By Traeger Kitchen
This is a quick and simple salmon recipe that has a smoky and savory crust that fits the bill for any family gathering, or BBQ get-together.
Prep Time
Cook Time
Pellets
4 Cup | Potatoes, dried hash browns |
2 Tablespoon | chives, chopped |
2 Tablespoon | flour |
As Needed | salt and pepper |
32 Ounce | (8 oz) salmon fillet |
1/4 Cup | Dijon mustard |
1/2 Cup | vegetable oil |
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 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.
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.
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.
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.
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!
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