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Smoked Salmon Potato Bake

Smoked Salmon Potato Bake

By Traeger Kitchen

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

Prep Time

40 Min

Cook Time

4 Hr




This recipe serves:


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Units of Measurement:
1 Pound salmon fillets
2 Tablespoon Traeger Chicken Rub
2 Tablespoon Olive oil
1 Pound Yukon Gold potatoes, thinly sliced
2 Cup cubed white bread
2 Large scallions, thinly sliced
unsalted butter, for greasing
6 Large eggs
1 1/2 Cup milk
1 Tablespoon minced fresh dill
1 Teaspoon dry mustard
1/2 Teaspoon kosher salt
1/2 Teaspoon freshly ground black pepper
For Serving
sour cream
red onion, diced
lemon wedges


  • 1

    Season the salmon fillets with Traeger Chicken Rub. Let sit it uncovered in the refrigerator for 3 hours.

  • 2

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

    180 ˚F / 82 ˚C

    Super Smoke

  • 3

    Place the salmon fillets, skin-side down, directly on the grill grates. Close the lid and smoke until the fish flakes easily with a fork, 2-2 1/2 hours. 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. (The smoked salmon will keep in the refrigerator for 2-3 days.) Break into flakes, discarding any skin or discolored parts.

    180 ˚F / 82 ˚C


    Super Smoke

  • 4

    Grease a rimmed baking sheet with the olive oil, then arrange the potato slices on the pan in a single layer. Place the baking sheet on the grill and close the lid. Roast the potatoes until tender and lightly browned, 15-20 minutes. Remove the potatoes from the grill and let them cool, then transfer to a large bowl.

    180 ˚F / 82 ˚C


    Super Smoke

  • 5

    Add the salmon, bread cubes, and scallions to the bowl with the potatoes. Stir gently with a rubber spatula to combine.

  • 6

    Generously butter a 9 x 13-inch nonstick baking pan. Transfer the bread and potato mixture to the pan.

  • 7

    In the same bowl, whisk together the eggs, milk, dill, dry mustard, salt, and pepper. Pour the mixture evenly over the bread and potatoes. Let sit for 30 minutes before baking, or cover and refrigerate up to 1 day ahead (uncover and bring to room temperature before baking).

  • 8

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

    350 ˚F / 177 ˚C


  • 9

    Set the baking pan on the grill grates. Close the lid and bake until the egg mixture is set and the top is very lightly browned, 45-60 minutes (a knife inserted into the center of the casserole should come out clean.) Let cool for 15 minutes.

    350 ˚F / 177 ˚C


  • 10

    To serve, cut the casserole into squares with a sharp knife. Serve with sour cream, diced red onion, lemon wedges, and capers alongside. Enjoy!

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