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Sweet & Spicy Sriracha Salmon

20

15

Mesquite

Spicy sriracha, sweet brown sugar, fresh garlic and ginger, and a subtle hint of savory chipotle makes for one magical marinade. With a quick sear, it’s flaky with a slight caramelization perfect for any occasion.

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  • 1/4 Cup soy sauce

  • 2 Tablespoon Brown sugar

  • 1 Tablespoon rice vinegar

  • 1 Tablespoon Sriracha

  • 1 Tablespoon freshly grated ginger

  • 1 Tablespoon minced garlic

  • 1/4 Teaspoon chipotle chile powder

  • 1 Teaspoon Traeger Chicken Rub

  • 1 1/2 Teaspoon sesame oil

  • 4 (4 oz) wild salmon fillets

  • 2 Tablespoon scallions, finely chopped

  • 2 Teaspoon toasted sesame seeds

  • cooked white rice, brown rice or quinoa, for serving

  • grilled baby bok choy, for serving

  • 1

    In a large resealable bag, combine the soy sauce, brown sugar, vinegar, Sriracha, ginger, garlic, chipotle chile powder, Traeger Chicken Rub and sesame oil.

    • 1/4 Cup soy sauce

    • 2 Tablespoon Brown sugar

    • 1 Tablespoon rice vinegar

    • 1 Tablespoon Sriracha

    • 1 Tablespoon freshly grated ginger

    • 1 Tablespoon minced garlic

    • 1/4 Teaspoon chipotle chile powder

    • 1 Teaspoon Traeger Chicken Rub

    • 1 1/2 Teaspoon sesame oil

  • 2

    Add the salmon, toss to coat evenly, and marinate in the refrigerator for up to 1 hour.

    • 4 (4 oz) wild salmon fillets

  • 3

    Remove the salmon from the bag. Discard the marinade.
  • 4

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

    450 ˚F

  • 5

    Place the salmon directly on the grill grate, skin-side down, for 8 to 10 minutes for medium-well.
  • 6

    Remove from the Traeger, then sprinkle with scallions and toasted sesame seeds.

    • 2 Tablespoon scallions, finely chopped

    • 2 Teaspoon toasted sesame seeds

  • 7

    Serve with white rice, brown rice or quinoa and grilled baby bok choy. Enjoy!

    • As Needed cooked white rice, brown rice or quinoa, for serving

    • As Needed grilled baby bok choy, for serving

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