25-Minute Traeger Grilled Salmon Filets
Follow these simple steps at home to make the most moist, flaky salmon filets on a Traeger wood pellet grill. While grilling, the salmon filets are brushed with a simple sauce made with butter, garlic, and fresh herbs, among other things, which gives a great flavor to the dish. Ready within 25 minutes!
Servings 6
Equipment
- A saucepan
- A spatula (for the grill)
Ingredients
- 6 salmon fillets 4-6 ounces each
Sauce
- 2 tbsp butter
- ½ cup Caesar dressing
- ½ lemon juiced
- 1 tbsp white wine
- 1 large clove of garlic pressed or minced
- ½ tsp salt
- ½ tsp fresh ground black pepper
- 5-10 drops hot sauce we use Tabasco
- 2 tbsp fresh grated parmesan cheese
- 1-2 tsp chopped fresh herbs basil or parsley, whichever you prefer
Instructions
- Place the butter in a small saucepan over medium heat on the stove to melt it. Add in the remaining sauce ingredients and stir to combine. Keep warm over low heat while grilling the salmon.
- Heat the Traeger grill to 325 degrees F. When it is hot, oil the grates using a pair of tongs and a paper towel with oil on it.
- Place the fish flesh side down on the grill. Sear until you get nice grill marks on the flesh, only for a couple of minutes.
- Turn the fish over so that the skin side is on the grill. Brush the sauce onto the fish as soon as you turn it over, coating the flesh.
- Cook the fish at 325 degrees F until it reaches an internal temperature of 125-130 degrees F, or until the flesh in the thickest part has just turned opaque.
- Remove the salmon from the grill and let rest for 5 minutes. Use any extra marinade to sprinkle over the fish at serving.
Notes
- Check your hopper! You want to look and see if you have enough wood pellets (or wood chips depending on if you’re using a Traeger grill or other smoker). You don’t want to run out of wood while the salmon is cooking.
- The cooking time will really vary depending on how big and how thick your salmon pieces are. Smaller pieces of fish will be done sooner than larger and thicker pieces of fish, so check the smaller pieces first for doneness!
- To check a piece of fish for doneness, get a fork and pull back the fish at the thickest portion. When the center of the fish is opaque that's when you want to remove it from the grill.
- You can also use a meat thermometer to measure the internal temperature of the salmon. You can either do this with a temperature probe (if your grill comes with one) or use a hand-held meat thermometer. We’ve had a Thermapen for years and love it (affiliate link). If you aren’t familiar with them, see this post on how to use a meat thermometer.