18 Delicious Smoked Salmon Recipes Traeger Flavorful

Smoked salmon lovers, rejoice! Whether you’re craving a quick weeknight dinner, a show-stopping brunch, or a cozy weekend feast, we’ve got 18 mouthwatering Traeger-smoked salmon recipes that deliver big flavor with minimal fuss. From creamy pastas to crispy bites and everything in between, these dishes will make your taste buds sing. Ready to fire up your smoker? Let’s dive in!

Traeger Smoked Salmon with Honey Glaze

This sweet and smoky salmon is a showstopper—perfect for impressing guests or treating yourself to restaurant-quality flavor at home.

Ingredients:

• 1 (1.5–2 lb) salmon fillet, skin-on
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 cup honey
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice

Instructions:

1. Preheat Traeger (or pellet smoker) to 180°F with Super Smoke mode if available. Pat salmon dry with paper towels.
2. Rub salmon with 2 tbsp olive oil, then evenly sprinkle with 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp garlic powder, and 1/2 tsp smoked paprika.
3. Place salmon skin-side down on grill grates. Smoke for 1.5 hours (until internal temp reaches 120°F).
4. Meanwhile, whisk 1/4 cup honey, 1 tbsp Dijon mustard, and 1 tbsp lemon juice in a bowl. Brush glaze over salmon during the last 15 minutes of smoking.
5. Remove salmon when flaky but still moist. Rest for 5 minutes before serving.

The magic here? The low smoke temp keeps the fish buttery-tender while the honey caramelizes into a sticky, tangy crust.

Tip: For extra smokiness, add applewood or cherry pellets—their sweetness pairs perfectly with the glaze.

Garlic Butter Smoked Salmon on Traeger

This garlic butter smoked salmon is melt-in-your-mouth tender, with a rich, smoky flavor that’ll make it your new go-to for weekend grilling.

Ingredients:

• 1 (1.5 lb) skin-on salmon fillet
• 4 tbsp unsalted butter, melted
• 4 garlic cloves, minced
• 1 tbsp fresh lemon juice
• 1 tsp smoked paprika
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 tbsp chopped fresh dill (plus extra for garnish)

Instructions:

1. Preheat your Traeger grill to 225°F and set it to Super Smoke mode if available.
2. In a small bowl, whisk together 4 tbsp melted butter, 4 minced garlic cloves, 1 tbsp lemon juice, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Place the salmon skin-side down on a foil-lined baking sheet. Brush the garlic butter mixture evenly over the top, then sprinkle with 1 tbsp chopped dill.
4. Transfer the salmon (on the foil) directly to the grill grates. Smoke for 45–60 minutes, or until the internal temperature reaches 145°F and the flesh flakes easily.
5. Garnish with extra dill and serve immediately.

The low-and-slow smoke infuses the salmon with incredible depth, while the garlic butter keeps it luxuriously moist—no dry fish here!

Tip: For extra smoky flavor, use a blend of apple or cherry wood pellets.

Maple Bourbon Smoked Salmon Traeger Style

This sweet and smoky salmon gets a boozy kick from bourbon and a caramelized glaze—perfect for impressing guests or treating yourself to restaurant-quality flavor at home.

Ingredients:

• 1 (1.5–2 lb) salmon fillet, skin-on
• 1/4 cup pure maple syrup
• 2 tbsp bourbon
• 1 tbsp brown sugar
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions:

1. Preheat Traeger (or pellet smoker) to 225°F with applewood or cherry pellets.
2. Pat salmon dry, then brush with 1 tbsp olive oil. In a bowl, whisk 1/4 cup maple syrup, 2 tbsp bourbon, 1 tbsp brown sugar, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Place salmon skin-side down on grill grates. Smoke for 45 minutes, then brush with half the glaze. Smoke another 30 minutes, glaze again, and cook 15 more minutes (total 1.5 hours) until internal temp reaches 145°F.

The double-glazing creates a sticky, lacquered crust that contrasts beautifully with the tender, flaky fish—no fancy knife skills required!

Tip: Let salmon rest 10 minutes before serving; the glaze will thicken as it cools.

Traeger Smoked Salmon with Dill and Lemon

This tender, flaky smoked salmon gets a bright lift from fresh herbs and citrus—perfect for impressing guests or treating yourself to a restaurant-worthy meal at home.

Ingredients:

• 1 (1.5–2 lb) salmon fillet, skin-on
• 2 tbsp olive oil
• 1 tbsp brown sugar
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp fresh dill, chopped (plus extra for garnish)
• 1 lemon, thinly sliced (plus extra wedges for serving)
• 1/2 tsp garlic powder

Instructions:

1. Prep the salmon: Pat the salmon dry with paper towels. Brush evenly with 2 tbsp olive oil, then sprinkle with 1 tbsp brown sugar, 1 tsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder. Press 1 tbsp fresh dill onto the flesh side.
2. Arrange lemons: Layer half the lemon slices on the bottom of a disposable aluminum pan (or Traeger grill pan). Place the salmon skin-side down on top, then cover with remaining lemon slices.
3. Smoke: Preheat Traeger to 180°F with the lid closed for 15 minutes. Place the pan on the grill and smoke for 2 hours, or until the salmon reaches 145°F internally and flakes easily.
4. Rest & serve: Let the salmon rest for 5 minutes, then garnish with extra dill. Serve with lemon wedges.

The gentle smoke infusion gives this salmon a silky texture, while the lemon-dill combo keeps every bite refreshing. Tip: For deeper flavor, dry-brine the salmon with the sugar-salt mix (uncovered in the fridge) for 1 hour before smoking.

Spicy Cajun Smoked Salmon on Traeger

This bold, smoky salmon packs a Cajun kick and melts in your mouth—perfect for impressing guests or treating yourself to a restaurant-worthy meal at home.

Ingredients:

• 1 lb fresh salmon fillet, skin-on
• 2 tbsp olive oil
• 1 tbsp Cajun seasoning
• 1 tsp brown sugar
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (adjust for heat)
• 1/2 tsp salt
• 1/2 tsp black pepper

Instructions:

1. Pat the salmon dry with paper towels. Brush evenly with 2 tbsp olive oil.
2. In a small bowl, mix 1 tbsp Cajun seasoning, 1 tsp brown sugar, 1/2 tsp garlic powder, 1/2 tsp smoked paprika, 1/4 tsp cayenne, 1/2 tsp salt, and 1/2 tsp black pepper. Rub the spice blend all over the salmon.
3. Preheat your Traeger to 180°F (Super Smoke mode if available). Place salmon skin-side down on the grill and smoke for 1 hour.
4. Increase the temperature to 225°F and continue cooking for another 30–45 minutes, until the salmon reaches an internal temperature of 145°F and flakes easily.

The low-and-slow smoke infuses the salmon with deep flavor while keeping it incredibly tender—no dry fish here! The Cajun spices balance heat and sweetness, making every bite addictive.

Tip: For extra smoky flavor, add a handful of apple or hickory wood pellets to your Traeger.

Traeger Smoked Salmon with Herb Crust

This smoky, herb-crusted salmon is a showstopper—perfect for impressing guests or treating yourself to a restaurant-quality meal at home.

Ingredients:

• 1 (1.5–2 lb) skin-on salmon fillet
• 2 tbsp olive oil
• 1 tbsp Dijon mustard
• 1/4 cup finely chopped fresh dill
• 2 tbsp chopped fresh parsley
• 1 tbsp lemon zest
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Instructions:

1. Preheat your Traeger (or pellet smoker) to 225°F with super smoke mode if available.
2. Pat the salmon dry, then brush evenly with 2 tbsp olive oil and 1 tbsp Dijon mustard.
3. In a small bowl, mix 1/4 cup dill, 2 tbsp parsley, 1 tbsp lemon zest, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Press the mixture onto the salmon.
4. Smoke the salmon skin-side down for 45–60 minutes, until it flakes easily but remains slightly pink in the center (internal temp of 135°F).

The herb crust locks in moisture while the low smoke gives it that irresistible campfire aroma—without overpowering the fish.

Tip: For extra flavor, add a handful of applewood or cherry pellets to your smoker.

Citrus Glazed Smoked Salmon Traeger Recipe

This citrus-glazed salmon brings bright, tangy sweetness to rich smoked fish—perfect for impressing guests or treating yourself to a restaurant-quality meal at home.

Ingredients:

• 1 (1.5–2 lb) skin-on salmon fillet
• 1/4 cup fresh orange juice
• 2 tbsp honey
• 1 tbsp soy sauce
• 1 tsp grated ginger
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp black pepper
• 1 tbsp olive oil
• Orange slices (for garnish, optional)

Instructions:

1. Preheat Traeger (or pellet smoker) to 225°F with Super Smoke mode if available.
2. In a small saucepan, whisk together 1/4 cup fresh orange juice, 2 tbsp honey, 1 tbsp soy sauce, and 1 tsp grated ginger. Simmer over medium heat for 5 minutes until slightly thickened, then set aside.
3. Pat salmon dry, then rub with 1 tbsp olive oil. Sprinkle evenly with 1/2 tsp garlic powder, 1/2 tsp smoked paprika, and 1/4 tsp black pepper.
4. Place salmon skin-side down on the grill. Smoke for 45–60 minutes, basting with the glaze every 15 minutes, until internal temperature reaches 135°F and flesh flakes easily.
5. Garnish with orange slices and drizzle with remaining glaze before serving.

The magic here? The glaze caramelizes into a sticky-sweet crust while the low smoke keeps the fish impossibly tender.

Tip: For extra smokiness, add a handful of applewood pellets halfway through cooking.

Traeger Smoked Salmon with Brown Sugar Rub

This sweet and smoky salmon is a showstopper—perfect for impressing guests or treating yourself to restaurant-quality flavor at home.

Ingredients:

• 1 (2–3 lb) salmon fillet, skin-on
• 1/4 cup packed brown sugar
• 2 tbsp kosher salt
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp black pepper
• 1/2 tsp cayenne pepper (optional)
• 2 tbsp olive oil

Instructions:

1. In a small bowl, mix 1/4 cup brown sugar, 2 tbsp salt, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp black pepper, and 1/2 tsp cayenne (if using).
2. Pat the salmon dry, then brush both sides with 2 tbsp olive oil. Press the rub evenly onto the flesh side.
3. Preheat your Traeger (or pellet smoker) to 180°F with super smoke mode if available. Place salmon skin-side down on the grill.
4. Smoke for 2–2.5 hours until the internal temperature reaches 145°F and the edges are caramelized.
5. Let rest for 10 minutes before serving.

The low-and-slow smoke gives the salmon an irresistible candied crust while keeping the center buttery and tender. It’s a foolproof way to elevate weeknight dinners or weekend brunches alike.

Tip: For extra depth, add a handful of applewood or alder pellets to your smoker.

Smoked Salmon Bruschetta on Traeger

This elegant yet easy appetizer combines smoky salmon with creamy dill spread and crunchy baguette—perfect for impressing guests without the fuss.

Ingredients:

• 1 (8 oz) baguette, sliced into ½-inch thick pieces
• 4 oz cold-smoked salmon, thinly sliced
• ½ cup cream cheese, softened
• 2 tbsp fresh dill, finely chopped (plus extra for garnish)
• 1 tbsp lemon juice
• 1 tsp lemon zest
• 1 tbsp capers, drained
• 1 tbsp olive oil
• ½ tsp black pepper
• ¼ tsp sea salt

Instructions:

1. Preheat Traeger to 350°F (or any pellet grill) with the lid closed for 15 minutes.
2. Brush baguette slices lightly with 1 tbsp olive oil and grill for 5–7 minutes until crisp with grill marks. Let cool.
3. In a bowl, mix ½ cup cream cheese, 2 tbsp dill, 1 tbsp lemon juice, 1 tsp lemon zest, ½ tsp black pepper, and ¼ tsp sea salt until smooth.
4. Spread a generous layer of the cream cheese mixture on each toasted baguette slice. Top with smoked salmon and a few capers. Garnish with extra dill.

The Traeger’s gentle smoke enhances the salmon’s richness, while the lemon-dill spread adds a bright contrast that’s downright addictive.

Tip: For extra smokiness, cold-smoke the salmon on your Traeger at 180°F for 2 hours before assembling.

Traeger Smoked Salmon with Creamy Dill Sauce

This smoky, tender salmon with a bright herby sauce is a showstopper that’s surprisingly simple—just let the Traeger work its magic while you whip up the tangy dill topping.

Ingredients

• 1 (1.5 lb) skin-on salmon fillet
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp brown sugar
• 1/2 tsp garlic powder
• 1/2 cup sour cream
• 2 tbsp mayonnaise
• 1 tbsp fresh lemon juice
• 2 tbsp chopped fresh dill
• 1/4 tsp salt

Instructions

1. Preheat Traeger to 180°F with the lid closed for 15 minutes. Pat salmon dry with paper towels, then brush with 2 tbsp olive oil. Sprinkle evenly with 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp brown sugar, and 1/2 tsp garlic powder.
2. Place salmon skin-side down directly on the grill grates. Smoke for 1.5–2 hours until the internal temperature reaches 145°F and the flesh flakes easily.
3. While salmon smokes, whisk together 1/2 cup sour cream, 2 tbsp mayonnaise, 1 tbsp lemon juice, 2 tbsp dill, and 1/4 tsp salt in a small bowl. Chill until ready to serve.
4. Serve smoked salmon warm or at room temperature with the creamy dill sauce drizzled over the top.

The gentle smoke infusion gives the salmon a silky richness, while the zesty sauce cuts through with a refreshing punch—perfect for lazy weekend brunches or easy entertaining.

Tip: For extra smoky flavor, add a handful of applewood or cherrywood pellets to your Traeger.

Peppercorn Crusted Smoked Salmon Traeger Style

This Traeger-smoked salmon gets a bold, peppery crust that balances perfectly with the rich, buttery fish—ideal for impressing guests or treating yourself to a restaurant-quality meal at home.

Ingredients:

• 1 (2-lb) skin-on salmon fillet
• 2 tbsp whole mixed peppercorns (black, pink, and green), coarsely crushed
• 1 tbsp kosher salt
• 1 tbsp brown sugar
• 1 tsp garlic powder
• 1 tbsp olive oil
• 2 lemon wedges (for serving)

Instructions:

1. Preheat your Traeger grill to 180°F and fill the hopper with hardwood pellets (like hickory or applewood).
2. In a small bowl, mix 2 tbsp crushed peppercorns, 1 tbsp kosher salt, 1 tbsp brown sugar, and 1 tsp garlic powder. Pat the salmon dry, then rub it all over with 1 tbsp olive oil and press the spice mix evenly onto the flesh side.
3. Place the salmon directly on the grill grate, skin-side down. Smoke for 2–2.5 hours, or until the internal temperature reaches 145°F and the crust is deeply fragrant.
4. Rest for 5 minutes, then serve with lemon wedges.

The smoky aroma and crackling peppercorn crust make this salmon unforgettable—it’s like a gourmet lox meets backyard barbecue.

Tip: For extra flavor, let the salmon dry-brine with the rub (uncovered in the fridge) for 1 hour before smoking.

Traeger Smoked Salmon with Pineapple Salsa

This sweet-and-smoky salmon gets a tropical twist with a bright, juicy pineapple salsa—perfect for summer cookouts or easy weeknight dinners.

Ingredients:

• 1 lb fresh salmon fillet, skin-on
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp black pepper
• 1 cup fresh pineapple, finely diced
• 1/4 cup red onion, finely diced
• 1/4 cup cilantro, chopped
• 1 tbsp lime juice
• 1/2 tsp honey
• Pinch of red pepper flakes (optional)

Instructions:

1. Prep the salmon: Pat salmon dry with paper towels. Rub with 2 tbsp olive oil, then evenly coat with 1 tsp kosher salt, 1 tsp smoked paprika, 1/2 tsp garlic powder, and 1/2 tsp black pepper.
2. Smoke: Preheat Traeger (or pellet smoker) to 225°F with the lid closed. Place salmon skin-side down on the grill and smoke for 45–60 minutes, until internal temperature reaches 145°F and flesh flakes easily.
3. Make the salsa: While salmon cooks, combine 1 cup pineapple, 1/4 cup red onion, 1/4 cup cilantro, 1 tbsp lime juice, 1/2 tsp honey, and a pinch of red pepper flakes (if using) in a bowl. Toss gently and refrigerate until ready to serve.
4. Serve: Top warm salmon with chilled pineapple salsa. Enjoy immediately.

The contrast of smoky salmon with the salsa’s zesty sweetness is downright addictive—plus, the Traeger infuses every bite with that irresistible wood-fired flavor.

Tip: For extra caramelization, brush salmon with a little extra honey during the last 10 minutes of smoking.

Smoked Salmon Chowder with Traeger Flavor

Smoked Salmon Chowder with Traeger Flavor

This rich, smoky chowder is a hug in a bowl—velvety potatoes, tender salmon, and a hint of Traeger-kissed depth make it a standout.

Ingredients:

• 4 slices thick-cut bacon, chopped
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 3 cups chicken broth
• 2 cups heavy cream
• 1 lb Yukon Gold potatoes, cubed
• 1 tsp smoked paprika
• 1/2 tsp black pepper
• 1/2 tsp salt
• 8 oz hot-smoked salmon (Traeger-smoked if possible), flaked
• 2 tbsp fresh dill, chopped
• 1 tbsp lemon juice

Instructions:

1. In a Dutch oven, cook bacon over medium heat until crisp (5–7 minutes). Remove with a slotted spoon, leaving drippings.
2. Add onion to the pot; sauté until translucent (4 minutes). Stir in garlic and cook 30 seconds.
3. Pour in chicken broth and heavy cream. Add potatoes, smoked paprika, black pepper, and salt. Simmer uncovered 15 minutes until potatoes are tender.
4. Gently fold in smoked salmon, dill, and lemon juice. Heat through (2 minutes).
5. Serve topped with reserved bacon.

The Traeger-smoked salmon adds a campfire essence you can’t get from stovetop cooking—it’s like a cozy lakeside dinner in every spoonful.

Tip: For extra smoke, add 1/2 tsp liquid smoke with the broth.

Traeger Smoked Salmon with Mustard Glaze

This smoky, sweet, and tangy glazed salmon is a showstopper—perfect for impressing guests or treating yourself to a restaurant-quality meal at home.

Ingredients:

• 1 (1.5–2 lb) salmon fillet, skin on
• 2 tbsp olive oil
• 1 tbsp kosher salt
• 1 tsp black pepper
• 1/4 cup Dijon mustard
• 2 tbsp honey
• 1 tbsp apple cider vinegar
• 1 tsp smoked paprika

Instructions:

1. Preheat your Traeger (or pellet smoker) to 225°F with the lid closed. Use fruitwood pellets (like apple or cherry) for mild smoke.
2. Pat the salmon dry, then rub with 2 tbsp olive oil. Sprinkle evenly with 1 tbsp kosher salt and 1 tsp black pepper.
3. In a small bowl, whisk together 1/4 cup Dijon mustard, 2 tbsp honey, 1 tbsp apple cider vinegar, and 1 tsp smoked paprika.
4. Place the salmon skin-side down on the grill grates. Smoke for 45 minutes, then brush generously with the mustard glaze. Continue smoking for another 15–20 minutes, until the salmon flakes easily with a fork (internal temp should reach 145°F).

The glaze caramelizes into a sticky, glossy crust while the salmon stays buttery-tender—a foolproof balance of smoke and sweetness.

Tip: Let the salmon rest for 5 minutes before serving; the glaze will set beautifully.

Smoked Salmon Flatbread on Traeger

This smoky, savory flatbread is a showstopper for weekend brunches or easy entertaining—just toss it on the grill and let the Traeger work its magic.

Ingredients:

• 1 store-bought flatbread or naan (about 10-inch diameter)
• 1/4 cup cream cheese, softened
• 1 tbsp fresh lemon juice
• 1 tsp chopped fresh dill, plus extra for garnish
• 1/2 tsp garlic powder
• 1/4 tsp kosher salt
• 4 oz cold-smoked salmon, flaked
• 1/4 cup thinly sliced red onion
• 1 tbsp capers, drained
• 1/2 cup arugula
• 1 tbsp olive oil

Instructions:

1. Preheat Traeger to 375°F (or any pellet grill) with the lid closed for 15 minutes.
2. In a small bowl, mix cream cheese, lemon juice, 1 tsp dill, garlic powder, and 1/4 tsp salt until smooth.
3. Brush flatbread lightly with olive oil and place directly on the grill grates. Cook for 3–4 minutes until lightly crisp.
4. Spread cream cheese mixture evenly over the flatbread, then top with smoked salmon, red onion, and capers.
5. Return to the grill for 2–3 minutes just to warm the toppings. Scatter arugula on top and garnish with extra dill.

The contrast of cool, creamy cheese and smoky salmon with a crispy base makes every bite irresistible. Plus, the Traeger adds a whisper of wood-fired flavor without overpowering the delicate fish.

Tip: For extra zing, add a drizzle of honey or a squeeze of lemon right before serving.

Traeger Smoked Salmon with Blackberry Glaze

This sweet-and-smoky salmon is a showstopper, with a glossy blackberry glaze that caramelizes beautifully over the tender fish.

Ingredients:

• 1 (1.5 lb) salmon fillet, skin-on
• 1 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1 cup fresh blackberries
• 1/4 cup honey
• 1 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• 1/4 tsp red pepper flakes

Instructions:

1. Preheat your Traeger (or pellet smoker) to 225°F with the lid closed. Use fruitwood pellets (like apple or cherry) for mild smoke.
2. Pat the salmon dry with paper towels. Brush with 1 tbsp olive oil, then evenly sprinkle with 1 tsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder.
3. Place salmon skin-side down on the grill grates. Smoke for 45 minutes–1 hour until the internal temperature reaches 135°F (it’ll firm up but stay moist).
4. Meanwhile, make the glaze: In a small saucepan over medium heat, combine 1 cup blackberries, 1/4 cup honey, 1 tbsp balsamic vinegar, 1 tsp Dijon mustard, and 1/4 tsp red pepper flakes. Simmer for 8–10 minutes, mashing berries until thickened. Strain through a fine sieve if you prefer a smooth glaze.
5. During the last 10 minutes of smoking, brush half the glaze over the salmon. Reserve the rest for serving.
6. Remove salmon from the smoker and let rest 5 minutes before slicing. Drizzle with remaining glaze.

The magic here? The blackberry glaze’s tangy-sweet punch cuts through the rich smoke, while keeping the salmon incredibly juicy. It’s fancy enough for date night but simple enough for Sunday supper.

Tip: For extra smoky depth, add a sprinkle of flaky sea salt right before serving.

Smoked Salmon Tacos with Traeger Twist

These smoky, citrus-kissed tacos are a game-changer for weeknight dinners—flaky salmon meets charred tortillas for a bite that’s fresh yet deeply flavorful.

Ingredients:

• 1 lb fresh salmon fillet, skin removed
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 8 small corn tortillas
• 1 cup shredded purple cabbage
• 1/4 cup chopped fresh cilantro
• 1 avocado, sliced
• 1 lime, cut into wedges
• 1/4 cup crumbled cotija cheese
• 1/4 cup sour cream (optional)

Instructions:

1. Preheat Traeger or pellet grill to 225°F. Brush salmon with 1 tbsp olive oil, then sprinkle evenly with 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp sea salt, and 1/4 tsp black pepper.
2. Smoke salmon for 45–60 minutes until flaky but still moist. Let rest 5 minutes, then flake into chunks.
3. While salmon rests, warm tortillas on the Traeger for 30 seconds per side until lightly charred.
4. Assemble tacos: Layer tortillas with flaked salmon, shredded cabbage, avocado slices, and cilantro. Drizzle with lime juice and sprinkle with cotija cheese. Add sour cream if desired.

The magic here? Cold-smoking the salmon low and slow gives it a silky texture that melts into the crunchy cabbage and creamy avocado—no heavy sauces needed.

Tip: For extra smokiness, toss the cabbage with a pinch of smoked salt before assembling.

Traeger Smoked Salmon with Avocado Lime Dressing

This smoky, buttery salmon gets a bright kick from creamy avocado lime dressing—perfect for impressing guests or treating yourself to a restaurant-quality meal at home.

Ingredients:

• 1 lb salmon fillet, skin-on
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp smoked paprika
• 1 ripe avocado, pitted and peeled
• 1/4 cup Greek yogurt
• 2 tbsp fresh lime juice
• 1 small garlic clove, minced
• 2 tbsp chopped cilantro
• 1/4 tsp salt

Instructions:

1. Preheat Traeger or smoker to 225°F using fruitwood pellets (like apple or cherry).
2. Pat salmon dry, then rub with 2 tbsp olive oil. Sprinkle evenly with 1 tsp kosher salt, 1/2 tsp black pepper, and 1 tsp smoked paprika.
3. Place salmon skin-side down on the grill. Smoke for 45–60 minutes until internal temperature reaches 145°F and flesh flakes easily.
4. Meanwhile, blend avocado, 1/4 cup Greek yogurt, 2 tbsp lime juice, minced garlic, 2 tbsp cilantro, and 1/4 tsp salt in a food processor until smooth.
5. Serve smoked salmon warm or chilled, drizzled generously with avocado lime dressing.

The magic here is in the contrast—cool, tangy dressing against rich, smoky salmon flakes that melt on your tongue.

Tip: For extra flavor, let the salmon dry-brine with the salt and spices in the fridge for 1 hour before smoking.

Conclusion

With 18 mouthwatering Traeger-smoked salmon recipes, there’s something here for every craving—from elegant appetizers to hearty mains. We hope you’re inspired to fire up your grill and try a few! Don’t forget to share your favorites in the comments and pin this roundup to your Pinterest boards for later. Happy smoking, friends!