Steps

• Step 1

  In a medium bowl, toss the potatoes with the chives and flour and season with salt and pepper. Lay the salmon fillets on a work surface and season with Traeger Salmon Shake.

  Ingredients

  • 4 Cup Potatoes, dried hash browns

  • 2 Tablespoon chives, chopped

  • 2 Tablespoon flour

  • As Needed salt and pepper

  • 32 Ounce (8 oz) salmon fillet

• Step 2

  Spread a thin layer of mustard on each of the fillets. Evenly pat the shredded potatoes onto the top of each fillet.

  Ingredients

  • 1/4 Cup dijon mustard

• Step 3

  Place a 10 to 12-inch cast iron pan on the grill grate and preheat to 450 degrees F, High, with lid closed for 10 to 15 minutes.

• Step 4

  After the grill has heated, pour the oil into the pan and allow it to heat for about 5 minutes. Carefully add the salmon fillets to the oil, potato side down.

  Ingredients

  • 1/2 Cup vegetable oil

• Step 5

  Cook, undisturbed, until browned, about 8 minutes. Carefully flip the salmon and cook for 1 minute longer. Using a slotted spatula, transfer the salmon to plates. Blot off any excess oil.

• Step 6

  Make the lemon butter sauce by adding white wine, lemon juice, cream, garlic, salt and pepper into a small pan. Heat on high heat and reduce by half its original volume. Remove from heat and swirl in butter.

  Ingredients

  • 1  Fresh lemon juice

  • 3 Tablespoon white wine

  • 1/4 Teaspoon garlic, chopped

  • 2 Tablespoon Cream, whipping

  • Pinch Salt

  • Pinch Pepper

  • 2 Tablespoon butter

• Step 7

  Serve salmon warm with the lemon butter sauce and perhaps some grilled asparagus. Enjoy!