Best salmon I've had to date-

[Jennie@ifish]

On the Traeger... (of course)

take a half of a silver and place it on a tin foil boat.
(filleted)

cut it in cross sections, half way to the skin.
Sprinkle on a little bit of Traeger's salmon rub. (Not a bunch, just a little) Work it into the cross sections with your fingers.

Dot a little butter on top and inside the cuts.

Pour a little tamari or soy over the top. (Not much... just a sprinkle)

Then, Traeger makes this awesome chili sauce.

Pour enough to lightly cover... depending on how much you like, but we did a thick coat, where you can still see the salmon.

Bake at 350 on your Traeger (medium) for 15 minutes or so, just until done but still moist.

Ours was about an inch and a half or so deep. I only cross cut the thick part, so it all cooks equally with the thinner portion of fish.

Ohhhhhhhhhhhhhhh was it good.

Serve with rice and fresh veggies from your garden. Thick sliced tomatoes and mayo and pepper on them! YUM! And fresh corn!

J

[Fish Mount]

Sound good. This may be a stupid question, but what is a Trager?

Thanks, Kevin

[boberety69]

A really snazzy grill.

[dubl_t]

Thanks Jennie, I like the idea of cross-cutting, never thought about it before and usually my fillets are bone-dry on the edges.

Does the Traeger add a smoke or is it just heat?

[unionguynw]

Can you describe the Traeger chili sauce, or recommend a suitable substitute?

[Proteus503]

Can you describe the Traeger chili sauce, or recommend a suitable substitute?


Heinz makes a great chili sauce. just add a dash of worchestershire sauce.

[shinook65]

Jennie,
Another variation using chili sauce...
1 cup chili sauce
1/4 cup vegi oil.
1/4 cup white wine vinegar
1-2 cloves fresh crushed/chopped garlic
dash or two tobasco
1/2 cup fresh parsley (or cilantro) chopped fine... (Not dried!)
A little salt and pepper

Mix all that and cover your fillet... yummm

[galleyjoe]

That chili sauce sounds good. I am gonna give it a try.