By Traeger Kitchen
This easy teriyaki salmon marinade gives Traeger baked salmon a sweet coating that even the kids will flip for. Serve it up as the main event tonight, then use the leftovers in a teriyaki salmon bowl tomorrow.
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|1 Cup||soy sauce|
|Zest of 2 oranges|
|Juice of 2 oranges|
|6 Tablespoon||brown sugar|
|1 Tablespoon||fresh ginger, minced|
|4||(6 oz) salmon fillets, skin-on|
|1 Tablespoon||white sesame seeds|
|Scallions, both white and green parts, chopped, for garnish|
|Toasted sesame seeds, for garnish|
Make the teriyaki marinade & sauce. In a saucepan over medium heat, add the soy sauce, orange zest and juice, sugar, garlic, and ginger. Bring to a boil then reduce the heat to low and slowly simmer until a syrupy consistency is achieved, and the volume is reduced by half, 20 minutes. Let cool completely.
1 Cup soy sauce
Zest of 2 oranges
Juice of 2 oranges
6 Tablespoon brown sugar
4 Clove garlic
1 Tablespoon fresh ginger, minced
In a medium bowl, add cooled teriyaki marinade, sesame seeds, and salmon. Cover and refrigerate for 1 hour to marinate.
4 (6 oz) salmon fillets, skin-on
1 Tablespoon white sesame seeds
Remove the salmon from marinade and set aside. In a saucepan over medium heat, transfer the marinade and bring the marinade to a boil.
When ready to cook, set the Traeger temperature to 450°F and preheat with the lid closed for 15 minutes.
450 ˚F / 232 ˚C
Insert the probe horizontally into the center of the salmon filet. Place the salmon fillets directly on the grill grates, skin-side up, and close the lid. Cook the salmon, occasionally brushing the salmon with the teriyaki sauce, for 3-5 minutes per side, until the internal temperature reaches 125°F, or until done to your personal preference.
450 ˚F / 232 ˚C
125 ˚F / 52 ˚C
Remove the salmon from the grill and garnish with chopped scallions and toasted sesame seeds. Enjoy!
Scallions, both white and green parts, chopped, for garnish
Toasted sesame seeds, for garnish
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