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Grilled Lemon Pepper Salmon with Mango Salsa

20

30

Hickory

Grill up this salmon recipe for a fresh-tasting fiesta. Our recipe features hot and savory peppers, a twist of lime, and tropical mango for a touch of sweetness.

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Salmon

  • 4 (1/2 lb) skinless center-cut salmon fillets

  • Olive oil

  • Lemon pepper

Salsa

  • 2 mango, peeled, pitted, and 1/2-inch diced

  • 1/2 Medium red onion, diced small

  • 1 Small cucumber, peeled, seeded, and diced (optional)

  • 1/4 Cup fresh lime juice, plus more to taste

  • 2 Teaspoon honey or agave syrup, plus more to taste

  • 1/4 Cup fresh chopped cilantro

  • 1/4 Scotch bonnet or habanero pepper, seeded and minced

  • 1

    Make the salmon: When ready to cook, set the Traeger temperature to 350°F and preheat with the lid closed for 15 minutes.

    350 ˚F

  • 2

    Rub both sides of the salmon fillet with olive oil and season with lemon pepper.

    • 4 (1/2 lb) skinless center-cut salmon fillets

    • As Needed Olive oil

    • As Needed Lemon pepper

  • 3

    Place salmon skin-side down on a sheet of butcher paper.
  • 4

    Place the butcher paper with the salmon directly on the grill grates, close the lid, and roast until the salmon is opaque and flakes easily with a fork, 25-30 minutes.
  • 5

    Meanwhile, make the salsa: In a medium bowl, mix together the mango, red onion, cucumber, if using, Scotch bonnet, lime juice, and honey. Add more Scotch bonnet, lime juice, and/or honey to taste. Gently stir in the cilantro. Cover and refrigerate until ready to use.

    • 2 mango, peeled, pitted, and 1/2-inch diced

    • 1/2 Medium red onion, diced small

    • 1 Small cucumber, peeled, seeded, and diced (optional)

    • 1/4 Cup fresh lime juice, plus more to taste

    • 2 Teaspoon honey or agave syrup, plus more to taste

    • 1/4 Cup fresh chopped cilantro

    • 1/4 Scotch bonnet or habanero pepper, seeded and minced

  • 6

    Serve the salmon with the mango salsa.

Cooking Notes

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