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Smoked Salmon Potato Bake

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Apple

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.

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  • 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

  • unsalted butter

  • 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

  • capers

  • 1

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

    • 1 Pound salmon fillets

    • 2 Tablespoon Traeger Chicken Rub

  • 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

  • 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

  • 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 elt cool, then transfer to a large bowl.

    180 ˚F

    • 1 Pound Yukon Gold potatoes, thinly sliced

    • 2 Tablespoon Olive oil

  • 5

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

    • 2 Cup cubed white bread

    • 2 Large scallions, thinly sliced

  • 6

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

    • unsalted butter

  • 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).

    • 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

  • 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

  • 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

  • 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!

    • As Needed sour cream

    • As Needed red onion, diced

    • As Needed lemon wedges

    • As Needed capers

Cooking Notes

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