If you want an easy, reliable dinner that tastes like a restaurant meal, this Lemon Pepper Traeger Grilled Salmon delivers. With a few pantry staples and a hot pellet grill, you can have tender, flaky salmon with a crisp, flavorful crust in about 20 minutes.
Grilled Traeger Salmon
This simple Traeger Grilled Salmon recipe uses just a handful of ingredients to produce a bright, satisfying seafood dinner. The pellet grill adds a subtle smoke that enhances the fish without overwhelming its clean flavor. It’s a fast, hands-off option that works any night of the week.
Salmon is abundant in the Pacific Northwest when in season, and cooking a fresh fillet on the grill is one of the region’s classic meals. Whether you caught it yourself or picked it up at the market, a well-cooked salmon fillet is hard to beat.
Grilled salmon is versatile: light but filling, it pairs beautifully with salads, roasted potatoes, grilled vegetables, or a simple rice pilaf. It’s also forgiving—no elaborate marinades or constant flipping required.
This method works well year-round. The fish cooks quickly, so there’s no need to babysit the grill; just set it and monitor the internal temperature for your preferred doneness.
Seasoning is flexible. Lemon pepper is a favorite for its bright citrus notes and peppery finish, but Cajun, garlic-herb, or plain salt and cracked pepper all make excellent choices. For picky eaters who “don’t like fish,” this preparation often changes minds: clean flavor, crisp skin, and minimal fishy aroma when grilled.
Why You’ll Love This Dish
- Fast Weeknight Meal – Ready in under 30 minutes with minimal cleanup.
- Perfect on a Pellet Grill – The Traeger lends a subtle smoky note that complements salmon well.
- Customizable – Use the seasoning you prefer; this recipe adapts easily.
- Great Texture – Cooking on foil or a plank prevents sticking while allowing the skin to crisp.
- Scales Easily – Simple to double or halve depending on how many you’re feeding.
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Recipe Shopping List
You likely have most of these on hand. Quantities are in the recipe card below, but the essentials are listed here for quick reference.
- Salmon filet, skin on – Choose a center-cut piece for even cooking. The skin protects the flesh and crisps nicely.
- Olive oil – Helps the seasoning adhere and keeps the fillet moist. Any neutral oil will work.
- Kosher salt – Enhances flavor and improves the crust.
- Seasoning blend – Lemon pepper is classic; Cajun, garlic-herb, or simple salt and pepper also work.
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Types of Pacific Salmon
Different species vary in flavor and fat content. For grilling and smoking, two favorites stand out:
King (Chinook) Salmon
King salmon are the largest of the Pacific species and prized for their rich, buttery flesh. Their higher fat content makes them ideal for grilling and smoking, delivering bold flavor and moist texture. If you haven’t tried fresh, wild-caught king salmon, it’s worth seeking out.
Silver (Coho) Salmon
Coho, or Silver salmon, offers a milder flavor and bright texture that suits many preparations, from grilling to raw preparations like poke. It’s an excellent all-purpose choice for this grilled method.
How to Keep Salmon From Sticking to the Grill
Salmon is delicate and can stick to grates. A reliable trick is to use non-stick foil or a cedar plank. Foil protects the flesh while still allowing smoke to reach the fish, preventing it from tearing on the grill. Make sure the fish and oil are prepared before the grill reaches temperature, since salmon cooks very quickly and you don’t want to be searching for tools mid-cook.
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How to Make This Recipe
This quick overview shows the basic steps. For precise measurements and timing, see the recipe card below.
- Preheat the grill – Bring your pellet grill to 400°F with the lid closed.
- Prep the salmon – Place the fillet skin-side down on a sheet of non-stick foil. Rub with olive oil and season evenly.
- Grill – Set the foil-wrapped salmon on the grates and close the lid.
- Cook to temperature – Grill 6–10 minutes depending on thickness. For medium-rare, target 125–130°F; for fully cooked, aim for 145°F.
- Serve immediately – Remove from the grill and plate with your favorite sides.
Recipe FAQ
Cook time depends on fillet thickness and desired doneness. A fillet about 1″ thick typically takes around 8 minutes at higher heat; plan roughly 4–6 minutes per half-inch at similar temperatures. Many pellet grills cook best between 400–425°F for salmon rather than extreme highs. For cooking on a pre-soaked cedar plank, expect 12–18 minutes depending on thickness.
Flipping is not necessary if you cook skin-side down on foil or a plank. Salmon cooks through quickly and flipping can cause the delicate fillet to fall apart. Let it cook until it flakes easily or reaches your preferred internal temperature.
Check doneness by flaking with a fork and observing the center color: raw flesh looks reddish and becomes pink as it cooks. A clean flake indicates it’s done; for a precise reading, use a thermometer—USDA recommends 145°F, but many prefer 125–130°F for a moister, medium-rare result.
Try these side dish ideas to serve with your salmon!
More Salmon Recipes
- Hawaiian Salmon Poke
- Spicy Salmon Rolls
- Salmon Nigiri
- Traeger Sheet Pan Salmon
- Marry Me Salmon
- Air Fryer Salmon with Wine and Garlic
- Air Fryer Hot Honey Salmon Bites
Traeger Grilled Salmon
Yield: 3 servings
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Ingredients
- 1 large salmon filet, skin on
- 1/4 cup olive oil
- 1/2 teaspoon kosher salt
- 1 tablespoon seasoning blend of your choice (lemon pepper recommended)
Instructions
- Preheat your pellet grill to 400°F with the lid closed.
- Place the salmon skin-side down on a sheet of non-stick foil or a cedar plank.
- Rub the salmon with olive oil and sprinkle evenly with kosher salt and your chosen seasoning.
- Place the foil or plank on the grill grates, close the lid, and cook for 6–10 minutes depending on thickness. Target 125–130°F for medium-rare, or up to 145°F if you prefer fully cooked fish.
- Remove from the grill and serve hot with lemon wedges and your favorite sides.
Nutrition (per serving, estimate)
Calories: 317 • Total Fat: 27g • Saturated Fat: 4g • Unsaturated Fat: 22g • Cholesterol: 48mg • Sodium: 1776mg • Carbohydrates: 1g • Protein: 17g
Nutrition data provided as an estimate.