Grilling Recipes

Molasses Glazed Salmon Recipe | Salmon Filets Grilled on Traeger Grill

Molasses Glazed Salmon Recipe on Traeger Grill

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Eating fish once a week is great for your health – so the doctor tells me, and preparing it on the grill is easy. For Molasses Glazed Salmon Recipe recipe I picked up a couple fresh filets of Sockeye Alaskan Salmon.

When it comes to any type fish, freshness is the key. Always ask to smell the fish before buying it. Fresh Fish should have no odor if you do smell any “fishiness”, don’t buy it.

I start the Molasses Glazed Salmon Recipe by cutting the filets into smaller 4-6oz portions. Leave the skin on the bottom side to keep the fish from sticking to the grill.

Also feel each piece for any bones that may have been missed and remove those. Keep the fish cool in the refrigerator until ready to grill. For best results plan on cooking the salmon the same day you bring it home.

To season the salmon I use molasses glaze (molasses, soy sauce, white cooking wine, and red pepper flakes) and a pastrami style rub (both recipes are below).

Brush the outside of the salmon with the molasses glaze and sprinkle the pastrami rub over the top. Place the salmon back in the refrigerator for 30 minutes at least to give the flavors time to work.

I’m cooking this recipe on my Traeger grill set for 325⁰ using pecan for fuel. You can also use any type grill set up for indirect cooking at the same temp. (Substitute your favorite wood as well; lighter smoking varieties work best like Alder, Ash, Apple, etc)

Once the grill is up to temp, place the salmon skin side down on the cooking grate and let it smoke. It’ll take about 20-30 minutes or until the internal temp reaches around 135⁰. This is where having a Thermapen comes in really handy. You can check there out here:

At this point carefully remove it from the grill and let it rest for 5 minutes before serving.

For a quick side dish lightly drizzle olive oil over a bunch of fresh asparagus and season with Killer Hogs AP Rub and a squeeze of lemon. It can cook right beside the salmon. Pair these together and you have one tasty & healthy meal.

Molasses Glaze:
– ¼ cup Molasses
– ¼ cup Dark Soy Sauce
– 2 Tablespoons White Cooking Wine
pinch of Red Pepper Flakes
Combine ingredients in a small pot over medium heat for 2-3 minutes whisking occasionally. Pour into a small jar or bowl and allow to cool before glazing salmon. Can be made ahead of time

Pastrami Rub:
– ¼ cup Coarse Ground Black Pepper
– 2 Tablespoons Kosher Salt
– 2 Tablespoons Turbinado Sugar (Raw Sugar)
– 1 Tablespoon Granulated Garlic
– 1 Tablespoon Coriander
– 1 teaspoon Ground Mustard
– 1 teaspoon Onion Powder
Combine ingredients in a small bowl and store in an airtight container for up to 1 month.

For Killer Hogs BBQ Sauce, Rub and Competition BBQ equipment, visit:

Molasses Glazed Salmon Recipe


43 thoughts on “Molasses Glazed Salmon Recipe | Salmon Filets Grilled on Traeger Grill

  • Hopefully you have a cook book with these recipes that we can buy. Absolutely fantastic!!

  • I grill salmon frequently and use salt and pepper only and I normally don't like it fancied up but I made this last night on the weber and it is incredible. Thanks for another great recipe.

  • The funny part is how passionate he is about the Traeger Pellet specie. Really? Pecan when they produce their pellets in Oregon. Any pecan trees in Oregon? Closest is Texas. Their pellets are virtually 100% alder. False advertising.

    almon looks wonderful – maybe a little bit of white sauce for it at the end

  • Don't even need a plate, pile on cutting board and dig in….I gain weight just watching your videos. Also one of the best parts of your videos is you recap everything you do along with ingredients so when done watching you can just read everything in case you missed it by drooling too much.

  • I don't know this man, and not a subscriber, but the way he came over was awesome! He made me smile…great job. Be encouraged. Blessings.

  • If I were his neighbor, I'd be staring through the railing behind him.

    Thanks for a fish recipe that doesn't get cooked for 3 freakin hours! That's one of the great things about fish, it cooks quickly!

  • Malcolm… What is your opinion about using the same molasses glaze and seasonings on a pork loin. Cooking over b&b lump charcoal using a rotisserie.

  • Hey Malcolm!…maybe we can get together sometime and have a few beers…you do the

  • Hey Malcolm love your stuff inspiration to my smoking! The tempretures you state are they F deg or C deg? Recommendation: when stating cooking temps give both please. Us people in AUS are C people.

  • Just tried this recipe tonight for my pregnant wife. She loved it. Love the videos Malcom

  • It amazes me how there's not ONE negative comment. And I've watched like 4 of your videos in a row and I haven't gotten bored yet!

  • First time I've ever commented but I've watched this guy for so long, super talented, super educational and very humble guy Malcolm is. I think I speak for everyone when I say we appreciate you to the fullest. Keep grillin and we'll keep watching. God bless my friend.

  • Nice to see some fish! Alder wood is fantastic with Salmon

  • This guy is clearly the best cook i have seen not only because of his recipes and technics is also the way he explains everything.

  • To me the fish looks overcooked. Your eating seasoning and dry fish. Next time try the fish when the fat comes through the top. I get endless compliments from people who don't generally like fish. Don't get to attached to your thermometer.

  • Hey Malcolm Read
    I tried this recipe out I smoked a salmon fillet for Christmas morning it turned out amazing.
    preparing the spices just the way you did and the glaze I didn’t have a white cooking wine but I had some cooking sherry so I substituted that other than that I kept the recipe exactly to what you Specified.
    The salmon turned out amazing I wanted to thank you for the high-quality videos that you provide your recipes are so easy to follow .
    I’m new to cooking on a green egg but I’m absolutely loving working with charcoal wood and different types of foods thank you! My wife picked up a Thermo pen for Christmas for me it worked out great in this cook.
    I look forward to following you on more of your cooks and recipes .

  • Man that salmon looks great! Your food always looks amazing. Just curious, why do you leave the salmon in the refrigerator prior to smoking as opposed to letting it come up to room temp?


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