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Servings:

Traeger Teriyaki Salmon with Asparagus

Teriyaki salmon is only as good as the salmon and teriyaki sauce, and this Grilled Teriyaki Salmon with Asparagus is one of our favorite recipes! Juicy and tender salmon, bursting with sweet and tangy teriyaki flavor is one of the easiest meals to throw together. Fresh and tender asparagus grills up alongside in the same pan for a quick and easy dinner in less than 30 minutes!

Total Time

1hr

5.0

1 Rating

Author: Snowflakes & Coffeecakes

Servings:

Ingredients

•

4
(6 oz)

Salmon Fillets

or 1 Large Wild Alaskan Salmon Fillet

•

2 cups

Teriyaki Marinade

•

6 1/2 cups

Asparagus

•

2 Tbsp

Olive Oil

•

4 Tbsp

Butter

•

1/2 cup

Grated Parmesan Cheese

Homemade Vegetable Seasoning

•

2 tsp

Coarse Kosher Salt

•

1 tsp

Freshly Ground Black Pepper

•

1 tsp

Simply Organic Onion Powder

•

1 tsp

Simply Organic Garlic Powder

•

1 tsp

Dried Parsley

•

1/2 tsp

Dried Dill Weed

•

1/2 tsp

Dry Mustard

•

1/2 tsp

Celery Seeds

•

1/2 tsp

Crushed Red Pepper Flakes

(optional)

Cooking Instructions

Preheat your smoker to 400 degrees F (200 degrees F). Lay out a sheet of nonstick aluminum foil or butcher paper on a large rimmed sheet pan.

Remove Salmon Fillets (4) from the refrigerator and pat dry with paper towels (do not rinse). Place the salmon skin-side down in the middle of the pan. Evenly brush half of the Teriyaki Marinade (1 cup) on top of the salmon and let sit at room temperature for 15 minutes.

To make the Homemade Vegetable Seasoning, combine Coarse Kosher Salt (2 tsp) , Freshly Ground Black Pepper (1 tsp) , Simply Organic Onion Powder (1 tsp) , Simply Organic Garlic Powder (1 tsp) , Dried Parsley (1 tsp) , Dried Dill Weed (1/2 tsp) , Dry Mustard (1/2 tsp) , Celery Seeds (1/2 tsp) , and Crushed Red Pepper Flakes (1/2 tsp) in a small bowl.

Clean Asparagus (6 1/2 cups) and snap off the woody ends. On a tray, drizzle the asparagus spears with Olive Oil (2 Tbsp) and sprinkle with 1 Tbsp of Homemade Vegetable Seasoning and Grated Parmesan Cheese (1/2 cup) , tossing until evenly coated.

Arrange the seasoned asparagus around the salmon in a single layer. Place the pan directly on the preheated grill grates of the smoker, close the lid, and cook for 10 minutes; open the lid and flip or turn asparagus spears; close the lid and continue grilling.

Melt Butter (4 Tbsp) and mix with Teriyaki Marinade (1 cup) . Pour half of this Teriyaki Glaze over the salmon when it reaches an internal temperature of 115 degrees F (45 degrees C).

Continue smoking for 10-15 minutes, or until the salmon reaches an internal temperature of 135 degrees F (55 degrees C).

Remove from the heat, cover with foil and let it rest for 5 to 10 minutes, as the salmon will continue to cook to 145 degrees F (60 degrees C) as it rests.

Serve with the remaining warm Teriyaki Glaze. Enjoy!

Author's Notes

I recommend cooking to temperature and not to time. Every piece of fish will cook a bit differently, and what may take 15 minutes for one salmon filet may only take 10 minutes for another. The most accurate way to test your salmon is with an instant-read meat thermometer and you’ll be able to get salmon cooked to the perfect temperature every time!

Nutrition Per Serving

CALORIES

645

FAT

30.0 g

PROTEIN

44.3 g

CARBS

50.7 g