Get ready to take your grilling game to the next level with these 20 mouth-watering smoky Traeger fish recipes! Whether you’re a seafood lover or just looking for some new ideas to impress your friends and family, this collection has got you covered. From classic salmon to exotic mackerel, we’ve rounded up the most delicious and easy-to-make Traeger fish recipes that are sure to satisfy your cravings.
In this article, we’ll be diving into the world of smoky Traeger fish, exploring the perfect combinations of flavors, marinades, and seasonings to bring out the best in each fish. From sweet and tangy glazes to savory crusts and bold spices, every recipe is designed to showcase the unique characteristics of its respective fish.
So, whether you’re a seasoned griller or just starting out on your culinary journey, keep reading to discover the perfect Traeger fish recipes for your next outdoor gathering!
Traeger Smoked Salmon with Lemon-Dill Butter
Elevate your salmon game with this effortless recipe that combines the rich flavors of smoked salmon with a tangy and creamy lemon-dill butter.
Ingredients:
– 4 salmon fillets (6 oz each)
– 1/2 cup unsalted butter, softened
– 2 lemons, juiced
– 2 tbsp chopped fresh dill
– 2 cloves garlic, minced
– Salt and pepper to taste
Instructions:
1. Preheat Traeger to 225°F.
2. Season salmon fillets with salt and pepper.
3. Place salmon on Traeger grill mat or foil.
4. Smoke for 30 minutes or until internal temperature reaches 145°F.
5. While salmon is smoking, mix together softened butter, lemon juice, chopped dill, garlic, salt, and pepper.
6. After salmon has finished smoking, remove from heat and top each fillet with a pat of lemon-dill butter.
7. Serve immediately and enjoy!
Cooking Time: 30 minutes
Grilled Traeger Halibut with Garlic-Herb Crust
This recipe combines the rich flavor of halibut with a savory garlic-herb crust, perfectly cooked to perfection on your Traeger grill.
Ingredients:
– 4 halibut fillets (6 oz each)
– 1/2 cup olive oil
– 4 cloves garlic, minced
– 2 tbsp chopped fresh parsley
– 1 tsp dried thyme
– Salt and pepper, to taste
– 1 lemon, cut into wedges (optional)
Instructions:
1. Preheat your Traeger grill to 400°F.
2. In a small bowl, mix together olive oil, garlic, parsley, and thyme.
3. Place the halibut fillets on a large piece of aluminum foil or a Traeger grill mat.
4. Brush the garlic-herb mixture evenly onto both sides of the fish.
5. Season with salt and pepper to taste.
6. Close the lid and cook for 12-15 minutes, or until the fish is cooked through.
7. Remove from heat and serve immediately, garnished with lemon wedges if desired.
Cooking Time: 12-15 minutes
Traeger Smoked Trout with Maple Glaze
Elevate your seafood game with this simple yet impressive recipe that combines the rich flavor of smoked trout with a sweet and sticky maple glaze.
Ingredients:
– 4 trout fillets (6-8 oz each)
– 1/2 cup maple syrup
– 1/4 cup brown sugar
– 2 tbsp apple cider vinegar
– 1 tsp smoked paprika
– 1 tsp garlic powder
– Salt and pepper, to taste
Instructions:
1. Preheat your Traeger to 225°F.
2. Season the trout fillets with salt, pepper, smoked paprika, and garlic powder.
3. Place the trout on the Traeger grill mat or a piece of aluminum foil.
4. Smoke the trout for 30-40 minutes, or until it reaches an internal temperature of 145°F.
5. While the trout is smoking, mix together maple syrup, brown sugar, and apple cider vinegar in a small saucepan.
6. Bring the glaze to a simmer over medium heat, then reduce the heat to low and let it cook for 10-15 minutes, stirring occasionally.
7. Brush the maple glaze over the smoked trout during the last 5 minutes of cooking.
Cooking Time: Approximately 1 hour 20 minutes (30-40 minutes smoking + 10-15 minutes glaze preparation + 5 minutes brushing).
Traeger Grilled Swordfish with Chimichurri Sauce
Elevate your grilling game with this flavorful Traeger recipe that combines the richness of swordfish with the bright, herby flavors of chimichurri sauce.
Ingredients:
– 4 swordfish steaks (6 oz each)
– 1 cup fresh parsley leaves and stems
– 1 cup fresh oregano leaves
– 2 cloves garlic, minced
– 1/2 cup red wine vinegar
– 1/4 cup olive oil
– Salt and pepper to taste
Instructions:
1. Preheat Traeger grill to 375°F (190°C).
2. In a blender or food processor, combine parsley, oregano, garlic, red wine vinegar, and olive oil. Blend until smooth.
3. Season swordfish steaks with salt and pepper.
4. Place swordfish steaks on the Traeger grill, close lid, and cook for 12-15 minutes per side, or until cooked through.
5. During last 2 minutes of cooking, brush chimichurri sauce evenly over swordfish.
6. Remove from heat, let rest for 2-3 minutes, and serve immediately.
Cooking Time: 24-30 minutes
Smoky Traeger Cod with Cajun Spice Rub
Elevate your seafood game with this smoky and savory recipe that combines the flavors of cod, Cajun spice rub, and a hint of smokiness from the Traeger.
Ingredients:
– 4 cod fillets (6 oz each)
– 1/4 cup Cajun spice rub
– 2 tbsp brown sugar
– 1 tsp smoked paprika
– 1 tsp garlic powder
– Salt and pepper, to taste
Instructions:
1. Preheat the Traeger to 375°F.
2. In a small bowl, mix together Cajun spice rub, brown sugar, smoked paprika, and garlic powder.
3. Season the cod fillets with salt, pepper, and the Cajun spice mixture.
4. Place the cod on the Traeger grill mat or directly on the grates.
5. Close the lid and cook for 12-15 minutes, or until the fish reaches an internal temperature of 145°F.
6. Remove from heat and let rest for 2-3 minutes before serving.
Cooking Time: 12-15 minutes
Traeger Smoked Tuna Steaks with Soy-Ginger Glaze
Transform your tuna steaks into a mouthwatering, Asian-inspired masterpiece using your Traeger smoker and a sweet-and-savory soy-ginger glaze.
Ingredients:
– 4 tuna steaks (6 oz each)
– 1/2 cup soy sauce
– 1/4 cup brown sugar
– 2 tbsp freshly grated ginger
– 2 tbsp olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
Instructions:
1. Preheat your Traeger to 225°F (110°C).
2. In a small bowl, whisk together soy sauce, brown sugar, ginger, garlic, salt, and pepper to create the glaze.
3. Brush both sides of the tuna steaks with olive oil.
4. Place the tuna steaks in the Traeger and smoke for 30 minutes.
5. Brush the glaze over the tuna steaks during the last 10 minutes of smoking.
6. Remove the tuna from the Traeger and serve immediately.
Cooking Time: 40 minutes
Grilled Traeger Mahi-Mahi with Pineapple Salsa
Add a tropical twist to your grilling routine with this flavorful combination of mahi-mahi and pineapple salsa. Perfect for a summer evening or special occasion, this recipe is sure to impress.
Ingredients:
– 4 mahi-mahi fillets (6 oz each)
– Traeger Pellet Seasoning (your choice of flavor)
– 1/2 cup pineapple chunks
– 1/4 cup red onion, diced
– 1 jalapeño pepper, seeded and finely chopped
– 1/4 cup cilantro, chopped
– Juice from 1 lime
– Salt and pepper to taste
Instructions:
1. Preheat Traeger to 400°F.
2. Season mahi-mahi fillets with Traeger Pellet Seasoning.
3. Grill mahi-mahi for 8-10 minutes per side, or until cooked through.
4. Meanwhile, combine pineapple, red onion, jalapeño, and cilantro in a bowl.
5. Squeeze lime juice over the top and season with salt and pepper to taste.
6. Serve grilled mahi-mahi with pineapple salsa spooned over the top.
Cooking Time: 20-25 minutes
Traeger Smoked Arctic Char with Citrus Marinade
Elevate your seafood game with this simple yet flavorful Traeger recipe that combines the richness of smoked arctic char with the brightness of citrus. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 4 (6 oz) arctic char fillets
– 1/2 cup freshly squeezed orange juice
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat Traeger to 225°F.
2. In a large bowl, whisk together orange juice, olive oil, garlic, ginger, and Dijon mustard.
3. Add arctic char fillets to the marinade, making sure they’re fully coated. Cover and refrigerate for at least 2 hours or overnight.
4. Remove fish from marinade, letting any excess liquid drip off.
5. Place arctic char on Traeger grill mat or directly on the grill grates.
6. Smoke for 8-10 minutes per side, or until internal temperature reaches 145°F.
7. Let rest for 2-3 minutes before serving. Garnish with fresh thyme leaves, if desired.
Cooking Time: 20-25 minutes
Traeger Grilled Branzino with Herbed Olive Oil
Experience the rich flavors of Italy with this Traeger grilled Branzino recipe, infused with the brightness of herbed olive oil.
Ingredients:
– 4 Branzino fillets (or other white fish), skin removed
– 1/4 cup herbed olive oil (see note)
– 2 cloves garlic, minced
– 1 lemon, sliced
– Salt and pepper to taste
Instructions:
1. Preheat your Traeger grill to 375°F.
2. In a small bowl, whisk together herbed olive oil, garlic, salt, and pepper.
3. Place the Branzino fillets in a single layer on the Traeger grill grates.
4. Brush the fish with the herbed olive oil mixture, making sure each piece is coated.
5. Place lemon slices on top of the fish.
6. Close the Traeger lid and cook for 12-15 minutes or until the fish reaches an internal temperature of 145°F.
7. Remove the fish from the grill and serve immediately.
Note: To make herbed olive oil, mix together 1/4 cup olive oil, 2 tablespoons chopped fresh parsley, 1 tablespoon chopped fresh basil, and 1 clove minced garlic in a small bowl. Let it sit at room temperature for at least 30 minutes to allow the flavors to meld.
Smoky Traeger Catfish with Spicy Remoulade
Get ready for a flavorful twist on traditional catfish, smothered in the rich flavors of the Traeger and topped with a spicy kick.
Ingredients:
– 4 catfish fillets (6 oz each)
– 1 cup Traeger Smoky BBQ Rub
– 1/4 cup brown sugar
– 2 tbsp olive oil
– 1/4 cup Spicy Remoulade Sauce (see below)
– Fresh parsley, chopped (optional)
Spicy Remoulade Sauce:
– 1 cup mayonnaise
– 2 tbsp Dijon mustard
– 1 tsp hot sauce (such as Frank’s RedHot)
– 1/4 cup chopped fresh cilantro
Instructions:
1. Preheat Traeger to 375°F.
2. In a small bowl, mix together brown sugar and Traeger Smoky BBQ Rub.
3. Brush catfish fillets with olive oil and sprinkle with the brown sugar mixture.
4. Place catfish on the Traeger grill mat or directly on the grill grates.
5. Smoke for 15-20 minutes or until cooked through.
6. Top with Spicy Remoulade Sauce and chopped parsley (if using).
7. Serve immediately.
Cooking Time: 15-20 minutes
Traeger Smoked Rainbow Trout with Almond Butter
This recipe brings together the rich flavors of smoked trout and creamy almond butter, perfect for a unique dinner or special occasion. The result is a tender, flaky fish with a subtle smokiness and nutty undertones.
Ingredients:
– 4 rainbow trout fillets (6 oz each)
– 1/2 cup almond butter
– 1/4 cup brown sugar
– 2 tbsp smoked paprika
– 1 tsp garlic powder
– Salt and pepper, to taste
– Wood chips for Traeger smoking (apple or hickory work well)
Instructions:
1. Preheat the Traeger to 275°F.
2. In a small bowl, mix together almond butter, brown sugar, smoked paprika, garlic powder, salt, and pepper.
3. Place trout fillets on the Traeger grill mat or directly on the grill grates.
4. Spread the almond butter mixture evenly over each trout fillet.
5. Smoke for 2-3 hours, or until fish reaches an internal temperature of 145°F.
6. Serve immediately, garnished with chopped fresh herbs if desired.
Cooking Time: 2-3 hours
Grilled Traeger Snapper with Mango-Avocado Relish
A tropical twist on a classic fish dish, this Grilled Traeger Snapper is paired with a creamy and tangy Mango-Avocado Relish that will transport your taste buds to the islands.
Ingredients:
For the snapper:
– 4 snapper fillets (6 oz each)
– 2 tbsp olive oil
– 1 tsp lime zest
– 1 tsp salt
– 1/2 tsp black pepper
For the relish:
– 2 ripe mangos, diced
– 1 ripe avocado, diced
– 1/4 cup red onion, thinly sliced
– 1 jalapeño pepper, seeded and finely chopped
– Juice of 1 lime
– Salt to taste
Instructions:
1. Preheat Traeger grill to 400°F.
2. In a small bowl, mix together olive oil, lime zest, salt, and black pepper.
3. Brush the mixture on both sides of the snapper fillets.
4. Place the snapper on the grill and cook for 8-10 minutes per side, or until cooked through.
5. Meanwhile, combine mango, avocado, red onion, jalapeño, and lime juice in a bowl.
6. Season with salt to taste.
7. Serve the grilled snapper with the Mango-Avocado Relish spooned on top.
Cooking Time: 16-20 minutes
Traeger Smoked Mackerel with Honey-Mustard Glaze
Smoky Mackerel with Honey-Mustard Glaze: A Sweet and Savory Delight
Ingredients:
– 4 mackerel fillets (6 oz each)
– 1/4 cup honey
– 2 tbsp Dijon mustard
– 1 tsp smoked paprika
– 1 tsp garlic powder
– Salt and pepper, to taste
– 1 cup wood chips (apple or cherry work well)
Instructions:
1. Preheat your Traeger to 225°F.
2. In a small bowl, mix together honey, Dijon mustard, smoked paprika, garlic powder, salt, and pepper.
3. Place the mackerel fillets on the Traeger grill grates, leaving space between each piece.
4. Brush the honey-mustard glaze evenly over the fish, making sure they’re fully coated.
5. Close the lid and smoke for 2 hours.
6. After 2 hours, open the lid and brush the mackerel with more glaze if desired.
7. Continue to smoke for an additional 30 minutes.
Cooking Time:
– Total cooking time: 2 hours 30 minutes
Notes:
– Make sure to keep an eye on your Traeger’s temperature and adjust as needed to maintain the optimal smoking temperature.
– You can also add some wood chips like apple or cherry to give it a richer flavor.
Traeger Grilled Sardines with Lemon-Garlic Dressing
Elevate your seafood game with this flavorful and easy-to-make Traeger recipe, perfect for a quick weeknight dinner or outdoor gathering. This dish combines the rich taste of sardines with the brightness of lemon and the pungency of garlic.
Ingredients:
– 12-16 sardines (fresh or canned)
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 2 lemons, juiced
– 1 tablespoon chopped fresh parsley
– Salt and pepper to taste
Instructions:
1. Preheat the Traeger grill to 375°F.
2. Rinse sardines under cold water and pat dry with paper towels.
3. In a small bowl, mix together olive oil, garlic, lemon juice, and parsley.
4. Place sardines on the Traeger grates in a single layer.
5. Brush the lemon-garlic mixture evenly over the sardines.
6. Cook for 8-10 minutes or until sardines are cooked through and flake easily with a fork.
Cooking Time: 8-10 minutes
Smoky Traeger Sea Bass with Herb-Butter Baste
Elevate your seafood game with this smoky, flavorful recipe that combines the richness of sea bass with the brightness of herbs and a hint of butter.
Ingredients:
– 4 sea bass fillets (6 oz each)
– 1/4 cup unsalted butter, softened
– 2 tbsp chopped fresh parsley
– 2 tbsp chopped fresh dill
– 2 cloves garlic, minced
– 1 tsp smoked paprika
– Salt and pepper to taste
Instructions:
1. Preheat Traeger to 375°F.
2. In a small bowl, mix together butter, parsley, dill, garlic, salt, and pepper.
3. Place sea bass fillets on the Traeger grill mat or directly on the grill grates.
4. Brush the herb-butter mixture evenly over both sides of the fish.
5. Cook for 12-15 minutes, or until fish reaches an internal temperature of 145°F.
6. During the last 2 minutes of cooking, brush with smoked paprika.
7. Serve immediately, garnished with additional herbs if desired.
Cooking Time: 12-15 minutes
Traeger Smoked Grouper with Tomato-Olive Relish
Experience the rich flavors of the Mediterranean with this easy and delicious recipe for Traeger-smoked grouper, paired with a tangy tomato-olive relish.
Ingredients:
– 4 grouper fillets (6 oz each)
– 1/2 cup olive oil
– 1/2 cup chopped fresh parsley
– 1/4 cup lemon juice
– 2 cloves garlic, minced
– 1 tsp smoked paprika
– Salt and pepper to taste
– Tomato-Olive Relish (recipe below)
Tomato-Olive Relish:
– 1 can diced tomatoes
– 1/4 cup pitted green olives, sliced
– 2 tbsp olive oil
– 1 tsp lemon juice
– Salt and pepper to taste
Instructions:
1. Preheat Traeger to 225°F.
2. In a small bowl, mix together olive oil, parsley, lemon juice, garlic, smoked paprika, salt, and pepper.
3. Place grouper fillets on the Traeger grill mat or directly on the grates.
4. Brush the top of each fillet with the olive oil mixture.
5. Close the lid and smoke for 30 minutes.
6. Remove from heat and let rest for 5 minutes before serving.
7. Serve with Tomato-Olive Relish spooned over the top.
Cooking Time: 30 minutes
Grilled Traeger Tilapia with Cilantro-Lime Sauce
This recipe combines the smoky flavor of Traeger-grilled tilapia with the bright, citrusy taste of cilantro and lime. Perfect for a light and flavorful meal or as an appetizer.
Ingredients:
– 4 tilapia fillets
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1/4 cup freshly chopped cilantro
– Juice of 1 lime
– Salt and pepper to taste
Instructions:
1. Preheat Traeger to 375°F.
2. In a small bowl, mix together olive oil, garlic, and cilantro.
3. Brush the mixture evenly onto both sides of the tilapia fillets.
4. Place the tilapia on the Traeger grill mat or directly on the grates.
5. Cook for 8-10 minutes per side, or until flaky and cooked through.
6. Meanwhile, mix together lime juice, salt, and pepper in a small bowl.
7. Serve the grilled tilapia with a dollop of Cilantro-Lime Sauce spooned over the top.
Cooking Time: 16-20 minutes
Traeger Smoked Walleye with Brown Sugar Rub
Elevate your walleye game with this sweet and smoky Traeger recipe. The brown sugar rub adds a rich, caramel-like flavor that pairs perfectly with the tender fish.
Ingredients:
– 4 walleye fillets (6 oz each)
– 1/2 cup brown sugar
– 2 tbsp smoked paprika
– 1 tsp garlic powder
– 1 tsp salt
– 1/2 tsp black pepper
– 1/4 cup wood chips (your favorite Traeger hardwood)
Instructions:
1. Preheat your Traeger to 225°F.
2. In a small bowl, mix together brown sugar, smoked paprika, garlic powder, salt, and black pepper.
3. Place the walleye fillets in a single layer on the Traeger grill mat or directly on the grill grates.
4. Sprinkle the brown sugar rub evenly over the fish, making sure they’re all coated.
5. Close the lid and smoke for 2 hours, or until the fish reaches an internal temperature of 145°F.
6. During the last 30 minutes, add your favorite wood chips to the Traeger for added smoky flavor.
Cooking Time: 2 hours
Traeger Grilled Perch with Lemon-Caper Butter
Elevate your outdoor cooking experience with this flavorful and aromatic recipe, perfect for a summer evening.
Ingredients:
– 4 perch fillets (6 oz each)
– 1/2 cup unsalted butter, softened
– 2 tbsp freshly squeezed lemon juice
– 2 tbsp capers, rinsed and drained
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat Traeger grill to 400°F.
2. In a small bowl, mix together softened butter, lemon juice, capers, and garlic until well combined.
3. Season perch fillets with salt and pepper.
4. Place perch on the Traeger grill and cook for 8-10 minutes or until cooked through.
5. During the last minute of cooking, spread the Lemon-Caper Butter evenly over each perch fillet.
6. Remove from heat and garnish with chopped parsley if desired.
Cooking Time: 8-10 minutes
Smoky Traeger Bluefish with Smoked Paprika Glaze
Experience the bold flavors of the Mediterranean on your plate with this easy-to-make recipe. Bluefish, a flavorful and firm fish, is elevated by the rich smokiness of the Traeger and the spicy kick of smoked paprika.
Ingredients:
– 4 bluefish fillets (6 oz each)
– 1/4 cup smoked paprika
– 2 tbsp honey
– 2 tbsp apple cider vinegar
– 1 tsp olive oil
– Salt and pepper, to taste
Instructions:
1. Preheat the Traeger to 400°F.
2. In a small bowl, mix together smoked paprika, honey, and apple cider vinegar.
3. Season the bluefish fillets with salt, pepper, and olive oil.
4. Place the bluefish on the Traeger grill grates and cook for 8-10 minutes or until cooked through.
5. Brush the glaze over the fish during the last 2 minutes of cooking.
6. Serve immediately and enjoy!
Cooking Time: 12-14 minutes
Summary
Get ready to catch a flavor wave with these 20 smoky Traeger fish recipes! From classic salmon and halibut to exotic mackerel and sardines, this collection has something for every seafood lover. Whether you’re in the mood for a bright and zesty lemon-dill butter or a rich and spicy Cajun spice rub, these grilled and smoked fish recipes are sure to impress.
