Description
This grilled salmon is glazed with a sweet and savory honey miso garlic sauce and cooked on butcher paper to help keep the fish tender and prevent sticking.
Serves
4
Prep Time
10 minutes
Cook Time
10–15 minutes
Ingredients
Salmon
- 1 lb salmon fillets, skin on
- Redmond Real Salt Garlic Pepper (or garlic pepper seasoning)
Honey Miso Garlic Glaze
- 1 tsp white miso paste
- ¼ cup honey
- 3 tbsp light soy sauce
- 2 tbsp minced garlic
- 1 tbsp ginger paste
- 1 tbsp toasted sesame oil
- ½ tsp white pepper
For Serving
- Toasted sesame seeds
- Cooked rice
Instructions
1.
Preheat your Traeger grill to 350°F.
2.
In a small saucepan, combine the miso paste, honey, soy sauce, minced garlic, ginger paste, sesame oil, and white pepper. Bring to a gentle boil and cook for 3–4 minutes, whisking until the sauce thickens slightly. Remove from heat and allow to cool to room temperature.
3.
Season the salmon fillets with garlic pepper.
4.
Place the salmon skin side down on a sheet of butcher paper on the grill. If you plan to eat the skin, lightly spray the butcher paper with nonstick spray before placing the salmon on it.
5.
Brush the salmon with the glaze and continue glazing every 5–10 minutes while cooking.
6.
Grill until the internal temperature reaches 140°F, about 10–15 minutes depending on the thickness of the fillets.
7.
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