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Grilled Salmon With Smoked Avocado Salsa

Traeger Kitchen


Grilled Salmon With Smoked Avocado Salsa

Prep Time

10 Minutes

Cook Time

30 Minutes

Effort

difficulty
difficulty
difficulty
difficulty
difficulty

Pellets

Apple

Give your fresh catch a smoky, wood-fired twist. This salmon is seasoned with Traeger Fin & Feather Rub, grilled over applewood and topped with a fresh smoked avocado salsa.

Ingredients

How many people are you serving?

6

Units of Measurement:

main
  • 3 avocados, halved and pitted

  • 1 Tablespoon Traeger Fin & Feather Rub

  • 3 Pound salmon fillet, skin on

  • 1/2 red onion, diced

  • 2 Clove garlic, minced

  • 1 jalapeño pepper, seeded and minced

  • 1/4 Cup cilantro, roughly chopped

  • 1 lime, juiced

  • 1 Teaspoon salt

  • 1 Tablespoon olive oil

Steps

  • 1

    When ready to cook, start the Traeger grill on Smoke.
  • 2

    Place avocados cut side up directly on the grill grate and smoke for 10 minutes. Remove from grill and let cool.
    Grill Icon
    Grill450 ˚F
    Ingredients
    • 3 avocados, halved and pitted

  • 3

    Increase grill temperature to 450 degrees F and preheat, lid closed 10-15 minutes.
    Grill Icon
    Grill450 ˚F
    Ingredients
    • 1 Tablespoon Traeger Fin & Feather Rub

    • 3 Pound salmon fillet, skin on

  • 4

    Place salmon and butcher paper directly on the grill grate and cook 15-20 minutes or until internal temperature reaches 155 degrees F in the thickest part of the salmon.
    Grill Icon
    Grill450 ˚F
    Probe Icon
    Probe155 ˚F
  • 5

    While salmon is cooking, make the salsa. Chop smoked avocados into medium diced pieces and combine with remaining ingredients in a small bowl.
    Ingredients
    • 1/2 red onion, diced

    • 2 Clove garlic, minced

    • 1 jalapeño pepper, seeded and minced

    • 1/4 Cup cilantro, roughly chopped

    • 1 lime, juiced

    • 1 Teaspoon salt

    • 1 Tablespoon olive oil

  • 6

    Remove salmon from grill and place on a serving platter. Top with avocado salsa. Enjoy!

Cooking Notes

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