with flavor and just the right bite.

How to Smoke Salmon

• Two baking sheets
• Plastic wrap
• Cans, tubs, or jugs to weigh down the salmon
• Brown sugar
• Salt
• Black pepper
• One large salmon filet

What is the best wood to use for smoking salmon?

When smoking salmon, selecting the perfect pellets is key to enhancing its buttery essence. Our Signature Blend and Mesquite pellets stand out, infusing the fillet with a captivating smokiness, thanks to their bold flavors. Alternatively, opt for the gentle touch of Apple or Cherry pellets, ensuring a delicate smoke that beautifully complements the natural taste of the salmon, allowing its flavors to shine through.

What's the best salmon for smoking?

King salmon is generally considered the best salmon to smoke. It’s easily available, has a deep color and flavor, can be found in large cuts, and has a high oil content.

How to season salmon for grilling & smoking

When it comes to seasoning salmon, you’ve got options—whether you're grilling it hot and fast or smoking it low and slow. Here are five killer ingredients to amp up the flavor:

1. Salt – Enhances flavor and helps with moisture retention.
2. Black Pepper & Garlic Powder – A bold combo that adds depth.
3. Brown Sugar – Balances salt and caramelizes beautifully when smoked.
4. Lemon Zest – Brightens up grilled salmon with fresh citrus notes.
5. Smoked Paprika – Adds a smoky kick, especially great for grilling.

For grilling, keep it simple and let the heat build a crispy crust. For smoking, go heavier on salt and sugar for a rich, slow-cooked bite. Either way, Traeger’s got you covered.

How To Grill Salmon

To grill salmon on the Traeger, preheat the grill to 450°F and lightly oil the grates to prevent sticking. Season your salmon with your favorite spices or a simple salt and pepper mix, then place it skin-side down on the grill. Close the lid and cook for about 10–15 minutes, depending on the thickness of the fillet. The high heat will give you a crispy, flavorful exterior while keeping the inside moist and flaky. Check for doneness by gently flaking the fish with a fork—once it’s easy to separate, your grilled salmon is ready to serve.

Should I Use A Plank?

A plank is a wooden board, usually made of cedar or other hardwoods, used to cook salmon by placing the fish on top and letting it absorb the smoky flavor as it cooks. It’s a popular technique for adding flavor and preventing the fish from sticking to the grill. However, when cooking on a Traeger, a plank isn’t necessary. The wood pellets infuse the fish with that rich, smoky taste directly, and the Traeger’s grates are designed to hold the salmon perfectly without the risk of sticking or drying out. Plus, the precise temperature control ensures the salmon cooks evenly, making the plank unnecessary for a delicious, wood-fired result.