This is wood-fired flavor, from the sea to your backyard. Simply cut a slit to butterfly the lobster tails, pour the butter mixture, then let our signature heat and smoke do the rest.
Pellet Grill Seafood Recipes
Get hooked on amazing wood-fired flavor with Traeger’s grilled red snapper recipe. We’re searing this fish hot and fast with the unbeatable power of our new D2® drivetrain, then serving it up with micro greens, for a smokin’ seafood experience like no other.
Bring a little surf to your turf and take a page from Dennis The Prescott’s cookbook. You’ll be dreaming about this smoky ocean dweller for a long time.
Sea to grill has never tasted better thanks to Traeger Pro Doug Sheiding’s Smoked Chilean Sea Bass recipe. A lemon, garlic and herb marinade infuses the fish with a fresh and unbeatable taste that sets the tone for a smoky, buttery finish.
This simple recipe really lets the flavor shine. Start with a salmon fillet, brush with Italian dressing and sprinkle on Traeger’s Blackened Saskatchewan Rub. That’s it. Grill fish for 20-30 minutes at 325 degrees and you’re set!
Dennis The Prescott’s bringing the sweet-heat with this maple sriracha salmon recipe with avocado pineapple salsa. Try out this smokin' sweet & spicy combon for your next seafood night.