This smoked salmon filet recipe on the Traeger pellet smoker is a tasty light meal served with couscous and a squeeze of fresh lemon juice. Fire up your smoker and let’s get to smoking salmon! | sipbitego.com
Prep Time5 minutesmins
Cook Time45 minutesmins
Total Time50 minutesmins
Course: Main Course, Main Dish
Cuisine: American
Keyword: how to smoke salmon, Pellet grill salmon, smoked salmon, smoked salmon dip, Smoker salmon, traeger smoked salmon
½tsplemon juicefresh squeezed (juice from about 1 wedge of lemon)
1tspparsleyfresh chopped, to garnish (optional)
Instructions
Preheat Traeger Grills or Pitt Boss or whatever pellet grill you’re using to 225 degrees F.
Prep salmon filets for smoking. Remove thawed salmon from packaging and pat dry with a paper towel.
Season salmon filets for smoking by sprinkling salt and pepper on the cut side. Then drizzle with a squeeze of lemon.
Prepare a foil “boat” or tray / wire rack to rest the salmon on while smoking. You could smoke salmon directly on grill grates, but this is my preferred method. Place salmon on foil (cut side up, skin down) and leave uncovered.
Smoke salmon on foil, uncovered, at 225 degrees F until done. You don’t need to flip it while smoking.
Remove smoked salmon fillets. When the internal temp of smoked salmon reaches 145 degrees F as measured with an internal read thermometer. (we usually take it off the pellet grill around 140 degrees F and let it come up a bit in temperature).