We discovered this menu from McCormick and everyone who has enjoyed our salmon has agreed it is scrumptious!!
1 tsp fresh ground ginger
1tsp garlic powder
1/3 cup soy sauce
1/3 cup orange juice
1/4 cup honey
1 scallion, chopped
1 1/2 lbs. salmon filet, with skin.
1. Combine first six ingredients, mix well, in large plastic bag. Place salmon in bag and seal tightly. Turn to distribute marinade.
2. Refrigerate 15 minues or up to 30 minuts for stronger flavor. Turning bag occasionally.
3. Turn on Traeger to "smoke" with lid open for 5-7 minutes, then close lid and set to 375 degrees. Remove salmon from marinade; reserve the marinade. Grill 3 - 5 minutes with the skin side up if you grill over hot, direct heat, or just long enough to get grill markings and to seal the juices. If smoking, then carefully turn skin side down, over a medium-high heat for 12 - 15 minutes per inch of thicknesss or until fish flakes easily with a fork. Brush with reserved marinade during cooking.
4. Remove from grill by running an oiled spatula beneath the meat, but over the top of the skin. Leave skin on grill to burn away and clean later. Discard leftover marinade. Serves 4.
For an excellent paste to go with the fish, click here for a "Cilantro Based Salmon Paste."
* McCormick & Co., Inc.