molasses glazed salmon

Molasses Glazed Salmon Recipe

Molasses Glazed Salmon Recipe

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 fresh filets of Sockeye Alaskan Salmon. When it comes to any type fish, freshness is the key. Always ask to smell the fish before buying it. Fresh Fish should have no odor if you do smell any “fishiness”, don’t buy it. Molasses Glazed Salmon I start the Molasses Glazed Salmon Recipe by cutting the filets into smaller 4-6oz portions. Leave the skin on the bottom side to keep the fish from sticking to the grill. 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 To season the salmon I use molasses glaze (molasses, soy sauce, white cooking wine, and red pepper flakes) and a pastrami style rub. Molasses Glaze:
  • ¼ cup Molasses
  • ¼ cup Dark Soy Sauce
  • 2 Tablespoons White Cooking Wine
  • pinch of Red Pepper Flakes
Combine ingredients 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. Can be made ahead of time Pastrami Rub:
  • ¼ cup Coarse Ground Black Pepper
  • 2 Tablespoons Kosher Salt
  • 2 Tablespoons Turbinado Sugar (Raw Sugar)
  • 1 Tablespoon Granulated Garlic
  • 1 Tablespoon Coriander
  • 1 teaspoon Ground Mustard
  • 1 teaspoon Onion Powder
Combine ingredients in a small bowl and store in an airtight container for up to 1 month. Brush the outside of the salmon with the molasses glaze and sprinkle the pastrami rub over the top. Place the salmon back in the refrigerator for 30 minutes at least to give the flavors time to work. I’m cooking this Molasses Glazed Salmon recipe on my Traeger Timberline grill set for 325⁰ using pecan for fuel. You can also use any type grill set up for indirect cooking at the same temp. (Substitute your favorite wood as well; lighter smoking varieties work best like Alder, Ash, Apple, etc) Molasses Glazed Salmon Once the grill is up to temp, place the salmon skin side down on the cooking grate and let it smoke. It’ll take about 20-30 minutes or until the internal temp reaches around 135⁰. This is where having a Thermapen comes in really handy. You can check there out here >> Molasses Glazed Salmon At this point carefully remove it from the grill and let it rest for 5 minutes before serving. Molasses Glazed Salmon For a quick side dish lightly drizzle olive oil over a bunch of fresh asparagus and season with Killer Hogs AP Rub and a squeeze of lemon. It can cook right beside the salmon. Molasses Glazed Salmon Pair these together and you have one tasty & healthy meal. Print
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Molasses Glazed Salmon Recipe


Ingredients

  • 2 Sockeye Salmon filets cut into 46oz portions
  • 8oz Molasses Glaze* recipe to follow
  • ¼ cup Pastrami Rub* recipe to follow

Molasses Glaze

  • ¼ cup Molasses
  • ¼ cup Dark Soy Sauce
  • 2 Tablespoons White Cooking Wine
  • pinch of Red Pepper Flakes
  • Combine ingredients 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.

Pastrami Rub

  • ¼ cup Coarse Ground Black Pepper
  • 2 Tablespoons Kosher Salt
  • 2 Tablespoons Turbinado Sugar (Raw Sugar)
  • 1 Tablespoon Granulated Garlic
  • 1 Tablespoon Coriander
  • 1 teaspoon Ground Mustard
  • 1 teaspoon Onion Powder
  • Combine ingredients in a small bowl and store in an airtight container for up to 1 month.

Instructions

  1. Preheat Traeger grill for indirect cooking at 325⁰ using pecan pellets for smoke flavor.
  2. Brush each piece of salmon with Molasses Glaze (recipe below) and rest for at least 30 minutes in the refrigerator.
  3. Season the salmon filets with pastrami seasoning and place directly on the cooking grate skin side down.
  4. Cook until the internal temperature reaches 135⁰ in the thickest part of each filet.
  5. Remove salmon from grill and rest for 5-10 minutes before serving.
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24 responses to “Molasses Glazed Salmon Recipe”

  1. Gary Tingler says:

    Malcom, for your salmon recipe. Did you brine the salmon first?

  2. Nancy Daniel says:

    When you say “dark soy sauce” do you mean brewed soy sauce ? I can only find soy sauce and brewed soy sauce. Thank you – Nancy

  3. Craig says:

    Malcolm, To keep fish skin from sticking to the grates while smoking I recommend you place the fish skin side down on parchment paper. Paper should be ok up to around 450 deg.

  4. JOEL RICE says:

    OH MY. Wow this looks fabulous
    JR

  5. Richard Henderson says:

    Very good Malcolm! The only thing I would do differently is to not let it rest at the end. It’s fish and only ends up cold on the plate. Now a steak? 5-10 minutes is perfect.

  6. Kyle Hammer says:

    This is my go to Salmon recipe now. My guests are super impressed by this dish! They always are impressed!

  7. Randy says:

    I’ve used this glaze/recipe about 4 times now. Absolute crowd pleaser!

  8. Charles Foushee' says:

    Malcom,
    I tried this salmon today as per the video and instructions, outstanding. I have the Traeger elite Pro and the Traeger series 34. I chose to do this on the smaller on for time and clean up as I had another obligation in the afternoon. This recipe was spot on, I used my dot thermometer and the timer went off at the desired temp. Very impressed with all the recipes that I have tried so far. My next is the competition ribs hat you and Heath did together. Only question I have is on the pro series 34 , the smoke that leaks around the grill lid is that typically normal, and do you still get the smoke flavor?

    • Malcom Reed says:

      You’ll always have a little smoke leakage, but yes you will still get smoke flavor. You can always put the ribs on the smoker while it’s cold and let it come up to temp with the ribs on the pit – that helps get more smoke flavor in pellet grills.

  9. Steve Armand says:

    I try to eat salmon once a week for variety as well as health reasons. As an airline pilot, most of these meals are in restaurants. This week, I cooked at home following your instructions to the letter.
    It was a revelation. I had no idea that salmon could be so wonderfully tender and delicious. My family was truly impressed. I am most thankful for your tireless efforts to share quality cooking.

  10. Ralph says:

    Very good recipe. Have made 4 or 5 times. Easy to make – almost foolproof. Flavors are very well balanced. Good hot and cold. Great job Malcom!

  11. Byron says:

    I am a big fan of Malcolm’s recipes, they never disappoint. I made this salmon tonight and I as I followed the recipe, I was thinking it was going to be too salty. But I stuck to it and was pleasantly surprised. The spices were perfectly balanced and the fish was a hit. Thanks Malcom for elevating our home cooking.

  12. john clifford says:

    Hi Malcom,
    I have a vertical Pit Boss smoker,
    How low should I set the rack and for this short of time to cook does the water pan serve any purpose.

    Thanks,
    John

  13. Bruce Carlisle says:

    A great, fast recipe that is solid for a weekday meal.

  14. James Goldsmith says:

    Every time I make this people say its the best salmon they have every had. I use the traegor, 225 degrees till it hits 135. This is so darn good.

  15. David says:

    Malcom I cooked this Salmon recipe on a Treager last night and it was fantastic. I followed your receipt with one exception. I had Salmon with no skin so I soaked some cedar planks and cooked them on the planks in the Treager with the pecan pellets. I also marinaded the fish for about 1.5 hours. Great recipe. It was fantastic. Wife says its a keeper. Thank you.

  16. Norm says:

    Really great flavor with the dry rub, and the sweet salt flavor of the marinade. Cooked on a Traeger.

  17. Andrew Wilcox says:

    Love this recipe. The flavors are delicious.
    My glaze came out very wet (thin). Any tips for thickening up the glaze?

  18. Rick says:

    By far my wife’s favorite. I have shared this recipe with a number of people and everyone loves it. I let it marinade for 1.5 hours and it made it even better.

  19. John Cahill says:

    This recipe is fantastic! I’ve made it multiple times and it is a family favorite.

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