When you're ready to cook, preheat the Traeger to 500°F with the lid closed for 15 minutes.

Butcher paper or parchment paper should be used to line a baking sheet. Season the salmon skin side down on a baking sheet with the Traeger Fin & Feather Rub.

Combine the olive oil, garlic, and parsley in a small bowl. Brush the salmon fillet with the garlic mixture. Any remaining garlic oil should be saved.

In the thickest part of the salmon fillet, insert the probe. Place the baking sheet on the grill grates, close the lid, and cook for 20-25 minutes, or until the internal temperature reaches 140°F and the fish flakes easily.

Brush the salmon with any remaining garlic oil after it has been removed from the grill. With lemon wedges, serve. Enjoy!