INGREDIENTS: 

  • 4 (7-oz.) center cut, skin-on salmon fillets (about 1 inch thick)

  • 1½ tsp. kosher salt, divided

  • black pepper

  • 2 pt. cherry tomatoes, halved

  • ½ cup extra-virgin olive oil

  • 3 shallots, thinly sliced into rings (about ½ cup)

  • ½ cup drained capers in brine

  • ¼ cup (2 oz.) gin

  • 2 tsp. grated lemon zest

  • 20 to 24 half-moon lemon slices

  • ½ tsp. red pepper flakes

  • Fresh dill, flat-leaf parsley leaves, or chives, for garnish

INSTRUCTIONS :

  1. Preheat Smoker (Traeger) to 225°F.

  2. 15 minutes prior to cooking, remove salmon from refrigerator. Sprinkle salmon with salt and pepper

  3. Transfer to a rimmed baking sheet.

  4. Toss together tomatoes, oil, shallots, capers, gin, lemon zest, lemon slices, and red pepper flakes. Sprinkle 1 teaspoon salt and 1 teaspoon of pepper. Place tomato mixture on top of salmon.

  5. Bake salmon in preheated smoker until cooked to desired degree of doneness, 35 to 40 minutes for medium. At the thickest portion of fish it should register at 120°F to 125°F.

  6. Transfer salmon portions to serving plates; garnish with fresh herbs

  7. Spoon tomato mixture and juices evenly over salmon, and serve.


Smoked Salmon with Gin Soaked Tomatoes