I absolutely love making smoked fish on my pellet grill, especially my Traeger! It’s one of those dishes that sounds fancy but is surprisingly easy once you get the hang of it. If you're looking to elevate your homemade meals, smoking fish on a pellet smoker is definitely the way to go. The low and slow cooking, combined with the wood-fired flavor, creates something truly special. First things first, choosing your fish. I've had great success with salmon, trout, and even cod. Thicker fillets work best because they don't dry out as quickly. Once you have your fish, preparation is key, and this is where that 'salt for seasoning' really comes into its own, often as part of a brine. While the original post mentions just salt, I find a simple brine makes a huge difference in both flavor and texture. My go-to brine is usually 1 cup of kosher salt and 1/2 cup of brown sugar dissolved in 1 gallon of water. You can add other seasonings like garlic powder or dill, but the salt and sugar are the foundation. I soak the fish in this brine for about 4-8 hours in the refrigerator, depending on the thickness. This process helps to firm up the fish and infuse it with moisture and flavor, preventing it from becoming dry during the smoking process. After brining, it’s crucial to rinse the fish thoroughly under cold water and pat it completely dry with paper towels. Then, I like to let it air-dry on a wire rack in the fridge for an hour or two (or even overnight). This forms a pellicle, a slightly tacky surface, which helps the smoke adhere better and gives the fish a beautiful glazed finish. Now, for the smoking! When it comes to pellets for your Traeger or other pellet grill, wood choice matters. For fish, I usually lean towards milder woods like alder, apple, or cherry. They impart a delicate, sweet smoke that complements the fish without overpowering it. Oak or hickory can be a bit strong for my taste with fish. Set your pellet grill to a low temperature, usually between 180°F and 225°F (82°C-107°C). I find 200°F (93°C) is a sweet spot for most fish. Once your grill is preheated and producing good smoke, place your fish fillets directly on the grates, skin-side down if they have skin. You want to ensure there's enough space between each piece for the smoke to circulate evenly. How long does it take? This depends entirely on the thickness of your fish. For a typical salmon fillet, it might take anywhere from 2 to 4 hours. The most important thing is to cook to temperature, not just time. The internal temperature for smoked fish should reach 145°F (63°C). A good meat thermometer is your best friend here. I usually start checking around the 1.5-hour mark. A couple of extra tips: Don't open the lid too often, as this releases heat and smoke. Also, if your fish has skin, leaving it on helps keep the fillet together and makes it easier to handle. Once the fish reaches 145°F and flakes easily with a fork, it's done! Let it rest for a few minutes before serving. Smoked fish is incredibly versatile. It’s fantastic on its own, flaked into salads, used in dips, or even on bagels with cream cheese. There’s nothing quite like the flavor of perfectly smoked fish from your own pellet grill!