Spicy sriracha, sweet brown sugar, fresh garlic and ginger, and a subtle hint of savory chipotle makes for one magical marinade. With a quick sear, it’s flaky with a slight caramelization perfect for any occasion.
1/4 Cup soy sauce
2 Tablespoon brown sugar
1 Tablespoon rice vinegar
1 Tablespoon Sriracha
1 Tablespoon grated ginger
1 Tablespoon garlic, minced
1 Teaspoon Traeger Chipotle Rub
1 1/2 Teaspoon sesame oil
4 (1-1/2 to 2 lb) skin-on salmon fillet, preferably wild-caught
2 Tablespoon scallions, chopped
2 Tablespoon lightly toasted sesame seeds
1/4 Cup soy sauce
2 Tablespoon brown sugar
1 Tablespoon rice vinegar
1 Tablespoon Sriracha
1 Tablespoon grated ginger
1 Tablespoon garlic, minced
1 Teaspoon Traeger Chipotle Rub
1 1/2 Teaspoon sesame oil
4 (1-1/2 to 2 lb) skin-on salmon fillet, preferably wild-caught
2 Tablespoon scallions, chopped
2 Tablespoon lightly toasted sesame seeds