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Traeger Salmon with Balsamic Glaze

Prep Time

15 Minutes

Cook Time

30 Minutes

Effort

Pellets

Mesquite

Traeger salmon is a succulent main course. The sweet and peppery dry rub fuses with the salmon to form a caramelization when grilled over high heat. Drizzle the balsamic over top of that crisp, peppery sweetness, this opulent salmon dish it's simply delectable.

Ingredients

How many people are you serving?

2

Units of Measurement:

main

  • 1 Tablespoon freshly ground black pepper

  • 1 Tablespoon sugar

  • 2 Cup balsamic vinegar

  • 1 Tablespoon Grand Marnier

  • salt

  • 2 Pieces (8 oz) salmon fillet

Steps

  • 1

    Combine the fresh ground pepper and sugar; set aside.

    Ingredients

    • 1 Tablespoon freshly ground black pepper

    • 1 Tablespoon sugar

  • 2

    Place the Balsamic Vinegar in a small, heavy bottomed sauce pan. On medium heat, bring to a low boil. Adjust the heat to maintain a steady simmer and reduce the Balsamic vinegar until it resembles a syrup, or until it can coat the back of a spoon. Let cool. Add the Grand Marnier and pinch of salt to taste.

    Ingredients

    • 2 Cup balsamic vinegar

    • 1 Tablespoon Grand Marnier

    • Pinch salt

  • 3

    When ready to cook, set the temperature to High and preheat the grill for 10 to 15 minutes. Season the salmon evenly with the pepper and sugar mixture and place flesh-side down on the hot grill, preferably in the very front to get a good sear. Once they are seared, move them to the center of the grill and cook for 10-15 minutes, or until they reach an internal temperature of 145℉. Drizzle with glaze, serve warm, enjoy.

    Grill500 ˚F

    Probe145 ˚F

    Ingredients

    • 2 Pieces (8 oz) salmon fillet

Cooking Notes

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