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.
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.
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
- 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
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 >>
At this point carefully remove it from the grill and let it rest for 5 minutes before serving.
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.
Pair these together and you have one tasty & healthy meal.
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Molasses Glazed Salmon Recipe
Ingredients
- 2 Sockeye Salmon filets cut into 4–6oz 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
- Preheat Traeger grill for indirect cooking at 325⁰ using pecan pellets for smoke flavor.
- Brush each piece of salmon with Molasses Glaze (recipe below) 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 135⁰ in the thickest part of each filet.
- Remove salmon from grill and rest for 5-10 minutes before serving.
Have a Question About This Recipe?
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Malcom, for your salmon recipe. Did you brine the salmon first?
I let the glaze and rub sit on it for about 30-45 minutes, but next time I’ll let it sit on there for a couple hours. It would be even better!
Thank You
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
Just go with regular soy sauce and you’ll be fine
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.
thanks for the tip!
OH MY. Wow this looks fabulous
JR
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.
This is my go to Salmon recipe now. My guests are super impressed by this dish! They always are impressed!
I’ve used this glaze/recipe about 4 times now. Absolute crowd pleaser!
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?
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.
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.
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!
★★★★★
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.
★★★★★
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
A great, fast recipe that is solid for a weekday meal.
★★★★★
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.
★★★★★
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.
★★★★★
Really great flavor with the dry rub, and the sweet salt flavor of the marinade. Cooked on a Traeger.
★★★★★
Love this recipe. The flavors are delicious.
My glaze came out very wet (thin). Any tips for thickening up the glaze?
★★★★★
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.
★★★★★
This recipe is fantastic! I’ve made it multiple times and it is a family favorite.
★★★★★