Ingredients:

  • 4 (6 oz / 170g) Salmon filets, skin-on
  • 2 tbsp (30ml) Avocado oil
  • 1 tsp (5g) Kosher salt
  • 1/2 tsp (3g) Cracked black pepper
  • 1 tbsp (12g) Brown sugar
  • 1 tsp (2g) Garlic powder
  • 1 tsp (2g) Smoked paprika
  • 1/2 tsp (1g) Onion powder
  • 1/4 tsp (1g) Cayenne pepper

Instructions:

  1. Pat the salmon filets completely dry with paper towels. Rub both sides with avocado oil, then generously apply the combined rub of brown sugar, garlic powder, smoked paprika, onion powder, and cayenne pepper. Let sit for 5 minutes at room temperature.
  2. Preheat the Traeger pellet grill to 400°F (204°C). Once at temperature, place a non-stick grill mat or heavy-duty aluminum foil on the grate.
  3. Position the fillets skin-side down on the grill. Cook undisturbed for 12–15 minutes until the sides are opaque pink and the top has a mahogany sheen. Pull the fish when the internal temperature reaches 135°F (57°C) for medium-rare or 145°F (63°C) for medium.
  4. Remove the fillets from the grill and let them rest on a warm plate for 5 minutes to allow juices to redistribute.