Smoked Salmon Fillets with Lemon-Dill Butter on the Traeger

There’s something undeniably special about the combination of smoked salmon and the subtle yet zesty flavors of lemon and dill. When you prepare Smoked Salmon Fillets with Lemon-Dill Butter on the Traeger, you’re not just making a meal you’re creating an experience. The Traeger imparts a delicate smoky flavor to the salmon, enhancing its natural richness, while the lemon-dill butter adds a refreshing brightness that balances the dish perfectly. This recipe is ideal for any occasion, whether you’re hosting a summer barbecue, enjoying a cozy family dinner, or even treating yourself to a gourmet meal at home. With simple ingredients and a straightforward process, this dish is accessible to both novice and experienced cooks alike.

Let the Traeger do the hard work, infusing the salmon with mouthwatering smokiness, while the lemon-dill butter adds a luxurious finish that elevates the entire dish. Every bite is a harmonious blend of smoky, buttery, and tangy flavors that will leave you craving more.

Why You’ll Love This Smoked Salmon Fillets with Lemon-Dill Butter Recipe

Perfect Balance of Flavors: The richness of the smoked salmon is perfectly complemented by the bright, tangy lemon and the fresh, aromatic dill in the butter, creating a dish that’s both luxurious and refreshing.

Easy to Prepare: Despite its gourmet appearance, this recipe is incredibly simple to make. The Traeger smoker does most of the work, allowing you to relax and enjoy the process.

Healthy and Nutritious: Salmon is packed with omega-3 fatty acids, protein, and essential vitamins and minerals. This recipe is a delicious way to enjoy the health benefits of salmon.

Versatile Dish: This smoked salmon fillet can be served as the main course, paired with sides like grilled vegetables, rice, or a fresh salad. It’s also perfect for special occasions or as a quick and easy weeknight dinner.

Impressive Presentation: The vibrant colors of the smoked salmon and the lemon-dill butter make this dish visually stunning, perfect for impressing guests or enjoying a beautiful meal at home.

How to Make Smoked Salmon Fillets with Lemon-Dill Butter

1: Prepare the Salmon

• Start by selecting high-quality salmon fillets. Pat the fillets dry with paper towels to remove any excess moisture, which will help the seasoning stick better.

2: Season the Salmon

• Season the salmon fillets generously with salt, pepper, and a touch of garlic powder. Let the fillets sit at room temperature for about 15 minutes to allow the flavors to develop.

3: Prepare the Traeger

• Preheat your Traeger smoker to 225°F (107°C). Use wood pellets like applewood or cherry for a mild, sweet smoke flavor that complements the salmon.

4: Smoke the Salmon

• Place the seasoned salmon fillets on the grill grates, skin side down. Close the lid and smoke the salmon for 1 to 1.5 hours, or until the internal temperature reaches 145°F (63°C).

5: Prepare the Lemon-Dill Butter

• While the salmon is smoking, prepare the lemon-dill butter. In a small bowl, combine softened butter, freshly squeezed lemon juice, lemon zest, chopped fresh dill, and a pinch of salt. Mix until well combined.

6: Finish the Salmon

• Once the salmon is fully cooked, carefully remove it from the smoker. While the fillets are still warm, spread the lemon-dill butter over the top, allowing it to melt and infuse the salmon with its bright, citrusy flavor.

7: Serve and Enjoy

Serve the smoked salmon fillets hot, garnished with additional fresh dill and lemon slices if desired. Pair with your favorite side dishes and enjoy the rich, smoky, and refreshing flavors of this dish.

Tips for Perfect Smoked Salmon Fillets with Lemon-Dill Butter

Choose Fresh Salmon: Always opt for fresh, high-quality salmon fillets for the best flavor and texture. Wild-caught salmon is often preferred for its rich taste.

Control the Smoke: Use a mild wood like applewood or cherry for smoking. These woods impart a subtle flavor that doesn’t overpower the delicate taste of the salmon.

Don’t Overcook: Keep a close eye on the internal temperature of the salmon. Overcooking can cause the salmon to become dry. The ideal temperature for perfectly cooked salmon is 145°F (63°C).

Prepare the Butter Ahead: You can prepare the lemon-dill butter in advance and store it in the refrigerator. This not only saves time but also allows the flavors to meld together.

Let the Salmon Rest: After removing the salmon from the smoker, let it rest for a few minutes before serving. This helps the juices redistribute throughout the fillet, keeping it moist and flavorful.

Smoked Salmon Fillets Recipe FAQ

Here are detailed, easy-to-read answers to your questions about smoked salmon:

1. How long should you smoke a salmon for?

The smoking duration depends on the type of smoking method:

• Cold Smoking: This method typically requires 12–24 hours. It is done at a temperature of 68–86°F (20–30°C), preserving the salmon without cooking it.
• Hot Smoking: Hot smoking takes about 4–6 hours at 175–225°F (80–110°C). This process fully cooks the salmon, giving it a firmer texture and a deeper, smoky flavor.

The exact time can vary based on the thickness of the fillet and the level of smokiness you prefer. Always ensure hot-smoked salmon reaches an internal temperature of at least 145°F (63°C) for safety.

2. Do you cook smoked salmon fillets?

• Cold-Smoked Salmon: Typically, it is not cooked further because it is cured and smoked at a low temperature, which preserves the raw texture. It is ready to eat as is and is commonly used in salads, bagels, or as a garnish.
• Hot-Smoked Salmon: This type is already fully cooked during the smoking process. It can be eaten directly or used in recipes like pasta, soups, or casseroles. Reheating is optional if you want it warm.

3. Are smoked salmon fillets ready to eat?

Yes, both types of smoked salmon fillets are ready to eat:

• Cold-Smoked Salmon: Ready to eat straight out of the package without further preparation.
• Hot-Smoked Salmon: Fully cooked and ready to eat. However, it can also be reheated or incorporated into other dishes.

Always check the packaging for specific instructions, especially for store-bought smoked salmon.

4. Is smoked salmon actually healthy?

Smoked salmon can be a healthy addition to your diet when consumed in moderation:

• Nutritional Benefits:
  • High in omega-3 fatty acids, which support heart health, brain function, and reduce inflammation.
  • A good source of protein, providing essential amino acids for muscle repair and energy.
  • Contains vitamins like B12, D, and selenium, which boost immunity and promote bone health.
• Low in Calories: It is relatively low in calories, making it suitable for weight management diets.

However, be mindful of sodium levels, as smoked salmon can be high in salt.

5. What are the cons of eating smoked salmon?

While smoked salmon has many benefits, there are some drawbacks:

• High Sodium Content: The curing process uses salt, which can contribute to high blood pressure and water retention if consumed excessively.
• Risk of Listeria: Cold-smoked salmon, being raw, may carry a slight risk of listeria bacteria. Pregnant individuals, the elderly, and those with weakened immune systems should be cautious.
• Environmental Concerns: Farmed smoked salmon may contain antibiotics or pollutants. Opt for sustainably sourced salmon when possible.
• Cost: Smoked salmon is often more expensive than fresh salmon.

6. Is smoked salmon cooked or raw?

• Cold-Smoked Salmon: It is not cooked but cured and smoked at low temperatures. This gives it a raw texture, similar to sashimi.
• Hot-Smoked Salmon: It is fully cooked during the smoking process and has a firmer texture.

The choice between the two depends on personal preference and the intended use in recipes.

If you have more questions or need further clarification, feel free to ask!

Smoked Salmon Fillets with Lemon-Dill Butter on the Traeger

Thomas J. Moss

Irresistibly Smoked Salmon Fillets with ZestyLemon-Dill Butter on the Traeger: A Culinary Delight

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 2 hours hrs

Total Time 1 hour hr 15 minutes mins

Servings 4

Calories 300 kcal

Equipment

• Traeger smoker
• Meat thermometer
• Small mixing bowl
• Basting brush
• Cutting board and knife

Ingredients

  

• 4 salmon fillets about 6 oz each
• Salt and pepper to taste
• 1 teaspoon garlic powder
• ½ cup unsalted butter softened
• 2 tablespoons fresh lemon juice
• Zest of 1 lemon
• 2 tablespoons fresh dill chopped
• Lemon slices and dill sprigs for garnish

Instructions

 

• Preheat your Traeger smoker to 225°F (107°C).
• Pat the salmon fillets dry and season with salt, pepper, and garlic powder.
• Place the salmon fillets on the smoker, skin side down, and smoke for 1 to 1.5 hours until the internal temperature reaches 145°F (63°C).
• While the salmon smokes, combine the softened butter, lemon juice, lemon zest, and chopped dill in a small bowl. Mix until smooth.
• Remove the smoked salmon from the smoker and immediately spread the lemon-dill butter on top.
• Serve the salmon hot, garnished with lemon slices and dill sprigs.

Notes

• For a richer flavor, you can marinate the salmon fillets in a mixture of olive oil, lemon juice, and herbs for 30 minutes before smoking.

• Leftover lemon-dill butter can be stored in the refrigerator and used on other seafood dishes or grilled vegetables.

• If you prefer a stronger smoke flavor, you can increase the smoking time slightly, but be careful not to overcook the salmon.

Nutrition Information:

Calories: 300 | Carbohydrates: 1g | Protein: 22g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Sodium: 320mg | Potassium: 400mg | Fiber: 0g | Sugar: 0g | Vitamin C: 12mg | Calcium: 20mg | Iron: 0.8mg

Common Mistakes When Preparing Smoked Salmon Fillets with Lemon-Dill Butter

1. Not Using Fresh Salmon:
   • Using low-quality or old salmon can negatively impact the flavor and texture. Always opt for fresh, high-quality fillets, preferably wild-caught.
2. Skipping the Pat-Dry Step:
   • Failing to pat the salmon dry before seasoning can lead to uneven seasoning and prevent the smoke flavor from fully penetrating.
3. Using the Wrong Type of Wood Pellets:
   • Strongly flavored woods like mesquite or hickory can overpower the delicate flavor of the salmon. Stick to mild options like applewood or cherry.
4. Overcooking the Salmon:
   • Cooking the salmon beyond the recommended internal temperature of 145°F (63°C) can make it dry and lose its tenderness. Use a meat thermometer for accuracy.
5. Applying Butter Too Late:
   • Waiting too long to apply the lemon-dill butter may cause it not to melt properly, missing the opportunity to infuse the salmon with its zesty flavor.
6. Neglecting Rest Time:
   • Serving the salmon immediately after smoking without letting it rest can cause the juices to escape, making the fillet less moist and flavorful.

Conclusion

Smoked Salmon Fillets with Lemon-Dill Butter on the Traeger offer a perfect harmony of smoky richness, citrusy brightness, and aromatic dill flavors. The simplicity of preparation, combined with the gourmet results, makes this dish ideal for any occasion. By following proper techniques choosing quality ingredients, monitoring the temperature closely, and using the right wood you can achieve perfectly smoked salmon that’s both delicious and visually impressive. Whether enjoyed as a weeknight treat or a show-stopping main course, this recipe is a surefire way to elevate your culinary game.

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