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SideChef
Recipes
Molasses Glazed Salmon
Recipe

12 INGREDIENTS • 8 STEPS • 1HR

Molasses Glazed Salmon

4.8
6 ratings
Editor's Choice
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.
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How to BBQ Right
Hi, I'm Malcom. I'm 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/
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.
1HR
Total Time
$1.73
Cost Per Serving
Ingredients
Servings
4
US / Metric
Salmon Fillet
2
Salmon Fillets
cut into 4 6-oz portions
Molasses Glaze
Molasses
1/4 cup
White Cooking Wine
2 Tbsp
White Cooking Wine
Crushed Red Pepper Flakes
1 pinch
Crushed Red Pepper Flakes
Pastrami Rub
Raw Sugar
2 Tbsp
Ground Coriander
1 Tbsp
Ground Coriander
Dry Mustard
1 tsp
Dry Mustard
Onion Powder
1 tsp
Onion Powder
Nutrition Per Serving
VIEW ALL
Calories
177
Fat
2.2 g
Protein
10.8 g
Carbs
29.3 g
Add to plan
logo
Molasses Glazed Salmon
Save
author_avatar
How to BBQ Right
Hi, I'm Malcom. I'm 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/
Cooking InstructionsHide images
step 1
Cut Salmon Fillets (2) into 4 6-ounce portions.
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 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 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 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.
step 8 Remove salmon from grill and rest for 5-10 minutes before serving.
Tags
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Dairy-Free
American
Grill
BBQ
Lunch
Shellfish-Free
Labor Day
Memorial Day
Seafood
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