Blood Orange Ginger Garlic Honey Marinade Salmon

By Carl Griffith

Votes: 98

VS

Makers Mark and Maple Syrup

By Kelly Press

Votes: 113

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Due to suspicious voting activity in a few bracket divisions, Meat Madness voting has been disabled. Voting will be handled internally by Traeger for the remaining Meat Madness rounds. Winners will be announced at the end of each round.

About Carl Griffith

I am Griff. I cook professional competition BBQ with Whiskey Bent BBQ Supply. I have cooked on Traeger Grills for 3 years. I know Traeger Grills bring consistency and a unique flavor to our competition bbq profile that wins! I also love cooking on Traeger Grills at home at least 5 nights a week! The Traeger online community has been my favorite part of #traegerlife ! I'm inspired by the many Traeger Grills cooks throughout social media! They make me a better cook!

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About Kelly Press

Currently I am a sheetmetal worker working on the Tesla plant in Reno Nv. My pastime has always been cooking for a while I had a catering business,, one of the items on my menu was a whole pig,. At one time I had a cook fish for lent at a local club and I served Bill Clinton , a fish dinner. This recipe I am submitting was one I developed myself, not completely original but i haven't ever seen another like it, I tweaked the ingredients and abused a lot of Makers Mark to get it just right.

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Blood Orange Ginger Garlic Honey Marinade Salmon

By Carl Griffith

The Blood Orange Marinade takes the sweetness of the Blood Orange, orange blossom honey, tartness of lemon, punchy garlic, a touch of heat from ginger, savory soy sauce and smoothness of olive oil to bring a fresh tropical twist to wild salmon! Dusted with Traeger's Wild Game Rub and then grilled over Traeger Pecan Pellets at 275 degrees until just flaky, gives this salmon a delightful glaze and light sweet flavor to tame the wild out of this fresh salmon!

Serves: 4

Recipe Ingredients

  • 3/4 cup Fresh Squeezed Blood Orange Juice
  • 1/4 cup Fresh Squeezed Lemon Juice
  • 2 tsp Minced Garlic
  • 1 tbsp Low Sodium Soy Sauce
  • 1/4 cup Orange Blossom honey
  • 1/8 tsp Black pepper
  • 1/8 tsp White Pepper
  • 1/8 tsp Lemon and Orange Zest
  • 2 tbsp Traeger Wild Game Rub
  • 6 oz Four Salmon Fillets
  • 1/4 cup Extra Virgin Olive Oil

Recipe Instructions

  1. Mix blood orange juice, lemon juice, Extra Virgin Olive Oil, ginger, garlic, soy sauce, honey, black pepper, white pepper , and lemon/orange zest briskly with a whisk.
  2. Place salmon fillets in a gallon plastic zipper storage bag. Pour marinade into bag. Reserve 1/3 of marinade to baste while grilling. Push all air out, then massage the bag lightly to distribute marinade evenly throughout. Place on ice in a Yeti tote or in a fridge for at least 1 hour and up to 4 hours depending on time and patience.
  3. When ready to grill, turn and burn the Traeger Grill! bring the temp up to 275 degrees. When temp is reached, place salmon on the grill, close the lid , drool and wait......... Baste with reserved marinade after 10 mins.
  4. After about 15 minutes, check the fillets. If a digital thermometer is handy, probe fish. If not at 225 degrees internal temp, keep cooking and check temp every 5 mins until 225 internal temp. If you like salmon flakier, let it reach 230 or 235 internal temp before pulling off the grill. If no digital thermometer, 20-25 minutes should suffice.
  5. Once desired internal temp is reached or 20-25 mins has elapsed, pull salmon, baste with remaining marinade and be ready to serve H-O-T! A dab of Mango salsa on the side is a nice touch. sere with jasmine rice and grilled asparagus!
  6. Enjoy!
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Makers Mark and Maple Syrup

By Kelly Press

This jerkey has a nice sweet maple flavor which is balanced out by A slightly stronger whiskey flavor. Salt rounds out the taste, and brings out the best of the beef. This is a very enjoyable snack. Sweet, salty, whiskey and beef really can't ask for more

Serves: 15

Recipe Ingredients

  • 5 lbs Eye of round
  • 4 cup Makers Mark
  • 1 1/2 cup Pure Maple syrup
  • 1 1/2 cup Dark brown sugar
  • 1 cup Soy Sauce
  • 1 cup Worcestershire sauce
  • 8 tsp Cracked pepper
  • 2 tsp Liquid smoke (hickory)
  • 2 tsp Onion Powder
  • 2 tsp Garlic Powder
  • 2 tsp Crushed Red Pepper
  • 1 tsp Prague Powder #1

Recipe Instructions

  1. Combine all ingredients except Prague Powder #1 and simmer over medium heat until maranade is about half of what you started with about (4) cups. Cool to room temperature, mixed Prague Powder #1 with cold water and add to maranade. Put meat and maranade toghter in a plastic container and refrigerate at least 24 hrs.
  2. Take meat out set you grill grate on the kitchen counter, allow meat to drip dry and reach room temperature about 1 hour. Set your Treager on smoke, after 10 minutes place your grill rack into the smoker for 5 hrs. When time is up remove jerky and immediately sprinkle with coarse sea salt or kosher salt. Finish cooling and enjoy.
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