Summer grilling just got a whole lot more delicious! When it comes to cooking up fresh seafood, there’s nothing quite like the smoky flavor that a Traeger grill can impart. Whether you’re a seasoned angler or just looking for a new way to enjoy your catch of the day, we’ve got you covered with these 18 mouth-watering Traeger fish recipes.
From classic grilled salmon to more adventurous options like smoked mackerel and arctic char, we’ll take you on a journey around the world’s oceans to bring you the best of the best. With flavors ranging from bright and citrusy to rich and buttery, there’s something for every taste and dietary preference.
In this article, we’ll dive into the art of smoking fish on your Traeger grill, sharing our favorite recipes and techniques for achieving that perfect balance of smokiness and tenderness. So grab your apron, fire up your Traeger, and get ready to take your seafood game to the next level!
Traeger Smoked Salmon with Lemon-Dill Butter
Transform your salmon into a succulent and flavorful dish, perfectly smoked to perfection. This recipe combines the richness of salmon with the brightness of lemon and the freshness of dill.
Ingredients:
– 4 salmon fillets (6 oz each)
– 1/2 cup unsalted butter, softened
– 2 lemons, juiced
– 1/4 cup chopped fresh dill
– Salt and pepper to taste
Instructions:
1. Preheat your Traeger to 225°F (110°C).
2. In a small bowl, mix together the softened butter, lemon juice, and chopped dill until well combined.
3. Season the salmon fillets with salt and pepper on both sides.
4. Place the salmon fillets in the smoker, leaving space between each fillet for even cooking.
5. Smoke the salmon for 2-3 hours, or until it reaches an internal temperature of 145°F (63°C).
6. During the last 30 minutes of smoking, baste the salmon with the lemon-dill butter mixture.
Cooking Time: 2-3 hours
Grilled Cedar Plank Salmon on Traeger
Savor the rich flavors of wild-caught salmon as it’s infused with the subtle notes of cedar and smoky goodness from your Traeger.
Ingredients:
– 4 salmon fillets (6 oz each)
– 1/4 cup cedar plank chips
– 2 tbsp olive oil
– 2 tbsp maple syrup
– 2 tbsp soy sauce
– 1 tsp lemon zest
– Salt and pepper, to taste
Instructions:
1. Preheat your Traeger to 400°F.
2. Rinse the salmon fillets under cold water, pat dry with paper towels.
3. In a small bowl, mix together olive oil, maple syrup, soy sauce, and lemon zest.
4. Brush the mixture evenly onto both sides of the salmon fillets.
5. Place one cedar plank chip on top of each salmon fillet.
6. Place the salmon planks directly on the Traeger grates.
7. Close the lid and cook for 12-15 minutes or until the salmon reaches an internal temperature of 145°F.
8. Remove from heat, let rest for 5 minutes before serving.
Cooking Time: 12-15 minutes
Traeger Smoked Rainbow Trout with Herbs
Experience the rich flavors of smoked trout, elevated by a blend of aromatic herbs.
Ingredients:
– 4 rainbow trout fillets (6 oz each)
– 1/4 cup brown sugar
– 2 tbsp smoked paprika
– 2 tbsp olive oil
– 2 tbsp chopped fresh parsley
– 2 tbsp chopped fresh dill
– Salt and pepper to taste
Instructions:
1. Preheat Traeger to 225°F (110°C).
2. In a small bowl, mix brown sugar, smoked paprika, salt, and pepper.
3. Place trout fillets on the Traeger grill grates.
4. Brush olive oil evenly over the trout, then sprinkle the sugar-paprika mixture over each fillet.
5. Top with chopped parsley and dill.
6. Close the lid and smoke for 2 hours and 30 minutes, or until cooked through.
Cooking Time: 2 hours and 30 minutes
Smoky Traeger Halibut with Garlic Butter
Experience the rich flavor of halibut elevated by the deep smokiness of a Traeger, paired with a savory garlic butter sauce. This recipe is perfect for special occasions or everyday meals.
Ingredients:
– 4 halibut fillets (6 oz each)
– 1/2 cup garlic butter (see below)
– 1 tbsp olive oil
– 1 tsp smoked paprika
– Salt and pepper, to taste
Garlic Butter:
– 1/2 cup unsalted butter, softened
– 3 cloves garlic, minced
– 1 tsp lemon zest
– Salt and pepper, to taste
Instructions:
1. Preheat Traeger to 400°F (200°C).
2. In a small bowl, mix together olive oil, smoked paprika, salt, and pepper.
3. Brush the mixture evenly onto both sides of the halibut fillets.
4. Place the halibut on the Traeger grill mat or directly on the grill.
5. Cook for 8-10 minutes or until cooked through.
6. While the halibut is cooking, prepare the garlic butter by mixing all ingredients together in a small bowl.
7. Serve the halibut with a pat of garlic butter on top.
Cooking Time: 8-10 minutes
Traeger-Grilled Swordfish Steaks with Chimichurri
Elevate your outdoor cooking experience with this mouthwatering recipe that combines the smoky flavor of Traeger-grilling with the bright, herby taste of chimichurri sauce.
Ingredients:
– 4 swordfish steaks (6 oz each)
– 1/2 cup olive oil
– 1/4 cup fresh parsley, chopped
– 1/4 cup fresh oregano, chopped
– 2 cloves garlic, minced
– 1 tablespoon red wine vinegar
– 1 teaspoon lemon zest
– Salt and pepper to taste
Instructions:
1. Preheat Traeger grill to 400°F (200°C).
2. In a small bowl, combine olive oil, parsley, oregano, garlic, red wine vinegar, and lemon zest.
3. Place swordfish steaks on the grill and cook for 4-5 minutes per side, or until cooked through.
4. Brush chimichurri sauce onto the fish during the last minute of cooking.
5. Serve immediately, garnished with additional parsley if desired.
Cooking Time: 12-16 minutes
Smoked Tuna Steaks with Soy-Ginger Glaze
Savor the rich flavors of smoked tuna paired with a sweet and savory soy-ginger glaze.
Ingredients:
- 4 tuna steaks (6 oz each)
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons grated fresh ginger
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions:
- Purpose a smoker to 200°F (90°C). Add wood chips or chunks for smoke flavor.
- Season the tuna steaks with salt and pepper. Place them in the smoker, leaving space between each steak. Smoke for 20-25 minutes, or until the tuna reaches an internal temperature of 145°F (63°C).
- In a small bowl, whisk together soy sauce, brown sugar, ginger, garlic, and olive oil to make the glaze.
- Brush the glaze over the smoked tuna steaks during the last 5 minutes of cooking. Serve immediately.
Cooking Time: 20-25 minutes
Traeger-Grilled Mahi-Mahi with Mango Salsa
Savor the flavors of tropical paradise with this refreshing and flavorful recipe that combines succulent mahi-mahi with a sweet and tangy mango salsa.
Ingredients:
– 4 mahi-mahi fillets (6 oz each)
– 1/2 cup olive oil
– 2 tbsp lemon juice
– 2 tsp garlic powder
– Salt and pepper to taste
– Mango Salsa ingredients:
+ 3 ripe mangos, diced
+ 1/2 cup red onion, diced
+ 1 jalapeño pepper, seeded and finely chopped
+ 1/4 cup cilantro leaves, chopped
+ Juice of 1 lime
Instructions:
1. Preheat Traeger to 400°F.
2. In a small bowl, mix together olive oil, lemon juice, garlic powder, salt, and pepper.
3. Brush the mixture evenly onto both sides of the mahi-mahi fillets.
4. Place the fillets on the Traeger grill and cook for 8-10 minutes per side, or until cooked through.
5. Meanwhile, combine mango, red onion, jalapeño, and cilantro in a bowl. Squeeze lime juice over the top and toss to coat.
6. Serve the grilled mahi-mahi with Mango Salsa spooned on top.
Cooking Time: 16-20 minutes
Smoky BBQ-Glazed Catfish on Traeger
Savor the sweet and smoky flavors of this mouthwatering catfish recipe, perfect for a quick and delicious dinner.
Ingredients:
– 4 catfish fillets (6 oz each)
– 1/2 cup Smoky BBQ Sauce
– 1 tablespoon honey
– 1 teaspoon apple cider vinegar
– 1/4 cup brown sugar
– 1/4 cup chopped pecans (optional)
Instructions:
1. Preheat Traeger to 375°F.
2. In a small bowl, whisk together Smoky BBQ Sauce, honey, and apple cider vinegar.
3. Brush both sides of the catfish fillets with the glaze mixture.
4. Place the catfish on the Traeger grill mat or aluminum foil-lined baking sheet.
5. Cook for 12-15 minutes per side, or until flaky and cooked through.
6. During the last 2 minutes of cooking, sprinkle brown sugar and chopped pecans (if using) evenly over the catfish.
Cooking Time: 24-30 minutes
Traeger Smoked Whole Snapper with Citrus
Experience the bold flavors of Mexico with this Traeger-smoked whole snapper recipe, infused with the brightness of citrus and spices.
Ingredients:
– 1 whole snapper (2-3 lbs), scaled and gutted
– 1/4 cup olive oil
– 2 tablespoons freshly squeezed lime juice
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 1 orange, sliced
– 1 lemon, sliced
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat Traeger to 225°F (110°C).
2. In a small bowl, mix together olive oil, lime juice, garlic, cumin, smoked paprika, salt, and pepper.
3. Place the snapper on the Traeger grill mat or a foil-lined tray. Brush the citrus-herb mixture evenly over the fish.
4. Add sliced orange and lemon around the snapper.
5. Smoke for 2 hours or until the fish reaches an internal temperature of 145°F (63°C).
6. Garnish with fresh cilantro leaves before serving.
Cooking Time: 2 hours
Grilled Chilean Sea Bass on Traeger with Herb Crust
Experience the bold flavors of Chilean sea bass, perfectly grilled on your Traeger and topped with a savory herb crust.
Ingredients:
– 4 Chilean sea bass fillets (6 oz each)
– 1/2 cup olive oil
– 2 tbsp chopped fresh parsley
– 2 tbsp chopped fresh thyme
– 2 tbsp lemon zest
– 1 tsp garlic powder
– Salt and pepper to taste
Instructions:
1. Preheat Traeger to 400°F.
2. In a small bowl, mix together olive oil, parsley, thyme, lemon zest, and garlic powder.
3. Place the sea bass fillets on a rimmed baking sheet or grill mat.
4. Brush the herb crust mixture evenly over both sides of the sea bass.
5. Grill the sea bass for 12-14 minutes per side, or until cooked through to an internal temperature of 145°F.
6. Remove from heat and let rest for 2-3 minutes before serving.
Cooking Time: 24-28 minutes total
Smoked Cod with Tomato-Basil Compote
Elevate your seafood game with this flavorful and elegant dish, perfect for a special occasion or a cozy dinner at home.
Ingredients:
– 1 lb smoked cod fillet
– 2 large tomatoes, diced
– 1/4 cup fresh basil leaves, chopped
– 2 tbsp olive oil
– 1 tsp lemon zest
– Salt and pepper to taste
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a baking dish, combine the diced tomatoes, chopped basil, olive oil, and lemon zest.
3. Season with salt and pepper to taste.
4. Place the smoked cod fillet on top of the tomato mixture.
5. Bake for 12-15 minutes or until the fish is cooked through and flakes easily with a fork.
6. Serve hot, garnished with additional basil leaves if desired.
Cooking Time: 12-15 minutes
Traeger-Grilled Sardines with Lemon and Garlic
Traeger-Grilled Sardines with Lemon and Garlic: A Flavorful Twist on a Classic Recipe
Sardines get a bad rap, but when grilled to perfection and infused with bright citrus and savory garlic flavors, they become a culinary delight. This recipe is perfect for those looking to try something new and exciting.
Ingredients:
– 1 can of sardines in water (drained and rinsed)
– 2 cloves of garlic, minced
– 1/4 cup freshly squeezed lemon juice
– 2 tbsp olive oil
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat Traeger grill to 375°F.
2. In a small bowl, mix together garlic, lemon juice, and olive oil.
3. Place sardines on the Traeger grill, skin side down (if they have skin).
4. Brush the sardines with the garlic-lemon mixture, making sure to coat them evenly.
5. Close the Traeger lid and cook for 10-12 minutes or until the sardines are cooked through and flake easily with a fork.
6. Season with salt and pepper to taste.
7. Garnish with chopped parsley, if desired.
Cooking Time: 10-12 minutes
Smoked Mackerel with Spicy Maple Glaze
A sweet and spicy twist on traditional smoked mackerel, this recipe combines the rich flavors of maple syrup and hot sauce for a truly unique taste experience.
Ingredients:
– 4 mackerel fillets
– 1 cup wood chips (alder or apple work well)
– 1/4 cup maple syrup
– 2 tablespoons hot sauce (such as Frank’s RedHot)
– 2 tablespoons brown sugar
– 1 tablespoon smoked paprika
– Salt and pepper, to taste
Instructions:
1. Preheat smoker to 225°F.
2. Place mackerel fillets in the smoker for 30 minutes.
3. Meanwhile, mix together maple syrup, hot sauce, brown sugar, and smoked paprika in a small bowl.
4. Remove mackerel from the smoker and brush with the spicy maple glaze.
5. Return mackerel to the smoker for an additional 10-15 minutes, or until cooked through.
6. Season with salt and pepper to taste.
Cooking Time: 45-50 minutes total
Traeger-Grilled Branzino with Rosemary
A classic Italian dish gets a smoky twist on the Traeger grill, infusing the delicate branzino fish with aromatic rosemary and a hint of lemon.
Ingredients:
– 4 branzino fillets (6 oz each)
– 2 tbsp olive oil
– 2 sprigs fresh rosemary, chopped
– 1 lemon, juiced
– Salt and pepper to taste
Instructions:
1. Preheat the Traeger grill to 375°F.
2. Rinse the branzino fillets under cold water, pat dry with paper towels.
3. In a small bowl, mix together olive oil, chopped rosemary, and lemon juice.
4. Place the fish fillets on the Traeger grill, skin side down (if they have skin). Brush the top of each fillet with the rosemary-olive oil mixture.
5. Close the lid and cook for 12-14 minutes or until the fish is cooked through and flakes easily with a fork.
6. Remove from heat and season with salt and pepper to taste.
Cooking Time: 12-14 minutes
Smoked Arctic Char with Mustard Sauce
This recipe combines the rich flavor of smoked arctic char with a tangy and creamy mustard sauce, perfect for a special occasion or dinner party. The smoky flavor of the fish pairs beautifully with the bold flavors of the mustard.
Ingredients:
– 4 pieces of smoked arctic char (about 6 oz each)
– 1/2 cup Dijon mustard
– 1/4 cup heavy cream
– 2 tbsp butter, softened
– 1 tsp honey
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat your oven to 400°F (200°C).
2. In a small saucepan, combine the mustard, heavy cream, butter, and honey. Bring to a simmer over medium heat.
3. Reduce the heat to low and let the sauce simmer for about 5 minutes, or until it has thickened slightly.
4. Place the smoked arctic char on a baking sheet lined with parchment paper.
5. Brush the mustard sauce evenly over each piece of fish.
6. Season with salt and pepper to taste.
7. Bake for 12-15 minutes, or until the fish is cooked through.
8. Garnish with chopped parsley, if desired.
Cooking Time: 12-15 minutes
Traeger-Grilled Redfish on the Half Shell
Experience the bold flavors of the Gulf Coast with this easy Traeger recipe, featuring succulent redfish cooked to perfection on the half shell.
Ingredients:
– 4 redfish fillets (about 1 pound each)
– 2 tablespoons olive oil
– 1 tablespoon lemon juice
– 1 teaspoon Cajun seasoning
– 1/2 teaspoon garlic powder
– Salt and pepper, to taste
– 4 lemons, cut into wedges (for serving)
Instructions:
1. Preheat the Traeger grill to 400°F.
2. Rinse the redfish fillets under cold water, pat dry with paper towels.
3. In a small bowl, mix together olive oil, lemon juice, Cajun seasoning, and garlic powder.
4. Place the redfish fillets on the Traeger grill, skin side down (if they have skin).
5. Brush the tops of the fish with the olive oil mixture.
6. Cook for 12-15 minutes or until the fish is cooked through and flakes easily with a fork.
7. Serve immediately with lemon wedges.
Cooking Time: 12-15 minutes
Smoky Smoked Haddock with Creamy Dill Sauce
This recipe combines the rich flavors of smoked haddock with a tangy and creamy dill sauce, perfect for a quick weeknight dinner or special occasion.
Ingredients:
– 4 smoked haddock fillets (about 6 oz each)
– 1/2 cup heavy cream
– 2 tbsp unsalted butter
– 2 tbsp chopped fresh dill
– 2 cloves garlic, minced
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Place the smoked haddock fillets on a baking sheet lined with parchment paper.
3. Dot the top of each fillet with butter, then sprinkle with salt and pepper.
4. Bake for 12-15 minutes or until the fish is cooked through.
5. Meanwhile, combine heavy cream, chopped dill, garlic, salt, and pepper in a saucepan.
6. Bring the mixture to a simmer over medium heat, then reduce heat to low and let cook for 5-7 minutes or until slightly thickened.
7. Serve the smoked haddock with creamy dill sauce spooned over the top.
Cooking Time: 20-25 minutes
Traeger-Grilled Perch with Cajun Butter
Add a touch of Louisiana flair to your Traeger-grilled perch with this bold and flavorful recipe. The spicy kick from the Cajun butter perfectly complements the delicate flavor of the fish.
Ingredients:
– 4 perch fillets (6 oz each)
– 1/2 cup unsalted butter, softened
– 2 tbsp Cajun seasoning
– 1 tsp garlic powder
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat your Traeger to 375°F.
2. In a small bowl, mix together the softened butter, Cajun seasoning, and garlic powder until well combined.
3. Season the perch fillets with salt and pepper.
4. Place the perch on the Traeger grill mat or a piece of aluminum foil lined with parchment paper.
5. Spread 1-2 tbsp of the Cajun butter mixture evenly over each fillet.
6. Close the lid and cook for 12-15 minutes, or until the fish reaches an internal temperature of 145°F.
7. Remove from heat, sprinkle with chopped parsley if desired, and serve immediately.
Cooking Time: 12-15 minutes
Summary
Get ready to savor the flavors of summer with these mouthwatering smoky Traeger fish recipes! From succulent salmon to flavorful tuna and cod, this collection of 18 recipes will elevate your outdoor cooking game. Whether you’re a fan of classic lemon-dill butter or bold soy-ginger glaze, there’s something for everyone. Try grilled cedar plank salmon, smoked rainbow trout with herbs, or BBQ-glazed catfish – the possibilities are endless! These recipes are sure to impress friends and family alike. Dive in and start grilling today!
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