PREP TIME: 1 hour
COOK TIME: 6 to 10 minutes (Depends how you like it)
RECOMMENDED WOOD: Mesquite, Hickory or Cherry
1 cup soy sauce
Juice and zest of 2 oranges
6 tablespoons brown sugar
4 cloves of garlic
1 tablespoon minced ginger
1 tablespoon white sesame seeds
2 8oz salmon fillets
Chopped scallions, for garnish
Toasted sesame seeds, for garnish
Combine all but sesame seeds and salmon in a saucepan. Bring to boil and slowly simmer until a syrupy consistency is achieved, about a 50 percent reduction. Let cool completely.
Add sesame seeds and salmon and marinate for 1 hour in the refrigerator
Remove salmon from marinade and bring sauce to a boil to thicken.
Start the Traeger on Smoke with the lid open until the fire is established (about 5 minutes). Then preheat the grill to High heat, lid closed, for 8 to 10 minutes.
Place the salmon fillets directly on the grill grate, Flesh side down.
Cook salmon for about 3 to 5 minutes per side or until they are done until your liking.
Occasionally, brush the salmon with the teriyaki sauce.
Remove the salmon when it’s done to your liking and serve with some chopped scallions and toasted sesame seeds on a bed of rice