Richard Holden shows how to cook Hot Smoked Salmon w Pesto on the Traeger Wood Pellet Pro 22 Grill

salmon fillet

🥗Healthier: trout

💰Cheaper: canned salmon

Canned salmon is more affordable and still provides similar flavor.

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: Pecorino Romano

Nutritional yeast is dairy-free and lower in calories.

pine nuts

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Sunflower seeds are a cost-effective alternative with a similar crunch.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

Preheat Traeger grill to 175°F (79°C).

Prepare salmon fillets by applying a layer of pesto on top.

Place salmon fillets directly onto the grill with the heat deflector tray underneath for indirect heat.

Close the lid and smoke the salmon for about 8-10 minutes.

Check the salmon by squeezing it; if it flakes, it's cooked.

Use a temperature probe to ensure the internal temperature is between 55-60°C (131-140°F).

Remove the salmon from the grill and let it rest briefly before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens