Description

This Traeger Orange Salmon features fresh Pacific Northwest salmon glazed with a bright, citrusy blend of orange zest and juice, garlic, and lemon pepper. Cooked on a Traeger Pellet Grill, this recipe delivers a tender, flavorful dish with a subtle smoky aroma. It’s a quick and delicious option for any occasion.

Ingredients

Salmon Fillets: 4 portions, skin-on recommended for better texture and flavor.
Garlic Paste: 2 tablespoons; pre-made or freshly minced garlic.
Lemon Pepper Seasoning: 2 teaspoons; adds a zesty kick.
Orange Zest: 1 tablespoon; freshly grated for vibrant citrus notes.
Orange Juice: 1/2 cup, divided; freshly squeezed for optimal taste.
Olive Oil: 1 tablespoon; for greasing the baking sheet.
Salt: To taste; optional, depending on the saltiness of the lemon pepper seasoning.

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Instructions

Preheat the Traeger Grill:
- Set your Traeger grill to 350°F (175°C) and allow it to preheat.
Prepare the Seasoning Mixture:
- In a bowl, combine the garlic paste, lemon pepper seasoning, orange zest, and 1 teaspoon of the orange juice. Mix until it forms a smooth paste.
Season the Salmon:
- Pat the salmon fillets dry with paper towels.
- Place them skin-side down on a quarter-sheet baking pan lined with parchment paper or lightly greased with olive oil
- Evenly spread the seasoning paste over the top of each fillet.
Add Orange Juice to the Pan:
- Pour the remaining orange juice into the bottom of the baking pan around the salmon fillets. This will help keep the salmon moist during cooking.
Cook the Salmon:
- Place the baking pan on the preheated Traeger grill.
- Close the lid and cook for 20-25 minutes, or until the internal temperature of the salmon reaches between 110°F to 125°F (43°C to 52°C) for medium-rare doneness. Adjust cooking time based on your preferred level of doneness.

Rest and Serve:
- Once cooked, remove the salmon from the grill and let it rest for a few minutes.
- Serve warm, optionally garnished with additional orange zest or fresh herbs like parsley or dill.

Notes

Salmon Selection: Wild-caught Pacific salmon is recommended for its superior flavor and texture. If unavailable, high-quality farmed salmon can be used.
Cooking Method: If you don’t have a Traeger grill, this recipe can be adapted for an oven. Preheat the oven to 350°F (175°C) and follow the same cooking instructions.

Leftovers: Store any leftover salmon in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid drying out.