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4 Easy and Delicious Traeger Salmon Recipes

Traeger grills have been around since 2009, but they’re still relatively new.

In fact, the Traeger is only one of a few pellet grill brands available in North America today.

If you’ve never cooked with pellets before, it might be worth checking them out first if you haven’t already — there’s something special about this cooking method that makes food taste great.

If you’d like to learn more about how to use a Traeger, check out our beginner’s guide or read up on tips and tricks for using your Traeger to cook the best meals possible.

Many people think the Traeger has an extremely high price tag when compared to other outdoor kitchen appliances.

However, its cost per square inch (or pound) of cooking space is far less than most traditional gas-powered grills.

It also comes with many features not found on cheaper alternatives, including a built-in thermometer, ash catcher pan, and automatic shutoff after six hours of operation.

But don’t worry — we’ll show you some ways to make your Traeger pay off in the long run.

We’ve rounded up four simple yet flavorful salmon recipes perfect for any type of seafood lover.

These recipes will teach you everything you need to know about preparing fish properly on a Traeger.

Plus, they look pretty good too.

Let’s get started!

Lemon Dill Salmon

This recipe calls for lemon pepper seasoning, which adds just the right amount of zingy flavor without overpowering the dish.

You can find it at Walmart or online through Amazon.

The lemon dill sauce adds another layer of bright citrus flavor, plus it gives the salmon a nice presentation as well.


2 pounds skinless wild Alaskan sockeye salmon fillets

1/3 cup fresh lemon juice

1 tablespoon prepared horseradish

1 teaspoon whole grain mustard

½ teaspoon sea salt

¼ teaspoon freshly ground black pepper


Preheat your Traeger Grill to 350 degrees Fahrenheit.

Season each side of the salmon with salt and pepper.

Place both sides skin side down onto the hot grill grate.

Close the lid and let cook for 5 minutes.

Flip over the fillets so the skin side is facing up.

Cook until the flesh flakes easily with a fork, about 6 to 8 minutes.

Remove from heat and cover immediately with foil to keep warm while you prepare the sauce.

To serve, drizzle ½ cup of the warmed sauce onto individual plates and place 1 grilled salmon filet on top.

Serve remaining sauce on the side.

Garnish with chopped parsley leaves.

Cook time: 12 minutes per batch

Yield: 4 servings

Traeger Salmon Recipe

Brown Sugar Salmon

The brown sugar glaze used here marries perfectly with the sweet flavors of the salmon.

This recipe works well with almost any kind of white meat, such as chicken breasts or pork chops.


2 pounds skinned and boned salmon steaks

1/3 cup packed light brown sugar

¾ cup soy sauce

¼ cup rice wine vinegar

2 tablespoons honey

1 1/8 teaspoons crushed red pepper flakes

1/3 cup water

2 cloves garlic, minced


Combine all ingredients except the salmon in a small bowl.

Whisk together thoroughly to blend evenly.

Set aside half of the mixture.

Pour the rest into a zip-top bag.

Add the salmon to the bag, seal tightly, and shake gently to coat completely with the marinade.

Marinate for 30 minutes at room temperature.

Remove the salmon from the marinade and discard the excess liquid.

Preheat your Traeger Grill to 300 degrees Fahrenheit.

Place the salmon directly on the grill rack and close the lid.

Cook for 10 minutes.

Turn the salmon over and continue to cook until done, about 7 more minutes.

Serve with extra sauce poured over the top.

Cook time: 13 minutes per batch

Yield: 2 servings

Traeger Salmon Recipe2

Honey Salmon

Some folks prefer their salmon cooked rare, others medium, and then again, those who want a little bit of “oomph” go for medium-well.

To help you decide what level of doneness you desire, you may wish to experiment by placing the same piece of salmon on your grill multiple times during the cooking process.


1 pound skinned and boned salmon steak

2 tablespoons honey

1 clove garlic, peeled

Salt and pepper, to taste


Season both sides of the salmon with salt and pepper.

Heat your Traeger grill to 400 degrees Fahrenheit.

Put the salmon directly on the grill grate and cook for 3 minutes.

Rotate 90 degrees and cook for another 3 minutes.

Move to the opposite end of the grill and repeat the same procedure.

After the second rotation, move back to the original position and rotate once more.

Continue rotating every three minutes until desired degree of doneness is reached.

Cook time: 11 minutes per batch

Yield: 2 servings

Garlic Salmon

For those who love garlic, this recipe offers a tasty way to enjoy it.

Garlic is known for imparting a rich, caramelized flavor to meats and vegetables alike.

While it’s true that cooking with fresh garlic is certainly an option, it’s also very easy to add garlic powder to dishes instead.

Just remember to follow the recommended serving size below.


2 pounds skinned and boned salmon steaks

1 head garlic

Juice of ½ lemon

Pepper, to taste


Cut the tops off the heads of garlic and set aside.

Using a sharp knife, carefully cut along the outermost layers of the garlic bulb to remove the papery skin.

With the tip of your knife, scrape away the soft inner pulp and mince finely.

Mix the minced garlic with ¼ cup olive oil and set aside.

Place the salmon steaks on the preheated Traeger grill and season with salt and pepper.

Once the grill reaches 450 degrees Fahrenheit, reduce the heat to low.

Cook the salmon for 5 minutes.

Carefully turn the pieces over and brush liberally with the garlic olive oil.

Return to the grill and finish cooking for another 5 minutes.

Remove the salmon from the grill and let stand briefly before slicing thinly across the grain.

Cook time: 14 minutes per batch

Yield: 2 servings

Traeger Salmon Recipe3

Cajun Salmon

Don’t limit yourself to these Cajun favorites — try making a meal out of it.

For instance, combine the Cajun salmon with shrimp, bell peppers, onions, and corn on the cob, and serve it over pasta or rice.

Or pair it with your favorite veggies for a complete plateful.

The possibilities are endless.


2 pounds skinned and boned salmon steaks

1 cup gluten-free flour mix

2 eggs

1 teaspoon cayenne pepper

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon dried thyme

1 teaspoon chili powder

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

1/2 cup peanut oil


In a shallow bowl, whisk together the flour mix, eggs, cayenne pepper, onion powder, garlic powder, thyme, chili powder, salt, and pepper.

Dredge each piece of salmon in the seasoned flour, shaking off any excess.

Dip each piece of salmon in the peanut oil, coating both sides generously.

Transfer to a baking sheet lined with paper towels.

Bake at 400 degrees F for 20 minutes.

Prepare your Traeger Grill to 500 degrees Fahrenheit.

Place the salmon directly on the grill rack and close the lid.

Cook for 4 minutes.

Rotate 90 degrees and cook for another 4 minutes.

Repeat every minute until the desired doneness is reached.

Cook time: 15 minutes per batch

Yield: 2 servings

All information in this article is provided solely for educational and informational purposes, and is not intended to be taken as medical advice.

Consult a physician or other qualified health provider with any questions you have about a medical condition or health goals.

Traeger Salmon Recipe3

Lemon Dill Salmon Recipe

This recipe calls for lemon pepper seasoning, which adds just the right amount of zingy flavor without overpowering the dish.
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Course: Main Course
Cuisine: American
Keyword: Lemon Dill Salmon Recipe
Servings: 4
Calories: 534kcal


  • 1 Oven


  • ½ cup unsalted butter
  • ¼ cup lemon juice
  • 1 Zest lemon
  • 3 cloves garlic minced
  • 1 teaspoon dried dill or more, to taste
  • Kosher salt
  • ground black pepper
  • 2 pounds salmon
  • 2 tablespoons dill


  • Set oven to 375 degrees Fahrenheit. A baking sheet should be foil-lined.
  • Butter, lemon juice, lemon zest, garlic, dill, salt, and pepper, to taste, should all be combined in a small bowl.
  • Place the salmon on the prepared baking sheet, then fold the foil up on all four sides. Spread the salmon with the butter mixture. To thoroughly enclose the salmon and seal the packet, fold the foil’s sides over it.
  • Place in oven and bake for 15-20 minutes, or until thoroughly done.
  • If preferred, garnish immediately with dill.



Calories: 534kcal | Carbohydrates: 2g | Protein: 46g | Fat: 37g | Saturated Fat: 17g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 186mg | Sodium: 104mg | Potassium: 1155mg | Fiber: 0.3g | Sugar: 0.5g | Vitamin A: 832IU | Vitamin C: 9mg | Calcium: 46mg | Iron: 2mg
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