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Salmon is delicious, but overcooking makes it dry and dull.
Surprisingly, this is the main problem with nearly all salmon recipes.
One of my favorite things about Traeger salmon recipes is that the flavor and texture lend themselves to many styles of cuisines and preparation.
Salmon is a delicious fish that’s versatile and easy to find.
You can poach, grill, blacken, serve as sashimi, and plate hot or cold.
You can do quite a lot with salmon.
The trick is finding the right cut, balancing your flavors to complement and not overpower each other.
I came across these four amazing recipes that will get you hooked, and you’ll be glad to add them to your meal plan.
These are my favorite and go-to recipes when I need to quench my salmon craving.
Salmon fillets are the most effortless cuts to prepare and cook.
These recipes are quick and healthy for busy people.
You also don’t need fancy ingredients to enjoy your salmon. It’s delicious all on its own.
This article will look at the Garlic salmon, Citrus, Smoked salmon with overnight marinade, and Grilled, blackened Saskatchewan salmon.
Why these Traeger salmon recipes are the best
You’re going to love these recipes because:
Grilled garlic salmon
If you have no time to fire up a grill, you can make this tasty dish by brushing garlic, parsley, and olive oil mixture on your salmon, sticking it into the oven, and enjoying it after a long day.
Ingredients
Method
You can bake some asparagus on your oven’s top rack for the same amount of time and serve it with your salmon. You can also squeeze some sriracha on top, which is optional.
Grilled garlic salmon
Equipment
Ingredients
- 3 Ib salmon fillet
- 1 Traeger Fin and Feather rub
- ¼ cup olive oil
- 10 tablespoons garlic
- 1 tablespoon parsley
- 3 lemon
- Lemon wedges
Instructions
- Set the Traeger temperature to 400 degrees Fahrenheit and preheat the lid closed for 15 minutes.
- Line the baking sheet with parchment or butcher paper. Place lemon slices on the bottom of your baking sheet. Place salmon on top of the lemons skin-side down on your baking sheet—season with the Traeger Fin & Feather Rub.
- In a small bowl, mix the olive, parsley, and garlic. Brush the garlic mixture over your salmon fillet. Reserve any of the remaining garlic oil.
- Insert the probe into the thickest part of your salmon fillet. Set baking sheet on the grill grates, close lid, and cook until the internal temperature gets to 135 degrees F and your salmon flakes easily, 30 minutes.
- Remove your salmon from the grill and brush with the remaining garlic oil. Serve with lemon wedges on the side.
Video
Nutrition
Citrus salmon
Give your palate a pleasant treat by slathering your salmon in butter, lemon, and dill. Salmon and dill work great together.
Ingredients
Method
You can serve your salmon with sour cream or horseradish aioli.
Citrus salmon
Ingredients
- 2 tablespoons butter
- ½ teaspoon lemon zest
- 1 teaspoon lemon juice
- 2 teaspoons dill
- ½ teaspoon Kosher salt
- Black pepper
- 4 salmon fillets skin-on
- 4 slices lemon
Instructions
- Set Traeger temperature to 350 degrees F and preheat with the lid closed for 15 minutes.
- Mix the butter, lemon juice, lemon zest, dill, salt, and pepper in a small bowl.
- Generously slather the top of each salmon fillet with lemon-dill butter. Place a lemon slice on top of each fillet.
- Insert a probe horizontally into the center of your salmon fillet. Place salmon, skin-side down, directly on the grill grates. Cook until the internal temperature reaches 145 degrees F for medium-rare, 15-20 minutes, or your desired temperature.
- Remove your salmon from the grill, garnish with more dill, serve and enjoy.
Nutrition
Traeger smoked salmon with an overnight marinade
This recipe makes a light and savory dinner. It’s a flaky, tender, and flavorful quick fix for those busy weeknights.
Ingredients
Method
For the marinade
Smoking the salmon
You can serve on a bed of couscous, peas, and a glass of crisp Rose.
Traeger smoked salmon with an overnight marinade
Ingredients
- 3 salmon fresh or thawed
- ½ cup soy sauce
- 1 tablespoon brown sugar
- 1 teaspoon honey
- 1 teaspoon garlic
- ½ teaspoon onion
- 1 teaspoon Country Dijon Mustard
- ¼ teaspoon siracha
Instructions
- In a small bowl, mix the soy sauce, brown sugar, honey, garlic powder, onion powder, mustard, and sriracha (optional).
- Place the salmon in a Ziploc bag, pour the marinade, release air, and seal.
- Allow the marinade to sit for three hours or overnight if time allows.
- Preheat the pellet grill to 200 degrees.
- Cook the marinated salmon for about one hour or until it reaches desired doneness.
- Brush the excess marinade on the salmon during cook time to prevent drying and intensify the flavor.
- Remove from grill, serve and enjoy.
Nutrition
Grilled blackened Saskatchewan salmon
The seasoning mix adds depth to your salmon, making it a party in your mouth plate of deliciousness.
Ingredients
Method
You can serve it over pasta or French bread and homemade tartar sauce.
Here are some tips to look out for when preparing salmon:
Grilled blackened Saskatchewan salmon
Equipment
Ingredients
- 1 salmon fillet
- Zesty Italian dressing
- Traeger Blackened Saskatchewan Rub
- Lemon
Instructions
- Set the Traeger temperature to 325 degrees F and preheat with the lid closed for 15 minutes.
- Brush the salmon fillet with Italian dressing and season using Traeger Blackened Saskatchewan Rub.
- Insert a probe horizontally into the thickest part of your salmon fillet. Place salmon skin-side down directly on the grill grates. Close the lid and cook until internal temperature reaches 145 degrees F and the fish flakes easily, 20-30 minutes.
- Remove salmon from the grill. Serve with lemon wedges and enjoy.
Nutrition
FAQs
Q: How do you smoke salmon on a Traeger grill?
A: Pat dry with a paper towel and allow to air dry for about 10 minutes. Preheat your smoker at 225 degrees F and place salmon skin-side down directly on the grate—Cook for 40 minutes or until your desired doneness.
Q: How long will I cook my salmon on a Traeger smoker?
A: Set your Traeger temperature and start the grill using the smoke setting. Smoke the salmon for 3-4 hours at 225 degrees F or until it reaches an internal temperature of 145 degrees Fahrenheit.
Q: Should I wrap my salmon in foil when cooking?
A: Yes, you can. The foil acts as a flavor incubator. It also locks in moisture, ensuring that your salmon turns out moist, tender, and flakey every time you cook.
Q: How do I know my salmon is done?
A: Gently press down on top of the fillet with your finger or a fork. If the flesh of salmon flakes, it’s done cooking.
Health Benefits
Salmon has a lot of great health benefits, which include:
Salmon is a dish that requires different variations on the theme to make it unique. Use your imagination to develop and create different or bold flavors on your Traeger salmon recipes. You can adjust your seasonings to fit your taste while experimenting.
