Traeger Miso Salmon with Grilled Pineapple


Grilled Salmon, I love you. This Miso Salmon recipe is just absolutely tailor-made for family friendly, shareable, weeknight meal deliciousness. Served up with grilled pineapple, rice, greens, and all the fixings, and your family is going to feast like rockstars. Make this recipe y’all.

Traeger Miso Salmon with Grilled Pineapple

Makes 4 – 6 servings

Miso Salmon

¼ cup white miso

¼ cup soy sauce

2 tablespoons rice vinegar

¼ cup honey

1 tablespoon sriracha hot sauce

1 tablespoon toasted sesame oil

1 tablespoon finely minced ginger

4 garlic cloves, minced

Zest of 1 lemon

1 X 3 pound side of salmon, skin on


1 large pineapple

2 tablespoons soy sauce

2 tablespoons honey

To serve

Cooked jasmine rice

1 tablespoon toasted sesame seeds

Steamed greens, like broccolini

Small bunch of cilantro

Sriracha hot sauce (or sliced fresh chilies, to serve)

1 lime, halved

First up, salmon time. Combine all of the marinade ingredients in a bowl and whisk well. Transfer the marinade to a freezer bag, then add the salmon. Chill in the fridge overnight (minimum 2 hours), giving the freezer bag a turn and a shake a couple times during the marinating process. Awesome.

When ready to cook, start the Traeger according to grill instructions. Set the temperature to 350 degrees F, and preheat, lid closed, for 10 – 15 minutes.

Pineapple time. Peel and carve the pineapple into large rectangles. Combine the soy and honey in a bowl and mix well. Add the pineapple, then toss to give everything a good mix. Perfect.

Line a sheet pan with parchment paper. Place the salmon on the prepared sheet pan, skin side down. Brush the top of the salmon with an extra hit of marinade (discarding any remaining marinade), then transfer to the grill. Cook for 20 – 25 minutes, or until the fish is crispy and golden on the outside, and pink and beautiful on the inside (cook longer if you like your salmon more well done).

While the salmon is cooking, add the pineapple to the grill, placing directly on the grill grates. Cook for 15 – 20 minutes, turning halfway through, until beautiful grill marks form and the honey is caramelized on the outside of the fruit.

Sprinkle the fish all over with toasted seeds and squeeze over a hit of fresh lime juice. Serve with cooked jasmine rice, steamed greens, cilantro, sriracha and /or sliced chilies, and extra fresh lime. Delicious!  


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