By Traeger Kitchen
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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|4||(1/2 lb) skinless center-cut salmon fillets|
|2||mangoes, peeled, pitted, and 1/2-inch diced|
|1/2||medium red onion, small dice|
|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||chopped fresh cilantro|
|1/4||Scotch bonnet or habanero pepper, seeded and minced|
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 / 177 ˚C
Rub both sides of the salmon fillet with olive oil and season with lemon pepper.
4 (1/2 lb) skinless center-cut salmon fillets
Place salmon skin-side down on a sheet of butcher paper.
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.
350 ˚F / 177 ˚C
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 mangoes, peeled, pitted, and 1/2-inch diced
1/2 medium red onion, small dice
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 chopped fresh cilantro
1/4 Scotch bonnet or habanero pepper, seeded and minced
Serve the salmon with the mango salsa.
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