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 medium shallot, chopped small; 1 tablespoon fresh chives, chopped small; 1 tablespoon fresh parsley, chopped; ¼ teaspoon garlic powder; 1 teaspoon sea salt; ½ teaspoon ground black pepper; fresh lemon wedges (optional, for serving)

There’s nothing quite like the subtle smokiness and melt-in-your-mouth texture of salmon cooked low and slow on a pellet grill. This Traeger Grilled Salmon recipe is one of those set-it-and-forget-it meals that gives you restaurant-quality results with minimal effort. I came up with this method after experimenting with my Traeger on a breezy fall weekend. The weather was perfect for grilling, and I wanted something flavorful but hands-off — something I could prep quickly and enjoy with a cold drink while the grill did its thing. This salmon delivers every time: juicy, flaky, and loaded with buttery, herb-kissed flavor.

It’s perfect for weeknights when you want to feel like you’re eating something special without spending an hour in the kitchen. And once you try it, you’ll probably start stocking up on salmon — it’s that easy.

Why You’ll Love This Grilled Salmon

No babysitting required: The lower heat and even cooking of the Traeger makes this recipe super forgiving. Even if you leave it on a couple of minutes longer than planned, it won’t dry out.
That buttery herb topping: Softened butter mixed with shallots, chives, and parsley melts right into the salmon as it cooks, infusing every bite with flavor.
Great for a crowd: A side of salmon feeds several people with zero fuss — no flipping or portioning mid-cook.
Subtle wood-fired flavor: The pellet grill adds just the right amount of smokiness without overpowering the natural richness of the fish.

Ingredients You’ll Need

Here’s everything I use to make this simple but delicious salmon — and a few notes to help you pick the best options:

Side of salmon: Wild-caught is ideal for flavor and nutrition. Sockeye and King salmon are both excellent on the grill, but Atlantic salmon works too if that’s what you have. Just make sure it’s completely thawed.
Salted grass-fed butter: I use softened butter to mix with the herbs — it adds richness and helps the seasoning stick.
Shallot: Finely chopped for a mellow onion flavor. Shallots caramelize slightly as the salmon cooks and add a sweet-savory boost.
Chives and parsley: Fresh herbs really shine here. Chives add a mild oniony note, and parsley brings freshness.
Garlic powder: For a little savory depth without overpowering the herbs.
Sea salt and black pepper: Don’t overdo it — the butter and herbs do most of the heavy lifting in terms of flavor.
Fresh lemon: Optional, but a final squeeze of lemon juice brightens everything at the end.

Tools & Equipment Tips

Pellet grill or Traeger: This recipe is designed for wood-pellet grilling at a lower temp (275°F). It gives the salmon a nice even cook and a hint of smoke.
Instant-read thermometer: Probably the most useful tool here. It takes the guesswork out of grilling fish. I always use a separate digital thermometer along with my built-in probe to be extra sure.
Sheet pan: Handy for prepping and transporting the salmon to and from the grill.

How to Make Traeger Grilled Salmon

Step 1: Preheat the grill
Set your Traeger (or any pellet grill) to 275°F. This is a sweet spot — not too hot, just enough to cook gently and evenly.

Step 2: Prep the salmon
Pat your salmon fillet dry with a paper towel and place it skin-side down on a large baking sheet.

Step 3: Mix the butter topping
In a small bowl, combine the softened butter with chopped shallot, chives, parsley, garlic powder, salt, and pepper. Mix until it’s evenly blended and spreadable.

Step 4: Slather it on
Spread the herb butter mixture generously across the top of the salmon. Don’t be shy — this is where the magic happens.

Step 5: Grill
Place the salmon on the preheated grill grates (skin-side down) and insert a thermometer probe into the thickest part of the fish. Close the lid and cook for about 35–40 minutes, or until the internal temperature reaches 130°F–135°F depending on your preference.

Step 6: Serve
Remove the salmon from the grill and let it rest for a couple of minutes. Serve it with lemon wedges or an extra sprinkle of fresh herbs if you like.

Helpful Tips for Best Results

Don’t skip drying the salmon: Removing excess moisture helps the butter and herbs stick better and gives the fish a better texture.
Don’t overcook it: While this method is forgiving, use your thermometer as your guide. 130°F is a good middle ground for tender, juicy salmon.
Customize the seasoning: You can switch up the herbs or add a pinch of smoked paprika, dill, or a little heat with cayenne or chili flakes.
No Traeger? No problem. You can make this in the oven at 275°F — it won’t have the same smoke flavor, but the buttery herb topping still shines.

Serving Ideas

With grilled vegetables: I love pairing this with grilled asparagus or zucchini for a light and smoky meal.
Over a salad: Flake the salmon over a big green salad with a lemony vinaigrette. It’s even better the next day.
With rice or quinoa: Serve it with a scoop of herbed rice or cooked quinoa for a hearty but healthy plate.
As leftovers: The salmon holds up great. Try it cold in wraps, added to pasta, or stirred into a creamy salmon dip.

Storage Tips

Fridge: Store any leftovers in an airtight container for up to 4 days. I find the smoky flavor deepens even more overnight.
Freezer: You can freeze leftover grilled salmon, though the texture might change slightly. Thaw in the fridge and reheat gently.

Final Thoughts

This Traeger Grilled Salmon is one of those recipes that’s easy enough for a laid-back weeknight but impressive enough to serve when guests drop by. It’s simple, satisfying, and lets the natural richness of the salmon shine through — all enhanced by a buttery, herb-packed topping and that perfect touch of smoke from the grill.

Once you make it, don’t be surprised if it becomes your go-to method for salmon from here on out.

Yield: 6