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.

Good fish is an ethereal pleasure, as satisfying as a symphony.
Fisherman’s saying

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.

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

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.

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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.

Fish, to taste right, must swim three times—in water, in butter, and in wine.
Polish Proverb

Recipe FAQ

Can I use frozen salmon for this recipe?

Yes, you can use frozen salmon, but make sure it’s fully thawed and patted dry before seasoning and smoking. Thawing the salmon in the refrigerator overnight is recommended for the best results.

What other herbs can I use in the butter?

If you’re not a fan of dill, you can substitute it with other herbs like parsley, chives, or even tarragon. Each herb will bring its own unique flavor to the dish.

How do I store leftovers?

Store any leftover smoked salmon in an airtight container in the refrigerator for up to 3 days. The salmon can be enjoyed cold or gently reheated in a low-temperature oven

Can I make this recipe on a regular grill?

While a Traeger smoker provides the best results, you can use a regular grill with a smoking box or foil packet filled with wood chips to achieve a similar smoky flavor.

What can I serve with this smoked salmon?

This smoked salmon pairs well with a variety of side dishes, including roasted vegetables, mashed potatoes, steamed asparagus, or a light salad. You can also serve it over rice or quinoa for a complete meal.

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

Cook Time 2

Total Time 1 15

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:

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