Name: Traeger Grilled Salmon
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 1-½ to 2 pound side of salmon; 3 tablespoons grass-fed butter, softened; 1 tablespoon fresh parsley, chopped; 1 medium shallot, chopped small; 1 tablespoon fresh chives, chopped small; ½ teaspoon ground black pepper; ¼ teaspoon garlic powder; 1 teaspoon sea salt; fresh lemon wedges (optional, for serving)

This is one of my favorite ways to make salmon when I want dinner to feel special but don’t want to fuss around in the kitchen. Grilling a whole side of salmon on a pellet grill (like my Traeger) is honestly about as simple as it gets, but you end up with something that feels restaurant-quality.

The slow, gentle heat keeps the fish moist and tender, while a bit of that wood smoke soaks in. It’s the kind of meal you can put on while chatting with friends in the backyard or sipping something cold on the porch.

Why I Keep Coming Back to This Recipe

Salmon is one of my go-to proteins. It’s healthy, cooks quickly, and my whole family eats it without complaint (which is half the battle most nights).

But there’s something about doing it on the pellet grill that makes it even better.

Low-effort, high-reward – Spread the topping on, place it on the grill, shut the lid, and you’re basically done.
Feeds everyone – A whole side of salmon makes a beautiful centerpiece.
Failsafe cooking – Pellet grills hold a steady, gentle heat. It’s so much harder to overcook and dry out the fish.
That subtle smoke – It’s not overpowering, just a nice layer of extra flavor.

I make this when I want an easy dinner that still feels a little special, whether it’s a weeknight or a laid-back gathering.

Also try these Salmon recipes:-

Ingredients I Use

I keep it pretty classic. For me, it’s all about enhancing the salmon without hiding its natural flavor.

A whole side of salmon – Wild-caught if I can get it. Sockeye, Coho, or King. I usually buy frozen fillets when they’re on sale and keep a few in the freezer.
Softened butter – I love using grass-fed butter for richness. It melts into the fish and bastes it as it cooks.
Shallot – Adds a little sweet, oniony depth.
Chives and Parsley – Fresh herbs brighten everything up.
Garlic powder – Easy and even, no mincing required.
Salt and Black Pepper – Always.
Fresh lemon – I like serving wedges on the side.

If I’m cooking for someone dairy-free, I’ll swap the butter for good olive oil. It works beautifully.

How I Cook It

1. Preheat the Grill
I set my pellet grill to 275°F. It takes a little time to warm up, so I use that to prep the salmon.

2. Prep the Fish
Pat the salmon dry with paper towels. This helps the butter mixture stick better and ensures the top gets that lovely golden look.

3. Make the Butter Topping
In a bowl, I mix the softened butter with chopped shallot, chives, parsley, garlic powder, salt, and pepper. It turns into this fragrant, herby spread that smells amazing even before it hits the heat.

4. Spread It On Generously
I don’t hold back here. I spread the butter mixture thickly over the entire top of the fillet. This isn’t the time for restraint—it bastes the fish as it melts.

5. Onto the Grill
I place the salmon skin-side down right on the center of the grill grates. I’ll often use a baking sheet to carry it out, but I slide it straight onto the grill.

6. Monitor and Cook
I insert the built-in probe or my digital thermometer into the thickest part. I aim for an internal temp around 130–135°F. On my grill, it usually takes 35–40 minutes.

When it’s done, the salmon flakes beautifully and smells incredible.

7. Serve
I transfer it carefully back to a baking sheet and bring it inside. A squeeze of fresh lemon is all it really needs.

My Favorite Tips

Temperature Matters
I usually cook salmon to medium in the oven (about 125°F), but on the pellet grill I go a little higher (130–135°F). It doesn’t dry out as much because of the lower cooking temp and steady smoke.

Don’t Rush It
This isn’t the time to crank the heat. That low-and-slow method is what keeps it moist and tender.

Check with a Thermometer
I like to double-check with a handheld thermometer, even if my grill has a probe. It’s cheap insurance against overcooking.

Prep Ahead
The butter mixture can be made hours ahead and kept in the fridge. Great for getting dinner on the table quickly.

Leftovers
If you have any left (rare in my house), they’re fantastic cold the next day over a salad. The smoky flavor actually stands out more after resting overnight.

Variations I Love

Swap the herbs – Dill is fantastic with salmon.
Add heat – A pinch of cayenne in the butter for a subtle kick.
Smoked paprika – Adds warmth and a bit more of that barbecue vibe.
Dairy-free – Olive oil works instead of butter.

Can You Make This in the Oven?

Absolutely. If you don’t have a pellet grill, you can bake this at 275°F in the oven for 20–25 minutes, or until it reaches your preferred doneness. You won’t get the smoke, but it’s still excellent.

How I Serve It

This salmon doesn’t need much.

A simple green salad with a lemony vinaigrette.
Roasted potatoes or a pot of rice.
Grilled asparagus or green beans.

Yield: 6