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When ready to cook, start the Traeger grill on smoke with the lid open until fire is established (4-5 minutes).
Place avocados cut side up directly on the grill grate and smoke for 10 minutes. Remove from grill and let cool.
Increase grill temperature to 450 degrees F and preheat, lid closed 10-15 minutes.
Season salmon with fin and feather seasoning and place skin side down on a piece of Traeger butcher paper.
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.
While salmon is cooking make the salsa. Chop smoked avocados into medium diced pieces and combine with remaining ingredients in a small bowl.
Remove salmon from grill and place on a serving platter. Top with avocado salsa. Enjoy!
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