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RECIPE
12 INGREDIENTS8 STEPS1hr

Molasses Glazed Salmon

4.8
4 Ratings
Editor's Choice
Eating fish once a week is great for your health – so the doctor tells me – and preparing it on the grill is easy. For this Molasses Glazed Salmon recipe, I picked up a couple of fresh filets of Sockeye Alaskan Salmon. Also, feel each piece for any bones that may have been missed and remove those. Keep the fish cool in the refrigerator until ready to grill. For best results plan on cooking the salmon the same day you bring it home.
Molasses Glazed Salmon Recipe | SideChef
Eating fish once a week is great for your health – so the doctor tells me – and preparing it on the grill is easy. For this Molasses Glazed Salmon recipe, I picked up a couple of fresh filets of Sockeye Alaskan Salmon. Also, feel each piece for any bones that may have been missed and remove those. Keep the fish cool in the refrigerator until ready to grill. For best results plan on cooking the salmon the same day you bring it home.
How to BBQ Right
Dedicated to all things barbecue, slow-smoked and grilled. I'm always working to improve my barbecue skills and smoking recipes and I love sharing it with you.
http://howtobbqright.com/
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How to BBQ Right
Dedicated to all things barbecue, slow-smoked and grilled. I'm always working to improve my barbecue skills and smoking recipes and I love sharing it with you.
http://howtobbqright.com/
1hr
Total Time
$1.73
Cost Per Serving

Ingredients

US / METRIC
Servings:
4
Serves 4
2
cut into 4 6-oz portions

Molasses Glaze

1/4 cup
Molasses
2 Tbsp
White Cooking Wine
1 pinch
Crushed Red Pepper Flakes

Pastrami Rub

2 Tbsp
2 Tbsp
1 Tbsp
Ground Coriander
1 tsp
Dry Mustard
1 tsp
Onion Powder
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Nutrition Per Serving

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CALORIES
177
FAT
2.2 g
PROTEIN
10.8 g
CARBS
29.3 g

Cooking Instructions

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Step 1
Cut Salmon Fillets (2) into 4 6-ounce portions.
Step 2
For the molasses glaze, combine Molasses (1/4 cup) , Dark Soy Sauce (1/4 cup) , White Cooking Wine (2 Tbsp) and Crushed Red Pepper Flakes (1 pinch) in a small pot over medium heat for 2-3 minutes whisking occasionally. Pour into a small jar or bowl and allow to cool before glazing salmon.
Step 3
For the pastrami rub, combine Ground Black Pepper (1/4 cup) , Kosher Salt (2 Tbsp) , Raw Sugar (2 Tbsp) , Granulated Garlic (1 Tbsp) , Ground Coriander (1 Tbsp) , Dry Mustard (1 tsp) and Onion Powder (1 tsp) in a small bowl and store in an airtight container for up to one month.
Step 4
Preheat Traeger grill for indirect cooking at 325 degrees F (160 degrees C) using pecan pellets for smoke flavor.
Step 5
Brush each piece of salmon with Molasses Glaze and rest for at least 30 minutes in the refrigerator.
Step 6
Season the salmon filets with pastrami seasoning and place directly on the cooking grate skin side down.
Step 7
Cook until the internal temperature reaches 135 degrees F (55 degrees C) in the thickest part of each filet.
Step 8
Remove salmon from grill and rest for 5-10 minutes before serving.
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Nutrition Per Serving
Calories
177
% Daily Value*
Fat
2.2 g
3%
Saturated Fat
0.5 g
2%
Trans Fat
0.0 g
--
Cholesterol
19.6 mg
7%
Carbohydrates
29.3 g
11%
Fiber
2.0 g
7%
Sugars
23.8 g
--
Protein
10.8 g
22%
Sodium
4713.8 mg
205%
Vitamin D
4.6 µg
23%
Calcium
84.5 mg
6%
Iron
2.1 mg
12%
Potassium
633.0 mg
13%
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