2 pound salmon fillets
1/2 cup dry white wine
1/4 cup basil pesto
3 dash Traeger Salmon Shake
1 dash kosher salt
1 dash ground black pepper
Rinse salmon under cold water, remove any bones, and place skin side down on aluminum foil on a cookie sheet.
Pour half the wine over the salmon and sprinkle with Salmon Shake, salt, and pepper to taste then spread pesto over salmon.
Place salmon on smoker at 225 to 250 degrees for 1 to 1.5 hours. (Yeah, the digital thermometer sure looks good about now, don't it?).
To serve, pour remaining wine over salmon and put on plates.