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Barbecue Roasted Salmon

10

20

Hickory

Forget naked grilled salmon & get sauced with this tangy barbecue smoked salmon recipe.

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  • 4 (6 oz) salmon fillets, skin-on

  • 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 Kosher salt

  • 1/8 Teaspoon Freshly ground black pepper

  • 1

    In a large bowl, add the honey, mustard, ketchup, sugar, vinegar, thyme, salt, and pepper, and mix well. Reserve 1/2 cup of the sauce in a covered container and refrigerate. Add the salmon to the remaining sauce and coat well on all sides. Cover and refrigerate overnight.

    • 4 (6 oz) salmon fillets, skin-on

    • 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 Kosher salt

    • 1/8 Teaspoon Freshly ground black pepper

  • 2

    When ready to cook, set the Traeger temperature to 350°F and preheat with the lid closed for 15 minutes.

    350 ˚F

  • 3

    Insert the probe into the center of the filet. Place the salmon fillets directly on the grill grates, skin-side down, close the lid, and cook for 15 minutes, or until the internal temperature reaches 125°F or desired doneness.

    350 ˚F

    125 ˚F

  • 4

    Remove the salmon from the grill and let rest 3-5 minutes. Serve with the reserved sauce. Enjoy!

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