Grilled Salmon With Smoked Avocado Salsa
By Traeger Kitchen
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.
Prep Time
10 Minutes
Cook Time
30 Minutes
Pellets
Apple
Ingredients
Number of people serving
6
Activating this element will cause content on the page to be updated.Units of measurement:
main
| 3 | avocados, halved and pit removed |
| 1 Tablespoon | Traeger Fin & Feather Rub |
| 3 Pound | salmon fillet, skin on |
| 1/2 | red onion, diced |
| 2 Clove | garlic, minced |
| 1 | jalapeño pepper, deseeded and minced |
| 1/4 Cup | cilantro, roughly chopped |
| 1 | lime, juiced |
| 1 Teaspoon | salt |
| 1 Tablespoon | olive oil |
Step
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.
450 ˚F / 232 ˚C
00:10
3
Increase grill temperature to 450 degrees F and preheat, lid closed 10-15 minutes.
450 ˚F / 232 ˚C
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.
450 ˚F / 232 ˚C
155 ˚F / 68 ˚C
00:15
5
While salmon is cooking, make the salsa. Chop smoked avocados into medium diced pieces and combine with remaining ingredients in a small bowl.
6
Remove salmon from grill and place on a serving platter. Top with avocado salsa. Enjoy!
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