My Traeger Honey Garlic Salmon recipe is deceptively simple and one of the easiest and tastiest ways to make salmon. Throw it in some foil and let the pellet grill work its magic. 

Traeger Honey Garlic Salmon

Is there anything better than a fresh filet of wild-caught salmon?

I don’t really think so. 

I didn’t even LIKE salmon before I found out what it was actually supposed to taste like, and the farmed grocery-store variety is generally NOT it. It is one of the reasons that people tend to think of salmon as being so “strong”. 

If you live in a place where you have access to fresh salmon, get some; if you don’t, try and look for sources where the salmon isn’t farmed. Farmed salmon is fed “pigmenting compounds” along with their food to give it the reddish-pink color of natural salmon. Otherwise, it would be white. At best. Or gray, at worst. Bleh.

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Grilled Honey Garlic Salmon Shopping List

Wondering if you have to run to the store or not? Here’s a list of what you’ll need to make this recipe. Enjoy!

• Fresh-caught salmon
• Soy sauce
• Balsamic vinegar
• Honey
• Butter
• Garlic
• White wine

More Easy Traeger Recipes here!

How to make a pan sauce on the Traeger

This technique is for you if you’re trying to keep your cooking outside. I love hands-off cooking, and the pan sauce in this recipe is perfect for that. 

You just toss all of the ingredients into a grill-safe/oven-safe pan, stir it, and let it cook alongside your salmon. 

This sauce is simple because it doesn’t require much stirring or babysitting. As long as you ensure it isn’t over a hot spot, you are pretty safe from scorching, and it only needs to simmer for about 10 minutes until it is thick and delicious.

I wouldn’t recommend this with any sauce that has cream or dairy in them. That requires too much stirring and attention to work well in this application.

Try our Whole Grilled Salmon in Foil!

When is salmon “done”?

The FDA recommends cooking salmon to a minimum of 145°. If you are cooking farmed salmon, you should probably follow those recommendations. 

We prefer our salmon to be cooked medium. The texture and flavor are much better than cooking to 145° which is like cooking a steak well-done. 

The key is that once the white stuff starts coming out of the top of the salmon, you’re going too far. Pull it. Quick. Or you’ll learn why some people hate salmon, really fast.

How about some Cedar Plank Salmon?

What’s the best way to store leftovers?

Salmon not eaten the same day it was cooked should be promptly refrigerated in a covered container. 

You should eat it within 2-3 days of cooking.

Have a Cocktail with dinner!

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What’s the best way to reheat leftovers?

My favorite way to reheat cooked fish is using the sous vide method. You don’t need an actual sous vide machine to make it work, either. You can use a food-safe plastic bag in a pot of water over low heat on the stove. That’ll give you the best results with your leftovers, without overcooking the fish in the process.

Plus, people won’t hate on you for cooking fish in the microwave either. 

Try Rockfish and Spot Prawn Ceviche!

What are the best dishes to serve with salmon?

Salmon is really versatile, and I’ve got a lot of great side dishes that’ll work with this dish perfectly. 

• Stick of Butter Rice
• Wild Rice Pilaf
• Smoked Smashed Potatoes
• Fresh Greek Salad
• Grilled Asparagus
• Grilled Zucchini

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What desserts would work well with salmon?

So many! With such a simple dinner, though, sometimes I like to get a little fancy for dessert. Make one of these to end your meal right!