This Pellet Grill Salmon is buttery, flaky, and kissed with just enough Traeger wood-fired flavor to make a simple salmon dinner feel special. The fish cooks gently on the pellet grill while a lemon-garlic compound butter melts over the top and turns into a built-in sauce.

This is grilled salmon with a light smoke flavor. It works with a thick side of Atlantic salmon, steelhead, or another rich salmon fillet, and the whole cook stays simple enough for an easy yet delicious weeknight dinner. Or it can stand up on its own for a backyard BBQ get-together.

Why This Pellet Grill Salmon Works

Salmon has enough natural fat to handle a pellet grill without drying out when you keep the cook controlled. The butter melts slowly over the top, the lemon keeps it bright, and the mild smoke gives the fish a backyard-grilled flavor without covering up the salmon.

The biggest choice is how you support the fish on the grill. Skin-on salmon is the easiest because the skin protects the bottom of the fillet. Skinless salmon or steelhead can still work beautifully, but it needs parchment underneath so the fish can cook without sticking to the grates.

Ingredients That Matter

Choose salmon with good thickness. A center-cut side of salmon or steelhead cooks more evenly than a thin tail piece. Atlantic salmon is usually rich and forgiving, while steelhead has a clean flavor and a slightly leaner texture and is more prone to drying out when cooking.

Skin-on fish is the most grill-friendly. If your fillet has skin, place it directly on the grill grates skin-side down and let it cook without flipping. If the fish is skinless, place it on parchment paper first, then set the parchment on the grill grates.

Softened butter stays where you put it. Melted butter will run off before the salmon starts cooking, but softened butter spreads over the top and slowly melts into the fish as it grills.

Lemon keeps the butter bright. Lemon zest gives the butter the strongest citrus flavor, while a little lemon juice cuts through the richness right at the end.

Fresh herbs make the finish lighter. Dill is classic with salmon, while parsley keeps the butter fresh without fighting the smoke, garlic, or lemon flavors.

Types of Salmon

I tested this recipe with both steelhead and Atlantic salmon, and both worked well. Atlantic salmon is usually fattier, milder, and very forgiving on the grill, which makes it a great choice if you want buttery flakes and a little extra cushion against overcooking.

Steelhead is technically trout, but it cooks a lot like salmon and fits this recipe nicely. It is often a little leaner than Atlantic salmon, so keep a closer eye on the internal temperature and pull it as soon as the thickest part reaches 120°F to 125°F.

Wild salmon varieties like sockeye or coho can also work, but they are usually leaner and thinner. Check them early because they can go from moist to dry faster than a thick farm-raised Atlantic fillet.

Grilling Salmon With or Without Skin

For skin-on salmon, oil the top of the fish, season it, add the compound butter, and place it directly on clean grill grates with the skin side down. The skin becomes a protective layer between the fish and the heat, so you can cook the salmon without flipping it.

For skinless salmon or steelhead, place the fish on parchment paper first, then put the parchment directly on the grill grates. The parchment gives the delicate fish enough support to cook cleanly and lift off the grill in one piece.

How to Tell When Salmon Is Done

Use an instant-read thermometer and check the thickest part of the fillet. For this recipe, pull the salmon at 120°F to 125°F for moist, medium salmon. If you prefer salmon fully cooked through, USDA recommends cooking fish to 145°F, but I consider this much too overdone.

The salmon should flake when pressed gently, but it should still look moist. If white albumin starts pushing out aggressively across the surface, the fish is getting hot quickly, so start checking the internal temperature.

Substitutions and Variations

You can change the herbs in the compound butter depending on what you have. Parsley keeps it simple, but chives, basil, tarragon, or a little thyme all work well. For more heat, add a pinch of red pepper flakes or a little Cajun seasoning to the butter.

For the pellet grill smoker, use alder, apple, cherry, pecan, or maple pellets in the Traeger. These are all good choices for salmon. Hickory can work if you want a stronger smoke flavor, but it can take over quickly, so I would blend it with a milder pellet instead of using it straight.

Storage and Reheating

Store leftover pellet grill salmon in an airtight container in the refrigerator for up to 3 days. It is great cold over salads, tucked into wraps, flaked into rice bowls, or served with eggs the next morning.

To reheat, use gentle heat so the salmon does not dry out. Warm it covered in a low oven, or reheat small portions in short microwave bursts at reduced power. Add a little extra butter or lemon before serving if the fish needs a refresh.

Frequently Asked Questions

Fresh Catch Seafood Recipes

Main Dish

How to Grill a Whole Salmon

Air Fryer

Air Fryer Salmon Patties

Seafood

Grilled Tequila Lime Shrimp

CONNECT WITH A LICENSE TO GRILL!

Be sure to follow us on our social media accounts.

Did you make this recipe? Tell us about it in the comments below!