Get ready to hook your taste buds with these 20 mouth-watering smoky Traeger fish recipes! Whether you’re a seasoned grilling enthusiast or just looking for a new twist on seafood, this collection has got you covered. From classic flavors like lemon-dill butter and garlic-herb crust, to more adventurous options like mango-habanero glaze and cajun spices, we’ve got the perfect recipe for your next backyard BBQ.
In this article, we’ll be diving into the world of Traeger fish recipes that will make your taste buds do the happy dance. From salmon to swordfish, cod to catfish, we’ll explore the best ways to cook up a storm with these delicious and smoky fish dishes. So grab your apron, fire up your Traeger, and get ready to take your grilling game to the next level!
Traeger Smoked Salmon with Lemon-Dill Butter
Smoked Salmon with Lemon-Dill Butter
Elevate your salmon game with this simple yet impressive recipe that combines the rich flavor of Traeger-smoked fish with a bright and citrusy butter sauce.
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 Traeger to 225°F.
2. Season the salmon fillets with salt and pepper.
3. Place the salmon on the Traeger grill mat or a piece of aluminum foil.
4. Smoke the salmon for 2-3 hours, or until it reaches an internal temperature of 145°F.
5. Meanwhile, mix together the softened butter, lemon juice, and chopped dill in a small bowl.
6. Once the salmon is cooked, spread the lemon-dill butter on top of each fillet.
7. Serve immediately and enjoy!
Cooking Time: 2-3 hours
Grilled Traeger Halibut with Garlic-Herb Crust
Savor the rich flavors of grilled halibut, elevated by a savory garlic-herb crust.
Ingredients:
– 4 halibut fillets (6 oz each)
– 1/2 cup panko breadcrumbs
– 2 cloves garlic, minced
– 1 tbsp chopped fresh parsley
– 1 tbsp chopped fresh dill
– 1 tsp lemon zest
– Salt and pepper to taste
– 2 tbsp olive oil
Instructions:
1. Preheat Traeger grill to 400°F (200°C).
2. In a small bowl, mix together panko breadcrumbs, garlic, parsley, dill, and lemon zest.
3. Brush halibut fillets with olive oil and season with salt and pepper.
4. Evenly coat each fillet with the garlic-herb crust mixture, pressing gently to adhere.
5. Place halibut on Traeger grill, skin side down (if applicable). Close lid and cook for 12-15 minutes or until cooked through.
6. Flip and cook for an additional 2-3 minutes or until slightly charred.
Cooking Time: 14-17 minutes total
Serve with your favorite sides and enjoy!
Traeger Smoked Trout with Maple Glaze
Experience the perfect blend of sweet and savory with this Traeger-smoked trout recipe, topped with a rich maple glaze.
Ingredients:
– 4 trout fillets (6 oz each)
– 1/4 cup pure maple syrup
– 2 tbsp 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 grill to 225°F (110°C).
2. Season the trout fillets with salt, pepper, smoked paprika, and garlic powder.
3. Place the trout on the Traeger grill, leaving about 1 inch of space between each filet.
4. Smoke the trout for 30 minutes.
5. In a small bowl, whisk together maple syrup, brown sugar, and apple cider vinegar.
6. After the 30-minute smoke, brush the maple glaze evenly over the trout fillets.
7. Continue to smoke for an additional 15-20 minutes, or until the trout reaches your desired level of doneness.
Cooking Time: 45-50 minutes
Cedar Plank Traeger Salmon with Brown Sugar Rub
Get ready to elevate your salmon game with this sweet and savory recipe that combines the natural flavors of cedar with the richness of brown sugar. Perfect for a special occasion or a cozy night in, this dish is sure to impress.
Ingredients:
– 4 wild-caught salmon fillets (6 oz each)
– 1/2 cup brown sugar
– 2 tbsp honey
– 2 tbsp apple cider vinegar
– 1 tsp smoked paprika
– 1 tsp garlic powder
– 1/4 cup cedar plank chips
– Salt and pepper, to taste
Instructions:
1. Preheat the Traeger to 375°F.
2. In a small bowl, mix together brown sugar, honey, apple cider vinegar, smoked paprika, and garlic powder to create the rub.
3. Place a salmon fillet on each cedar plank chip, leaving a 1-inch border around the fish.
4. Sprinkle the brown sugar rub evenly over each piece of salmon.
5. Close the Traeger lid and cook for 12-15 minutes or until the salmon reaches an internal temperature of 145°F.
6. Let the salmon rest for 2-3 minutes before serving.
Cooking Time: 12-15 minutes
Traeger Smoked Cod with Cajun Spices
Elevate your seafood game with this flavorful Traeger recipe that combines the delicate taste of cod with the bold spices of Cajun cuisine.
Ingredients:
– 4 cod fillets (6 oz each)
– 2 tbsp Cajun seasoning
– 1 tsp smoked paprika
– 1 tsp garlic powder
– 1/2 tsp onion powder
– Salt and pepper, to taste
– 2 lemons, sliced
Instructions:
1. Preheat your Traeger to 225°F (110°C).
2. In a small bowl, mix together Cajun seasoning, smoked paprika, garlic powder, and onion powder.
3. Season the cod fillets with salt, pepper, and the spice mixture, making sure they’re evenly coated.
4. Place the cod on the Traeger grill, skin side down (if it has skin).
5. Close the lid and smoke for 2 hours, or until the fish is cooked through and flakes easily with a fork.
6. During the last 30 minutes of cooking, add sliced lemons to the grill to infuse their citrus flavor into the cod.
7. Remove from heat, let rest for 10 minutes before serving.
Cooking Time: 2 hours
Grilled Traeger Swordfish with Chimichurri Sauce
Elevate your swordfish game with this flavorful and easy-to-make recipe, perfect for a summer evening or special occasion. This dish combines the rich flavor of grilled swordfish with the bright, herby notes of chimichurri sauce.
Ingredients:
– 4 swordfish steaks (6 oz each)
– Chimichurri Sauce (see below for ingredients and instructions)
– 1 tablespoon olive oil
– Salt and pepper to taste
Chimichurri Sauce:
– 1 cup fresh parsley, chopped
– 1/2 cup fresh oregano, chopped
– 2 cloves garlic, minced
– 1/4 cup red wine vinegar
– 1/4 cup olive oil
– Salt and pepper to taste
Instructions:
1. Preheat Traeger grill to medium-high heat.
2. Brush swordfish steaks with olive oil and season with salt and pepper.
3. Grill swordfish for 6-8 minutes per side, or until cooked through.
4. Meanwhile, prepare chimichurri sauce by combining parsley, oregano, garlic, vinegar, and oil in a bowl. Season to taste.
5. Serve grilled swordfish topped with chimichurri sauce.
Cooking Time: 15-20 minutes
Traeger Smoked Tuna Steaks with Soy-Ginger Marinade
Elevate your seafood game with this Asian-inspired recipe that combines the rich flavor of tuna with the depth of soy sauce and the warmth of ginger.
Ingredients:
– 4 tuna steaks (6 oz each)
– 1/2 cup soy sauce
– 1/4 cup brown sugar
– 2 tbsp grated fresh ginger
– 2 tbsp olive oil
– 2 cloves garlic, minced
– Fresh green onions, thinly sliced (optional)
Instructions:
1. In a small bowl, whisk together soy sauce, brown sugar, grated ginger, and garlic.
2. Place the tuna steaks in a shallow dish and pour the marinade over them. Let it sit for at least 30 minutes or up to 2 hours in the refrigerator.
3. Preheat your Traeger to 225°F (110°C).
4. Remove the tuna from the marinade, letting any excess liquid drip off.
5. Place the tuna steaks on the Traeger grill mat and close the lid. Smoke for 10-12 minutes or until cooked through to your desired level of doneness.
6. Garnish with thinly sliced green onions, if desired.
Cooking Time: 10-12 minutes
Lemon-Pepper Traeger Rainbow Trout
Savor the bright flavors of summer with this easy and impressive recipe for Lemon-Pepper Träger Rainbow Trout.
Ingredients:
– 4 rainbow trout fillets (6 oz each)
– 1/4 cup lemon-herb butter (see below)
– 2 tbsp freshly ground black pepper
– 2 lemons, sliced
– Fresh parsley, chopped (optional)
Lemon-Herb Butter:
– 1/2 cup unsalted butter, softened
– 2 tbsp freshly squeezed lemon juice
– 1 tsp dried thyme
– Salt to taste
Instructions:
1. Preheat your Träger to 375°F.
2. In a small bowl, mix together the lemon-herb butter ingredients.
3. Place trout fillets on Träger racks or foil.
4. Spread a quarter of the lemon-herb butter on each trout fillet.
5. Sprinkle with black pepper to taste.
6. Squeeze a slice of lemon over each trout.
7. Close Träger lid and cook for 12-15 minutes, or until fish is cooked through.
8. Garnish with chopped parsley, if desired.
Cook Time: 12-15 minutes
Traeger Smoked Mahi-Mahi with Pineapple Salsa
Experience the tropical flavors of Hawaii with this mouthwatering combination of smoky mahi-mahi and sweet pineapple salsa.
Ingredients:
For the Mahi-Mahi:
– 4 mahi-mahi fillets (6 oz each)
– 1 cup Traeger Smoked Bourbon Wood Pellets
– 2 tbsp olive oil
– 2 tbsp lemon juice
– 2 cloves garlic, minced
– 1 tsp paprika
– Salt and pepper to taste
For the Pineapple Salsa:
– 1 ripe pineapple, diced
– 1/2 cup red onion, diced
– 1 jalapeño pepper, seeded and finely chopped
– 2 tbsp fresh cilantro leaves
– Juice of 1 lime
– Salt to taste
Instructions:
1. Preheat Traeger grill to 225°F (110°C).
2. In a small bowl, mix together olive oil, lemon juice, garlic, paprika, salt, and pepper.
3. Brush the mixture evenly onto both sides of the mahi-mahi fillets.
4. Place the fish on the Traeger grill and close the lid. Smoke for 2 hours or until cooked through.
5. Meanwhile, combine pineapple, red onion, jalapeño, cilantro, and lime juice in a bowl.
6. Serve the smoked mahi-mahi with a spoonful of pineapple salsa.
Cooking Time: 2 hours
Grilled Traeger Catfish with Spicy Remoulade
This recipe combines the tender flavor of catfish with the bold taste of spicy remoulade, all perfectly grilled to perfection using your Traeger. The result is a mouthwatering dish that’s sure to please even the pickiest eaters.
Ingredients:
– 4 catfish fillets (6-8 oz each)
– 1/2 cup Spicy Remoulade Sauce (recipe below)
– 1 tablespoon olive oil
– 1 teaspoon lemon juice
– Salt and pepper, to taste
Spicy Remoulade Sauce:
– 1 cup mayonnaise
– 1/4 cup chopped green onions
– 1 minced jalapeño pepper
– 1 tablespoon Dijon mustard
– 1 tablespoon Worcestershire sauce
– Salt and pepper, to taste
Instructions:
1. Preheat your Traeger to 375°F.
2. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
3. Place catfish fillets in a shallow dish and brush both sides with the marinade mixture.
4. Place catfish on the Traeger grates and cook for 12-15 minutes or until cooked through.
5. While catfish is cooking, prepare Spicy Remoulade Sauce by combining all ingredients in a bowl and refrigerating until ready to serve.
6. Serve grilled catfish with a dollop of Spicy Remoulade Sauce on top.
Cooking Time: 12-15 minutes
Traeger Smoked Arctic Char with Honey-Mustard Glaze
Experience the rich flavor of Arctic char infused with the sweet and tangy essence of honey-mustard glaze, all perfectly smoked to perfection on your Traeger.
Ingredients:
– 4 Arctic char fillets (6 oz each)
– 1/4 cup honey
– 2 tbsp Dijon mustard
– 1 tsp apple cider vinegar
– 1 tsp olive oil
– Salt and pepper, to taste
Instructions:
1. Preheat your Traeger to 225°F.
2. In a small bowl, whisk together honey, Dijon mustard, and apple cider vinegar until well combined.
3. Place the Arctic char fillets on the Traeger grill mat or a foil-lined baking sheet.
4. Brush the honey-mustard glaze evenly over both sides of the fish.
5. Season with salt and pepper to taste.
6. Close the lid and smoke for 30 minutes, or until the internal temperature reaches 145°F.
7. Remove from heat and let rest for 5 minutes before serving.
Cooking Time: 30 minutes
Garlic Butter Traeger Sea Bass
Elevate your seafood game with this easy and flavorful recipe that combines the richness of garlic butter with the tender, flaky sea bass. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 4 sea bass fillets (6 oz each)
– 1/2 cup unsalted butter, softened
– 3 cloves garlic, minced
– 1 tablespoon freshly squeezed lemon juice
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat the Traeger grill to 375°F.
2. In a small bowl, mix together the softened butter, minced garlic, and lemon juice.
3. Place the sea bass fillets on the Traeger grill, leaving about 1 inch of space between each filet.
4. Brush the garlic butter mixture evenly over both sides of the sea bass.
5. Cook for 12-15 minutes or until the sea bass reaches an internal temperature of 145°F.
6. Remove from heat and let rest for 2-3 minutes before serving.
7. Garnish with chopped parsley, if desired.
Cooking Time: 12-15 minutes
Traeger Smoked Snapper with Citrus Herb Butter
This recipe combines the rich flavor of smoked snapper with a bright and citrusy herb butter, perfect for a summer evening.
Ingredients:
– 4 snapper fillets (6 oz each)
– 1/2 cup unsalted butter, softened
– 1/4 cup freshly squeezed lemon juice
– 2 tbsp chopped fresh parsley
– 2 tbsp chopped fresh dill
– 1 tsp garlic powder
– Salt and pepper to taste
Instructions:
1. Preheat Traeger to 225°F (110°C).
2. Season snapper fillets with salt, pepper, and garlic powder.
3. Smoke the snapper for 30 minutes or until it reaches an internal temperature of 145°F (63°C).
4. Meanwhile, mix together softened butter, lemon juice, parsley, and dill in a bowl.
5. Remove the snapper from the Traeger and top each fillet with a pat of citrus herb butter.
6. Serve immediately and enjoy!
Cooking Time: 30 minutes
Grilled Traeger Sardines with Lemon and Herbs
Brighten up your mealtime with this flavorful and easy-to-make recipe for grilled sardines. Perfect as an appetizer or light lunch, these tender fish are infused with the zesty goodness of lemon and herbs.
Ingredients:
– 12 sardines (fresh or canned)
– 2 lemons, juiced
– 1/4 cup olive oil
– 2 tbsp chopped fresh parsley
– 1 tsp dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat your Traeger grill to 400°F.
2. Rinse the sardines under cold water and pat dry with paper towels.
3. In a small bowl, mix together lemon juice, olive oil, parsley, and thyme.
4. Place the sardines on the Traeger grill, skin side down (if using fresh sardines).
5. Brush the lemon-herb mixture evenly over the sardines.
6. Close the lid and cook for 8-10 minutes or until the fish is cooked through.
7. Serve immediately, garnished with additional parsley if desired.
Cooking Time: 8-10 minutes
Traeger Smoked Grouper with Mango-Habanero Glaze
Elevate your seafood game with this mouthwatering Traeger recipe, featuring tender grouper smoked to perfection and topped with a sweet and spicy mango-habanero glaze.
Ingredients:
– 4 grouper fillets (6 oz each)
– 1 cup mango puree
– 1/2 cup honey
– 1/4 cup habanero peppers, seeded and chopped
– 2 tbsp brown sugar
– 2 tbsp apple cider vinegar
– 1 tsp smoked paprika
– Salt and pepper to taste
Instructions:
1. Preheat Traeger to 225°F.
2. Season grouper fillets with salt and pepper.
3. Place fillets on Traeger grill mat or foil, leaving space between each fillet.
4. Smoke for 30 minutes or until flaky and cooked through.
5. Meanwhile, mix glaze ingredients in a bowl.
6. After grouper is done smoking, brush the mango-habanero glaze evenly over each fillet.
7. Return to Traeger for an additional 10-15 minutes to caramelize the glaze.
8. Serve immediately.
Cooking Time: 40-45 minutes
Blackened Traeger Redfish with Avocado Crema
Experience the bold flavors of the Gulf Coast with this mouthwatering recipe that combines the richness of blackening seasoning with the creamy goodness of avocado crema.
Ingredients:
– 4 redfish fillets (6 oz each)
– 2 tbsp blackening seasoning
– 1 tsp paprika
– 1/2 tsp garlic powder
– Salt and pepper, to taste
– 1 ripe avocado, mashed
– 1 lime, juiced
– 2 tbsp sour cream
– 1 tsp chopped fresh cilantro
Instructions:
1. Preheat Traeger grill to 375°F.
2. In a small bowl, mix together blackening seasoning, paprika, garlic powder, salt, and pepper.
3. Brush both sides of the redfish fillets with the blackening mixture.
4. Place the fillets on the Traeger grill and cook for 12-15 minutes or until cooked through.
5. Meanwhile, combine mashed avocado, lime juice, sour cream, and cilantro in a bowl.
6. Serve the blackened redfish with a dollop of avocado crema spooned on top.
Cooking Time: 12-15 minutes
Total Time: 20-25 minutes
Traeger Smoked Mackerel with Herb Crust
Smoked Mackerel with Herb Crust Recipe
Elevate your seafood game with this simple yet impressive Traeger recipe. Smoky mackerel is paired with a flavorful herb crust, resulting in a dish that’s perfect for special occasions or everyday meals.
Ingredients:
– 4 mackerel fillets (6 oz each)
– 1/2 cup olive oil
– 1/4 cup chopped fresh parsley
– 2 tbsp chopped fresh dill
– 2 tbsp lemon zest
– 1 tsp garlic powder
– Salt and pepper to taste
– 1/4 cup panko breadcrumbs
Instructions:
1. Preheat Traeger to 225°F.
2. In a small bowl, mix together olive oil, parsley, dill, lemon zest, and garlic powder.
3. Place mackerel fillets on a sheet pan lined with aluminum foil.
4. Brush the herb mixture evenly over each fillet.
5. Sprinkle panko breadcrumbs over the top of each fillet.
6. Smoke for 30 minutes or until cooked through to an internal temperature of 145°F.
Cooking Time: 30 minutes
Grilled Traeger Tilapia with Cilantro-Lime Dressing
Grilled Traeger Tilapia with Cilantro-Lime Dressing Recipe
Summary: This recipe combines the rich flavor of grilled tilapia with a zesty and refreshing cilantro-lime dressing, perfect for a quick and flavorful meal.
Ingredients:
– 4 tilapia fillets (6 oz each)
– 1/2 cup freshly chopped cilantro
– 1/2 cup freshly squeezed lime juice
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tsp salt
– 1/2 tsp black pepper
Instructions:
1. Preheat the Traeger grill to 400°F.
2. In a small bowl, mix together cilantro, lime juice, olive oil, garlic, salt, and black pepper to make the dressing.
3. Place tilapia fillets on the Traeger grill and cook for 8-10 minutes per side, or until cooked through.
4. During the last minute of cooking, brush the tilapia with the cilantro-lime dressing.
5. Remove from heat and let rest for 2-3 minutes before serving.
Cooking Time: 16-20 minutes
Traeger Smoked Perch with Brown Butter Sauce
Experience the rich flavors of Smoked Perch paired with a velvety Brown Butter Sauce, all made possible by your Traeger smoker.
Ingredients:
– 4 perch fillets (about 6 oz each)
– 1/2 cup brown sugar
– 1/4 cup smoked paprika
– 2 tbsp olive oil
– 2 tbsp butter
– 2 cloves garlic, minced
– Salt and pepper to taste
Instructions:
1. Preheat your Traeger smoker to 225°F (110°C).
2. In a small bowl, mix together brown sugar, smoked paprika, salt, and pepper.
3. Pat the perch fillets dry with paper towels. Sprinkle both sides evenly with the sugar-paprika mixture.
4. Place the perch fillets in the Traeger smoker, leaving space between each piece for even smoking.
5. Smoke the perch for 30 minutes.
6. While the fish is smoking, melt butter in a small saucepan over medium heat. Add garlic and cook until fragrant (about 1 minute).
7. Remove the perch from the smoker and place it on a plate. Drizzle with brown butter sauce and serve immediately.
Cooking Time: 30 minutes
Spicy Traeger Wahoo with Mango Relish
Spicy Traeger Wahoo with Mango Relish Recipe
Get ready to ignite your taste buds with this mouth-watering combination of spicy wahoo and sweet mango relish, all perfectly cooked on the Traeger!
Ingredients:
– 4 pieces of wahoo (or other firm white fish), about 1 inch thick
– 1/2 cup mango chutney
– 1/4 cup brown sugar
– 2 tablespoons soy sauce
– 2 tablespoons lime juice
– 1 teaspoon ground cumin
– 1/4 teaspoon smoked paprika
– Salt and pepper, to taste
– Wood chips or chunks for smoking (optional)
Instructions:
1. Preheat the Traeger to 400°F.
2. In a small bowl, mix together mango chutney, brown sugar, soy sauce, lime juice, cumin, smoked paprika, salt, and pepper.
3. Place the wahoo pieces on the Traeger grill grates and brush with the mango relish mixture.
4. Close the lid and smoke for 12-15 minutes or until the fish is cooked through.
5. Serve immediately, garnished with fresh cilantro if desired.
Cooking Time: 12-15 minutes
Summary
Get ready to take your grilling game to the next level with these 20 smoky Traeger fish recipes! From classic flavors like lemon-dill butter and garlic-herb crust, to bold combinations like mango-habanero glaze and cilantro-lime dressing, there’s something for every taste. Try smoked salmon with a maple glaze or cedar-planked trout with brown sugar rub. Even the most adventurous palates will find inspiration in these recipes, featuring fish like cod, swordfish, tuna, and more. Whether you’re a Traeger newbie or seasoned pro, these smoky fish recipes are sure to impress!
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