molasses glazed salmon

Molasses Glazed Salmon Recipe

Eating fish once a week is great for your health – so the doctor tells me – and preparing it on the grill is easy. For this Molasses Glazed Salmon recipe I picked up a couple fresh filets of Sockeye Alaskan Salmon.

When it comes to any type fish, freshness is the key. Always ask to smell the fish before buying it. Fresh Fish should have no odor if you do smell any "fishiness", don't buy it. Molasses Glazed Salmon I start the Molasses Glazed Salmon Recipe by cutting the filets into smaller 4-6oz portions. Leave the skin on the bottom side to keep the fish from sticking to the grill. Also feel each piece for any bones that may have been missed and remove those. Keep the fish cool in the refrigerator until ready to grill. For best results plan on cooking the salmon the same day you bring it home. Molasses Glazed Salmon To season the salmon I use molasses glaze (molasses, soy sauce, white cooking wine, and red pepper flakes) and a pastrami style rub. Molasses Glaze:

  • ¼ cup Molasses
  • ¼ cup Dark Soy Sauce
  • 2 Tablespoons White Cooking Wine
  • pinch of Red Pepper Flakes

Combine ingredients in a small pot over medium heat for 2-3 minutes whisking occasionally. Pour into a small jar or bowl and allow to cool before glazing salmon. Can be made ahead of time Pastrami Rub:

  • ¼ cup Coarse Ground Black Pepper
  • 2 Tablespoons Kosher Salt
  • 2 Tablespoons Turbinado Sugar (Raw Sugar)
  • 1 Tablespoon Granulated Garlic
  • 1 Tablespoon Coriander
  • 1 teaspoon Ground Mustard
  • 1 teaspoon Onion Powder

Combine ingredients in a small bowl and store in an airtight container for up to 1 month. Brush the outside of the salmon with the molasses glaze and sprinkle the pastrami rub over the top. Place the salmon back in the refrigerator for 30 minutes at least to give the flavors time to work. I'm cooking this Molasses Glazed Salmon recipe on my Traeger Timberline grill set for 325⁰ using pecan for fuel. You can also use any type grill set up for indirect cooking at the same temp. (Substitute your favorite wood as well; lighter smoking varieties work best like Alder, Ash, Apple, etc) Molasses Glazed Salmon Once the grill is up to temp, place the salmon skin side down on the cooking grate and let it smoke. It'll take about 20-30 minutes or until the internal temp reaches around 135⁰. This is where having a Thermapen comes in really handy. You can check there out here >> Molasses Glazed Salmon At this point carefully remove it from the grill and let it rest for 5 minutes before serving. Molasses Glazed Salmon For a quick side dish lightly drizzle olive oil over a bunch of fresh asparagus and season with Killer Hogs AP Rub and a squeeze of lemon. It can cook right beside the salmon. Molasses Glazed Salmon Pair these together and you have one tasty & healthy meal. Print

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  • 2 Sockeye Salmon filets cut into 4–6oz portions
  • 8oz Molasses Glaze* recipe to follow
  • ¼ cup Pastrami Rub* recipe to follow

Molasses Glaze

  • ¼ cup Molasses
  • ¼ cup Dark Soy Sauce
  • 2 Tablespoons White Cooking Wine
  • pinch of Red Pepper Flakes
  • Combine ingredients in a small pot over medium heat for 2-3 minutes whisking occasionally. Pour into a small jar or bowl and allow to cool before glazing salmon.

Pastrami Rub

  • ¼ cup Coarse Ground Black Pepper
  • 2 Tablespoons Kosher Salt
  • 2 Tablespoons Turbinado Sugar (Raw Sugar)
  • 1 Tablespoon Granulated Garlic
  • 1 Tablespoon Coriander
  • 1 teaspoon Ground Mustard
  • 1 teaspoon Onion Powder
  • Combine ingredients in a small bowl and store in an airtight container for up to 1 month.
  1. Preheat Traeger grill for indirect cooking at 325⁰ using pecan pellets for smoke flavor.
  2. Brush each piece of salmon with Molasses Glaze (recipe below) and rest for at least 30 minutes in the refrigerator.
  3. Season the salmon filets with pastrami seasoning and place directly on the cooking grate skin side down.
  4. Cook until the internal temperature reaches 135⁰ in the thickest part of each filet.
  5. Remove salmon from grill and rest for 5-10 minutes before serving.

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