Went to Central Market and purchased two pieces of salmon, each one a little over a pound. I prepped and cooked them in different manners. First piece was rubbed with olive oil, then I used a dry rub, (Colorado Spice brand, sweet herb dry rub). Slow cooked it at 180 for about an hour, then put it at 375 for about 10 minutes until it was about 135. I left the skin on and never flipped it. With the other piece I peeled the skin and made a followed a recipe online but tweeked it a bit. The glaze was a half cup of balsamic vinegar, 2 tbl of honey, and a tbl of crushed garlic. I added some molasses to the mix. Cook it on low until it reduces by half. I also mixed in a tbl of Maille old style mustard halfway through cooking the glaze. I peeled skin then coated with both sides. I staggered the prep so when the dry rub piece got moved up to 375 I put the glaze on as well. I flipped the glazed piece after about 10 minutes, then removed it after another 10 minutes. The temp was about 130. At the 375 setting my Traeger hits around 350... Also at high temps there is not much smoke but I guess that is common with Traegers. Used cherry wood pellets.
Both pieces were really good. The dry rub was a bit juicier due to the slow cook but the glaze was a big hit as well as it sunk into the meat. MY verdict is you cannot go wrong either way.
Both pieces were really good. The dry rub was a bit juicier due to the slow cook but the glaze was a big hit as well as it sunk into the meat. MY verdict is you cannot go wrong either way.
