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In a large bowl, combine olive oil, white balsamic vinegar, lime juice, hot sauce, and honey. Marinate salmon in the mixture for at least 1 hour in the refrigerator.
When ready to cook, start the Traeger on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 325 degrees F and preheat, lid closed, for 10-15 minutes.
Place the salmon directly on the grill grate and cook for 25 minutes.
Remove fish from the grill and allow it to rest for about 10 minutes.
Lightly pull salmon into chunks, assemble the salad ingredients, then add the salmon on top.
Mix together dressing ingredients and drizzle over the salad. Enjoy!