Ingredients
Equipment
Method
- 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.
Nutrition
Calories: 300kcal
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 Tried this recipe?Let us know how it was!
