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 :
Preheat Smoker (Traeger) to 225°F.
15 minutes prior to cooking, remove salmon from refrigerator. Sprinkle salmon with salt and pepper
Transfer to a rimmed baking sheet.
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.
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.
Transfer salmon portions to serving plates; garnish with fresh herbs
Spoon tomato mixture and juices evenly over salmon, and serve.