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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.

6

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Salsa

  • 3 Large avocados, halved and pitted

  • 1/2 Medium red onion, diced small

  • 2 Clove garlic, minced

  • 1 Medium jalapeño pepper, seeded and minced

  • 1/4 Cup cilantro, roughly chopped

  • 1 lime, juiced

  • 1 Teaspoon Kosher salt

  • 1 Tablespoon Olive oil

main

  • 1 (3 lb) salmon side

  • 1 Tablespoon Traeger Fin & Feather Rub

  • 1

    When ready to cook, set Traeger temperature 165℉ and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

    165 ˚F

  • 2

    Place avocados cut-side up directly on the grill grate and smoke for 10 minutes. Remove from grill and let cool.

    165 ˚F

    • 3 Large avocados, halved and pitted

  • 3

    Increase Traeger temperature to 450℉ and preheat with the lid closed for 15 minutes.

    450 ˚F

  • 4

    Season salmon with Traeger Fin & Feather Rub and place skin-side down on a piece of Traeger butcher paper. Place salmon and butcher paper directly on the grill grate and cook for 15 to 20 minutes, or until internal temperature reaches 155℉ in the thickest part of the salmon.

    450 ˚F

    155 ˚F

    • 1 (3 lb) salmon side

    • 1 Tablespoon Traeger Fin & Feather Rub

  • 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 Medium red onion, diced small

    • 2 Clove garlic, minced

    • 1 Medium jalapeño pepper, seeded and minced

    • 1/4 Cup cilantro, roughly chopped

    • 1 lime, juiced

    • 1 Teaspoon Kosher salt

    • 1 Tablespoon Olive oil

  • 6

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

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