There are so many wonderful things about salmon. It has those healthy Omega-3 fatty acids that are good for your heart, it tastes phenomenal, and it’s quick to prepare. This recipe combines spicy sriracha, sweet brown sugar, fresh garlic and ginger, and a subtle hint of savory chipotle into one magical marinade. We give the sweet & spicy salmon a quick sear on the Traeger over mesquite hardwood until it’s flaky with a slight caramelization—heart-healthy never tasted so scrumptious.
SWEET & SPICY SRIRACHA SALMON
DIFFICULTY: 2/5
PREP TIME: 20 minutes
COOK TIME: 10-12 minutes
RECOMMENDED PELLETS: Mesquite, Oak, Alder
SERVES: 4
INGREDIENTS
4, 4 oz. filets Wild Salmon
1/4 cup Soy Sauce
2 Tbsp. Brown Sugar
1 Tbsp. Rice Vinegar
1 Tbsp. Sriracha Sauce
1 Tbsp. fresh Ginger, grated
1 Tbsp. Garlic, minced
1 tsp. Traeger Chipotle Rub
1 ½ tsp. Sesame Oil
2 Tbsp. Scallions, finely chopped
1 tsp. Toasted Sesame Seeds
METHOD
- In a large, plastic zipper bag, combine the soy sauce, brown sugar, vinegar, Sriracha, ginger, garlic, and sesame oil. Add the salmon, toss to coat evenly, and marinate in the refrigerator for up to 1 hour. Remove the salmon from the bag. Discard the marinade.
- When ready to cook, start your Traeger on Smoke with the lid open (4-5 minutes), or until the fire is established. Set the temperature to High (450°F) and preheat, lid closed (10-15 minutes).
- Place the salmon directly on the grill grate, skin down, for 8-10 minutes for medium well. Remove from the grill, sprinkle with scallions and toasted sesame seeds. Serve with white rice, brown rice, or quinoa and grilled baby bok choy. Enjoy!
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