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.