Our easy Traeger Spicy Marinated Salmon is straightforward to prepare and even simpler to cook. For the best results, use fresh wild-caught Pacific salmon when you can — its flavor and texture differ noticeably from typical farmed Atlantic salmon. Don’t be alarmed by the dark, richly colored surface after marinating; that deep hue comes from the soy-like miso tamari and the bold chili paste, not from any charring.
Traeger Grilled Spicy Marinated Salmon
I’m a bit obsessive about salmon preparations because we fish regularly and usually have salmon on hand. That means I’m always testing new marinades and techniques for family dinners and for sharing here. This spicy marinated salmon is one of those recipes that’s simple, bold, and reliably delicious whether you serve it as an appetizer or a full meal.
If you’ve been disappointed by salmon in the past, try to find fresh, wild Pacific salmon and give it another shot — it often changes minds. If you don’t fish yourself, reputable sources and specialty fishmongers can supply wild-caught fillets online or locally. Choose firm, bright flesh and, when possible, skin-on filets for easier grilling.
Check my collection of Traeger recipes for more ideas and inspiration.
Recipe Shopping List
You likely have many of these pantry items already. For exact amounts, consult the ingredient list below in the recipe card.
- Salmon fillet (skin-on recommended)
- Miso tamari or soy sauce
- Mirin
- Gochujang (Korean chili paste)
- Rice vinegar
- Sriracha
- Garlic (minced)
How To Make This Recipe
Below is an overview of the process to give you a sense of what’s involved. The full ingredient amounts and step-by-step instructions are listed in the recipe card further down.
- Marinate – Whisk the marinade together and place the salmon fillet meat-side down in the marinade so it soaks up the flavors.
- Preheat – Heat your pellet grill or Traeger to about 350°F. Line a baking sheet with parchment and place the marinated salmon on it, leaving some marinade on the fish.
- Grill – Slide the baking sheet into the grill and cook for about 12–15 minutes, or until the salmon’s internal temperature reaches 120–125°F for medium-rare. Adjust time slightly for thicker or thinner fillets.
- Rest & Serve – Let the salmon rest a few minutes, then serve while warm. It’s excellent as an appetizer with chopsticks, or served over steamed rice or noodles for a main course.
Recipe FAQ
This dish is best cooked and served fresh for the brightest texture and flavor. If you must prepare ahead, keep leftovers chilled and use them cold in salads or bowls. If reheating, avoid the microwave; rewarm gently in a low oven to preserve texture.
The marinade is flexible. If you don’t have miso tamari, regular soy sauce will work. Other vinegars can substitute for rice vinegar in a pinch. If you lack gochujang, extra sriracha or another chili paste will keep the heat and depth of flavor. Add toasted sesame oil or sliced scallions at the end for extra aromatics.
Serve this with…
- Homemade egg rolls
- Fried pork dumplings
- Asian-style chicken salad
- Steamed basmati or jasmine rice
- Vegetable yakisoba or stir-fried noodles
More Salmon Recipes
- Grilled teriyaki salmon
- Poke-style salmon cakes
- Traeger smoked salmon
- Togarashi smoked salmon
- Smoked salmon scrambled eggs
- Smoked salmon chowder
- Smoked salmon dip
- Grilled salmon sandwich
- Whole grilled salmon
- Foil packet salmon
- Honey garlic salmon
- Orange-glazed Traeger salmon
- Salmon miso poke bowl
Yield: 4 servings
Traeger Spicy Marinated Salmon
This bold, savory-sweet marinade gives the salmon a deep color and big flavor. It works for a quick weeknight dinner or a party appetizer.
Prep Time: 3–6 hours (6 hours shown in original card)
Cook Time: 12–20 minutes
Total Time: About 6 hours including marinade time
Ingredients
- 12 ounce salmon fillet (one large fillet or two smaller)
Marinade
- 2 tablespoons miso tamari (or regular soy sauce)
- 1 tablespoon mirin
- 1 tablespoon gochujang
- 1 tablespoon rice vinegar
- 1 teaspoon sriracha
- 1 teaspoon minced garlic
Instructions
- Combine all marinade ingredients in a large resealable bag or shallow dish. Mix until smooth.
- Place the salmon fillet into the marinade with the meat side down so the flesh gets good coverage. Seal or cover and refrigerate for 3–4 hours for a pronounced flavor. You can marinate overnight for an even stronger taste and deeper color.
- Preheat your pellet grill or Traeger to 350°F (175°C).
- Line a baking sheet with parchment and set the salmon skin-side down on the sheet. Leave a bit of the marinade clinging to the fish — you want that flavor to caramelize slightly while it cooks.
- Cook on the preheated grill for 12–15 minutes, or until the internal temperature reaches about 120–125°F for medium-rare. Thicker fillets may need closer to 15–18 minutes.
- Remove from heat, let rest for a few minutes, then slice and serve warm.
Tips
- Keep the skin on to help the fillet hold together during cooking; discard it at the table if you prefer.
- Use an instant-read thermometer to avoid overcooking. Salmon continues to cook a bit after it’s removed from the heat.
- Finish with a sprinkle of toasted sesame seeds or thinly sliced scallions for brightness and texture.
- Leftovers keep well in the refrigerator for 2–3 days and are excellent cold in salads or repurposed into bowls.
Nutrition Information (per serving)
Calories: 221 • Total Fat: 11g • Saturated Fat: 2g • Cholesterol: 54mg • Sodium: 880mg • Carbohydrates: 8g • Fiber: 1g • Sugar: 5g • Protein: 21g
Nutrition data is an estimate.