There is a pride and satisfaction to be had in cooking a beautiful whole fillet of fish. It makes you feel like the fish has been taken fresh out of the river and put on your plate. (for some of you avid fishermen, that just may be the case!) The problem is trying to figure out how to handle that big slab of fish without either juggling it between two spatulas or ending up with a massacred piece (or pieces) of fish.
Don't you know that Traeger has you covered with our Salmon Spatula.
Of course it's perfect for moving large fillets or a whole fish but it's also great for those 'big daddy' burgers, pork tenderloins, briskets and basically all those larger cuts of meat that are tricky to maneuver.
We had to showcase this bad boy by grillin' up some Blackened Saskatchewan Salmon (try saying that three times fast) using our incredible Blackened Saskatchewan seasoning. The peppery flavor notes pair perfectly with the sweet honey drizzle on the salmon. This is a recipe from our Guilt Free - Love, Laugh, Grill cookbook that we tweaked just a little.
Blackened Saskatchewan Salmon
Recommended Pellets: Hickory, Mesquite or Maple
Prep Time: 5 minutes
Cook Time: 25-30 minutes
1 whole fresh salmon fillet, cleaned
Traeger Blackened Saskatchewan seasoning
Start with a beautiful piece of salmon. When you're shopping for fresh fish, there are a few things you should check. You want the flesh to be shiny, firm and 'springy' to the touch. The color should be bright without any discoloration. And it shouldn't smell fishy. Fresh fish should smell more like the ocean than a stinky fish. If it passes those tests, then this specimen is good to wrap up and take home!
Set your Traeger on Smoke with the lid open for 4-5 minutes, or until the fire is established. Preheat to 350 degrees F.
Rinse and pat dry the salmon fillet. Drizzle lightly with olive oil. Season the fish moderately with the Blackened Saskatchewan and lightly rub it in.
Flip the fish and repeat.
Tear a large sheet of foil and spray with cooking spray. Carefully move the fish to the foil.
Drizzle the top of the fish with a generous amount of honey. (don't rub it in)
Wrap the foil around the fish and cook for 15 minutes on the Traeger.
Unwrap the fish and take out of the foil, using the marvelous Salmon Spatula and put the fillet directly on the grill grate. This will let the outside caramelize and give it a little crispy crust on the exterior.
Grill for an additional 5-10 minutes (The time depends on how done you like your salmon. I like a little bit of rawness in the middle, so I only cooked it for 5 minutes more.)
If you like a little flair, garnish the salmon with some chopped chives and pause for the 'Oohs' and 'Aahs'.
*If you want a great side, pair it with some creamy mashed potatoes. I quickly whipped some up using the potato that I had scooped out and saved after making the Pizza Potato Skins. I heated them up along with 3 tablespoons of half & half, 2 tablespoons of butter, 3 tablespoons of onion and chive cream cheese (Love this stuff! You can use any kind of herbed cream cheese.), dill, and salt and pepper to taste. Just mix it together using a hand mixer (or by hand) and you're ready!