Discover how your Traeger grill can transform fish into smoky, succulent masterpieces perfect for weeknight dinners or weekend gatherings. From flaky salmon to tender trout, these 20 recipes will elevate your seafood game with that signature wood-fired flavor. Get ready to fire up your grill and dive into these delicious creations that will make fish the star of your next meal!
Traeger Smoked Salmon with Lemon-Dill Butter
A sophisticated yet approachable centerpiece, this Traeger-smoked salmon elevates casual entertaining with its delicate balance of smoky richness and bright herbal notes. Achieving that perfect flaky texture requires patience and precision, transforming simple ingredients into an impressive culinary statement that celebrates both technique and flavor harmony.
Ingredients
- 1.5 lb wild-caught salmon fillet, skin-on
- 2 tbsp extra-virgin olive oil
- 1 tsp Diamond Crystal kosher salt
- ½ tsp freshly cracked black peppercorns
- 4 tbsp European-style unsalted butter, softened
- 2 tbsp fresh dill fronds, finely minced
- 1 tsp Meyer lemon zest, finely grated
- 1 tbsp freshly squeezed Meyer lemon juice
- 2 cups applewood smoking pellets
Instructions
- Preheat your Traeger grill to 180°F using applewood pellets, ensuring the smoke setting is engaged for optimal flavor infusion.
- Pat the salmon fillet completely dry with paper towels, then brush both sides evenly with extra-virgin olive oil using a pastry brush.
- Season the salmon evenly on all surfaces with Diamond Crystal kosher salt and freshly cracked black peppercorns, pressing gently to adhere.
- Place the salmon skin-side down directly on the grill grates, positioning it away from direct heat sources for even smoking.
- Smoke the salmon for 2.5-3 hours until the internal temperature reaches 145°F and the flesh flakes easily with a fork.
- While the salmon smokes, combine softened European-style butter, minced dill fronds, Meyer lemon zest, and freshly squeezed lemon juice in a small bowl.
- Whip the lemon-dill butter mixture vigorously with a whisk until fully emulsified and slightly aerated, about 2 minutes.
- Transfer the smoked salmon to a serving platter and immediately top with dollops of the lemon-dill butter compound.
- Allow the salmon to rest for 5 minutes before serving to let the compound butter melt evenly across the surface.
Offering a sublime textural contrast between the firm, smoky flesh and the velvety butter melting across its surface, this dish presents layers of complexity that unfold with each bite. The bright acidity from Meyer lemon cuts through the richness beautifully, making it exceptional when served over creamy polenta or alongside roasted asparagus spears for a complete seasonal presentation.
Grilled Traeger Halibut with Garlic-Herb Crust
Luminous and sophisticated, this grilled halibut showcases the delicate white fish elevated by a fragrant garlic-herb crust that crisps beautifully over wood-fired heat. The Traeger’s gentle smoke infusion complements the fresh, briny notes of premium halibut while allowing the aromatic crust to develop complex flavor layers. Perfect for entertaining or an elegant weeknight dinner, this dish transforms simple ingredients into a restaurant-worthy centerpiece.
Ingredients
– 2 (6-ounce) wild-caught halibut fillets, skin removed
– 3 tablespoons clarified butter, divided
– 2 large garlic cloves, microplaned
– ¼ cup finely chopped fresh Italian parsley
– 2 tablespoons minced fresh chives
– 1 tablespoon fresh thyme leaves
– ½ cup panko breadcrumbs
– ½ teaspoon fine sea salt
– ¼ teaspoon freshly cracked black pepper
– 1 lemon, cut into wedges
Instructions
1. Preheat Traeger grill to 375°F using Super Smoke mode for 15 minutes with the lid closed.
2. Pat halibut fillets completely dry with paper towels to ensure proper crust adhesion.
3. Combine microplaned garlic, Italian parsley, chives, thyme, panko, sea salt, and black pepper in a small bowl.
4. Brush halibut fillets evenly with 2 tablespoons clarified butter on all surfaces.
5. Press herb-crumb mixture firmly onto the top surface of each fillet, creating an even ¼-inch layer.
6. Place crusted halibut directly on grill grates and close lid immediately.
7. Grill for 12-14 minutes until internal temperature reaches 130°F and crust is golden-brown.
8. Brush remaining 1 tablespoon clarified butter over crust during final 2 minutes of cooking.
9. Transfer halibut to warmed plates using a fish spatula to maintain crust integrity.
10. Squeeze fresh lemon wedges over fillets just before serving.
Velvety in texture with a satisfying crisp exterior, the halibut flakes effortlessly beneath its aromatic crust. The gentle wood smoke enhances the natural sweetness of the fish while the garlic-herb topping provides contrasting texture and bright, earthy notes. Serve alongside roasted fingerling potatoes or over a bed of lemon-scented quinoa for a complete meal that highlights the delicate balance of flavors.
Traeger Smoked Trout with Maple Glaze
Heralding the perfect marriage of smoke and sweetness, this Traeger-smoked trout elevates humble river fish to extraordinary heights. The gentle kiss of maple glaze caramelizes into a lacquered crust while preserving the delicate flakiness within. Each bite unfolds with sophisticated layers of flavor that transform simple ingredients into culinary artistry.
Ingredients
– 2 whole rainbow trout (approximately 1.5 pounds each), gutted and scaled
– ¼ cup pure maple syrup, grade A dark amber
– 2 tablespoons Dijon mustard
– 1 tablespoon freshly squeezed lemon juice
– 1 teaspoon smoked paprika
– ½ teaspoon fine sea salt
– ¼ teaspoon freshly cracked black pepper
– 2 sprigs fresh thyme
– 1 lemon, thinly sliced into rounds
Instructions
1. Preheat your Traeger grill to 180°F using premium hardwood pellets for optimal smoke flavor.
2. Pat the rainbow trout completely dry with paper towels, ensuring crisp skin development.
3. Combine pure maple syrup, Dijon mustard, freshly squeezed lemon juice, smoked paprika, fine sea salt, and freshly cracked black pepper in a small saucepan.
4. Whisk the glaze mixture over medium heat until it thickens slightly, about 3-4 minutes, then remove from heat.
5. Score the trout skin diagonally three times on each side to prevent curling during smoking.
6. Brush the interior cavities of both trout with half of the maple glaze mixture.
7. Stuff each trout cavity with fresh thyme sprigs and lemon slices arranged in a single layer.
8. Place the prepared trout directly on the grill grates, positioning them diagonal to the heat flow.
9. Smoke the trout at 180°F for 45 minutes to develop deep smoky flavor without overcooking.
10. Increase the grill temperature to 325°F and continue cooking for 15-20 minutes until the internal temperature reaches 145°F when measured at the thickest part.
11. Brush the remaining maple glaze over the trout during the final 5 minutes of cooking to create a glossy finish.
12. Transfer the smoked trout to a serving platter using a fish spatula to maintain structural integrity.
13. Let the trout rest for 5 minutes before serving to allow juices to redistribute evenly.
Majestic in its presentation, the smoked trout boasts flesh that flakes apart with gentle pressure, revealing pearlescent layers infused with woody sweetness. The maple glaze forms a crackling caramelized crust that contrasts beautifully with the moist interior. Serve alongside wild rice pilaf or flake over crisp garden salads for an elegant meal that celebrates both rustic and refined elements of modern American cuisine.
Traeger Grilled Swordfish with Chimichurri Sauce
Magnificent swordfish transforms into an extraordinary culinary experience when kissed by wood-fired smoke and draped in vibrant chimichurri. This Traeger-grilled preparation elevates the firm-fleshed fish to new heights, where smoky richness meets the bright, herbaceous notes of Argentine-inspired sauce. The result is a sophisticated yet approachable dish perfect for elevating weeknight dinners or impressing weekend guests.
Ingredients
– 2 (8-ounce) swordfish steaks, 1½-inch thick
– 3 tablespoons extra-virgin olive oil, divided
– 1 teaspoon fine sea salt
– ½ teaspoon freshly cracked black pepper
– 1 cup fresh Italian parsley leaves, finely chopped
– ¼ cup fresh oregano leaves, finely chopped
– 3 garlic cloves, microplaned
– 2 tablespoons red wine vinegar
– ¼ teaspoon crushed red pepper flakes
– 3 tablespoons high-quality olive oil
Instructions
1. Preheat Traeger grill to 400°F using hardwood pellets for optimal smoke infusion.
2. Pat swordfish steaks completely dry with paper towels to ensure proper searing.
3. Brush both sides of swordfish with 2 tablespoons extra-virgin olive oil using a pastry brush.
4. Season both sides evenly with fine sea salt and freshly cracked black pepper.
5. Place swordfish directly on preheated grill grates, positioning them at a 45-degree angle for attractive grill marks.
6. Close lid and grill for 5 minutes to develop a golden crust on the first side.
7. Flip swordfish using a fish spatula to maintain structural integrity.
8. Continue grilling for 4-6 minutes until internal temperature reaches 145°F and flesh flakes easily with a fork.
9. While fish grills, combine finely chopped Italian parsley and oregano in a medium bowl.
10. Add microplaned garlic cloves to the herb mixture, distributing evenly.
11. Whisk in red wine vinegar and crushed red pepper flakes until fully incorporated.
12. Slowly drizzle in remaining 3 tablespoons high-quality olive oil while constantly whisking to emulsify the sauce.
13. Let chimichurri rest for 10 minutes to allow flavors to meld properly.
14. Transfer grilled swordfish to a warmed serving platter using the fish spatula.
15. Spoon chimichurri sauce generously over the hot swordfish steaks.
16. Serve immediately while the contrast between hot fish and cool sauce remains pronounced.
Yieldingly firm yet tender flakes of swordfish provide the perfect canvas for the vibrant, garlicky chimichurri that cuts through the rich smokiness. Consider serving over creamy polenta or alongside grilled asparagus to complement the robust flavors, creating a complete meal that celebrates both land and sea in perfect harmony.
Smoky Traeger Cod with Cajun Spice Rub
Unveiling a masterpiece of coastal cuisine, this Traeger-smoked cod elevates simple fish into an extraordinary culinary experience with its sophisticated spice profile and delicate smoky essence. Perfectly balanced between bold Cajun warmth and the gentle kiss of hardwood smoke, this dish transforms weeknight dining into something truly special.
Ingredients
– 1.5 pounds fresh Atlantic cod fillets, skin removed
– 2 tablespoons high-quality Cajun spice blend
– 1 tablespoon extra-virgin olive oil
– 1 teaspoon smoked paprika
– ½ teaspoon freshly cracked black pepper
– ¼ teaspoon fine sea salt
– 2 lemon wedges for finishing
– Fresh parsley sprigs for garnish
Instructions
1. Preheat your Traeger grill to 225°F using hickory wood pellets for optimal smoke flavor.
2. Pat the Atlantic cod fillets completely dry with paper towels to ensure proper spice adhesion.
3. Drizzle the extra-virgin olive oil evenly over both sides of each fillet using a pastry brush.
4. Combine the Cajun spice blend, smoked paprika, freshly cracked black pepper, and fine sea salt in a small bowl.
5. Generously coat all surfaces of the cod fillets with the spice mixture, pressing gently to adhere.
6. Place the seasoned fillets directly on the preheated grill grate, ensuring they don’t touch.
7. Close the lid and smoke for 25-30 minutes until the internal temperature reaches 145°F.
8. Check for flakiness by gently inserting a fork into the thickest part of the fillet.
9. Transfer the smoked cod to a warmed serving platter using a fish spatula.
10. Squeeze fresh lemon juice over the fillets just before serving.
11. Garnish with fresh parsley sprigs for visual appeal and added freshness.
Yielded from the gentle smoking process, the cod develops a remarkably tender, flaky texture that practically melts on the tongue while maintaining its structural integrity. The sophisticated spice rub creates a beautiful crust that contrasts delightfully with the moist interior, offering layers of warmth from the Cajun blend and subtle smokiness from the hickory. Consider serving this elegant dish over creamy stone-ground grits or alongside roasted heirloom carrots to complement its complex flavor profile.
Traeger Smoked Tuna Steaks with Soy-Ginger Glaze
Kindling the senses with its aromatic allure, this smoked tuna preparation elevates the humble steak to extraordinary heights through the alchemy of wood-fired cooking and an exquisite Asian-inspired glaze. Perfectly balanced between delicate smokiness and vibrant umami notes, this dish transforms weeknight dining into a culinary event worthy of celebration. The gentle kiss of Traeger smoke creates a sophisticated crust while preserving the tuna’s luxurious texture within.
Ingredients
– 4 (6-ounce) sushi-grade tuna steaks, 1-inch thick
– 2 tablespoons avocado oil
– 1 teaspoon fine sea salt
– ½ teaspoon freshly cracked black pepper
– ¾ cup naturally brewed soy sauce
– ¼ cup raw wildflower honey
– 2 tablespoons freshly grated ginger root
– 3 garlic cloves, microplaned
– 1 tablespoon toasted sesame oil
– 2 teaspoons rice vinegar
– 1 scallion, thinly sliced on bias
– 1 teaspoon white sesame seeds, toasted
Instructions
1. Preheat your Traeger grill to 225°F using fruitwood pellets for delicate smoke flavor.
2. Pat the sushi-grade tuna steaks completely dry with paper towels to ensure proper searing.
3. Brush both sides of each steak evenly with avocado oil using a silicone pastry brush.
4. Season all surfaces of the tuna steaks uniformly with fine sea salt and freshly cracked black pepper.
5. Place the tuna steaks directly on the grill grate, ensuring adequate spacing between each piece.
6. Smoke the tuna for 25 minutes until the internal temperature reaches 110°F, checking with an instant-read thermometer inserted horizontally into the thickest part.
7. While smoking, combine naturally brewed soy sauce, raw wildflower honey, freshly grated ginger root, microplaned garlic cloves, toasted sesame oil, and rice vinegar in a small saucepan.
8. Simmer the glaze mixture over medium heat for 8 minutes until it reduces by one-third and coats the back of a spoon.
9. Remove the tuna from the grill when it reaches 110°F internal temperature and let rest on a wire rack for 3 minutes.
10. Heat a cast-iron skillet over high heat until smoking hot, approximately 2 minutes.
11. Sear each tuna steak for 45 seconds per side to develop a golden-brown crust while maintaining rare interior.
12. Brush the seared tuna steaks generously with the warm soy-ginger glaze using a clean pastry brush.
13. Transfer the glazed tuna to serving plates and garnish with thinly sliced bias-cut scallions and toasted white sesame seeds.
Achieving that perfect contrast between the smoky, caramelized exterior and the cool, ruby-red center creates a textural symphony that delights with every bite. The soy-ginger glaze provides a glossy, savory-sweet counterpoint that enhances without overwhelming the tuna’s natural richness. Consider serving these elegant steaks sliced against the grain over jasmine rice pilaf or alongside crisp sugar snap peas for a complete dining experience that celebrates both simplicity and sophistication.
Grilled Traeger Mahi-Mahi with Pineapple Salsa
Unveiling a masterpiece of coastal cuisine, this grilled mahi-mahi achieves sublime perfection through the gentle kiss of Traeger smoke. The vibrant pineapple salsa provides a tropical counterpoint that elevates the delicate white fish to extraordinary heights. Each element harmonizes to create a dish that embodies summer sophistication.
Ingredients
- 2 (6-ounce) mahi-mahi fillets, skin removed
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon freshly cracked black pepper
- ¾ teaspoon kosher salt
- 1 cup fresh pineapple, finely diced
- ¼ cup red onion, brunoise-cut
- 2 tablespoons fresh cilantro, chiffonade
- 1 small jalapeño, seeded and minced
- 1 tablespoon freshly squeezed lime juice
- ¼ teaspoon flaky sea salt
Instructions
- Preheat your Traeger grill to 375°F using fruitwood pellets for optimal flavor pairing.
- Pat the mahi-mahi fillets completely dry with paper towels to ensure proper searing.
- Brush both sides of each fillet with extra-virgin olive oil using a pastry brush.
- Season the fillets evenly with smoked paprika, black pepper, and kosher salt.
- Place the seasoned fillets directly on the preheated grill grates, presentation-side down.
- Grill for 4 minutes until distinct grill marks form and the fish releases easily from the grates.
- Flip the fillets using a fish spatula to maintain structural integrity.
- Continue grilling for 3-4 minutes until the internal temperature reaches 145°F when tested with an instant-read thermometer.
- While the fish grills, combine the diced pineapple, red onion, cilantro, jalapeño, lime juice, and flaky sea salt in a non-reactive bowl.
- Gently fold the salsa ingredients until thoroughly incorporated, being careful not to crush the pineapple.
- Transfer the grilled mahi-mahi to a warmed serving platter using the fish spatula.
- Top each fillet generously with the freshly prepared pineapple salsa immediately before serving.
The mahi-mahi develops a beautifully caramelized crust while maintaining its moist, flaky interior texture. The salsa delivers bright acidity that cuts through the rich smokiness, creating a dynamic flavor profile. For an elegant presentation, serve atop coconut jasmine rice with grilled asparagus spears arranged alongside.
Traeger Smoked Arctic Char with Citrus Marinade
Elegantly bridging the gap between salmon and trout, this smoked arctic char offers a sophisticated canvas for bright citrus notes and delicate wood smoke. Its firm yet buttery flesh absorbs flavors beautifully while maintaining its distinctive texture. Perfect for elevating weeknight dinners or impressing guests with minimal effort.
Ingredients
– 1½ lb arctic char fillets, skin-on and pin bones removed
– ½ cup freshly squeezed orange juice
– ¼ cup freshly squeezed lemon juice
– 2 tbsp extra virgin olive oil
– 1 tbsp honey
– 2 cloves garlic, minced
– 1 tsp fresh thyme leaves
– ½ tsp kosher salt
– ¼ tsp freshly cracked black pepper
– 1 cup apple wood pellets
Instructions
1. Combine orange juice, lemon juice, olive oil, honey, minced garlic, thyme leaves, kosher salt, and black pepper in a glass bowl, whisking vigorously for 30 seconds until emulsified.
2. Place arctic char fillets in a shallow baking dish, pouring marinade evenly over both sides and ensuring complete coverage.
3. Cover dish with plastic wrap and refrigerate for exactly 45 minutes—this precise timing prevents the citrus from breaking down the delicate proteins.
4. While fish marinates, fill your Traeger’s hopper with apple wood pellets and preheat to 225°F using the smoke setting.
5. Remove fillets from marinade, allowing excess liquid to drip off while patting skin dry with paper towels to ensure crisp rendering.
6. Place fillets skin-side down directly on the grill grates, spacing them 2 inches apart for optimal smoke circulation.
7. Smoke for 25-30 minutes until the internal temperature reaches 135°F and the flesh flakes easily with gentle pressure from a fork.
8. Transfer fish to a warmed platter using a fish spatula, resting for 3 minutes before serving to allow juices to redistribute.
Glistening with citrus-kissed moisture, the char develops a beautifully crisp skin while maintaining its signature velvety texture beneath the smoke ring. Serve alongside roasted fingerling potatoes tossed with herb-infused clarified butter, or flake over a bed of wild arugula with shaved fennel for a refreshing salad presentation. The subtle sweetness from the honey caramelizes against the smoke, creating layers of flavor that unfold with each bite.
Traeger Grilled Branzino with Herbed Olive Oil
Savor the delicate dance of Mediterranean flavors with this elegant preparation of whole branzino, where the gentle kiss of Traeger smoke elevates the fish’s natural sweetness. The crisp skin yields to pearlescent, flaky flesh infused with aromatic herbs and premium olive oil. This recipe transforms simple ingredients into a sophisticated centerpiece worthy of any celebratory gathering.
Ingredients
- 2 whole branzino (1.5 lbs each), scaled and gutted
- 1/4 cup extra-virgin olive oil
- 3 tbsp fresh lemon juice
- 4 garlic cloves, thinly sliced
- 2 tbsp fresh oregano leaves, chopped
- 1 tbsp fresh thyme leaves
- 1 tsp kosher salt
- 1/2 tsp freshly cracked black pepper
- 2 lemon slices (1/4-inch thick)
- 4 fresh rosemary sprigs
Instructions
- Preheat your Traeger grill to 375°F using hardwood pellets for 15 minutes with the lid closed.
- Pat the branzino completely dry with paper towels, including the cavity.
- Score three diagonal cuts through the skin on each side of both fish, cutting just to the bone.
- Whisk together the olive oil, lemon juice, garlic, oregano, thyme, salt, and pepper in a small bowl.
- Brush the herb mixture generously inside the cavities and over the entire exterior of both fish.
- Place two lemon slices and two rosemary sprigs inside each fish cavity.
- Transfer the branzino to the preheated grill grate, positioning them diagonally to the grates.
- Close the lid and grill for 12 minutes without opening the grill.
- Carefully flip the fish using a wide spatula and grill for another 10-12 minutes.
- Check for doneness by inserting a thermometer at the thickest part—it should read 145°F and the flesh should flake easily.
- Transfer the branzino to a serving platter using two spatulas for support.
- Drizzle with any remaining herb oil from the bowl.
Unveil this masterpiece to reveal flesh that separates into pearlescent flakes with a satisfying crispness to the skin. The subtle smokiness from the grill complements the bright, herbaceous notes that permeate each delicate bite. For an unforgettable presentation, serve whole on a large platter with grilled artichokes and a citrus-herb quinoa salad, allowing guests to fillet their own portions at the table.
Smoky Traeger Catfish with Spicy Remoulade
Beneath the gentle kiss of wood smoke, catfish transforms into something truly extraordinary—a dish where rustic charm meets refined technique. This Traeger-smoked preparation elevates the humble freshwater favorite with complex layers of flavor, while the zesty remoulade provides a vibrant counterpoint that dances across the palate. Perfect for both weeknight dinners and entertaining, it brings restaurant-quality sophistication to your backyard with minimal fuss.
Ingredients
– 4 (6-ounce) catfish fillets, skin removed
– 2 tablespoons extra-virgin olive oil
– 1 tablespoon smoked paprika
– 2 teaspoons garlic powder
– 1 teaspoon cayenne pepper
– 1 teaspoon freshly cracked black pepper
– 1 teaspoon kosher salt
– 1 cup mayonnaise
– 2 tablespoons Creole mustard
– 1 tablespoon prepared horseradish
– 1 tablespoon freshly squeezed lemon juice
– 1 teaspoon hot sauce
– 2 tablespoons finely chopped fresh parsley
– 1 tablespoon capers, drained and chopped
– 1 small shallot, minced
Instructions
1. Preheat your Traeger grill to 225°F using hickory pellets for optimal smoke flavor.
2. Pat the catfish fillets completely dry with paper towels to ensure proper smoke adhesion.
3. Brush both sides of each fillet evenly with extra-virgin olive oil using a pastry brush.
4. Combine smoked paprika, garlic powder, cayenne pepper, black pepper, and kosher salt in a small bowl.
5. Sprinkle the spice mixture evenly over both sides of the catfish fillets, pressing gently to adhere.
6. Place the seasoned catfish fillets directly on the grill grates, spacing them 2 inches apart.
7. Smoke the catfish for 45-60 minutes until the internal temperature reaches 145°F and the flesh flakes easily with a fork.
8. While the catfish smokes, prepare the remoulade by whisking together mayonnaise, Creole mustard, horseradish, lemon juice, and hot sauce in a medium bowl.
9. Fold in chopped parsley, capers, and minced shallot until fully incorporated.
10. Refrigerate the remoulade for at least 30 minutes to allow the flavors to meld.
11. Remove the catfish from the grill using a fish spatula to maintain structural integrity.
12. Let the catfish rest for 5 minutes before serving to allow juices to redistribute.
Each bite reveals the catfish’s remarkably tender, flaky texture that practically melts on the tongue, while the smoky crust delivers subtle heat that builds gradually. The remoulade cuts through the richness with its bright, tangy complexity, creating a harmonious balance that elevates every forkful. Consider serving it alongside grilled asparagus or over a bed of stone-ground grits for a truly Southern-inspired presentation that celebrates both tradition and innovation.
Traeger Smoked Rainbow Trout with Almond Butter
Luminous and delicate, this Traeger-smoked rainbow trout elevates the humble freshwater fish into an elegant centerpiece worthy of any sophisticated gathering. The gentle kiss of smoke intertwines with the rich nuttiness of almond butter, creating layers of flavor that unfold with each exquisite bite. Perfectly balanced between rustic charm and refined technique, this dish celebrates the art of outdoor cooking while delivering restaurant-quality results in your own backyard.
Ingredients
- 2 whole rainbow trout (approximately 1.5 pounds each), cleaned and scaled
- 3 tablespoons extra virgin olive oil
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon fine sea salt
- ½ teaspoon freshly cracked black pepper
- 4 tablespoons unsalted almond butter
- 2 tablespoons clarified butter, melted
- ¼ cup sliced almonds, lightly toasted
- 2 tablespoons fresh dill fronds, finely chopped
- 1 lemon, thinly sliced into rounds
Instructions
- Preheat your Traeger grill to 225°F using fruitwood pellets such as apple or cherry for optimal flavor pairing with the delicate fish.
- Pat the rainbow trout completely dry with paper towels, ensuring both the exterior skin and interior cavity are moisture-free to promote proper smoke absorption.
- Brush the trout generously inside and out with extra virgin olive oil, creating a protective barrier that will help retain moisture during the extended smoking process.
- Season the cavity and exterior of each trout evenly with fine sea salt and freshly cracked black pepper, taking care to distribute the seasoning uniformly.
- Combine the almond butter and melted clarified butter in a small bowl, whisking until you achieve a smooth, pourable consistency.
- Brush half of the almond butter mixture inside each trout cavity, reserving the remaining mixture for basting during the cooking process.
- Place several lemon slices and a sprinkling of fresh dill inside each trout cavity to infuse the flesh with bright, herbal notes as it smokes.
- Transfer the prepared trout directly onto the preheated grill grates, positioning them with adequate space between each fish to ensure proper air circulation and even smoking.
- Close the lid and smoke for 45-60 minutes, maintaining the temperature precisely at 225°F throughout the cooking duration.
- After 30 minutes of smoking, carefully open the lid and baste the trout with the remaining almond butter mixture using a pastry brush, working quickly to minimize heat loss.
- Continue smoking until the internal temperature reaches 145°F when measured at the thickest part of the flesh, and the skin appears slightly crisp and golden.
- Remove the trout from the grill using a wide fish spatula, taking care to support the entire length of each fish to prevent breaking.
- Garnish the smoked trout with toasted sliced almonds and additional fresh dill fronds before serving immediately.
Outstanding in both presentation and flavor, the trout emerges with flesh so tender it flakes effortlessly at the touch of a fork, while the almond butter creates a luxurious glaze that caramelizes beautifully against the smoky backdrop. The subtle crunch of toasted almonds provides textural contrast to the silky fish, making each mouthful a study in balanced complexity. Consider serving this masterpiece alongside roasted fingerling potatoes and a crisp arugula salad to complement the rich, smoky notes with earthy and peppery accents.
Grilled Traeger Snapper with Mango-Avocado Relish
Yielded from the gentle kiss of wood-fired smoke, this grilled snapper achieves sublime harmony with its vibrant mango-avocado relish, creating a dish that celebrates both oceanic depth and tropical brightness in perfect equilibrium.
Ingredients
- 2 whole red snapper (1.5 lbs each), scaled and gutted
- 3 tablespoons extra-virgin olive oil
- 2 teaspoons kosher salt
- 1 teaspoon freshly cracked black pepper
- 2 ripe mangoes, peeled and finely diced
- 1 large Hass avocado, perfectly ripe, cubed
- 1/4 cup finely diced red onion
- 2 tablespoons freshly chopped cilantro
- 1 jalapeño, seeded and minced
- 2 tablespoons freshly squeezed lime juice
- 1/4 teaspoon flaky sea salt
Instructions
- Preheat your Traeger grill to 375°F using fruitwood pellets for optimal flavor infusion.
- Pat both snapper completely dry with paper towels to ensure crisp skin development.
- Make three diagonal slashes through the skin on each side of both fish, cutting down to the bone.
- Brush the entire surface of each snapper with extra-virgin olive oil, including inside the cavity.
- Season both fish evenly inside and out with kosher salt and freshly cracked black pepper.
- Place the snapper directly on the grill grates and close the lid immediately to maintain consistent temperature.
- Grill for 8 minutes until the skin releases easily from the grates without sticking.
- Carefully flip the fish using a wide fish spatula, ensuring the delicate flesh remains intact.
- Continue grilling for another 7-9 minutes until the internal temperature reaches 145°F at the thickest part.
- While the fish cooks, combine the diced mango, cubed avocado, and minced red onion in a medium bowl.
- Add the chopped cilantro, minced jalapeño, and freshly squeezed lime juice to the fruit mixture.
- Gently fold all relish ingredients together, being careful not to crush the avocado cubes.
- Sprinkle the flaky sea salt over the relish and give one final gentle toss to combine.
- Remove the snapper from the grill when the flesh flakes easily with a fork and transfer to a serving platter.
- Spoon the mango-avocado relish generously over and around the grilled snapper.
The firm, pearlescent flesh of the snapper yields to reveal delicate flakes that carry the subtle smokiness throughout, while the relish provides bursts of creamy avocado and sweet-tart mango that cut through the richness. For an elegant presentation, serve the whole fish tableside with the vibrant relish cascading down its sides, creating a stunning visual contrast between the golden skin and the jewel-toned accompaniment.
Traeger Smoked Mackerel with Honey-Mustard Glaze
Kindling the autumnal spirit with smoke and sweetness, this Traeger-smoked mackerel elevates humble fish into a sophisticated centerpiece. The honey-mustard glaze caramelizes into a lacquered finish that balances the fish’s natural richness with bright acidity. Perfect for transitioning from summer’s lightness to winter’s depth, this dish brings restaurant-worthy technique to the home smoker.
Ingredients
– 2 whole mackerel (about 1.5 lbs each), scaled and gutted
– ¼ cup Dijon mustard
– 3 tablespoons raw wildflower honey
– 2 tablespoons extra-virgin olive oil
– 1 tablespoon freshly squeezed lemon juice
– 1 teaspoon smoked paprika
– ½ teaspoon fine sea salt
– ¼ teaspoon freshly cracked black pepper
– 2 cups applewood smoking chips, soaked
Instructions
1. Pat the mackerel completely dry with paper towels, inside and out.
2. Score the skin on both sides with three diagonal cuts, about ¼-inch deep.
3. Whisk together Dijon mustard, raw wildflower honey, extra-virgin olive oil, freshly squeezed lemon juice, smoked paprika, fine sea salt, and freshly cracked black pepper in a small bowl until emulsified.
4. Brush the mackerel cavities and exterior with half of the honey-mustard glaze, reserving the remainder.
5. Preheat your Traeger grill to 225°F using the “Smoke” setting for 15 minutes with the lid closed.
6. Drain the soaked applewood chips and add them to the smoker box.
7. Place the mackerel directly on the grill grates, ensuring they aren’t touching.
8. Smoke for 45-60 minutes until the internal temperature reaches 145°F when measured at the thickest part.
9. Brush the mackerel with the reserved glaze during the final 10 minutes of smoking.
10. Transfer the mackerel to a clean platter using a fish spatula and let rest for 5 minutes before serving.
A testament to balanced flavors, the flaky flesh yields to a crisp, caramelized crust with each forkful. The smoke-kissed mackerel pairs beautifully with bitter greens or roasted root vegetables, while leftover fillets make exceptional additions to grain bowls or smoked fish pâté.
Traeger Grilled Sardines with Lemon-Garlic Dressing
Perfectly grilled sardines emerge from the Traeger with smoky sophistication, their delicate flesh transformed by the gentle kiss of hardwood smoke. This elegant preparation elevates the humble sardine to centerpiece status, where the bright acidity of lemon and aromatic garlic create a harmonious balance. Each silvery fillet becomes a canvas for Mediterranean flavors, promising a dining experience that feels both rustic and refined.
Ingredients
- 12 fresh whole sardines, scaled and gutted
- 3 tablespoons extra-virgin olive oil
- 4 garlic cloves, thinly sliced
- 2 lemons, one juiced and one sliced into ¼-inch rounds
- 1 teaspoon flaky sea salt
- ½ teaspoon freshly cracked black pepper
- 2 tablespoons chopped fresh parsley
- 1 teaspoon red pepper flakes
Instructions
- Preheat your Traeger grill to 375°F using hardwood pellets for 15 minutes with the lid closed.
- Pat the scaled and gutted sardines completely dry with paper towels to ensure crisp skin.
- Brush both sides of each sardine with extra-virgin olive oil using a pastry brush.
- Season the sardines evenly with flaky sea salt and freshly cracked black pepper, including the cavity.
- Arrange the sardines in a single layer on the preheated grill grate, spacing them 1 inch apart.
- Grill for 4 minutes until the skin releases easily from the grates and shows defined grill marks.
- Flip the sardines carefully using a fish spatula and grill for another 3 minutes until the flesh turns opaque.
- While grilling, combine the remaining olive oil, lemon juice, thinly sliced garlic, and red pepper flakes in a small bowl.
- Transfer the grilled sardines to a serving platter and immediately drizzle with the lemon-garlic dressing.
- Garnish with chopped fresh parsley and lemon slices arranged around the perimeter.
Heirloom-quality texture emerges with crisp skin giving way to moist, flaky flesh that practically melts on the tongue. The smoky undertones from the Traeger beautifully complement the bright, garlicky dressing, creating layers of flavor that evolve with each bite. Serve these elegant sardines over a bed of pearl couscous tossed with roasted cherry tomatoes, or alongside grilled artichokes for a complete Mediterranean-inspired meal that celebrates simplicity and sophistication.
Smoky Traeger Sea Bass with Herb-Butter Baste
Radiant and sophisticated, this Traeger-kissed sea bass elevates weeknight dining to a culinary event. The delicate fillets absorb gentle smoke while a fragrant herb-baste creates a glossy, flavor-packed crust. Perfectly balanced and surprisingly simple, this dish transforms humble ingredients into restaurant-worthy elegance.
Ingredients
- 4 (6-ounce) black sea bass fillets, skin-on and pin bones removed
- 2 tablespoons extra-virgin olive oil
- 1 ½ teaspoons Diamond Crystal kosher salt
- ¾ teaspoon freshly cracked black pepper
- 4 tablespoons European-style unsalted butter
- 2 garlic cloves, finely minced
- 2 tablespoons fresh lemon juice
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 teaspoon fresh thyme leaves
Instructions
- Preheat your Traeger grill to 225°F using Super Smoke mode if available, ensuring even low-temperature cooking.
- Pat the sea bass fillets completely dry with paper towels to promote optimal skin crispness.
- Brush both sides of each fillet with extra-virgin olive oil using a pastry brush.
- Season the fillets evenly on all surfaces with Diamond Crystal kosher salt and freshly cracked black pepper.
- Place the sea bass fillets skin-side down directly on the grill grates, arranging them with space between for proper air circulation.
- Close the lid and smoke for 25 minutes until the flesh becomes opaque around the edges but remains slightly translucent in the center.
- While the fish smokes, melt European-style unsalted butter in a small saucepan over low heat.
- Add finely minced garlic to the melted butter and cook for 1 minute until fragrant but not browned.
- Remove the saucepan from heat and stir in fresh lemon juice, chopped fresh flat-leaf parsley, and fresh thyme leaves.
- After 25 minutes of smoking, baste the sea bass fillets generously with the herb-butter mixture using a silicone basting brush.
- Increase the grill temperature to 350°F and continue cooking for 8-10 minutes until the internal temperature reaches 135°F when tested with an instant-read thermometer.
- Transfer the sea bass to a warmed platter and rest for 3 minutes before serving to allow juices to redistribute. Outstandingly moist and flaky, the sea bass yields to gentle pressure with pearlescent layers separating cleanly. The subtle smoke infusion complements the bright, herbaceous butter notes, while the crisp skin provides textural contrast. Serve atop creamy polenta or alongside roasted fennel for a complete meal that feels both rustic and refined.
Traeger Smoked Grouper with Tomato-Olive Relish
Beneath the gentle kiss of smoke and fire, grouper transforms into something truly sublime—its firm, snow-white flesh yielding to the subtle complexity of hardwood embers, while a vibrant tomato-olive relish provides the perfect Mediterranean counterpoint to this coastal masterpiece.
Ingredients
– 2 pounds grouper fillets, skin-on, pin bones removed
– 3 tablespoons extra-virgin olive oil, divided
– 1 teaspoon fine sea salt
– ½ teaspoon freshly cracked black pepper
– 2 cups cherry tomatoes, halved
– ½ cup Castelvetrano olives, pitted and roughly chopped
– ¼ cup red onion, finely diced
– 2 tablespoons fresh basil leaves, chiffonade
– 1 tablespoon aged red wine vinegar
– 1 teaspoon wildflower honey
– ½ teaspoon crushed red pepper flakes
Instructions
1. Preheat your Traeger grill to 225°F using fruitwood pellets for delicate smoke flavor.
2. Pat grouper fillets completely dry with paper towels to ensure proper smoke adhesion.
3. Brush both sides of fillets with 2 tablespoons olive oil, then season evenly with sea salt and black pepper.
4. Place fillets skin-side down on the grill grates, leaving space between each for even air circulation.
5. Close the lid and smoke for 45-60 minutes until internal temperature reaches 135°F and flesh flakes easily with gentle pressure.
6. While fish smokes, combine cherry tomatoes, Castelvetrano olives, and red onion in a medium bowl.
7. Whisk together remaining 1 tablespoon olive oil, red wine vinegar, honey, and red pepper flakes in a separate small bowl.
8. Pour dressing over tomato-olive mixture and toss gently to coat, being careful not to crush the tomatoes.
9. Let relish stand at room temperature for 30 minutes to allow flavors to meld.
10. Fold fresh basil into relish just before serving to maintain its vibrant color and aroma.
11. Transfer smoked grouper to a serving platter using a fish spatula to keep fillets intact.
12. Spoon tomato-olive relish generously over the warm fish, allowing some to cascade onto the platter.
Yielded from the smoker with pearlescent translucence, the grouper maintains remarkable moisture while developing a delicate crust. The relish bursts with sweet-tart complexity against the fish’s buttery richness, creating a dish that sings of sun-drenched Mediterranean coasts. Consider serving over saffron-infused couscous or alongside grilled artichokes to elevate this elegant centerpiece.
Grilled Traeger Tilapia with Cilantro-Lime Sauce
Vibrant and sophisticated, this grilled tilapia showcases how simple ingredients can transform into an elegant centerpiece. The delicate white fish gains remarkable depth from wood-fired grilling, while the zesty cilantro-lime sauce provides a bright counterpoint that dances across the palate. Perfect for both weeknight dinners and entertaining, this dish brings restaurant-quality flair to your home kitchen.
Ingredients
- 4 (6-ounce) tilapia fillets, skinless and patted dry
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- 1 cup fresh cilantro leaves, tightly packed
- ¼ cup freshly squeezed lime juice
- 2 tablespoons Greek yogurt
- 1 small garlic clove, minced
- ¼ teaspoon fine sea salt
- 2 tablespoons cold-pressed avocado oil
Instructions
- Preheat your Traeger grill to 400°F using hardwood pellets for optimal smoke infusion.
- Brush both sides of the tilapia fillets with extra-virgin olive oil using a pastry brush.
- Season the fillets evenly with kosher salt and freshly cracked black pepper.
- Place the seasoned fillets directly on the preheated grill grates, ensuring they don’t overlap.
- Close the grill lid and cook for 4-5 minutes until the edges become opaque and release easily from the grates.
- Carefully flip each fillet using a fish spatula to maintain structural integrity.
- Continue grilling for another 3-4 minutes until the internal temperature reaches 145°F and the flesh flakes easily with a fork.
- While the fish cooks, combine cilantro leaves, lime juice, Greek yogurt, minced garlic, and fine sea salt in a high-speed blender.
- Blend the mixture on high speed for 30 seconds until completely smooth and vibrant green.
- With the blender running on low, slowly drizzle in cold-pressed avocado oil to emulsify the sauce.
- Transfer the grilled tilapia to a serving platter using a wide spatula to prevent breaking.
- Drizzle the cilantro-lime sauce generously over the warm fillets just before serving.
The tilapia emerges with a beautifully firm yet tender texture that yields to the slightest pressure of a fork, while the sauce provides a creamy, herbaceous contrast that clings to each flake. Serve this elegant dish over jasmine rice to catch every drop of the vibrant sauce, or alongside grilled asparagus for a complete meal that celebrates both simplicity and sophistication.
Traeger Smoked Walleye with Brown Sugar Rub
Kindly imagine the delicate aroma of wood smoke mingling with sweet caramel notes, as we explore a sophisticated preparation that elevates freshwater fish to gourmet status. This Traeger-smoked walleye, kissed with a brown sugar rub, transforms the humble catch into an elegant centerpiece worthy of any discerning table. The gentle smoking process coaxes out the fish’s natural sweetness while creating a beautifully glazed exterior.
Ingredients
– 2 pounds fresh walleye fillets, skin-on
– 1/4 cup dark brown sugar, firmly packed
– 2 tablespoons smoked paprika
– 1 tablespoon kosher salt
– 2 teaspoons freshly cracked black pepper
– 1 teaspoon garlic powder
– 1/2 teaspoon cayenne pepper
– 2 tablespoons clarified butter, melted
– 1 cup applewood smoking chips
Instructions
1. Pat the walleye fillets completely dry with paper towels to ensure proper smoke adhesion.
2. Combine the dark brown sugar, smoked paprika, kosher salt, black pepper, garlic powder, and cayenne pepper in a small mixing bowl.
3. Generously coat both sides of the walleye fillets with the spice rub mixture, pressing gently to adhere.
4. Place the seasoned fillets on a wire rack and refrigerate uncovered for 45 minutes to form a pellicle.
5. Preheat your Traeger grill to 180°F using the “Smoke” setting with the lid closed.
6. Soak the applewood smoking chips in cold water for 20 minutes, then drain thoroughly before use.
7. Place the drained smoking chips in the smoker box or directly on the fire pot.
8. Arrange the chilled walleye fillets skin-side down on the grill grates, ensuring adequate space between each piece.
9. Close the lid and smoke the fish for 1 hour at 180°F until the surface appears slightly tacky.
10. Increase the grill temperature to 225°F and continue smoking for another 45-60 minutes.
11. Brush the fillets lightly with melted clarified butter using a pastry brush.
12. Monitor the internal temperature with an instant-read thermometer until it reaches 145°F.
13. Remove the smoked walleye from the grill when the flesh flakes easily with a fork.
14. Let the fish rest for 5 minutes on a clean wire rack before serving.
Luxuriously flaky with a subtle sweetness that complements the smoky undertones, this walleye achieves a perfect balance between delicate texture and robust flavor. The caramelized sugar rub creates a beautiful mahogany crust that crackles gently with each bite. Consider serving it alongside a crisp apple-fennel slaw or atop creamy polenta for a complete culinary experience that showcases the fish’s refined character.
Traeger Grilled Perch with Lemon-Caper Butter
Fragrant smoke curls from the Traeger, promising a delicate balance of wood-fired sophistication and coastal simplicity in this elegant preparation of freshwater perch. Finished with a vibrant lemon-caper compound butter, this dish transforms humble fillets into a restaurant-worthy centerpiece that celebrates both technique and ingredient integrity. The gentle kiss of applewood smoke allows the perch’s natural sweetness to shine while the bright, briny butter sauce provides the perfect counterpoint.
Ingredients
– 1 ½ pounds freshwater perch fillets, skin-on
– 2 tablespoons extra-virgin olive oil
– 1 teaspoon kosher salt
– ½ teaspoon freshly cracked black pepper
– 8 tablespoons European-style unsalted butter, softened
– 2 tablespoons brined capers, drained and roughly chopped
– 1 lemon, zested and juiced
– 2 tablespoons fresh Italian parsley, finely minced
– ¼ teaspoon smoked paprika
Instructions
1. Preheat your Traeger grill to 225°F using applewood pellets for optimal mild smoke flavor.
2. Pat the perch fillets completely dry with paper towels to ensure proper searing and smoke adherence.
3. Brush both sides of the fillets evenly with extra-virgin olive oil using a pastry brush.
4. Season the fillets uniformly with kosher salt and freshly cracked black pepper on both surfaces.
5. Place the seasoned fillets skin-side down directly on the grill grates, spacing them 2 inches apart for even air circulation.
6. Close the lid and smoke the perch for 25-30 minutes until the flesh becomes opaque and flakes easily with a fork.
7. While the fish smokes, combine the softened European-style butter, chopped capers, lemon zest, lemon juice, minced parsley, and smoked paprika in a small bowl.
8. Whisk the butter mixture vigorously with a fork until fully emulsified and slightly aerated.
9. Transfer the compound butter to a sheet of parchment paper and roll into a 1-inch diameter log.
10. Chill the butter log in the refrigerator for 15 minutes until firm but still spreadable.
11. Remove the smoked perch from the grill when the internal temperature reaches 145°F on an instant-read thermometer.
12. Immediately top each hot fillet with a ¼-inch slice of the chilled lemon-caper butter.
13. Allow the butter to melt naturally over the hot fish for 30 seconds before serving.
What emerges from the gentle smoke is a study in textural contrast—the firm, pearlescent flesh yielding to the fork while the crisp skin provides satisfying resistance. The lemon-caper butter melts into a luxurious sauce that balances the fish’s natural sweetness with bright acidity and briny complexity. For an elegant presentation, serve atop creamy polenta or alongside roasted baby potatoes that can soak up the exquisite butter sauce, creating a complete dish that feels both rustic and refined.
Smoky Traeger Bluefish with Smoked Paprika Glaze
For those seeking to elevate their seafood repertoire, this sophisticated preparation transforms humble bluefish into a culinary masterpiece, where the gentle kiss of smoke and the vibrant warmth of paprika create an unforgettable dining experience.
Ingredients
- 1 whole bluefish (approximately 2 pounds), scaled and gutted
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon smoked paprika
- 2 teaspoons raw honey
- 1 teaspoon freshly squeezed lemon juice
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly cracked black pepper
- 1 lemon, thinly sliced into rounds
- 3 sprigs fresh thyme
Instructions
- Preheat your Traeger grill to 225°F using hickory wood pellets for optimal smoke flavor.
- Pat the bluefish completely dry with paper towels, ensuring crisp skin during smoking.
- Score the skin side of the fish with three diagonal cuts, about 1/4-inch deep, to allow even cooking and flavor penetration.
- Brush the entire fish with extra-virgin olive oil, coating both sides thoroughly.
- Season the cavity and exterior with fine sea salt and freshly cracked black pepper.
- Stuff the cavity with lemon rounds and fresh thyme sprigs for aromatic infusion.
- Place the bluefish directly on the grill grate, skin-side down, and close the lid.
- Smoke for 45 minutes until the flesh becomes opaque and flakes easily with a fork.
- While the fish smokes, whisk together smoked paprika, raw honey, and freshly squeezed lemon juice in a small bowl until fully emulsified.
- After 45 minutes, brush the paprika glaze evenly over the top of the fish using a pastry brush.
- Increase the grill temperature to 350°F and continue cooking for 10-12 minutes until the glaze caramelizes and forms a glossy coating.
- Insert an instant-read thermometer into the thickest part of the fish; remove when it registers 145°F for perfect doneness.
- Transfer the bluefish to a serving platter using a fish spatula, supporting the entire length to prevent breaking.
- Let rest for 5 minutes to allow juices to redistribute throughout the flesh.
Offering a remarkable textural contrast between the crisp, caramelized exterior and the moist, flaky interior, this bluefish presents complex layers of sweet smoke and earthy spice. The vibrant paprika glaze creates a beautiful bronzed finish that makes it stunning for dinner party presentations, particularly when served alongside roasted fingerling potatoes and bitter greens to balance the richness.
Summary
Nothing beats the incredible flavor of perfectly smoked fish from your Traeger! We hope this collection of 20 recipes inspires you to fire up the grill and try something new. Don’t forget to leave a comment telling us which recipe is your favorite, and be sure to share this roundup on Pinterest so your fellow grill masters can enjoy these delicious dishes too!
