Soy and Citrus Griddled Salmon on the Traeger Flatrock
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 and Sable, Bachan's Japanese BBQ Sauce, and a burst of fresh mandarin juice, this dish highlights clean ingredients and bold flavors in every bite.
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.
Notes
Cook salmon to an internal temperature of 130°F for tender, flaky results.
Use high-quality wild-caught salmon for the best flavor and texture.