Traeger Teriyaki Salmon with Asparagus (Sheet Pan Dinner)

TRAEGER TERIYAKI SALMON WITH ASPARAGUS (SHEET PAN DINNER)

6/8/2022

Traeger Teriyaki Salmon & Asparagus

Teriyaki salmon is only as good as the salmon and teriyaki sauce, and this Grilled Sheet Pan Teriyaki Salmon with Asparagus is one of our favorite recipes! Juicy and tender salmon, bursting with sweet and tangy teriyaki flavor is one of the easiest meals to throw together. Fresh and tender asparagus grills up alongside in the same pan for a quick and easy dinner in less than 30 minutes! Although I love making my own marinades, sauces and glazes, there are times you just need something quick and easy – and this is my go-to recipe for fast and easy family dinners!

Traeger Teriyaki Salmon & Asparagus

SALMON SECRETS:

For the very best flavor and texture, always look for wild caught salmon (preferably Alaskan). Wild caught salmon includes king, coho and sockeye salmon. King salmon is the richest tasting, but it is also the most expensive – the other varieties are all delicious!
Avoid farm-raised Atlantic salmon as they are fatty, less nutritious (due to its artificial diet), and can cook up mushy.
I usually purchase salmon at Costco or at the seafood counter of my local market so I know the fillets are fresh and a uniform size. Costco also has a good selection of frozen wild caught salmon fillets in which are awesome to have on hand when Alaskan salmon is out of season.
For this recipe you can use either 4 6-8 oz. skinless salmon fillets OR one large wild Alaskan salmon fillet that you slice into fillets after cooking (which tends to be less expensive). The general rule is about ½ pound per person. A whole or half fillet will generally serve 4-6, a single 8 oz. salmon fillet serves one. You can scale the recipe up or down, depending on how many you will be serving!
Frozen salmon fillets are a fabulous option. Look for wild caught fillets and thaw them before cooking. Wild caught salmon is always better than farmed salmon – fresh OR frozen.

If you’re using fresh salmon, make sure to use it within one day of purchase, otherwise it can go bad very quickly.
Never cook salmon cold straight from the refrigerator, as it may cook unevenly. Instead, remove the fish from the refrigerator about 15 to 20 minutes before you’re ready to start cooking.
You should NOT rinse your fish before cooking! The USDA cautions not to do rinse raw fish, seafood, meat, and poultry. Bacteria in these raw juices can splash and spread to other foods and surfaces. Cooking foods thoroughly will kill harmful bacteria.”
Pat salmon dry with paper towels to remove any moisture from the packaging, this will allow any seasonings and marinades to stick to the salmon while cooking.

RECIPE TIPS & TRICKS FOR THE BEST TERIYAKI SALMON:

Fast and Easy Sheet Pan Dinners: I get giddy over sheet pan meals because it usually means a meal-in-one with no additional sides to prep AND a meal with only one pan and makes clean up a breeze!
Salmon Fillets: Always look for wild caught salmon (preferably Alaskan) and avoid farm-raised Atlantic salmon. Wild caught salmon includes king, coho and sockeye salmon.
Marinate Salmon for More Flavor: Many sheet pan fish recipes don’t marinate the fish, but I find this leaves all the flavor on the outside instead of infusing the fish with flavor from the inside out. Marinating the salmon with teriyaki sauce for even 15 minutes will give you the best flavor! Plus, while your salmon is bathing in the marinade, you can prep your asparagus, so it really doesn’t require any extra time.
Cook to Temp: As always, I recommend cooking to temperature and not to time. Every piece of fish will cook a bit differently, and what may take 15 minutes for one salmon filet may only take 10 minutes for another.
The most accurate way to test your salmon is with an instant read meat thermometer and you’ll be able to get salmon cooked to the perfect temperature every time!
As salmon cooks, it changes from bright pink (raw) to opaque pink. The outside of the salmon should be completely opaque but the center should still be the tiniest bit translucent, a moist coral color, but not raw at all.
Be careful not to overcook your salmon so that it stays juicy and tender. Perfectly cooked salmon should also easily flake with a fork.

Traeger Teriyaki Salmon & Asparagus

TERIYAKI SALMON RECIPE VARIATIONS TO TRY:

Make it Sweeter: Add fresh pineapple juice or honey to the sauce.
Make it Spicy: Add red pepper flakes or sriracha to pack a punch of heat.
Make it Tangy: Mix up the flavor profile by adding a tablespoon or two of fresh squeezed lemon juice or lime juice, or add fresh pineapple juice or orange juice.
Add Ginger: Add 1-2 teaspoons of freshly grated ginger directly to the sauce.
Add Crunch: Garnish with toasted sesame seeds or sprinkle with raw unsalted cashews or peanuts. Sliced water chestnuts are also fabulous!
Love Vegetables? You can also substitute or add fresh broccoli, cauliflower, corn on the cob, squash, onions, brussels sprouts, fresh carrot slices, fresh green beans or sugar snap peas.
Love Fruit? You can add fresh pineapple spears or chunks and grill along with the salmon and vegetables.
Substitute Glaze: You can prepare this and change up the entire flavor profile by using a different marinade and glaze - Asian Teriyaki, Apricot Dijon, Thai Sweet Chili & Lime, Parmesan Herb, Strawberry Balsamic, Raspberry Balsamic Glaze, Basil Pesto Butter, Honey Maple, Maple Dijon Glaze, Roasted Apple & Maple Glaze all taste wonderful, following the same cooking directions. (Recipes for these marinade & glaze recipes can all be found here at Snowflakes & Coffeecakes.)

Traeger Teriyaki Salmon & Asparagus

TRAEGER TERIYAKI SALMON with ASPARAGUS

Teriyaki salmon is only as good as the salmon and teriyaki sauce, and this Grilled Teriyaki Salmon with Asparagus is one of our favorite recipes! Juicy and tender salmon, bursting with sweet and tangy teriyaki flavor is one of the easiest meals to throw together. Fresh and tender asparagus grills up alongside in the same pan for a quick and easy dinner in less than 30 minutes! Although I love making my own marinades, sauces and glazes, there are times you just need something quick and easy – and this is my go-to recipe for fast and easy family dinners!

Traeger Teriyaki Salmon & Asparagus

INGREDIENTS:
4 (6-8 oz.) salmon fillets OR one large wild Alaskan salmon fillet
2 cups Kinder’s Organic Teriyaki Marinade & Dipping Sauce (divided)
2 pounds fresh asparagus
2-3 tablespoons olive oil
¼ cup butter (salted or unsalted)
1 tablespoon Homemade Vegetable Seasoning or Kinder’s Buttery Steakhouse Rub
½ cup fresh grated parmesan cheese

HOMEMADE VEGETABLE SEASONING:
2 teaspoons coarse kosher salt
1 teaspoon fresh ground black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried parsley
½ teaspoon dried dill
½ teaspoon ground mustard
½ teaspoon whole celery seeds
½ teaspoon crushed red pepper flakes (optional)

HOW I MAKE THIS:

Preheat Smoker: Preheat your smoker to 400 degrees. I recommend cherry wood pellets for this recipe. You can also make this on a gas grill set to the same temperature.
Lay out a sheet of nonstick aluminum foil or butcher paper on a large rimmed sheet pan. Place the salmon skin-side down in the middle of the pan.
Remove salmon from refrigerator and pat dry with paper towels – DO NOT RINSE!
Marinate Salmon: Evenly brush half of teriyaki sauce on top of salmon and let sit at room temperature for 15 minutes.
Homemade Vegetable Seasoning: Combine all ingredients in a small bowl. Use immediately or store in an airtight container for up to 2 months. Perfect for seasoning vegetables, fish or chicken for grilling or smoking.
Clean asparagus and snap off the woody ends. On a tray, drizzle the asparagus spears with olive oil and sprinkle with sweet rub (or buttery steakhouse rub) and grated parmesan cheese, tossing until evenly coated. Arrange the seasoned asparagus around the salmon in a single layer.
Place the pan directly on the preheated grill grates of the smoker, close the lid, and cook for 10 minutes; open lid and flip or turn asparagus spears; close lid and continue grilling.
Prepare Teriyaki Glaze: Melt butter and mix with one cup of teriyaki sauce. Pour half of this Teriyaki Glaze over the salmon when it reaches an internal temperature of 115 degrees.
Continue smoking for 10 to 15 minutes, or until the salmon reaches an internal temperature of 135 degrees. Cooking time will vary depending on the size and thickness of your salmon fillets, typically 4 to 6 minutes for every 1/2-inch thickness of salmon. (NOTE: The FDA advises salmon should be cooked to an internal temperature of 145 degrees Fahrenheit, HOWEVER, remember that the temperature will continue to rise after you remove salmon from the smoker or grill. America’s Test Kitchen suggests cooking your salmon to about 135 degrees to avoid dry, overcooked salmon. I like to cook mine to 135 degrees, remove from the heat, cover with foil and let it rest for 5 to 10 minutes, as the salmon will continue to cook to 145 degrees as it rests - the results are always perfect!)
Serve with remaining warm Teriyaki Glaze.
If desired, garnish with chopped green onions, toasted sesame seeds or chopped unsalted cashews.

YIELD: 4 servings

RECIPE NOTES:

Fast and Easy Sheet Pan Dinners: I get giddy over sheet pan meals because it usually means a meal-in-one with no additional sides to prep AND a meal with only one pan and makes clean up a breeze!
Salmon Fillets: Always look for wild caught salmon (preferably Alaskan) and avoid farm-raised Atlantic salmon. Wild caught salmon includes king, coho and sockeye salmon.
Marinate Salmon for More Flavor: Many sheet pan fish recipes don’t marinate the fish, but I find this leaves all the flavor on the outside instead of infusing the fish with flavor from the inside out. Marinating the salmon with teriyaki sauce for even 15 minutes will give you the best flavor! Plus, while your salmon is bathing in the marinade, you can prep your asparagus, so it really doesn’t require any extra time.
Cook to Temp: As always, I recommend cooking to temperature and not to time. Every piece of fish will cook a bit differently, and what may take 15 minutes for one salmon filet may only take 10 minutes for another.
The most accurate way to test your salmon is with an instant read meat thermometer and you’ll be able to get salmon cooked to the perfect temperature every time!
As salmon cooks, it changes from bright pink (raw) to opaque pink. The outside of the salmon should be completely opaque but the center should still be the tiniest bit translucent, a moist coral color, but not raw at all.
Be careful not to overcook your salmon so that it stays juicy and tender. Perfectly cooked salmon should also easily flake with a fork.

TERIYAKI SALMON RECIPE VARIATIONS TO TRY:

Make it Sweeter: Add fresh pineapple juice or honey to the sauce.
Make it Spicy: Add red pepper flakes or sriracha to pack a punch of heat.
Make it Tangy: Mix up the flavor profile by adding a tablespoon or two of fresh squeezed lemon juice or lime juice, or add fresh pineapple juice or orange juice.
Add Ginger: Add 1-2 teaspoons of freshly grated ginger directly to the sauce.
Add Crunch: Garnish with toasted sesame seeds or sprinkle with raw unsalted cashews or peanuts. Sliced water chestnuts are also fabulous!
Love Vegetables? You can also substitute or add fresh broccoli, cauliflower, corn on the cob, squash, onions, brussels sprouts, fresh carrot slices, fresh green beans or sugar snap peas.
Love Fruit? You can add fresh pineapple spears or chunks and grill along with the salmon and vegetables.
Substitute Glaze: You can prepare this and change up the entire flavor profile by using a different marinade and glaze - Asian Teriyaki, Apricot Dijon, Thai Sweet Chili & Lime, Parmesan Herb, Strawberry Balsamic, Raspberry Balsamic Glaze, Basil Pesto Butter, Honey Maple, Maple Dijon Glaze, Roasted Apple & Maple Glaze all taste wonderful, following the same cooking directions. (Recipes for these marinade & glaze recipes can all be found at Snowflakes & Coffeecakes.)

Original recipe posted June 2018; revised and reposted June 2022.

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