Steps

• Step 1

  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.

  Ingredients

  • 1 Cup soy sauce

  •  Zest of 2 oranges

  •  Juice of 2 oranges

  • 6 Tablespoon brown sugar

  • 4 Clove garlic

  • 1 Tablespoon fresh ginger, minced

• Step 2

  In a medium bowl, add cooled teriyaki marinade, sesame seeds, and salmon. Cover and refrigerate for 1 hour to marinate.

  Ingredients

  • 4  (6 oz) salmon fillets, skin-on

  • 1 Tablespoon white sesame seeds

• Step 3

  Remove the salmon from marinade and set aside. In a saucepan over medium heat, transfer the marinade and bring the marinade to a boil.

• Step 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

• Step 5

  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.

  00:10

  450 ˚F / 232 ˚C

  125 ˚F / 52 ˚C

• Step 6

  Remove the salmon from the grill and garnish with chopped scallions and toasted sesame seeds. Enjoy!

  Ingredients

  •  Scallions, both white and green parts, chopped, for garnish

  •  Toasted sesame seeds, for garnish