Steps

• Step 1

  In a large resealable bag, combine the soy sauce, brown sugar, vinegar, Sriracha, ginger, garlic, chipotle chile powder, Traeger Chicken Rub and sesame oil.

  Ingredients

  • 1/4 Cup soy sauce

  • 2 Tablespoon brown sugar

  • 1 Tablespoon rice vinegar

  • 1 Tablespoon Sriracha

  • 1 Tablespoon freshly grated ginger

  • 1 Tablespoon minced garlic

  • 1/4 Teaspoon chipotle chile powder

  • 1 Teaspoon Traeger Chicken Rub

  • 1 1/2 Teaspoon sesame oil

• Step 2

  Add the salmon, toss to coat evenly, and marinate in the refrigerator for up to 1 hour.

  Ingredients

  • 4  (4 oz) wild salmon fillets

• Step 3

  Remove the salmon from the bag. Discard the marinade.

• Step 4

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

  00:15

  450 ˚F / 232 ˚C

• Step 5

  Place the salmon directly on the grill grate, skin-side down, for 8 to 10 minutes for medium-well.

  00:08

• Step 6

  Remove from the Traeger, then sprinkle with scallions and toasted sesame seeds.

  Ingredients

  • 2 Tablespoon scallions, finely chopped

  • 2 Teaspoon toasted sesame seeds

• Step 7

  Serve with white rice, brown rice or quinoa and grilled baby bok choy. Enjoy!

  Ingredients

  • As Needed cooked white rice, brown rice or quinoa, for serving

  • As Needed grilled baby bok choy, for serving