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.
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|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!
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