Sort ingredients
laurieclark
QR Code
Listen
Pdf
In a large bowl, add the honey, mustard, ketchup, sugar, vinegar, thyme, salt, and pepper, and mix well. Reserve ½ cup of the sauce in a covered container and refrigerate. Add the salmon to the remaining sauce and coat well on all sides. Cover and refrigerate overnight.
When ready to cook, set the Traeger temperature to 350°F and preheat with the lid closed for 15 minutes.
Insert the probe into the center of the filet. Place the salmon fillets directly on the grill grates, skin-side down, close the lid, and cook for 15 minutes, or until the internal temperature reaches 125°F or desired doneness.
Remove the salmon from the grill and let rest 3-5 minutes. Serve with the reserved sauce. Enjoy!