My Traeger Honey Garlic Salmon is surprisingly simple and one of the best ways to enjoy salmon. Wrap the fillets in foil, set them on your pellet grill, and let the Traeger do the work—this method delivers tender, flaky fish with a sticky, flavorful glaze.
Traeger Honey Garlic Salmon
A fresh, wild-caught salmon fillet really shines with a simple preparation. This honey-garlic glaze balances sweet and savory notes and highlights the natural flavor of the fish without masking it.
If you haven’t enjoyed salmon before, try high-quality, fresh, wild-caught fillets—farm-raised supermarket salmon can sometimes taste overly strong because of differences in diet and handling. When possible, source salmon from trusted fishmongers or markets that offer wild-caught options for the best results.
Get all of my FISH recipes!
Recipe Shopping List
Here are the ingredients you’ll need for this Traeger honey garlic salmon. Many items are pantry staples, so you may already have most of them.
- Fresh wild-caught salmon fillets
- Soy sauce
- Balsamic vinegar
- Honey
- Butter
- Garlic (minced)
- White wine (or a splash of broth)
- Olive oil, salt, pepper, garlic powder, onion powder
More Easy Traeger Recipes here!
How To Make This Recipe
Below is a concise overview of the cooking process so you know what to expect. Follow the full recipe details in the recipe card section for exact measurements and timing.
- Preheat & Prep – Preheat your pellet grill to 350°F (175°C).
- Make the Sauce – Combine soy sauce, balsamic, honey, butter, minced garlic, and white wine in a small grill-safe pan.
- Prepare the Pan – Use a foil pan or make a foil tray, spray with cooking spray or brush with oil, and place the salmon inside. Drizzle with olive oil and seasonings.
- Grill – Place the salmon and sauce pan on the grill. Cook until the salmon reaches your preferred doneness.
- Monitor the Sauce – Stir the sauce occasionally and avoid placing it over a direct hot spot to prevent burning.
- Serve – Spoon the finished glaze over the salmon just before serving.
Try our Whole Grilled Salmon in Foil for another easy Traeger option!
Recipe FAQ
Use a small, grill-safe pan to combine all sauce ingredients and simmer it alongside the salmon. Keep it over an even heat, stir occasionally, and let it reduce for about 10 minutes until it becomes glossy and slightly thickened. Avoid sauces with cream or dairy for this grill-side pan sauce—those need constant attention and are prone to breaking or scorching outdoors.
The USDA recommends cooking salmon to 145°F (63°C). Many home cooks prefer salmon taken to medium doneness for a more tender texture—pull it from the heat when it flakes easily but still feels slightly firm. If you see white albumin streaming out heavily from the fillet, the fish is overcooked.
Refrigerate leftovers promptly in a covered container and consume within 2–3 days. Keep the sauce separate if possible to maintain texture.
Reheat gently to avoid drying out the fish. A low-temperature water bath (a DIY sous vide-style method using a sealed food-safe bag in warm water) or a low oven (250–275°F) until warmed through will preserve texture better than the microwave.
More Salmon Recipes
- Hawaiian Salmon Poke
- Spicy Salmon Rolls
- Salmon Nigiri
- Traeger Sheet Pan Salmon
- Spicy Salmon Crispy Rice
- Marry Me Salmon
- Air Fryer Salmon with Wine and Garlic
- Air Fryer Hot Honey Salmon Bites
Try Rockfish and Spot Prawn Ceviche for a bright, citrusy seafood option.
Serve This With
This honey-garlic salmon pairs well with a wide range of sides. Try one of these to complete the meal:
- Stick of Butter Rice — rich, buttery rice to soak up the sauce
- Wild Rice Pilaf — nutty texture and earthy flavor
- Smoked Smashed Potatoes — crispy edges, creamy centers
- Fresh Greek Salad — bright, acidic contrast to the glaze
- Grilled Asparagus — simple, smoky, and crisp
- Grilled Zucchini and Yellow Squash — light and seasonal
Traeger Honey Garlic Salmon
This easy Traeger honey-garlic salmon uses fresh fish and simple pantry ingredients. The pellet grill concentrates flavor and turns the sauce into a glossy glaze.
Ingredients
Sauce
- 3 tablespoons soy sauce
- 3 tablespoons balsamic vinegar
- 1/3 cup honey
- 3 tablespoons butter
- 2 tablespoons minced garlic
- 2 tablespoons white wine (or broth)
Salmon
- 6 small wild salmon fillets
- Salt and pepper, to taste
- Garlic powder and onion powder (optional)
- Olive oil for drizzling
Instructions
- Preheat your pellet grill to 350°F (175°C).
- Combine all sauce ingredients in a small, grill-safe nonstick pan and stir to combine.
- Create a foil pan with raised sides or use a pre-made foil pan sprayed with cooking spray. Place the salmon inside, drizzle with olive oil, and season with salt, pepper, garlic powder, and onion powder as desired.
- Place both the salmon and the saucepan on the grill. Cook for 10–20 minutes, depending on thickness and preferred doneness. The USDA recommends 145°F, but many prefer salmon cooked to medium for a moister texture.
- Monitor the sauce as it simmers for about 10 minutes—avoid hot spots and stir occasionally to prevent burning.
- Remove the salmon and pan from the grill, spoon the sauce over the fillets, and serve immediately.
Nutrition (per serving, estimate)
Calories: 619 • Total Fat: 36g • Saturated Fat: 9g • Cholesterol: 158mg • Sodium: 723mg • Carbohydrates: 19g • Sugar: 17g • Protein: 51g
Nutrition data provided is an estimate.