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Traeger Kitchen
Barbecue Roasted Salmon
10
20
Hickory
Forget naked grilled salmon & get sauced with this tangy barbecue smoked salmon recipe.
4
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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!