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Traeger Salmon With Balsamic Glaze

Traeger Salmon With Balsamic Glaze

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.

Prep Time

20 Min

Cook Time

20 Min

Pellets

Mesquite

Ingredients

This recipe serves:

2

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Units of Measurement:
main
1 Tablespoon Fresh ground pepper
1 Tablespoon Sugar
2 Whole (8 oz) salmon fillets
Balsamic Glaze
2 Cup balsamic vinegar
1 Tablespoon Grand Marnier
1 Pinch Salt

Steps

  • 1

    In a small bowl, combine the fresh ground pepper and sugar, and set aside.

  • 2

    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.

  • 3

    Remove the glaze from the heat and let it cool. Add the Grand Marnier and pinch of salt, to taste.

  • 4

    When ready to cook, set the Traeger temperature to 450°F and preheat with the lid closed for 15 minutes.

    450 ˚F / 232 ˚C

    00:15

  • 5

    Season the salmon evenly with the pepper and sugar mixture.

  • 6

    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

    00:15

  • 7

    Remove the filets from the grill. Drizzle with balsamic glaze and serve warm. Enjoy!

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