Roasting halibut in parchment paper produces a more even and gentler cooking process, while still delivering that signature Traeger wood-fired flavor. Add in corn, asparagus, and tomatoes for a quick and tidy meal.
Pellet Grill Seafood Recipes
Bring a little surf to your turf and take a page from Dennis The Prescott’s cookbook. You’ll be dreaming about this smoky ocean dweller for a long time.
Sea to grill has never tasted better thanks to Traeger Pro Doug Sheiding’s Smoked Chilean Sea Bass recipe. A lemon, garlic and herb marinade infuses the fish with a fresh and unbeatable taste that sets the tone for a smoky, buttery finish.
Blackened salmon, on a Traeger. This simple recipe really lets the flavor shine. Start with a salmon fillet, brush with Italian dressing and sprinkle on Traeger’s Blackened Saskatchewan Rub. That’s it. Grill fish for 20-30 minutes at 325 degrees and you’re set.
Dennis The Prescott’s bringing the sweet-heat with this maple sriracha salmon recipe with avocado pineapple salsa. Try out this smokin' sweet & spicy combon for your next seafood night.