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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