Traeger Smoked Garlic Butter Salmon
This is from here
- 4-6
- 5 minutes
- 90 minutes
Ingredients
Salmon
- 1.5 lb Salmon
Herb Butter
- 2 Tbsp Parsely
- 4 tblsp Unsalted Butter
- 1 Tbsp Lemon Juice
- 3 Cloves Garlic
- .5 Tbsp Dijon Mustard
- .5 Tsp Sea Salt
- 1/8 Tsp Black Pepper
- .5 Tsp Lemon Zest
Directions
Preheat Traeger to 225°F. If your Traeger has the Super Smoke setting, turn it on as well.
In a small bowl, combine all of the herb butter ingredients. It’s best to soften the butter and not completely melt it to ensure a solid coating and more even distribution of the ingredients on the salmon.
Slice the salmon into even portions, if purchased whole. Using a spatula or spoon, generously slather the herb mixture evenly over each of the salmon slices. Place a lemon slice on top of the mixture on each piece of salmon..
Place the salmon directly on the grill grates of your Traeger and smoke for 1.5-2 hours (time can vary depending on the size) until the internal temperature reaches 140°F (see the notes section on wild-caught vs farm-raised salmon and cooking temperatures for more info on final temp). - |- Unwrap tri-tip and place in Traeger for 4 minutes each side.
Remove the smoked salmon from the Traeger, tent loosely with aluminum foil, and rest for 10-20 minutes before serving.
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