Steps

• Step 1

  When ready to cook, set the Traeger temperature to 500℉ and preheat, lid closed for 15 minutes.

  00:15

  500 ˚F / 260 ˚C

• Step 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.

  Ingredients

  • 1  (2-3 lb) skin-on salmon fillet

  •  Traeger Fin & Feather Rub

• Step 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.

  Ingredients

  • 1/4 Cup olive oil

  • 2 Tablespoon minced garlic

  • 1/2 Tablespoon fresh minced parsley

• Step 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.

  00:25

  500 ˚F / 260 ˚C

  140 ˚F / 60 ˚C

• Step 5

  Remove the salmon from the grill and brush with any remaining garlic oil. Serve with lemon wedges. Enjoy!

  Ingredients

  •  Lemon wedges, for serving