This simple @cookbycolor salmon is flakey, fresh and flavorful! And the leftovers? Helllooooo salmon hash! I cooked this on the @traegergrills. My mom doesn’t have a grill, and wants you to know she makes it under the broiler in her apartment, and it is delicious.
While I prep the salmon, I roast fingerling potatoes in the oven. Crispy fingerling potatoes are. so. good. They are creamy inside and get crispy skins on the outside. Try them if you haven’t.
2 ½ pound wild salmon filet (skin on)
1.5 Tbsp of avocado oil (potatoes)
1.5 Tbsps. of extra virgin olive oil (salmon)
1 ½ pounds of fingerling potatoes (usually come in a bag this size)
4 big springs of dill, plus more for garnish
2 small lemons – one cut to squeeze juice, the other sliced to place on top of salmon
Salt and Pepper to taste
PREHEAT the oven to 450, putting the rack towards the top
PREHEAT the Traeger to 350.
CUT the fingerling potatoes in half, lengthwise.
TOSS the potatoes in the avocado oil + salt and pepper.
BAKE potatoes for 20-25 minutes at 450. *broil for last 2 minute to crisp up.
WHISK olive oil and lemon juice, pour over salmon.
ARRANGE lemon slices and dill on top of the filet.
SMOKE the salmon on the @trager for 15-20 minute (medium) or to your liking.
BROIL for approximately 10 minutes for medium, or continue cooking to your liking.