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Potato Crusted Salmon with Lemon Butter Sauce

Potato Crusted Salmon with Lemon Butter Sauce

By Traeger Kitchen

This is a quick and simple salmon recipe that has a smoky and savory crust that fits the bill for any family gathering, or BBQ get-together.

Prep Time

10 Min

Cook Time

9 Min

Pellets

Alder

Ingredients

Number of People Serving

2

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Units of Measurment:
main
4 Cup Potatoes, dried hash browns
2 Tablespoon chives, chopped
2 Tablespoon flour
As Needed salt and pepper
32 Ounce (8 oz) salmon fillet
1/4 Cup Dijon mustard
1/2 Cup vegetable oil
1 fresh lemon juice
3 Tablespoon white wine
1/4 Teaspoon garlic, chopped
2 Tablespoon Cream, whipping
Pinch salt
Pinch pepper
2 Tablespoon butter

Step

  • 1

    In a medium bowl, toss the potatoes with the chives and flour and season with salt and pepper. Lay the salmon fillets on a work surface and season with Traeger Salmon Shake.

  • 2

    Spread a thin layer of mustard on each of the fillets. Evenly pat the shredded potatoes onto the top of each fillet.

  • 3

    Place a 10 to 12-inch cast iron pan on the grill grate and preheat to 450 degrees F, High, with lid closed for 10 to 15 minutes.

  • 4

    After the grill has heated, pour the oil into the pan and allow it to heat for about 5 minutes. Carefully add the salmon fillets to the oil, potato side down.

  • 5

    Cook, undisturbed, until browned, about 8 minutes. Carefully flip the salmon and cook for 1 minute longer. Using a slotted spatula, transfer the salmon to plates. Blot off any excess oil.

  • 6

    Make the lemon butter sauce by adding white wine, lemon juice, cream, garlic, salt and pepper into a small pan. Heat on high heat and reduce by half its original volume. Remove from heat and swirl in butter.

  • 7

    Serve salmon warm with the lemon butter sauce and perhaps some grilled asparagus. Enjoy!

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