My Lemon Pepper Traeger Grilled Salmon is about as easy as dinner gets: foil + Traeger (or any pellet/wood-fired grill) + lemon pepper rub + butter = perfectly grilled salmon with minimal fuss.
Grilled Lemon Pepper Salmon
Salmon season is in full swing here in Washington, and this lemon pepper version is one of my go-to preparations. If you like bold citrus notes, lemon pepper is a classic pairing for grilled salmon. I keep things simple: olive oil, lemon pepper seasoning, a few pats of butter, and the grill doing the work. The result is a moist, flavorful fillet that’s great for weeknights or an easy weekend meal.
This recipe requires very little prep and minimal cleanup, which is why I reach for it whenever I want a break from chicken or heavier meals. Salmon is nutritious, quick to cook, and usually a crowd-pleaser—perfect for busy families or a relaxed dinner on the patio.
If you like sharing photos of your meals, gather your friends and kitchen crew to compare results—it’s fun to see how different fillets and rubs turn out on the grill.
How to keep salmon from sticking to the grill
Salmon can stick to hot grates, so I recommend using non-stick foil to make grilling and cleanup easy. If you don’t have non-stick foil, use regular foil sprayed with cooking spray or coat the foil with a light layer of oil. Another option is a non-stick grill mat, which works well for delicate fish.
Tips for grilled salmon
Don’t overcook it
Salmon cooks quickly, so watch it closely. You want the flesh to be flaky and opaque but still moist. Test with a fork by gently flaking the thickest part; if flakes separate easily and the center isn’t raw, it’s done. For safety and a firmer texture, many recommend cooking to 145°F (63°C), but some prefer removing salmon a few degrees earlier for a more tender result. Use an instant-read thermometer if you want precise doneness.
Thicker fillets will take longer than thin ones, so adjust the time accordingly. Leaving the skin on while grilling helps keep the fillet intact and adds flavor—remove it after cooking if you prefer.
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What kind of salmon is best?
When possible, choose wild-caught Pacific salmon—Coho (also called Silver) and Sockeye are popular choices. Wild salmon tends to be leaner and more flavorful. Farmed Atlantic salmon is widely available and can be a good, affordable option, but if you have access to fresh wild fillets, they’ll shine with simple preparations like this one.
For this recipe I use olive oil, lemon pepper seasoning, garlic powder and onion powder if desired, and pats of butter on top. I preheat the grill to 400°F (204°C), place the seasoned fillet on a foil tray, and grill until flaky. Be gentle when moving the fish—tender fillets can fall apart if handled roughly.
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What to serve with grilled salmon
Simple, fresh sides pair wonderfully with lemon pepper salmon. Some favorites: coleslaw, basmati rice, crusty bread, a crisp green salad, or grilled asparagus. Roasted vegetables or a light potato salad also work well. Keep side dishes straightforward to let the salmon be the star of the plate.
Leftovers store well in the fridge for a couple of days. Reheat gently in a low oven or flake cold onto salads or grain bowls for quick lunches.
Enjoy!
Lemon Pepper Traeger Grilled Salmon
This simple salmon recipe is brightened with lemon pepper, cooks quickly on a pellet or wood-fired grill, and cleans up easily thanks to foil.
Ingredients
- 1 large salmon fillet (about 1.5–2 lb)
- 1/8 cup olive oil
- 2 tablespoons lemon pepper seasoning (adjust to taste)
- 1/4 cup butter, sliced into pats
- Optional: garlic powder, onion powder, or a squeeze of fresh lemon
Instructions
- Preheat your grill to 400°F (204°C).
- Make a shallow foil tray with raised edges to hold the salmon and juices, or use non-stick foil. Place the salmon in the tray, skin-side down if the skin is on.
- Drizzle the fillet with olive oil, sprinkle evenly with lemon pepper seasoning (and a light dusting of garlic and onion powder if using), then place pats of butter on top.
- Place the foil tray on the preheated grill and close the lid. Grill for about 12–20 minutes depending on thickness, or until the salmon flakes easily and reaches your preferred internal temperature (145°F / 63°C is the standard recommended temperature).
- Remove from the grill, let rest for a couple of minutes, then serve with your favorite sides.
Nutrition Information
Yield: 4 | Serving size: 1
Amount per serving (estimate): Calories 284; Total Fat 25g; Saturated Fat 10g; Unsaturated Fat 14g; Cholesterol 66mg; Sodium 127mg; Carbohydrates 2g; Fiber 1g; Protein 13g.
Nutrition data provided here is only an estimate.