Discover the perfect balance of sweet, savory, and vibrant flavors with this simple yet impressive griddled salmon recipe cooked on the Traeger Flatrock. Featuring premium wild-caught salmon from Salmon & Sable, Bachan’s Japanese BBQ Sauce, and a burst of fresh mandarin juice, this dish highlights clean ingredients and bold flavors in every bite.
Why the Traeger Flatrock is a Game-Changer for Outdoor Cooking
When Traeger introduced the Flatrock griddle, it marked an exciting evolution in their lineup of outdoor cooking equipment. Known for their innovative pellet grills, Traeger expanded their expertise into the world of propane-powered flat-top griddles—and they absolutely delivered.
The Flatrock is designed with precision heat control and an expansive flat cooking surface that distributes heat evenly. This means every inch of your griddle is primed for perfectly seared proteins, caramelized vegetables, and crispy golden crusts.
For cooking delicate proteins like salmon, the Flatrock shines. Its instant heat response and even cooking surface allow you to achieve a beautiful sear without worrying about sticking, uneven cooking, or over-charring.
If you haven’t added a Flatrock to your outdoor kitchen yet, it’s time to experience the difference. It’s the perfect cooking method for this soy and citrus griddled salmon.
Sourcing the Best Salmon: Why We Choose Salmon & Sable
When it comes to cooking salmon, quality is everything. For this recipe, we rely on Salmon & Sable, a trusted supplier delivering premium, wild-caught Alaskan salmon directly from boat to doorstep.
Salmon & Sable is a family-operated business led by Traveler, a sustainability-focused commercial fisherman from Alaska. With a commitment to providing truly “fishermen-direct” seafood, Traveler and his family handle every aspect of the process—from catching and icing to filleting and flash-freezing—ensuring unparalleled quality and freshness. Salmon and Sable
Their dedication to sustainable fishing practices and respect for marine ecosystems is evident in their meticulous approach. By pre-selling their catch in “Shares” of approximately 10 pounds, Salmon & Sable ensures that each customer receives seafood that is not only fresh but also responsibly harvested. This model supports sustainable fisheries and allows consumers to know exactly where their fish comes from. Salmon and Sable
Freshness is key for this recipe. The buttery, firm texture of wild salmon holds up beautifully on the griddle and soaks in the soy-citrus marinade like a sponge, creating a flavor profile that’s both vibrant and rich.
If you haven’t tried Salmon & Sable yet, now’s the perfect time. It’s an investment in flavor and quality that pays off in every bite.
Soy and Citrus Griddled Salmon Recipe
Ingredients:
- Fresh Wild-Caught Salmon Fillets (preferably from Salmon and Sable)
- Bachan’s Japanese BBQ Sauce (used as a binder and marinade)
- Spiceology Smashing Salmon Rub
- Fresh Mandarin Oranges (for juicing)
- Neutral Cooking Oil (like avocado oil or canola oil)
Preparation:
- Preheat the Traeger Flatrock:
- Heat your Flatrock griddle to medium-high heat. You want the surface to be hot enough to sear the salmon immediately upon contact.
- Prepare the Salmon:
- Pat your salmon fillets dry with paper towels.
- Brush a generous layer of Bachan’s Japanese BBQ Sauce over the fillets, ensuring they are well-coated.
- Sprinkle Spiceology’s Smashing Salmon Rub evenly across the top of each fillet.
- Oil the Griddle:
- Once preheated, generously oil the griddle surface to prevent sticking and promote a beautiful crust.
- Griddle the Salmon:
- Place the salmon meat-side down on the oiled griddle. Let it cook undisturbed until a golden crust forms (about 3-5 minutes, depending on the thickness of your fillet).
- Carefully flip the salmon to skin-side down.
- Continue cooking until the internal temperature reaches about 130°F for a perfectly tender and flaky texture.
- Finish with Citrus:
- Just before serving, squeeze fresh mandarin orange juice over each fillet. This burst of citrus adds brightness and enhances the bold umami flavors of the marinade.
- Serve and Enjoy:
- Plate your salmon fillets immediately and pair them with simple sides like steamed rice, grilled asparagus, or a fresh green salad.
Cooking Salmon on the Griddle: Tips for Success
- Don’t Overcook: Salmon can go from perfectly cooked to dry in just a minute or two. Aim for an internal temperature of 130°F for the best results.
- Let It Rest: After cooking, let the salmon sit for a minute or two to allow the juices to redistribute.
- High-Quality Ingredients: The simplicity of this recipe relies on top-notch salmon, a bold binder like Bachan’s Japanese BBQ Sauce, and the bright acidity of fresh citrus.
Wild-caught salmon begins its journey to perfection, skin-side up on the Traeger Flatrock griddle. 
A beautiful sear forms on the salmon fillet as it cooks to perfection on the Traeger Flatrock griddle.
Why This Recipe Works So Well on the Traeger Flatrock
The high heat and flat surface of the Flatrock make it the perfect cooking tool for salmon. Unlike traditional grills, where fish can stick to grates or fall apart during flipping, the Flatrock’s smooth surface ensures every fillet stays intact and develops an even sear.
Additionally, the propane-powered griddle offers instant heat control, giving you the flexibility to adjust temperatures quickly and efficiently—a game-changer when cooking delicate proteins like fish. You will love this soy and citrus griddled salmon on the Traeger Flatrock!
Alternate Recipes to Try on the Traeger Flatrock:
- Traeger Roasted Sweet Honey Salmon
- Traeger Grilled Salmon with Peach Serrano Salsa
- Salmon Tacos with Citrus Slaw
- Grilled Salmon with Mustard-Herb Butter
Each of these recipes takes advantage of the versatility of the Traeger Grills lineups while cooking up delicious and healthy salmon for the new year.
Final Thoughts: Soy and Citrus Griddled Salmon on the Traeger Flatrock
Cooking salmon on the Traeger Flatrock isn’t just about making dinner—it’s about creating an experience. The fresh, wild-caught flavor of Salmon and Sable paired with the sweet-savory punch of Bachan’s Japanese BBQ Sauce and bright mandarin juice creates a dish that’s as vibrant as it is satisfying.
Whether you’re cooking for family, friends, or just treating yourself, this recipe is sure to impress.
So fire up your Traeger Flatrock, source some premium wild salmon, and let the griddle work its magic.
Happy cooking!
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Soy and Citrus Griddled Salmon on the Traeger Flatrock
Equipment
- Traeger griddle
- Knife & cutting board
- Spatula
- Instant read thermometer
Ingredients
- 4 fresh wild-caught salmon fillets preferably from Salmon and Sable
- 1/2 cup Bachan’s Japanese BBQ Sauce
- 2 tablespoons Spiceology Smashing Salmon Rub
- 2 fresh mandarin oranges for juicing
- 2 tablespoons neutral cooking oil like avocado oil or canola oil
Instructions
- Preheat the Traeger Flatrock:
- Heat your Traeger Flatrock griddle to medium-high heat. Ensure the surface is hot enough for an instant sear.
- Prepare the Salmon:
- Pat salmon fillets dry with paper towels.
- Brush a generous layer of Bachan’s Japanese BBQ Sauce over each fillet.
- Sprinkle Spiceology Smashing Salmon Rub evenly on top.
- Oil the Griddle:
- Generously oil the griddle surface to prevent sticking and promote a golden crust.
- Cook the Salmon:
- Place the salmon meat-side down on the hot griddle. Let it cook undisturbed for 3-5 minutes until a golden crust forms.
- Carefully flip the fillet to skin-side down and continue cooking until the internal temperature reaches 130°F for optimal flakiness.
- Add Fresh Citrus:
- Just before serving, squeeze fresh mandarin orange juice over each fillet.
- Serve and Enjoy:
- Serve immediately with steamed rice, grilled vegetables, or a fresh green salad.
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