By Traeger Kitchen
Forget dry grilled salmon & get sauced with this tangy barbecue smoked salmon recipe.
Prep Time
Cook Time
Pellets
4
Activating this element will cause content on the page to be updated.1/3 Cup | honey |
3 Tablespoon | whole grain mustard |
1 Cup | ketchup |
1/2 Cup | dark brown sugar |
1 Teaspoon | Cider Vinegar |
1/2 Teaspoon | Thyme Leaves, finely chopped |
1/8 Teaspoon | Jacobsen Salt Co. Pure Kosher Sea Salt |
1/8 Teaspoon | freshly ground black pepper |
4 Whole | Salmon Fillets, 6oz each, skin-on |
1
Combine all sauce ingredients in a large bowl, preferably one day prior to making the salmon.
2
Rub salmon fillets on both sides with sauce. Reserve any extra, unused sauce.
3
When ready to cook, set the Traeger to 350℉ and preheat, lid closed for 15 minutes.
4
Place fillets on grill, skin-side down, and cook for 15 minutes.
350 ˚F / 177 ˚C
00:15
5
Let the fish rest for about 3-5 minutes. Serve with extra sauce. Enjoy!
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