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

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Prep Time 15

Cook Time 2

Total Time 1 15

Servings: 4

Calories: 300

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.

• 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.