Cut Salmon Fillet (2) into 4 6-ounce portions.
For the molasses glaze, combine Molasses (1/4 cup), Dark Soy Sauce (1/4 cup), White Cooking Wine (2 tablespoon) 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.
For the pastrami rub, combine Ground Black Pepper (1/4 cup), Kosher Salt (2 tablespoon), Raw Sugar (2 tablespoon), Granulated Garlic (1 tablespoon), Ground Coriander (1 tablespoon), Dry Mustard (1 teaspoon) and Onion Powder (1 teaspoon) in a small bowl and store in an airtight container for up to one month.
Preheat Traeger grill for indirect cooking at 325 degrees F (160 degrees C) using pecan pellets for smoke flavor.
Brush each piece of salmon with Molasses Glaze and rest for at least 30 minutes in the refrigerator.
Season the salmon filets with pastrami seasoning and place directly on the cooking grate skin side down.
Cook until the internal temperature reaches 135 degrees F (55 degrees C) in the thickest part of each filet.
Remove salmon from grill and rest for 5-10 minutes before serving.