My Lemon Pepper Traeger Grilled Salmon is as easy as dinner gets. Foil + Traeger & Lemon Pepper Rub + Butter = Grilled Salmon game on point.
Grilled Lemon Pepper Salmon
It is full-on salmon season here in Washington, and we are all about it. If you haven’t checked it out yet, you should pop over to my other Traeger Grilled Salmon post. That one features togarashi, and it is delicious.
One of the best flavors to put on fish is lemon pepper. There is nothing like a burst of lemon flavor when biting into a piece of freshly grilled salmon. This particular rub also has some other spices mixed in, so I’d suggest grabbing some ASAP! My favorite is the Spicology Lemon Pepper blend.
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I just love when a dinner comes together without very much prep. This is one of those kinds of meals. When I am not in the mood for chicken again, this is a good thing to throw into the rotation to change things up a bit!
I love to serve salmon because it is so healthy, so delicious, and the whole family loves it…well most of us do. 😉
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How to keep salmon from sticking to the grill
While this is a problem for most fish, it doesn’t have to be. I like to use non-stick foil. It is really easy and helps with the inevitable mess that comes with dinner. Anything I can do to save some effort on clean-up is something worth doing, around here.
If you don’t have non-stick foil, you can use regular foil sprayed with grill or cooking spray, or just a healthy coating of oil to help with sticking. I also really like the non-stick grill mats that I’ve seen being advertised too!
Tips for grilled salmon
Don’t overcook it!
Salmon cooks very quickly, so you will want to watch it closely. I usually test mine with a fork to make sure it isn’t fleshy in the middle. You want it flaky, but not dry.
Some of these fillets that we have been grilling lately have been pretty thick, so it has been taking a little longer.
What kind of salmon is best?
If you have the option, you should always try to use wild-caught Pacific salmon. Our favorite variety is Coho, or “Silver” salmon, as it is known locally.
I used butter, sprinkled garlic powder, onion powder and lemon pepper seasoning. I then put it on my preheated Traeger grill on a foil at 400 degrees. Be careful with this tender fish, it loves to fall apart. Your fish is done when it reaches an internal temp of 135-140.
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What should you serve with grilled salmon?
I’d recommend some easy side dishes. Whip up some coleslaw, or even some basmati rice. Serve with your favorite bread and salad, and my Perfect Grilled Asparagus. Dinner with this easy wood-fired salmon is super easy, and your family will love it.
Enjoy!
Lemon Pepper Traeger Grilled Salmon
This simple salmon recipe is flavored with a delicious lemon pepper rub, cooks quickly, and is delicious!
Ingredients
- 1 large salmon fillet
- 1/8 cup olive oil
- 2 tablespoons lemon pepper seasoning
- 1/4 cup butter, sliced into pats
Instructions
- Preheat your grill to 400°.
- Make a non-stick foil sheet with some sides, and place salmon on top.
- Drizzle salmon with oil, sprinkle with seasoning mix, and place pats of butter on top.
- Place the foil tray onto the preheated grill, and close the lid. Grill at 400° for 15ish minutes, or until the internal temp is 145 and the fish is flaky.
- Remove from grill and serve with your favorite sides!
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 284Total Fat: 25gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 66mgSodium: 127mgCarbohydrates: 2gFiber: 1gSugar: 0gProtein: 13g
Nutrition data provided here is only an estimate.
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Thursday 14th of October 2021
"fresh" salmon
Unless you caught it yourself, every fish sold in the US has to be frozen at some point for parasites. The freshest salmon you can buy is from the freezer section because it was frozen on the boat and won't be thawed until right before you cook it.
Nicole Johnson
Thursday 14th of October 2021
We catch all of our own salmon. ;) Even so, most of the salmon we eat that we have caught is frozen before we eat it. There's a big difference between previously frozen farmed Atlantic salmon and wild-caught, PNW ocean salmon that was vac packed and frozen within a few hours of being out of the water.
Whatever type of salmon you use will be great with this method/recipe though.