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Traeger Kitchen


Smoked Salmon Potato Bake

Prep Time

40 Minutes

Cook Time

4 Hours

Effort

Pellets

Apple

The potatoes and Traeger seasoning give this hearty breakfast casserole a great warm flavor. Cook it up using leftover salmon or grab a fresh slab and get smoking and grilling.

Ingredients

How many people are you serving?

4

Units of Measurement:

main

  • 1 Pound salmon fillets

  • 2 Tablespoon Traeger Chicken Rub

  • 1 Pound Yukon Gold potatoes, thinly sliced

  • 2 Tablespoon olive oil

  • 2 Cup cubed white bread

  • 2 Large scallions, thinly sliced

  • butter, softened

  • 6 Large eggs

  • 1 1/2 Cup milk

  • 1 Teaspoon dry mustard

  • 1/2 Teaspoon salt

  • 1/2 Teaspoon freshly ground black pepper

  • sour cream, for serving

  • diced red onions, for serving

  • lemon wedges, for serving

  • capers, for serving

Steps

  • 1

    Season the salmon fillets with Traeger Chicken Rub and let rest, uncovered, in the refrigerator for 3 hours.

    Ingredients

    • 1 Pound salmon fillets

    • 2 Tablespoon Traeger Chicken Rub

  • 2

    When ready to cook, set Traeger temperature to 180°F and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

    Grill180 ˚F

  • 3

    Arrange the salmon (skin-side down, if it has skin) on the grill grate. Smoke for 2 to 2-1/2 hours, or until the fish flakes easily with a fork. (The exact time will depend on the thickness of the fillet.) There is no need to turn the fish. Using a large, thin spatula, transfer the salmon to a wire rack to cool. Cover the fish with plastic wrap and refrigerate if not using immediately. (Can be made 2 to 3 days ahead.) Break into flakes, discarding any skin or discolored parts.

    Grill180 ˚F

  • 4

    Increase the Traeger temperature to 400°F.

    Grill400 ˚F

  • 5

    Oil a rimmed baking pan with the olive oil and arrange the potato slices on the pan in a single layer. Roast the potatoes for 15 to 20 minutes, or until tender and lightly browned. Let potatoes cool then transfer to a large mixing bowl. Add the salmon, bread cubes and onions. Stir gently with a rubber spatula.

    Grill400 ˚F

    Ingredients

    • 1 Pound Yukon Gold potatoes, thinly sliced

    • 2 Tablespoon olive oil

    • 2 Cup cubed white bread

    • 2 Large scallions, thinly sliced

  • 6

    Generously butter a 9x13 inch baking pan, preferably nonstick. Transfer the bread and potato mixture to the baking pan. In another large mixing bowl, whisk the eggs, milk, dill, mustard, salt and black pepper. Pour evenly over the bread and potato mixture. Let sit for 30 minutes before baking, or up to 1 day ahead, covered and refrigerated. (Uncover and bring to room temperature before baking.)

    Ingredients

    • As Needed butter, softened

    • 6 Large eggs

    • 1 1/2 Cup milk

    • 1 Teaspoon dry mustard

    • 1/2 Teaspoon salt

    • 1/2 Teaspoon freshly ground black pepper

  • 7

    When ready to bake the casserole, set Traeger temperature to 350°F and preheat, lid closed for 15 minutes.

    Grill350 ˚F

  • 8

    Bake the casserole until the egg mixture is set and the top is very lightly browned, about 45 minutes to an hour. (A knife inserted in the center should come out clean.) Allow to cool for 15 minutes before serving. Cut into squares with a sharp knife. Serve sour cream, diced red onions, lemon wedges, and capers in separate bowls on the side. Enjoy!

    Grill350 ˚F

    Ingredients

    • As Needed sour cream, for serving

    • As Needed diced red onions, for serving

    • As Needed lemon wedges, for serving

    • As Needed capers, for serving

Cooking Notes

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