Traeger Smoked Salmon Recipes - Easy recipes for smoked salmon (2024)

FAQs

What is the best temp to smoke salmon? ›

Pat the salmon very dry on both sides. Place the salmon on a parchment-lined baking sheet or similar surface to where you can carry it out to the smoker easily. Heat your smoker nice and low—150 to 170°F is ideal, but can be difficult to maintain; 200°F is attainable, what we use, and will give you delicious results.

Smoke your salmon for 3-4 hours, at 225 degrees Fahrenheit until it reaches an internal temperature of 145 degrees Fahrenheit.

Smoke the salmon, skin-side down for 30 minutes. Increase grill temperature to 225℉ and continue to cook salmon for an additional 45 to 60 minutes or until the internal temperature in the thickest part of the fish reaches 140℉ or the fish flakes easily when pressed with a finger or fork.

Let sit out on a rack in the fridge, uncovered, for 2-4 hours for the pellicle to form.

Cook until you can insert a fork in the side of the salmon. If grilling, set temperature to 350° F and cook for 15-25 minutes, see more information here. If smoking salmon, smoke for 30 minutes then cook for an additional hour at 225° F, see more information here.

Smoke: Get the temperature of your wood or pellet smoker up to 180°F, with a water tray in the smoker for moisture and to balance out the temperature, then place the salmon skin side down on the grates and smoke for 4 to 5 hours, until the internal temperature reaches 135°F to 140°F.

Preheat your smoker to 225 degrees Fahrenheit. Place a long sheet of foil (a couple of inches longer than your fillet) on a large baking sheet. Pat the salmon dry with a paper towel and place it on the sheet of foil. Fold up the sides of the foil around the salmon, creating a sort of boat.

You'll know your salmon is cooked when it reaches an internal temperature of 135 to 145 degrees F. Cold-smoked salmon is raw, though it often has a longer shelf life.

Using your hands or a brush, rub a dollop of quality olive oil on the flesh side of your salmon filet. Next, season generously with kosher sea salt and pepper. For a classic flavor, try adding garlic powder, dried basil, dried parsley, and onion powder. If you want a smokier taste, use paprika, chile powder, or cumin.

The best wood for smoking salmon are hardwoods. Some of the best options include cedar, alder, apple, lemon, and cherry. Smoked salmon is one of the best fish dishes to make with your smoker. There is nothing quite like smoked salmon sandwiches or bagels, especially during the summer season.

Should salmon be room temp before smoking? ›

Once you remove the filets from the refrigerator, you will need to rinse all the brine off the filets, pat them dry and then let them sit at room temperature for a couple off hours, so that the filets form a gloss on the meat side, at that point, they are ready for the smoker.

Smoking is an art, not a science. To keep temperatures mild, always put water in your drip pan to keep the temperature down. If your smoker is very hot, like a Traeger can get, put ice in the tray. After an hour in the smoker, baste the fish with birch or maple syrup, or honey; do this every hour.

You should never store smoked fish at room temperature, so as soon as you're home from the store, pop it right into the fridge. Hosting a brunch or grazing on bagels with friends? Just make sure you open the package when you take it out of the fridge, and never leave it out for more than 3 hours at room temp.

Smoked salmon is preserved with a combination of salting and smoking, so the flavor can be slightly salty and slightly smoky.

Smoked salmon is cooked if using a hot smoking method, as the fish becomes exposed to high temperatures. You'll know your salmon is cooked when it reaches an internal temperature of 135 to 145 degrees F. Cold-smoked salmon is raw, though it often has a longer shelf life.

Again, the benefit of using a consistent low temp smoker like the Big Chief or Little Chief that only gets up to about 165 degrees. Blow the fish with a fan for 2-3 hours. And don't worry, the fish won't spoil during this time since you've already cured it using the brine.

Keep the smoker temperature low for a long period of time and your smoked salmon will be moist, flaky, and full of smoky flavour. Set the smoker to 120°F and let the fish roast for about 3 hours. If you are pressed for time though, set the smoker to 220°F for smoked salmon in only 2 hours.

Preheat a smoker to 250 degrees F with hickory chips. Place salmon on the smoker. Smoke for 60 to 90 minutes, or until fish flakes nicely. Serve with freshly squeezed lemon just before serving.