Steps

• Step 1

  In a large bowl, add the honey, mustard, ketchup, sugar, vinegar, thyme, salt, and pepper, and mix well. Reserve 1/2 cup of the sauce in a covered container and refrigerate. Add the salmon to the remaining sauce and coat well on all sides. Cover and refrigerate overnight.

  Ingredients

  • 4  (6 oz) salmon fillets, skin-on

  • 1/3 Cup honey

  • 3 Tablespoon whole grain mustard

  • 1 Cup ketchup

  • 1/2 Cup dark brown sugar

  • 1 Teaspoon cider vinegar

  • 1/2 Teaspoon thyme leaves, finely chopped

  • 1/8 Teaspoon kosher salt

  • 1/8 Teaspoon freshly ground black pepper

• Step 2

  When ready to cook, set the Traeger temperature to 350°F and preheat with the lid closed for 15 minutes.

  350 ˚F / 177 ˚C

• Step 3

  Insert the probe into the center of the filet. Place the salmon fillets directly on the grill grates, skin-side down, close the lid, and cook for 15 minutes, or until the internal temperature reaches 125°F or desired doneness.

  00:15

  350 ˚F / 177 ˚C

  125 ˚F / 52 ˚C

• Step 4

  Remove the salmon from the grill and let rest 3-5 minutes. Serve with the reserved sauce. Enjoy!