2 pound salmon fillets
1/2 cup dry white wine
1/4 cup basil pesto
3 dash Traeger Salmon Shake
1 dash kosher salt
1 dash ground black pepper
- Rinse salmon under cold water, remove any bones, and place skin side down on aluminum foil on a cookie sheet.
- Pour half the wine over the salmon and sprinkle with Salmon Shake, salt, and pepper to taste then spread pesto over salmon.
- Place salmon on smoker at 225 to 250 degrees for 1 to 1.5 hours. (Yeah, the digital thermometer sure looks good about now, don’t it?).
- To serve, pour remaining wine over salmon and put on plates.
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