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Grilled Salmon With Smoked Avocado Salsa

10

30

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.

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  • 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

  • 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

    • 3 avocados, halved and pit removed

  • 3

    Increase grill temperature to 450 degrees F and preheat, lid closed 10-15 minutes.

    450 ˚F

    • 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.

    450 ˚F

    155 ˚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.

    • 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

  • 6

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