Ingredients
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This recipe serves:
4
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 1 | (2-3 lb) skin-on salmon fillet |
| Traeger Fin & Feather Rub | |
| 1/4 Cup | Olive oil |
| 2 Tablespoon | minced garlic |
| 1/2 Tablespoon | fresh minced parsley |
| Lemon wedges, for serving |
This recipe serves:
4
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 1 | (2-3 lb) skin-on salmon fillet |
| Traeger Fin & Feather Rub | |
| 1/4 Cup | Olive oil |
| 2 Tablespoon | minced garlic |
| 1/2 Tablespoon | fresh minced parsley |
| Lemon wedges, for serving |
Steps
1
When ready to cook, set the Traeger temperature to 500℉ and preheat, lid closed for 15 minutes.
500 ˚F / 260 ˚C
00:15
2
Line a baking sheet with butcher paper or parchment. Place the salmon skin-side down on the baking sheet and season with the Traeger Fin & Feather Rub.
3
In a small bowl, mix together the olive oil, garlic, and parsley. Brush the garlic mixture over the salmon fillet. Reserve any remaining garlic oil.
4
Insert the probe into the thickest part of the salmon fillet. Set the baking sheet on the grill grates, close the lid, and cook until the internal temperature reaches 140°F and the fish flakes easily, 20-25 minutes.
500 ˚F / 260 ˚C
140 ˚F / 60 ˚C
00:25
5
Remove the salmon from the grill and brush with any remaining garlic oil. Serve with lemon wedges. Enjoy!
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