Steps

• 1

  In a small bowl, combine the fresh ground pepper and sugar, and set aside.

• 2

  In a small heavy-bottomed saucepan over medium heat, add the balsamic vinegar and bring to a low boil. Adjust the heat to maintain a steady simmer and reduce the balsamic vinegar until it resembles a syrup, or until it can coat the back of a spoon, 15-20 minutes.

• 3

  Remove the glaze from the heat and let it cool. Add the Grand Marnier and pinch of salt, to taste.

• 4

  When ready to cook, set the Traeger temperature to 450°F and preheat with the lid closed for 15 minutes.

  450 ˚F / 232 ˚C

  00:15

• 5

  Season the salmon evenly with the pepper and sugar mixture.

• 6

  Insert the probe horizontally into the center of the fish filet. Place flesh-side-down, directly on the grill grates. Close the lid, and sear for 5 minutes. Turn the fish over and cook until desired doneness or the internal temperature reaches 145°F, 10-15 minutes.

  450 ˚F / 232 ˚C

  145 ˚F / 63 ˚C

  00:15

• 7

  Remove the filets from the grill. Drizzle with balsamic glaze and serve warm. Enjoy!