No matter the type of fish or seasoning, by cooking it on your Traeger, you're sure to get great results!

Looking for an alternative to the traditional burger? These tuna burgers are quick and easy to make, and a delicious change of pace.

Smoked salmon is often very costly due to the traditional time and labor intensive process of preparing it. Now you can have delicious smoked salmon at home on your Traeger, and your guests will never believe you prepared it!

An island classic done the Traeger way!

Delicious, flaky, wood-fired salmon has never been so simple!

Bacon and shrimp have a natural affinity for each other. The problem is, they need different cooking times on the grill: When the shrimp is cooked to perfection, the bacon isn’t quite there yet. We remedy this by partially grilling the bacon first. Cheesy grits are a great accompaniment. Make grits (instant, if you prefer) according to the package directions, then stir in 4 ounces of grated Cheddar cheese.

On the West Coast, the crab season will be over in a few weeks. But crab legs can be found frozen around most of the country any time of year. Put a couple of “lobster crackers” and metal picks on the table to help your guests extract the sweet meat. Serve with a simple green salad and crusty bread for sopping up the spicy, buttery juices.

You don't need beachfront property to prepare a sumptuous New England-style clambake for family and friends. There's no pit to dig, no seaweed or rocks to gather, no wet canvas tarpaulin to wrestle. If you enjoy chicken with your clambakes, season a 3-1/2 pound roaster with Traeger Pork and Poultry Shake and throw it on the grill grate along with the clambake pan. Both will be done about the same time.

Go a little exotic for an easy weeknight dinner or one that will impress guests! This recipe riffs on India's famous tandoori chicken-electric red chicken pieces marinated in a savory yogurt and spice mixture and cooked in a tandoor oven. But the marinade is wonderful on shrimp (or lobster), and uses ingredients you probably have in your pantry. Serve the shrimp with long grain or basmati rice.

Ensenada, about 70 miles south of San Diego on the Baja Peninsula, claims to be the birthplace of fish tacos. Traditionally, the fish is battered and deep-fried. But we like our lighter, healthier version better. Finely shredded cabbage is a must: The other accompaniments are simply suggestions.

We love this appetizer for two reasons: 1) It’s a welcome change from all the heavy spreads and dips that sometimes precede a party meal; and 2) You can marinate the shrimp for up to 2 hours, then grill them as your guests arrive.

A Traeger twist on the classic Shrimp Cocktail!

Although very popular in restaurants, planking has been used as a cooking method for hundreds of years, especially by Native Americans in the Pacific Northwest. The salmon is gently perfumed by the cedar, which is complemented by smoke from alder pellets. The planks usually catch fire on a traditional gas or charcoal grill, but not so on a Traeger!

The fact that they’re available for a limited time (generally, after the first full moon in May, and for a couple of months thereafter) makes soft-shell crabs a special seasonal treat. If you’ve only had this delicacy deep-fried or sautéed, we urge you to grill soft-shell crabs over wood smoke on your Traeger.

Oysters: People love ‘em or hate ‘em. But if you’re in the former group, you’ll scarf down oysters grilled on your Traeger by the dozens. The colors of the Mexican flag are represented by the oyster shell (white), bell pepper (red), and cilantro (green). If you’re a shucking “newbie”, you might find it easier to put the oysters directly on the hot grill grate for a minute or two, forcing them to open slightly. Remove the top shell, then proceed with the recipe.

It is seldom that we use prepared foods in our recipes. But canned cream of potato soup is not only a time-saver, it gives this chowder a rich creaminess you can’t achieve without cups and cups of whole cream. Feel free to substitute smoked haddock, whitefish, trout, or chubs for the salmon.

Olive oil, lemons, and oregano are staples on Mediterranean tables. They combine beautifully in a simple sauce Sicilians call “salmoriglio”. Not limited to fish, the sauce is also excellent on grilled meats or vegetables as well as roasted potatoes.

Few people know that briefly brining shrimp in salt water dramatically improves their flavor and texture. The mustard sauce, inspired by the popular sauce served at Joe’s Stone Crab in Miami Beach, Florida, is a nice change from ketchup-based cocktail sauces. It is great with any seafood—tuna, swordfish, and of course, crab claws.

Shucking bivalves ranks as one of our least favorite culinary chores. So it was nice to discover that you can simply put scrubbed raw clams directly on your Traeger: They will open in minutes, and can then be dunked in a garlicky butter. Serve with crusty bread for sopping up the juices.

For years, we’ve been soaking salmon fillets in cheap vodka to remove any hint of fishiness. One night, we had the inspiration to substitute a bottle of hard cider—the fizzy stuff—for the vodka, and voila! A new recipe was born. If you have pink curing salt—also known as Prague powder or InstaCure—use it. If not, don’t worry. Your salmon will still be wonderful.

Scallops are naturally sweet and pair beautifully with a hint of alder smoke and an orange-inflected dipping sauce. Be sure to buy dry-packed scallops at the market.

Traeger pellet grills got their start in the Pacific Northwest where some of the world’s best wild salmon comes from. This breakfast dish, which is perfect for brunch, goes together easily if you have precooked the salmon and potatoes at an earlier Traeger session; it can also be made up to a day ahead and brought to room temperature before baking.