Become A Traeger Ambassador
Share your Traeger stories on social media and gain exclusive access to gear, content, and experiences.Apply Now
To make the spice rub, add salt, ancho chili powder, smoked paprika, brown sugar, garlic powder, oregano, and cracked pepper in a bowl. Stir to combine and set aside.
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 275 degrees F and preheat, lid closed, for 10 to 15 minutes.
Score an “X” on the bottom of the tomatoes and brush the vegetables (tomatoes, jalapeño, red onion) for the salsa with olive oil and sprinkle with salt.
Place them on the grill for about 30 mins. They are done when they have started to soften and are beginning to char. We aren’t trying to blacken the vegetables, we are just giving them a smoky flavor.
Remove the vegetables and allow to cool until they can safely be handled. Peel away the skin of the tomatoes and remove the seeds and the membrane of the jalapeño if desired.
Add them, along with the onion and cilantro to the bowl of a food processor and pulse until everything is roughly chopped. Squeeze in the lime and drizzle in 1-2 tbsp of olive oil and continue to pulse until your preferred texture. Taste, and season with salt and pepper. Transfer to bowl and set aside, or store in fridge until ready to serve.
To prepare the cabbage, thinly slice half a head of green cabbage and squeeze on the juice of 1 lime and season with salt. Store in fridge until ready to serve.
Increase the heat on the grill to 400 degrees F. To prepare the salmon, place it flesh side down and lightly score the skin with a sharp knife. Drizzle olive oil onto the fish and sprinkle the spice rub all over it. You want to do this to both sides of the fish.
When the grill is hot, place the salmon on skin side down and close the grill.
Cook for about 20 minutes or until salmon reaches an internal temperature of 125 degrees F (for medium rare). When the fish is cooked, carefully remove it from the grill with a large spatula and transfer to a serving plate. Allow it to rest for at least 5 minutes before serving.
To serve the tacos, place a pile of warm tortillas in foil and allow everybody to tear off pieces of the salmon. Top with the smoky salsa, cilantro leaves, cabbage slaw, and a squeeze of lime. Enjoy!
Recipe provided by Daniel Seidman. Check out his Instagram, @DanSeidman for more recipes and food inspiration.