Steps

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  Salmon with Sesame Ginger Glaze

  

• 1

  Preheat the Traeger with the lid closed to 350°F; this will take about 15 minutes.

  350 ˚F / 177 ˚C

• 2

  In a small saucepan combine the orange juice, ginger, honey, mint, garlic, and sesame oil. Bring to a simmer over medium heat and cook, stirring occasionally, until reduced by half, about 5 minutes. Let cool then set half aside for finishing.

• 3

  Check the salmon for any pin bones and remove them. To ensure the most even cooking of the salmon side, try this trick from Diva: On the thin side of the salmon about ¾-inch from the edge, make a cut down the length of the fillet, slicing through the meat but not the skin. Tuck this edge under to make that side thicker. You can do the same thing at the tail end of the salmon (or simply trim away the very thin part of the tail.)

• 4

  Place the salmon on Traeger butcher paper or similar. Pour a little less than half of the sauce in a bowl for serving. Coat the fish with the remaining sauce, then season with salt and pepper. Top with the orange slices. Using a wireless meat thermometer, such as MEATER, insert it into the center of the thickest part of the salmon.

• 5

  Place the salmon (still on the butcher paper) on the grill grate and grill until the internal temperature is 140°F, about 40 minutes.

  350 ˚F / 177 ˚C

  140 ˚F / 60 ˚C

• 6

  Portion the salmon for serving; the skin will stick to the paper and should be left behind. Serve with the remaining sauce. Enjoy!