Step 1

Preheat your Traeger grill (or similar pellet grill) to 275°F.

Step 2

Place the side of salmon skin-side down on a large baking sheet and pat it dry with paper towels.

Step 3

In a small bowl, add the softened butter, chopped shallot, chives, parsley, garlic powder, salt and pepper. Mix well to combine.

Step 4

Spread the entire butter mixture on top of the salmon in an even, generous layer.

Step 5

When the grill temperature is at 275°F, transfer the salmon to the center of the grill grates, skin side down. Insert the grill probe into the center of the thickest part of the salmon fillet.

Step 6

Cook for 35-40 minutes or until the internal temperature is 130°F-135°F (or to your own preference). I usually check it at 30 minutes (via the probe and a separate meat thermometer).

Step 7

When done, transfer the salmon to a clean baking sheet. Serve with fresh lemon wedges, if desired.