Our easy Traeger Spicy Marinated Salmon recipe is simple to prepare and even easier to cook. Use freshly caught (or bought) Wild Pacific Salmon for the best results, and don’t let the color fool sure. This isn’t burnt. This salmon is just saturated in deeply colored soy-based marinade.
Traeger Grilled Spicy Marinated Salmon
I get a little Bubba Gump about my salmon preparations here at OWYD. We fish, so have a ton of salmon around at any given moment, so that means I’m always looking for new, delicious ways to make it for the family and for all of you!
There’s something pretty special about Pacific Northwest salmon. If you’ve heard this story before, I apologize, but there’s a lot of new people around these parts that may *think* they hate salmon, like I did, for so many years.
Then I got my hands on some fresh-ocean-caught Pacific Northwest salmon and my whole world changed.
It tastes totally different than that farmed Atlantic salmon you’re probably used to.
Think you can’t get your hands on any if you don’t live here or don’t fish?
Think again. There are some great sources to buy wild-caught salmon, even outside of the great PNW. My favorite so far has been from Snake River Farms. You can get a couple of filets of Wild Pacific King Salmon here.
Get all of my Traeger Recipes here!
Spicy Marinated Salmon shopping list
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Salmon filet
- Miso tamari (or soy sauce)
- Rice vinegar
Get 75+ of my favorite Traeger Recipes here!
How to make Spicy Marinated Salmon on the Traeger
This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.
Mix together the marinade ingredients and put the salmon in, meat-side down so it gets the most coverage.
Fire up the pellet grill and get it heating to 350°F.
Prep a pan with a sheet of parchment paper and place the marinated fish on it. Leave the excess marinade on the meat.
Put the baking sheet into the grill and let it cook for 12-15 minutes, or until the internal temp reaches 125°F, which is medium-rare for salmon.
Remove from the grill, let cool for a few minutes, and enjoy while still hot! Serve as an appetizer with chopsticks for everyone or over rice for a meal.
Try our Lemon Pepper Salmon too!
Spicy Marinated Salmon FAQ
Can this recipe be made in advance?
Nope! This recipe is best cooked immediately before serving. If you do want to make it in advance, I’d recommend serving the leftovers in a cold preparation. If you DO reheat it, keep it out of the microwave. Pretty please.
Are there any recommended substitutions or additions?
This marinade is pretty forgiving. If you don’t have one of the ingredients, you can probably get away with omitting or replacing it with something similar. A different type of vinegar, for instance. Or regular soy sauce instead of the miso tamari. You can always sub in extra Sriracha or chili garlic sauce if you don’t have gochujang. It won’t be exact, but it’ll be close enough and still incredible.
Serve this with…
More great salmon recipes to love!
- Grilled Teriyaki Salmon
- Poke Salmon Cakes
- Traeger Smoked Salmon
- Togarashi Smoked Salmon
- Smoked Salmon Scrambled Eggs
- Smoked Salmon Chowder
- Smoked Salmon Dip
- Grilled Salmon Sandwich
- Whole Grilled Salmon Recipe
- Foil Packet Salmon
- Honey Garlic Salmon
- Traeger Orange Salmon
- Salmon Miso Poke Bowl
- 12 ounce salmon filet
- 2 tablespoons miso tamari
- 1 tablespoon mirin
- 1 tablespoon Gochujang
- 1 tablespoon rice vinegar
- 1 teaspoon sriracha
- 1 teaspoon minced garlic
- Combine all of the marinade ingredients in a large freezer baggie. Put the salmon in the baggie meat-side down to cover it in the marinade.
- Let it marinate for 3-4 hours. You can go overnight if you'd like, but the flavor (and color) will be much stronger. The fish pictured here was marinated for 24 hours.
- Preheat the grill to 350°F.
- Place the salmon filet skin-side-down on a parchment-lined baking sheet.
- Put the baking sheet into the Traeger and let it cook for 12-15 minutes, or until the internal temperature of the fish reaches 120-125°F.
- Remove from the grill and enjoy while hot.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Amount Per Serving: Calories: 221Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 54mgSodium: 880mgCarbohydrates: 8gFiber: 1gSugar: 5gProtein: 21g
Nutrition data provided here is only an estimate.
Nicole Johnson, a self-taught expert in grilling and outdoor cooking, launched Or Whatever You Do in 2010. Her blog, renowned for its comprehensive and creative outdoor cooking recipes, has garnered a vast audience of millions. Nicole's hands-on experience and passion for grilling shine through her work. Her husband, Jeremiah Johnson, also plays a pivotal role in recipe development, adding his culinary flair to the mix. Together, they form a dynamic duo, offering a rich and varied outdoor cooking experience to their followers.