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Grilled
Salmon Steaks
with BBQ Corn Salad

Difficulty 2/5
|
Prep time 10 mins

Cook time 30 mins
|
Serves 4-6

Hardwood Apple

Say goodbye to the same old salmon and hello to fresh flavor. Salmon steaks are cooked over high heat then topped with a black bean, bacon, and tomato grilled corn salad.

Ingredients

Salmon Steaks

4 EA (6 OZ) SALMON STEAKS

BBQ Corn Salad

4 SLICES THICK CUT BACON, COOKED AND CHOPPED INTO LARDONS

3 EARS OF CORN, GRILLED & KERNELS CUT FROM THE COB

1/4 CUP CHERRY TOMATOES, HALVED

1/2 CUP BLACK BEANS, DRAINED AND RINSED

4 SCALLIONS, THINLY SLICED

4 TBSP CHOPPED CILANTRO

JUICE OF 1/2 LEMON

2 TBSP OLIVE OIL

JACOBSEN Cherry Wood SMOKED SALT, TO TASTE

BLACK PEPPER, TO TASTE

Preparation

Season salmon steaks generously with Traeger Big Game Rub.

When ready to cook, start the Traeger according to grill instructions. Set the temperature to 450 degrees F (set to 500 degrees if using a WiFIRE-enabled grill) and preheat, lid closed 10-15 minutes.

Place bacon directly on the grill grate and cook 10-15 minutes or until fat is rendered and bacon is crispy. Remove from grill and set aside.

Rub corn with olive oil and season generously with salt and pepper. Place corn directly on the grill grate next to the bacon and cook 15-20 minutes or until the exterior is lightly browned and corn is cooked through.

For the corn salad: In a bowl combine corn kernels, cherry tomatoes, black beans, cilantro, scallions, chopped bacon, lemon juice, olive oil and season with salt and pepper. Toss to combine. Set aside until salmon is ready.

Place salmon steaks directly on the grill grate and cook 4-5 minutes per side or until internal temperature registers 145 degrees F on an instant read thermometer.

Place salmon steak on a plate and spoon salad over salmon. Enjoy!

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