A little sweet, a little savory, and perfectly grilled Honey Miso Garlic Salmon, cooked on the Traeger grill using butcher paper to ensure the skin stays intact. A lighter fare perfect before the holiday season.
Preheat your Traeger grill to 350°F. If desired, fill the hopper with Traeger Turkey blend pellets (Maple/Hickory).
For the glaze: In a small pot, combine the white miso paste, honey, light soy sauce, minced garlic, ginger paste, toasted sesame oil, and white pepper. Bring all glaze ingredients to a boil for 3-4 minutes, whisking until the sauce has thickened. Set aside to cool to room temperature.
Season the salmon filets with garlic pepper. Place the salmon skin side down on Traeger butcher paper. (Note: The skin will stay on the paper when grilled. If you wish to eat the skin, spray the Traeger butcher paper with nonstick spray first).
Glaze the salmon every 5 to 10 minutes, reserving any additional glaze to serve on the side.
Grill the salmon until its internal temperature reaches 140°F. Depending on the thickness of your fillets, this can take as little as 10 minutes.
Sprinkle with toasted sesame seeds to serve. This dish is great served with rice and any remaining glaze.
