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