Traeger Salmon with Balsamic Glaze is the succulent main course in your Valentine’s Day feast. The sweet and peppery dry rub fuses with the rich salmon and forms a light caramelization when grilled over high heat. Drizzling the balsamic reduction over the top of that crispy, peppery sweetness makes this opulent Salmon dish simply delectable, and it’s perfectly portioned for two.
TRAEGER SALMON WITH BALSAMIC GLAZE
PREP TIME: 15-20 minutes
COOK TIME: 10-15 minutes
RECOMMENDED PELLETS: Alder or Oak
SERVES: 2 to 4
INGREDIENTS
Fish:
2, 8 oz Salmon Filets
1 Tbsp. fresh Ground Pepper
1 Tbsp. Sugar
Glaze:
2 cups Balsamic Vinegar
1 Tbsp. Grand Marnier
1 pinch Salt
METHOD
- Combine the fresh ground pepper and sugar; set aside.
- Place the Balsamic Vinegar in a small, heavy bottomed sauce pan. On medium heat, 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. Let cool. Add the Grand Marnier and pinch of salt to taste.
- When ready to cook, start the Traeger on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to High (450°F) and preheat the grill with the lid closed for 10 to 15 minutes.
- Season the salmon evenly with the pepper and sugar mixture and place flesh-side down on the hot grill, preferably in the very front to get a good sear. Once they are seared, move them to the center of the grill and cook for 10-15 minutes, or until they reach an internal temperature of 145°F. Drizzle with glaze. Serve warm.
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