Nothing beats the smoky aroma of fish sizzling on a Traeger grill! Whether you’re craving quick weeknight dinners or planning a weekend feast, these recipes will transform your grilling game. From flaky salmon to zesty tacos, we’ve gathered 25 mouthwatering ideas to inspire your next cookout. Ready to fire up the grill and dive in? Let’s get started!
Cedar Plank Salmon with Maple Glaze
Unlock restaurant-quality salmon at home with this smoky, sweet, and ridiculously easy cedar plank method. Forget dry fish—this maple-glazed version stays juicy and flakes perfectly every time. Your weeknight dinner just got a major upgrade.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 cedar plank (food-grade)
– 4 salmon fillets (6 oz each)
– 1/4 cup maple syrup
– 2 tbsp soy sauce
– 1 tbsp Dijon mustard
– 1 tbsp olive oil
– 1 tsp smoked paprika
– 1/2 tsp garlic powder
– 1/4 tsp black pepper
– 1 lemon, sliced
Instructions
1. Soak the cedar plank in water for at least 1 hour to prevent burning.
2. Preheat your grill to 400°F for direct medium-high heat.
3. Pat the salmon fillets completely dry with paper towels.
4. Whisk together maple syrup, soy sauce, Dijon mustard, olive oil, smoked paprika, garlic powder, and black pepper in a small bowl.
5. Brush half of the maple glaze evenly over the top of each salmon fillet.
6. Place the soaked cedar plank directly on the grill grates and close the lid for 3 minutes to heat.
7. Arrange the glazed salmon fillets skin-side down on the hot cedar plank.
8. Top each fillet with 2 lemon slices.
9. Close the grill lid and cook for 15-18 minutes, until the salmon flakes easily with a fork and reaches 145°F internally.
10. Brush the remaining maple glaze over the salmon during the last 3 minutes of cooking.
11. Carefully remove the plank from the grill using tongs and oven mitts.
12. Let the salmon rest on the plank for 5 minutes before serving.
Zesty lemon slices caramelize into the sweet maple glaze, creating a sticky, glossy crust that contrasts with the tender, smoky flesh beneath. Serve it straight from the plank for dramatic presentation, or flake it over a grain bowl with charred asparagus. The cedar infuses every bite with woodsy aroma that makes this feel like a special occasion meal.
Smoked Trout with Lemon Herb Butter
Make your holiday dinner unforgettable with this elegant smoked trout. Master the art of flaky fish and zesty butter in under an hour—your guests will beg for the recipe.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 4 (6-ounce) smoked trout fillets
– 4 tablespoons unsalted butter, softened
– 2 tablespoons fresh lemon juice
– 1 tablespoon chopped fresh dill
– 1 tablespoon chopped fresh parsley
– 1 teaspoon lemon zest
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1 tablespoon olive oil
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a small bowl, combine the softened butter, lemon juice, dill, parsley, lemon zest, salt, and black pepper until smooth.
3. Place the smoked trout fillets skin-side down on the prepared baking sheet.
4. Brush the top of each fillet lightly with olive oil to help it crisp.
5. Spoon the lemon herb butter evenly over the fillets, covering them completely.
6. Bake the trout in the preheated oven for 15–20 minutes, or until the butter is melted and the edges are golden brown.
7. Remove the baking sheet from the oven and let the trout rest for 5 minutes before serving.
With a flaky texture and rich, smoky flavor balanced by the bright lemon herb butter, this dish is a showstopper. Serve it over a bed of creamy polenta or with roasted asparagus for a complete meal that feels indulgent yet effortless.
Traeger Grilled Halibut with Pineapple Salsa
Mouthwatering halibut meets tropical pineapple salsa for a smoky-sweet knockout. Fire up that Traeger—this 30-minute showstopper brings restaurant flair home. Perfect for weeknights or impressing guests with minimal effort.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 4 halibut fillets (6 oz each)
– 2 tbsp olive oil
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 1 tsp smoked paprika
– 1 pineapple, peeled and diced
– 1/2 red onion, finely chopped
– 1 jalapeño, seeded and minced
– 1/4 cup cilantro, chopped
– 2 tbsp lime juice
– 1 tbsp honey
Instructions
1. Preheat Traeger grill to 400°F with the lid closed for 15 minutes.
2. Pat halibut fillets dry with paper towels to ensure a crisp sear.
3. Brush fillets evenly with 2 tbsp olive oil on both sides.
4. Season fillets with 1 tsp kosher salt, 1/2 tsp black pepper, and 1 tsp smoked paprika.
5. Place halibut directly on grill grates and close the lid.
6. Grill for 4-5 minutes per side until internal temperature reaches 145°F and flesh flakes easily.
7. While halibut cooks, combine 1 diced pineapple, 1/2 chopped red onion, 1 minced jalapeño, 1/4 cup chopped cilantro, 2 tbsp lime juice, and 1 tbsp honey in a bowl.
8. Stir salsa gently to mix without crushing pineapple pieces.
9. Let salsa sit for 10 minutes to allow flavors to meld while halibut finishes cooking.
10. Remove halibut from grill and let rest for 3 minutes before serving.
11. Top each fillet generously with pineapple salsa.
Vibrant salsa cuts through the rich, smoky halibut with juicy sweetness and a hint of heat. The firm yet flaky texture holds up beautifully against the chunky salsa—serve over cilantro-lime rice or in warm tortillas for fish tacos.
Honey Garlic Grilled Mahi Mahi
Elevate your weeknight dinner game with this sweet-savory grilled mahi mahi. Marinate the fish in a sticky honey-garlic glaze, then grill it to flaky perfection in under 20 minutes. It’s a restaurant-worthy dish that’s shockingly simple to master.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 12 minutes
Ingredients
– 4 (6-ounce) mahi mahi fillets, about 1-inch thick
– 1/4 cup honey
– 3 tablespoons soy sauce
– 3 tablespoons fresh lime juice
– 4 cloves garlic, minced
– 1 tablespoon olive oil
– 1/2 teaspoon black pepper
– 1/4 teaspoon salt
– 2 tablespoons chopped fresh cilantro
Instructions
1. Whisk together 1/4 cup honey, 3 tablespoons soy sauce, 3 tablespoons fresh lime juice, 4 minced garlic cloves, 1 tablespoon olive oil, 1/2 teaspoon black pepper, and 1/4 teaspoon salt in a medium bowl until fully combined.
2. Place 4 mahi mahi fillets in a shallow dish or resealable bag and pour the marinade over them, turning to coat completely. Tip: Let the fish marinate at room temperature for 10 minutes—this allows the flavors to penetrate without the lime juice starting to “cook” the fish.
3. Preheat your grill to medium-high heat (about 400°F) and clean the grates thoroughly. Lightly oil the grates with a paper towel dipped in vegetable oil to prevent sticking.
4. Remove the fillets from the marinade, letting excess drip off, and reserve the marinade in a small saucepan.
5. Place the fillets on the hot grill and cook for 5-6 minutes without moving them to develop grill marks.
6. Carefully flip the fillets using a spatula and cook for another 4-5 minutes, or until the internal temperature reaches 145°F and the flesh flakes easily with a fork. Tip: Insert an instant-read thermometer into the thickest part of a fillet to check for doneness accurately.
7. While the fish grills, bring the reserved marinade to a boil over medium heat in the saucepan. Simmer for 2 minutes to kill any bacteria, then reduce the heat to low to keep it warm.
8. Transfer the grilled fillets to a serving platter and brush generously with the warm reduced glaze. Tip: Brushing the glaze on after grilling keeps the honey from burning and gives the fish a glossy, professional finish.
9. Sprinkle the fillets with 2 tablespoons chopped fresh cilantro before serving.
That flaky, tender mahi mahi gets a caramelized crust from the honey glaze, balancing the punch of garlic and tang of lime. Try serving it over cilantro-lime rice or with a crisp slaw for a complete meal that feels effortlessly elegant.
Lemon Dill Smoked Whitefish
Viral-worthy and packed with flavor, this Lemon Dill Smoked Whitefish is your new go-to for effortless elegance. It’s smoky, bright, and ready to impress without the fuss—perfect for a quick lunch or a stunning appetizer.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1.5 lbs smoked whitefish fillets
– 2 tbsp olive oil
– 2 lemons
– 1/4 cup fresh dill
– 3 cloves garlic
– 1/2 tsp black pepper
– 1/4 tsp salt
Instructions
1. Preheat your oven to 375°F.
2. Pat the 1.5 lbs smoked whitefish fillets dry with paper towels to ensure a crisp finish.
3. Zest and juice the 2 lemons into a small bowl.
4. Mince the 3 cloves garlic and chop the 1/4 cup fresh dill finely.
5. In a bowl, combine the lemon zest, lemon juice, minced garlic, chopped dill, 2 tbsp olive oil, 1/2 tsp black pepper, and 1/4 tsp salt to create a marinade.
6. Brush the marinade evenly over both sides of the whitefish fillets.
7. Place the fillets on a parchment-lined baking sheet, spacing them apart for even cooking.
8. Bake at 375°F for 15–20 minutes, or until the fish flakes easily with a fork and the edges are lightly golden.
9. Let the fish rest for 5 minutes before serving to allow the juices to redistribute.
Flaky and tender, this dish bursts with zesty lemon and aromatic dill against a rich smoky backdrop. Serve it over a bed of greens for a light meal or flake it into pasta for a creamy twist—either way, it’s a flavor bomb that’s as versatile as it is delicious.
Traeger Blackened Tilapia Tacos
Viral-worthy tacos just landed—these Traeger Blackened Tilapia Tacos bring smoky, spicy, and fresh flavors together in minutes. Forget boring fish; we’re charring tilapia with a bold rub, then piling it into warm tortillas with crunchy slaw and creamy sauce. Get ready to fire up your grill and feast like it’s Taco Tuesday every day.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 4 tilapia fillets (about 6 oz each)
– 2 tbsp olive oil
– 2 tbsp blackened seasoning blend
– 8 corn tortillas
– 2 cups shredded cabbage
– 1/2 cup sour cream
– 1 lime, juiced
– 1/4 cup chopped cilantro
– 1 avocado, sliced
Instructions
1. Preheat your Traeger grill to 400°F for 10–15 minutes until it reaches temperature.
2. Pat the tilapia fillets dry with paper towels to ensure the seasoning sticks well.
3. Brush both sides of each fillet evenly with 2 tbsp olive oil.
4. Sprinkle 2 tbsp blackened seasoning blend generously over all fillets, coating them completely.
5. Place the seasoned fillets directly on the grill grates and cook for 4–5 minutes per side until blackened and flaky.
6. While the fish cooks, warm 8 corn tortillas on the grill for 30 seconds per side to prevent tearing.
7. In a bowl, toss 2 cups shredded cabbage with the juice of 1 lime for a tangy slaw.
8. Mix 1/2 cup sour cream with 1/4 cup chopped cilantro in a separate bowl for a creamy sauce.
9. Remove the tilapia from the grill and let it rest for 2 minutes before flaking it with a fork.
10. Assemble tacos by layering warm tortillas with flaked fish, cabbage slaw, sliced avocado, and a drizzle of cilantro sauce.
Smoky char from the grill pairs with the tilapia’s tender flakiness, while the crunchy slaw and cool avocado balance the heat. Serve these immediately with extra lime wedges for a zesty kick that’ll have everyone reaching for seconds.
Spicy Cajun Grilled Catfish
You’ve been scrolling for a dish that’s bold, fast, and packed with flavor—this Spicy Cajun Grilled Catfish is your answer. Fire up the grill and get ready for a smoky, spicy kick that’ll make your taste buds dance. Perfect for a weeknight dinner or a weekend cookout, it’s a no-fuss recipe with maximum impact.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 4 catfish fillets (about 6 oz each)
– 2 tbsp olive oil
– 2 tbsp Cajun seasoning
– 1 tsp smoked paprika
– 1/2 tsp garlic powder
– 1/2 tsp onion powder
– 1/4 tsp cayenne pepper
– 1 lemon, cut into wedges
– Fresh parsley, chopped for garnish
Instructions
1. Preheat your grill to medium-high heat, aiming for 400°F.
2. Pat the catfish fillets dry with paper towels to ensure a crisp exterior.
3. In a small bowl, combine the Cajun seasoning, smoked paprika, garlic powder, onion powder, and cayenne pepper.
4. Brush both sides of each fillet evenly with olive oil.
5. Sprinkle the spice mixture generously over both sides of the fillets, pressing gently to adhere.
6. Place the fillets on the preheated grill, skin-side down if applicable.
7. Grill for 4–5 minutes per side, or until the internal temperature reaches 145°F and the fish flakes easily with a fork.
8. Tip: Avoid flipping the fish more than once to prevent it from falling apart.
9. Tip: If flare-ups occur, move the fillets to a cooler part of the grill to avoid burning.
10. Remove the fillets from the grill and let them rest for 2 minutes to allow juices to redistribute.
11. Tip: Squeeze fresh lemon juice over the fillets just before serving to brighten the flavors.
12. Garnish with chopped fresh parsley and serve immediately with lemon wedges on the side.
Ready to dig in? The catfish comes out flaky and tender with a smoky char from the grill, while the Cajun rub delivers a bold, spicy kick that’s balanced by the zesty lemon. Serve it over a bed of creamy grits or with a crisp side salad for a complete meal that’s sure to impress.
Traeger Smoked Cod with Garlic Scallion Butter
You haven’t lived until you’ve tried this smoky, buttery masterpiece. It’s the ultimate weeknight upgrade—flaky cod meets garlicky goodness in under an hour. Fire up that Traeger and let’s get cooking.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 4 (6-ounce) cod fillets, skinless
– 1/2 cup unsalted butter, softened
– 4 cloves garlic, minced
– 1/4 cup scallions, thinly sliced
– 1 tablespoon olive oil
– 1 teaspoon kosher salt
– 1/2 teaspoon black pepper
– 1/2 teaspoon smoked paprika
Instructions
1. Preheat your Traeger grill to 225°F using Super Smoke mode if available.
2. Pat the cod fillets completely dry with paper towels to ensure a crisp exterior.
3. In a small bowl, combine the softened butter, minced garlic, and sliced scallions until fully blended.
4. Drizzle the olive oil evenly over both sides of the cod fillets.
5. Season the fillets evenly with kosher salt, black pepper, and smoked paprika.
6. Place the cod directly on the grill grates, leaving space between each fillet for even smoke circulation.
7. Smoke the cod for 20–25 minutes, or until the internal temperature reaches 145°F and the flesh flakes easily with a fork.
8. Remove the cod from the grill and let it rest for 3 minutes to allow the juices to redistribute.
9. Top each hot fillet immediately with a generous spoonful of the garlic scallion butter, letting it melt over the surface.
Flaky and tender, the cod practically dissolves with a buttery, smoky richness that lingers. Serve it over a bed of lemon-herb rice or alongside grilled asparagus for a complete meal that feels effortlessly gourmet.
Grilled Swordfish with Mango Avocado Salsa
Catch this vibrant, restaurant-worthy meal you can grill in under 30 minutes. Grilled swordfish gets a fresh lift from a zesty mango avocado salsa—perfect for summer nights or impressing guests.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 4 (6-ounce) swordfish steaks, about 1-inch thick
– 2 tablespoons olive oil
– 1 teaspoon kosher salt
– 1/2 teaspoon black pepper
– 1 large ripe mango, diced
– 1 large avocado, diced
– 1/4 cup red onion, finely chopped
– 1 jalapeño, seeded and minced
– 1/4 cup fresh cilantro, chopped
– 2 tablespoons fresh lime juice
– 1 tablespoon honey
Instructions
1. Preheat a grill or grill pan to medium-high heat (about 400°F).
2. Pat the swordfish steaks dry with paper towels to ensure a good sear.
3. Brush both sides of the steaks with 1 tablespoon of olive oil.
4. Season both sides evenly with kosher salt and black pepper.
5. Place the swordfish on the hot grill and cook for 4–5 minutes without moving.
6. Flip the steaks using a spatula and grill for another 4–5 minutes until the internal temperature reaches 145°F.
7. While the fish cooks, combine the diced mango, diced avocado, chopped red onion, minced jalapeño, and chopped cilantro in a medium bowl.
8. In a small bowl, whisk together the remaining 1 tablespoon of olive oil, fresh lime juice, and honey until emulsified.
9. Pour the dressing over the mango-avocado mixture and gently toss to coat.
10. Remove the swordfish from the grill and let it rest for 3 minutes.
11. Top each swordfish steak with a generous spoonful of the mango avocado salsa.
Make this dish shine by serving it over cilantro-lime rice or with grilled asparagus. The swordfish stays moist and flaky, while the salsa adds a sweet, creamy, and slightly spicy kick that balances perfectly.
Sweet and Spicy Traeger Grilled Tuna Steaks
Hear that sizzle? Sweet and Spicy Traeger Grilled Tuna Steaks are your next backyard hero. They’re a flavor bomb that’s surprisingly simple to nail. Get ready to impress without the stress.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 4 (6-ounce) tuna steaks, 1-inch thick
– 1/4 cup soy sauce
– 2 tbsp honey
– 1 tbsp sriracha sauce
– 1 tbsp olive oil
– 2 tsp minced garlic
– 1 tsp grated fresh ginger
– 1/2 tsp black pepper
– 1/4 tsp kosher salt
Instructions
1. Preheat your Traeger grill to 400°F with the lid closed for 15 minutes.
2. Pat the tuna steaks completely dry with paper towels.
3. Whisk together the soy sauce, honey, sriracha, olive oil, garlic, ginger, black pepper, and salt in a medium bowl.
4. Place the tuna steaks in a shallow dish and pour the marinade over them.
5. Flip the steaks to coat evenly and let them marinate at room temperature for 10 minutes. (Tip: Marinating at room temperature helps the flavors penetrate quickly without making the fish mushy.)
6. Remove the tuna steaks from the marinade, letting excess drip off.
7. Place the steaks directly on the preheated grill grates.
8. Grill for 3-4 minutes without moving them to develop a sear.
9. Flip the steaks carefully using a spatula. (Tip: Use a thin metal spatula to get under the sear cleanly and prevent sticking.)
10. Grill for another 3-4 minutes for medium-rare, or until the internal temperature reaches 125°F when checked with an instant-read thermometer. (Tip: For perfect doneness, pull the tuna off the grill at 120°F—it will carry over to 125°F as it rests.)
11. Transfer the grilled tuna steaks to a clean plate and let them rest for 5 minutes.
Outrageously tender with a caramelized crust, these steaks deliver a punch of sweet heat. Slice them against the grain and serve over a crisp salad or with coconut rice for a tropical twist. The contrast between the juicy interior and spicy-sweet glaze is pure magic.
Traeger Roasted Red Snapper with Cilantro Lime Dressing
Sizzle up your holiday dinner with this showstopper. We’re hitting the Traeger for smoky, flaky red snapper that gets drenched in a zesty cilantro-lime dressing. This recipe delivers restaurant-quality results with minimal effort—perfect for impressing guests without the stress.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 2 whole red snappers (about 1.5 lbs each), scaled and gutted
– 2 tbsp olive oil
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 2 limes, juiced (about 1/4 cup)
– 1/4 cup fresh cilantro, finely chopped
– 1/4 cup red onion, finely diced
– 1 jalapeño, seeded and minced
– 1 tbsp honey
– 1/4 cup extra virgin olive oil
Instructions
1. Preheat your Traeger grill to 375°F using fruitwood pellets like apple or cherry for a mild, sweet smoke.
2. Pat the red snappers completely dry with paper towels—this ensures crispy skin.
3. Score each fish with 3 diagonal cuts on both sides, about 1/2 inch deep.
4. Rub the snappers all over with 2 tbsp olive oil, then season evenly with 1 tsp kosher salt and 1/2 tsp black pepper, including inside the cavity.
5. Place the fish directly on the grill grates and roast for 18–20 minutes, flipping once halfway through, until the flesh is opaque and flakes easily with a fork.
6. While the fish cooks, whisk together 1/4 cup lime juice, 1/4 cup chopped cilantro, 1/4 cup diced red onion, 1 minced jalapeño, and 1 tbsp honey in a small bowl.
7. Slowly drizzle in 1/4 cup extra virgin olive oil while whisking continuously to emulsify the dressing.
8. Transfer the cooked snappers to a serving platter and generously spoon the cilantro-lime dressing over the top, letting it pool in the scored cuts.
9. Let the fish rest for 5 minutes before serving to allow the flavors to meld.
Hearty and vibrant, this dish boasts tender, smoky flakes that soak up the bright dressing. Serve it over a bed of cilantro-lime rice or with grilled vegetables for a complete meal that feels festive yet effortless.
Herb Crusted Grilled Sea Bass
Grab your grill—this herb-crusted sea bass is about to become your new summer obsession. We’re talking flaky, buttery fish with a crispy, fragrant crust that’s shockingly easy to nail. No fancy skills required, just fresh ingredients and a hot grill.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 4 (6-ounce) sea bass fillets, skin on
– 1/4 cup olive oil
– 2 tbsp lemon juice
– 2 cloves garlic, minced
– 1/2 cup fresh parsley, finely chopped
– 1/4 cup fresh dill, finely chopped
– 1/4 cup panko breadcrumbs
– 1 tsp salt
– 1/2 tsp black pepper
Instructions
1. Preheat a gas or charcoal grill to medium-high heat (400°F).
2. Pat the sea bass fillets completely dry with paper towels to ensure a crisp crust.
3. In a small bowl, whisk together 1/4 cup olive oil, 2 tbsp lemon juice, and 2 cloves minced garlic.
4. Brush the oil mixture evenly over both sides of each fillet.
5. In a separate bowl, combine 1/2 cup chopped parsley, 1/4 cup chopped dill, 1/4 cup panko breadcrumbs, 1 tsp salt, and 1/2 tsp black pepper.
6. Press the herb mixture firmly onto the top (skinless side) of each fillet to form a thick, even crust.
7. Place the fillets crust-side up on the preheated grill, close the lid, and cook for 5 minutes.
8. Carefully flip the fillets using a spatula and grill for another 4–5 minutes, or until the internal temperature reaches 145°F and the flesh flakes easily with a fork.
9. Remove the fillets from the grill and let them rest for 3 minutes before serving to allow juices to redistribute.
Here’s the magic: that herb-panko crust shatters with each bite, giving way to moist, tender sea bass that’s infused with garlic and lemon. Serve it over a zesty cucumber salad or alongside grilled asparagus for a light, restaurant-worthy meal that’s perfect for warm evenings.
Conclusion
Overall, this collection offers a fantastic variety of flavors to elevate your grilling game. We hope it inspires you to fire up your Traeger and discover a new favorite fish dish. Don’t forget to let us know which recipe you loved most in the comments below, and if you enjoyed this roundup, please share it on Pinterest to help fellow grill masters!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
