Salmon Bites: The Ultimate Traeger Flatrock Experience
Learn how to master the art of making delicious salmon bites on a Traeger Flatrock Griddle. Perfect for quick weeknight meals, this recipe is sure to become a family favorite!
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DISCLOSURE:
Many of the links below are affiliate links, meaning when you click the links and make a purchase, I receive a small commission. But I do appreciate it!
EQUIPMENT:
• Traeger Flatrock | https://amzn.to/3yNupfy
• Large Aluminum Mixing Bowl
• Messermeister Oliva Elite Stealth 8" Chef's Knife | https://amzn.to/4dtscVH
• Gloveworks Black Disposable Nitrile Gloves | https://amzn.to/3zopIsd
• Cotten Knit Under Gloves | https://amzn.to/3RFOeeJ
• RoseWood Block & Co RWB American Flag XL cutting board | https://rosewoodblock.com/product/ame...
INGREDIENTS:
• 1 whole Atlantic Salmon Fillet
• 2 tbsp Extra Virgin Olive Oil
• 1 tbsp Smoked Q Rock's Anytime Seasoning | https://shop.smokedq.com/products/roc...
• 1 tbsp Smoked Q Rock's Big Easy Spice Blend | https://shop.smokedq.com/products/roc...
• 2 tsp Finishing Salt (or Sea Salt)
STEPS:
1. Turn up the griddle: As I'm ready to prep my salmon, I turn on my griddle to a high heat to bring the griddle surface up to temp.
2. Prep the salmon: There are many ways to remove the skin, but the most efficient I've found is to make a small incision on the narrow end, then using a filet knife begin to separate the meat from the skin. Once you get a decent start, using a paper towel, grab hold of the partially separated skin, then place your hand in between the meat and skin to use it to separate all the skin.
3. Cube the salmon: With the skin separated from the meat, I use a knife to make roughly 1 or 1 ½ inch square cubes our of the salmon meat, before placing them in a bowl to season.
4. Season the salmon: To begin I drizzle 1-2 tbsp of olive oil over all the salmon bites then toss to coat. After that, I add in 1 tbsp of Smoked Q Rock's Anytime and 1 tbsp of Smoked Q Rock's Big Easy before incorporating by mixing gently with my hands. After the first round, I repeat with the same spices to ensure a nice even coat.
5. Sear and cook: Now after prepping the salmon bites, I take them over to the hot griddle and before placing them on I turn the heat down to a medium-high heat. Then I place them on the griddle an allow then to sear. The key is to not over stir, rather leave them be for 3 minutes on each side before flipping and finishing.
6. Salt, Rest and Serve: Once all the salmon bites are to temp, I pull them off the griddle and in an optional step I apply a finishing salt that melts in as they cool slightly. After letting them rest and cool for 1-2 minutes, they are ready to serve!
#salmon #traegergrills #recipes
0:00 Intro
0:18 Removing the skin
0:53 Cubing salmon bites
2:12 Seasoning
3:05 Griddle cooking
4:52 Finishing salt & first bite