By Traeger Kitchen
This 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.
2Activating this element will cause content on the page to be updated.
|1 Tablespoon||Fresh ground pepper|
|2 Whole||(8 oz) salmon fillets|
|2 Cup||balsamic vinegar|
|1 Tablespoon||Grand Marnier|
In a small bowl, combine the fresh ground pepper and sugar, and set aside.
1 Tablespoon Fresh ground pepper
1 Tablespoon Sugar
In a small heavy-bottomed saucepan over medium heat, add the balsamic vinegar and 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, 15-20 minutes.
2 Cup balsamic vinegar
Remove the glaze from the heat and let it cool. Add the Grand Marnier and pinch of salt, to taste.
1 Tablespoon Grand Marnier
1 Pinch Salt
When ready to cook, set the Traeger temperature to 450°F and preheat with the lid closed for 15 minutes.
450 ˚F / 232 ˚C
Season the salmon evenly with the pepper and sugar mixture.
2 Whole (8 oz) salmon fillets
Insert the probe horizontally into the center of the fish filet. Place flesh-side-down, directly on the grill grates. Close the lid, and sear for 5 minutes. Turn the fish over and cook until desired doneness or the internal temperature reaches 145°F, 10-15 minutes.
450 ˚F / 232 ˚C
145 ˚F / 63 ˚C
Remove the filets from the grill. Drizzle with balsamic glaze and serve warm. Enjoy!