Maple-Glazed Salmon Fillet
1/2 cup(s) maple syrup
2 tablespoon(s) dijon-style or coarse-ground mustard
1 tablespoon(s) soy sauce
1 tablespoon(s) bourbon (optional)
1 salmon fillet (2 to 2-1/2 pounds), center-cut, skin-on, about 1-1/2 inches thick
1 Traeger Salmon Shake, or coarse salt and freshly ground black pepper
1 lemon wedges for serving
In a small saucepan, combine the maple syrup, mustard, soy sauce, and bourbon, if desired. Warm over low heat, whisking. Keep warm.
Remove any pin bones from the salmon fillet (you can feel the bones with your fingertips) with kitchen tweezers or needle-nosed pliers. Season the flesh-side of the salmon with the Traeger Salmon Shake. Using a soft pastry brush, apply a thin coating of the maple glaze to the flesh-side of the salmon.(Work over foil to minimize clean-up.) Wait 5 to 10 minutes, and apply another coat.
When ready to cook, start the Traeger Grill on smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 450 degrees F (High) and preheat, lid closed, for 10 to 15 minutes.
Arrange the fillet on the grill grate, skin-side down. Bake the salmon for 10 minutes. Brush with any remaining glaze, and continue to cook for 5 to 10 minutes more, or until the salmon is opaque and flakes easily when pressed with a fork. (The temperature when read on an instant-read meat thermometer inserted in the thickest part should be 140 degrees F.) Transfer to a platter or plates and serve with lemon wedges.
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