Recipes

Salmon glazed with molasses

Preparation & Cooking Time:
Serves:

Ingredients

Thanks to "How to bbq right" by Malcom Reed.

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.

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.

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)

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.

At this point carefully remove it from the grill and let it rest for 5 minutes before serving.

Method