By Traeger Kitchen
Forget dry grilled salmon & get sauced with this tangy barbecue smoked salmon recipe.
|3 Tablespoon||whole grain mustard|
|1/2 Cup||dark brown sugar|
|1 Teaspoon||Cider Vinegar|
|1/2 Teaspoon||Thyme Leaves, finely chopped|
|1/8 Teaspoon||Jacobsen Salt Co. Pure Kosher Sea Salt|
|1/8 Teaspoon||freshly ground black pepper|
|4 Whole||Salmon Fillets, 6oz each, skin-on|
Combine all sauce ingredients in a large bowl, preferably one day prior to making the salmon.
1/3 Cup honey
3 Tablespoon whole grain mustard
1 Cup ketchup
1/2 Cup dark brown sugar
1 Teaspoon Cider Vinegar
1/2 Teaspoon Thyme Leaves, finely chopped
1/8 Teaspoon Jacobsen Salt Co. Pure Kosher Sea Salt
1/8 Teaspoon freshly ground black pepper
Rub salmon fillets on both sides with sauce. Reserve any extra, unused sauce.
4 Whole Salmon Fillets, 6oz each, skin-on
When ready to cook, set the Traeger to 350℉ and preheat, lid closed for 15 minutes.
Place fillets on grill, skin-side down, and cook for 15 minutes.
350 ˚F / 177 ˚C
Let the fish rest for about 3-5 minutes. Serve with extra sauce. Enjoy!
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