This Grilled Salmon Sandwich features a Traeger-grilled salmon filet simply seasoned with salt and Traeger Fin & Feather seasoning, pressed into an onion roll and finished with a creamy dill aioli. The combination of smoky, flaky salmon and the bright, tangy sauce makes this sandwich sing.
Traeger Grilled Salmon Sandwich
Grilled salmon is one of my favorite foods, and turning it into a sandwich is a simple, satisfying way to enjoy its flavor and texture. A well-grilled filet delivers a crisp, caramelized exterior while remaining tender and slightly pink inside—perfect on a toasted roll with crisp lettuce and a tangy aioli.
What is the best part of salmon to grill for a sandwich?
If you prefer fewer bones and an easier clean-up, look for tail-end cuts, which usually have fewer pin bones. The trade-off is they tend to be leaner and thinner, so they can dry out more quickly if overcooked.
For the best balance of flavor and juiciness, I recommend cutting from the thicker belly portion of a filet. You may need to remove a few bones, but the extra fat and richness make the sandwich far more satisfying. Aim to cook salmon to medium or medium-rare for optimal texture: a little pink in the center is perfectly fine.
When using a pellet grill, get the exterior hot enough to achieve nice grill marks and develop flavor, while keeping the interior tender. Using a spatula to turn filets and carefully monitoring internal temperature will give the best results.
What type of salmon is best for the grill?
There are six salmon species commonly found in North American markets: Chinook (King), Coho (Silver), Sockeye, Atlantic, Pink, and Chum. All are edible, but a few stand out for grilling.
- Chinook / King
- Coho / Silver
- Sockeye
- Atlantic
- Pink
- Chum
Most cooks prefer Chinook, Coho, Sockeye, or Atlantic salmon for grilling. Chinook offers rich, buttery flavor thanks to higher fat content; Coho and Sockeye are slightly leaner and grill quickly while still delivering great taste. Pink and chum salmon are typically less ideal for direct grilling—pink is lower in fat and milder in flavor, while chum can be oilier and less pleasant on the grill.
How long should you cook a piece of grilled salmon?
Grilling salmon is fast and forgiving when you follow a few simple rules. For a typical filet, cook at 425–450°F for about 4–6 minutes per side, depending on thickness. Turn gently with a spatula to avoid breaking the flesh.
Salmon is considered fully cooked at 145°F, but many cooks prefer to pull it at 125–130°F for medium or medium-rare; residual heat will raise the internal temperature a bit after you remove it from the grill. When using a thermometer, insert it into the thickest part of the filet.
Can you make this on another type of pellet grill?
Yes — this sandwich works on any pellet grill, and equally well on other types of grills if you control the heat and watch the timing. Pellet grills add a pleasant smokiness that pairs particularly well with salmon, but the technique is the same across equipment: high enough heat for crust, gentle handling, and careful monitoring of internal temperature.
What should I serve with grilled salmon?
A salmon sandwich is a complete, healthy meal on its own, but a few sides round it out nicely:
- Grilled scalloped potatoes — cheesy and creamy potatoes make a hearty companion.
- Vinegar coleslaw — bright and crunchy; you can also use this inside the sandwich instead of lettuce.
- Grilled asparagus wrapped in prosciutto — quick to prepare and very flavorful.
Grilled Salmon Sandwich
Tender grilled salmon filets served on toasted buns with butter lettuce and a bright dill aioli. Simple seasonings let the salmon’s natural flavor shine while the sauce adds a fresh, citrusy finish.
Ingredients
Salmon Sandwiches
- 4 salmon filets, sandwich-sized
- 1 tablespoon olive oil
- Traeger Fin & Feather Rub (or your preferred seafood rub)
- 1 teaspoon salt
- 4 toasted buns or onion rolls
- Butter lettuce
Dill Aioli
- ½ cup mayonnaise
- ½ teaspoon lemon zest
- 2 teaspoons lemon juice
- ¼ teaspoon salt
- ½ teaspoon minced fresh dill
Instructions
- Whisk together the mayonnaise, lemon zest, lemon juice, salt, and minced dill. Chill in the refrigerator while you prepare the salmon.
- Preheat your pellet grill (or other grill) to 425–450°F following the manufacturer’s instructions.
- Brush each salmon filet with olive oil, then season liberally with the Fin & Feather Rub (or your chosen rub) and salt.
- Place the filets on the grill and cook until the internal temperature reaches 130–135°F for medium doneness, or to your preferred temperature. Depending on thickness, this is usually about 4–6 minutes per side.
- Remove the filets from the grill and let them rest for 5 minutes to allow carryover cooking and to retain juices.
- Spread the dill aioli on the toasted buns, top with butter lettuce and the salmon filet, close the sandwich, and serve immediately.
Nutrition Information (per serving)
Calories: 852 • Total Fat: 54g • Saturated Fat: 10g • Unsaturated Fat: 41g • Cholesterol: 155mg • Sodium: 1268mg • Carbohydrates: 30g • Fiber: 2g • Sugar: 5g • Protein: 57g
Nutrition data is an estimate. If you require precise values for medical reasons, consult a trusted nutrition resource.