Slow Roasted Wild Salmon with Cheesy Scalloped Potatoes

Traeger Kitchen


Slow Roasted Wild Salmon with Cheesy Scalloped Potatoes

Prep Time

15 Minutes

Cook Time

2 Hours

Effort

Pellets

Hickory

Hickory roasted salmon topped with an herbed bread crumb mixture and slow cooked for some delicious wood-fired flavor. Add some cheesy, bubbly scalloped potatoes to round out this fresh fish dish.

Ingredients

How many people are you serving?

4

Units of Measurement:

main
  • 1/2 Cup breadcrumbs

  • 1/4 Cup parsley, minced

  • 3 Tablespoon chives, chopped

  • 1 Whole lemon juice

  • 1 1/2 Pound (1-1/2 to 2 lb) skin-on salmon fillet, preferably wild-caught

  • salt

  • black pepper

  • 2 Tablespoon butter

  • 1 Small onion, diced small

  • 2 Clove garlic, minced

  • 3 Cup heavy cream

  • 1 Cup whole milk

  • 4 Sprig fresh thyme

  • 2 dried bay leaves

  • 2 Teaspoon salt

  • 1/2 Teaspoon black pepper

  • 4 Pound russet potatoes, peeled and thinly sliced

  • 1 1/2 Cup cheddar cheese

Steps

  • 1

    For the Salmon: When ready to cook, set the Traeger to 250℉ and preheat, lid closed for 15 minutes.
  • 2

    In a bowl mix together bread crumbs, parsley, chives, and lemon juice.
    Ingredients
    • 1/2 Cup breadcrumbs

    • 1/4 Cup parsley, minced

    • 3 Tablespoon chives, chopped

    • 1 Whole lemon juice

  • 3

    Season salmon with salt and pepper and spread bread crumbs mixture on top.
    Ingredients
    • 1 1/2 Pound (1-1/2 to 2 lb) skin-on salmon fillet, preferably wild-caught

    • To Taste salt

    • To Taste black pepper

  • 4

    Smoke salmon for 30 to 40 minutes or until it reaches an internal temperature of 140℉. Serve with scalloped potatoes.
    Grill Icon
    Grill250 ˚F
    Probe Icon
    Probe140 ˚F
  • 5

    For the Scalloped Potatoes: When ready to cook, set temperature to High and preheat, lid closed for 15 minutes. Place a dutch oven pan in the grill to preheat.
    Grill Icon
    Grill500 ˚F
  • 6

    Add butter and onion to the hot dutch oven. Saute until onions start to get color. Add garlic to the dutch oven and saute for approximately 30 seconds.
    Ingredients
    • 2 Tablespoon butter

    • 1 Small onion, diced small

    • 2 Clove garlic, minced

  • 7

    Add the heavy cream, milk, thyme, bay leave, potatoes, salt, and pepper to the dutch oven. Bring to a simmer.
    Ingredients
    • 3 Cup heavy cream

    • 1 Cup whole milk

    • 4 Sprig fresh thyme

    • 2 dried bay leaves

    • 2 Teaspoon salt

    • 1/2 Teaspoon black pepper

    • 4 Pound russet potatoes, peeled and thinly sliced

  • 8

    Cover the dutch oven and cook until potatoes are almost tender, about an hour. Stir occasionally to ensure potatoes don’t stick to the bottom of the pan.
  • 9

    Remove and discard thyme sprigs and bay leaves. Transfer potatoes mixture to a baking dish and sprinkle with cheese.
    Ingredients
    • 1 1/2 Cup cheddar cheese

  • 10

    Put the baking dish back on the Traeger and bake until sauce has thickened and bubbling around the sides.
  • 11

    Let it cool and slice to desired size. Serve with salmon. Enjoy!

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