Homemade seasoning 180 2 hour Baste every 30/45 minutes (butter garlic) 110 and color cranked temp. Got distracted and dried out. Good smoke flavor. Almost like jerky texture (not the goal, obviously )
Tips please
by Agreeable-Drawing-66
12 Comments
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garycow
I pull around 120 – wife doesn’t like it but she doesn’t like anything off the Traeger
seattle_lite90
Don’t get distracted..?
CoalhouseWalker
TBH just cook it to the correct temp. IMO salmon smoked at 180 is just too smoky for my taste. It would be great for lox but not for a dinner plate. I usually cook mine hot at around 250-275F for a lighter smoke flavor (more balanced IMO) and a quicker cook – 30-45 min.
Lanky-Manager2453
Fish on its own takes on a shit ton of smoke by itself. I would cook at 225-250 degrees and baste during the last 10 mins of the cook.
Mayhewmasher
Wild caught cooks way faster than farm raised. Set your Traeger to 225F -250F. Get meat thermometer and cook it to 125F max.
Klutzy-Sprinkles-958
IMHO… Costco’s Atlantic Salmon and their Steelhead are better suited for the traeger. They have much higher fat content that lends to a tastier and more moist finished product
sewer_pickles
It sounds like it was cooked too long. Try cooking it at 275 and it will be done in 30-40 minutes. Some proteins benefit from the low and slow method (brisket, pork butt) because it needs time to render the fat. Fish is more delicate which is why you want to go with a higher temp and cook for less time. You’ll still get the smoke flavor because fish absorbs the smoke more easily.
Traeger recommends cooking to an internal temp of 145. Use a thermometer and set an alarm if you get distracted easily.
You also want to cook salmon at a higher temp, especially for wild salmon, to get rid of any worms that are in the fish (this is normal for salmon).
GhostriderFlyBy
Medium rare is the way to do salmon IMO
neifetg
Smoke on Cedar planks. Soak the planks over night first. I’m still working on my timing, but flavor is amazing.
UTking44
Put it in a Pyrex dish. Set Traeger to 450° for like 12-13 min and it’s done. You don’t get much smokey flavor but I didn’t mind. I did cod with a lemon garlic butter on top and it was absolutely amazing.
Woozletania
I use a remote temperature probe and pull it when it’s at 145 internal. The main problem I have is the skin sticking to the grill. I lost half a filet last year due to that. These days I put the skin side on a bit of parchment paper and put that on a cookie cooling rack. This lets me but it into the smoker and take it out without worrying about stickage.
12 Comments
Hey! It looks like you posted an image!
If this is a photo of one of your cooks, maybe share the recipe and techniques
used, as it’s almost guaranteed one of the first questions you will be asked!
*What seasoning did you use?
*How long did you cook it, and at what temperature?
*Did you use any special tricks or techniques?
Traeger on!
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Traeger) if you have any questions or concerns.*
I pull around 120 – wife doesn’t like it but she doesn’t like anything off the Traeger
Don’t get distracted..?
TBH just cook it to the correct temp. IMO salmon smoked at 180 is just too smoky for my taste. It would be great for lox but not for a dinner plate. I usually cook mine hot at around 250-275F for a lighter smoke flavor (more balanced IMO) and a quicker cook – 30-45 min.
Fish on its own takes on a shit ton of smoke by itself. I would cook at 225-250 degrees and baste during the last 10 mins of the cook.
Wild caught cooks way faster than farm raised. Set your Traeger to 225F -250F. Get meat thermometer and cook it to 125F max.
IMHO… Costco’s Atlantic Salmon and their Steelhead are better suited for the traeger. They have much higher fat content that lends to a tastier and more moist finished product
It sounds like it was cooked too long. Try cooking it at 275 and it will be done in 30-40 minutes. Some proteins benefit from the low and slow method (brisket, pork butt) because it needs time to render the fat. Fish is more delicate which is why you want to go with a higher temp and cook for less time. You’ll still get the smoke flavor because fish absorbs the smoke more easily.
Traeger recommends cooking to an internal temp of 145. Use a thermometer and set an alarm if you get distracted easily.
You also want to cook salmon at a higher temp, especially for wild salmon, to get rid of any worms that are in the fish (this is normal for salmon).
Medium rare is the way to do salmon IMO
Smoke on Cedar planks. Soak the planks over night first. I’m still working on my timing, but flavor is amazing.
Put it in a Pyrex dish. Set Traeger to 450° for like 12-13 min and it’s done. You don’t get much smokey flavor but I didn’t mind. I did cod with a lemon garlic butter on top and it was absolutely amazing.
I use a remote temperature probe and pull it when it’s at 145 internal. The main problem I have is the skin sticking to the grill. I lost half a filet last year due to that. These days I put the skin side on a bit of parchment paper and put that on a cookie cooling rack. This lets me but it into the smoker and take it out without worrying about stickage.