Best Traeger Smoked Salmon Recipe (Dry Brine)

Get ready to take your salmon to the next level with this mouth-watering Traeger Smoked Salmon recipe! The dry-brine locks in flavor and moisture, while the dry rub and smoky wood flavor add a delicious flavor. Perfect for impressing guests or treating yourself to a gourmet meal, this recipe is a must-try for any seafood lover. Top it off with a drizzle of maple syrup or a squeeze of fresh lemon juice for the ultimate flavor experience.

This Traeger smoked salmon recipe is a game-changer for seafood lovers! This recipe works for a Traeger grill or any pellet smoker. The dry-brining technique ensures the salmon is moist and packed with flavor, while the smoky wood flavor adds a delicious depth to the fish.

If you're a fan of smoked salmon, try my Best Smoked Salmon on a Pellet Grill, Air Fryer Teriyaki Salmon, Maple Glazed Soy Salmon, and Honey Glazed Smoked Salmon.

📋 Dry Brine vs Wet Brine

When it comes to smoking salmon, there are two main brining methods: dry and wet.

While wet brining involves soaking the salmon in a saltwater solution, dry brining involves rubbing the salmon with a salt and sugar mixture.

Dry brining is the key to delicious smoked salmon because it locks in flavor and moisture, ensuring it is moist and packed with flavor.

Unlike wet brining, dry brining doesn't add any water to the salmon, which can cause the fish to become mushy and lose flavor.

Additionally, dry brining is much easier and less messy than wet brining, making it the perfect choice for busy weeknights or entertaining guests.

❤️ Why You Will Love This Recipe

• The dry brine results in moist and flavorful salmon that is flavorful and delicious.
• Smoking the salmon on a Traeger grill adds a rich, smoke flavor to the fish.
• This recipe is easy to follow and requires only a few simple ingredients you can easily find at your local grocery store.
• The salmon is cooked low and slow, resulting in a moist and tender texture.
• The Traeger grill allows for precise temperature control, ensuring the salmon is always perfectly cooked.
• It's a versatile recipe that can be served as a main dish or used in salads, sandwiches, or appetizers.
• Leftover salmon is great for meal prep and quick meals throughout the week.
• It's a crowd-pleaser recipe that always impresses guests at any gathering or dinner party.

🐟 Ingredient Notes + Substitutions

Only a few basic ingredients are needed to make this easy recipe.

• Salmon fillet. Choose a fresh, high-quality wild-caught salmon fillet for the best results. I used two salmon fillets that were 1.5 pounds each. You can use any type of salmon, but king salmon, sockeye salmon or coho salmon are excellent choices for smoking.
• Dry brine: The dry brine calls for brown sugar, but you can substitute it with white sugar or coconut sugar if needed. The brown sugar will add a caramel-like flavor and color to the salmon. Kosher salt is preferred for this recipe because it has larger crystals that help draw out moisture from the salmon.
• Dry Rub: The homemade dry rub adds great flavor and contains brown sugar, smoked paprika, garlic powder, onion powder, and black pepper. If you don't have smoked paprika, you can use regular paprika.

See the printable recipe card for exact measurements and a full list of ingredients.

♨️ How To Make Traeger Smoked Salmon

If you're ready to make this delicious Traeger smoker salmon recipe, follow these step-by-step instructions:

Prepare The Salmon

The first step is to combine the brown sugar and kosher salt in a small bowl for the dry brine mixture.

Take out a large sheet pan and cover it with a large piece of plastic wrap (about twice the size of the sheet pan). Spread half of the dry brine mixture on the plastic wrap, ensuring it's roughly the same size as your salmon fillet.

Place the salmon fillet, skin side down, on the plastic wrap.

Sprinkle the top of the salmon with the remaining dry brine mixture, making sure to spread it evenly.

Fold the plastic wrap over the fish, ensuring it's tightly sealed. Place salmon in the refrigerator for 4-6 hours.

After 4-6 hours in the fridge, the salmon will have released a lot of liquid. Remove the salmon from the plastic wrap and rinse it well with cold water, removing the dry brine mixture.

Place a wire rack on the sheet pan and the salmon fillet on the rack. Pat dry the salmon with paper towels. Return the salmon to the fridge, uncovered, for 8-12 hours. This will give the salmon time to form a pellicle.

Fun Fact: A pellicle is a thin, tacky film or layer that forms on the salmon's surface when exposed to air. It's a sticky surface for the smoke to adhere to and helps seal moisture during the smoking process. A properly formed pellicle also prevents the salmon's flesh from sticking to the grates and falling apart during smoking.

Smoke the Salmon

Preheat your pellet grill to 225 degrees F.

Mix the ingredients for the dry rub in a small bowl. Sprinkle the dry rub evenly on top of the fillet.

Place salmon skin side down on the grill grates. If you are using a Traeger grill and have the Super Smoke setting, use it. Place a temperature probe into the middle of the thickest part of the fillet.

Close the lid and smoke salmon until it reaches an internal temperature of 145 degrees F, about 90 minutes. Do not open the lid to check on the salmon, as this will increase cooking time. The salmon is cooked when it easily flakes with a fork.

Once fully cooked, remove the salmon from the smoker and let it rest for 5 minutes.

Serve with a drizzle of real maple syrup or a squeeze of fresh lemon juice. Enjoy!

💭 Expert Tips

• Use fresh salmon fillets for the best flavor and texture.
• Make sure to rinse the salmon well after the dry brine to remove all of the salt and sugar.
• Pat the salmon dry with paper towels before returning it to the fridge to form a pellicle.
• Place the salmon directly on the grill grate to smoke. This will allow the smoke to circulate around the fish, ensuring it's evenly cooked and flavored.
• Don't open the lid of the smoker while the salmon is cooking. This will cause the temperature to fluctuate and increase the cooking time.
• Use a temperature probe to ensure the salmon reaches an internal temperature of 145 degrees F. This will ensure that the salmon is fully cooked and safe to eat.
• Let the salmon rest for 5 minutes after removing it from the smoker. This will allow the juices to redistribute.
• Serve the smoked salmon with a drizzle of real maple syrup or a squeeze of fresh lemon juice for the ultimate flavor experience.
• Customize the dry rub and seasoning to your liking. You can add more or less of any of the ingredients to adjust the flavor to your preference.

🥗 How To Serve Smoked Salmon

• Serve it as an appetizer with crackers or bread.
• Use it as a topping for a bagel with cream cheese, capers, and red onions.
• Add it to a salad with mixed greens, cherry tomatoes, cucumbers, and a lemon vinaigrette.
• Make smoked salmon dip by mixing it with cream cheese, sour cream, dill, and lemon juice.
• Top a Homemade Pizza with smoked salmon, red onions, and mozzarella cheese.
• Add it to a charcuterie board with other meats, cheeses, fruits, and nuts.
• Enjoy it plain with a squeeze of lemon and fresh herbs or in Instant Pot Salmon Chowder.
• Add it to pasta dishes such as fettuccine alfredo or Salmon Pasta Without Cream.
• Serve it with a side of Jasmine Rice, Smoked Baked Potatoes, Smoked Zucchini, or Traeger Corn on the Cob.
• Serve it with side salads like Creamy Old-Fashioned Cucumber Salad, Hawaiian Macaroni Salad, Bacon Ranch Pasta Salad, Classic Potato Salad, or Creamy Coleslaw.

Related Recipes: Masterbuilt Smoker Salmon Recipe and Traeger Smoked Chicken Thighs.

🍽 Equipment

To make delicious smoked salmon with a dry brine, you'll need a few pieces of equipment such as a baking sheet, plastic wrap, and a refrigerator for the brining process.

You will also need a Traeger Pellet Grill or a Pit Boss wood pellet grill for smoking the salmon; either one has precise temperature control.

Some great wood pellet options for smoked salmon include alder, mesquite, oak, hickory, applewood, and Big Game blend.

An instant-read thermometer is necessary to monitor the salmon's internal temperature and cook it perfectly.

🌡️ Storage

If you have any leftover Traeger smoked salmon, the good news is that it can be stored in the fridge for 3-4 days, or in the freezer for up to 3 months. Read How Long Does Salmon Last In The Fridge for more tips on storing salmon.

❓ Recipe FAQs

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