Garlic Butter Soy Traeger'ed Salmon

By Heidi Lowder

Votes: 32

VS

smoked bruschetta

By Spencer Duffin

Votes: 36

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About Heidi Lowder

Born and raised in Kansas City, BBQ is deep in my roots. Traeger has given me the ability to tap in to AMAZING flavor without all of the tedious work that traditionally is involved when you're cooking with wood. https://youtu.be/Rf4QofV3kQE

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About Spencer Duffin

I'm 19, and originally from Utah. I love to hike, play and watch sports, and recently have gotten into photography. Currently I am working with a small business and plan to start school up again in the fall at UVU to pursue business.

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Garlic Butter Soy Traeger'ed Salmon

By Heidi Lowder

Simple yet delicious Salmon :)

Serves: 2

Recipe Ingredients

  • 5 oz Center Cut Salmon Fillet
  • 1 tbsp Traeger/Jacobsen Cherry Wood Smoked Salt
  • 3 tbsp Garlic Butter, Melted
  • 2 tbsp Olive Oil
  • 2 tbsp Soy Vay Teriyaki Marinade & Sauce

Recipe Instructions

  1. Sprinkle Smoked Salt on each side of fillet
  2. Brush melted garlic butter across meat side and skin side of fillet
  3. Preheat Traeger to 350 degrees F.
  4. While Traeger is preheating, heat 2 Tablespoons Olive Oil in cast iron pan over medium high heat
  5. Place Salmon Fillet's skin side down into hot oil and let it sear/crisp up the skin for approx 1-2 minutes. do not move salmon at all during this stage
  6. Flip Salmon Fillet's over, meat side into the hot oil, and let sear/crisp for approx 1 minute, then remove from pan.
  7. Transfer Salmon to preheated Traeger, placing directly on to grill grate. Let Salmon cook in Traeger until they reach internal temp of 140 degrees F.
  8. Brush more melted garlic butter on top of Salmon, and follow by brushing Soy Vay Teriyaki Marinade & Sauce. Let cook for an additional 1-2 minutes.
  9. Remove salmon from Grill when internal temp reads between 140-145 degrees F. Enjoy!
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smoked bruschetta

By Spencer Duffin

This recipe makes for a great appetizer, side dish, or snack. It is easy and fast enough to make that I like to make them while grilling and have them available while the rest of the meat finishes cooking.

Serves: 6

Recipe Ingredients

  • 1 piece Baguette
  • .5 lbs thinly sliced prosciutto
  • 1 cup smoked gouda
  • .5 cup basil
  • .5 cup Mozzerela
  • 1 cup micro greens
  • .25 cup Balsamic Vinegar
  • 3 piece tomatoes

Recipe Instructions

  1. slice baguette at a 45 degree angle to maximize surface area, and butter the slices.
  2. Place the baguette slices on the Trager at 350 degrees for 10 mins or until toasted.
  3. Place prosciutto on the Trager at 350 degrees until fully cooked, prosciutto will shrink and curl.
  4. To assemble begin with your toasted baguette, place half a slice of the smoked gouda on the baguette then two julienned tomatoes followed by half a slice of prosciutto and topped off with basil and balsamic vinegar. An alternative to the above combination is to combine the baguette with mozzarella, tomatoes, prosciutto, and topped with micro greens and balsamic vinegar.
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