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Grilled Salmon Tacos with Smoked Tomato Salsa

Grilled Salmon Tacos with Smoked Tomato Salsa

By Daniel Seidman

You’ll go overboard for these fish tacos—grilled spicy salmon is served with smoked tomato salsa and cabbage slaw.

Prep Time

20 Minutes

Cook Time

50 Minutes




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Units of Measurement:
Spice Rub
1 Tablespoon kosher salt
1 1/2 Teaspoon ancho chile powder
1 1/2 Teaspoon smoked paprika
1 1/2 Teaspoon brown sugar
1 1/2 Teaspoon garlic powder
3/4 Teaspoon dried oregano
3/4 Teaspoon fresh cracked pepper
Smoked Tomato Salsa
1 Pound medium vine ripened tomatoes
1 jalapeño
1 Small red onion, halved
As Needed Olive oil
To Taste kosher salt
1/2 bunch of cilantro
2 limes
To Taste fresh cracked pepper
1/2 head green cabbage, shredded, for serving
Limes, for serving
1 1/2-2 lb salmon filet, skin-on
As Needed Olive oil
Corn tortillas, for serving
Cilantro, for serving


  • 1

    When ready to cook, set the Traeger temperature to 275˚F and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

    275 ˚F / 135 ˚C

    Super Smoke

  • 2

    Make the spice rub. In a small bowl, add the salt, ancho chili powder, smoked paprika, brown sugar, garlic powder, oregano, and cracked pepper. Stir to combine and set aside.

    • 1 Tablespoon kosher salt

    • 1 1/2 Teaspoon ancho chile powder

    • 1 1/2 Teaspoon smoked paprika

    • 1 1/2 Teaspoon brown sugar

    • 1 1/2 Teaspoon garlic powder

    • 3/4 Teaspoon dried oregano

    • 3/4 Teaspoon fresh cracked pepper

  • 3

    Make the smoked tomato salsa. With a paring knife, score an “X” on the bottom of the tomatoes and brush the tomatoes, jalapeño, and red onion with olive oil and sprinkle with salt.

    • 1 Pound medium vine ripened tomatoes

    • 1  jalapeño

    • 1 Small red onion, halved

    • As Needed Olive oil

    • To Taste kosher salt

  • 4

    Place the tomatoes, jalapeño, and onion directly on the grill grates. Close the lid and cook for 30 minutes, until they have started to soften and are just beginning to char and have a nice smoky aroma, but are not blackened.

    275 ˚F / 135 ˚C

  • 5

    Remove the tomatoes, onions and jalapeño from the grill and let cool until they can safely be handled. Increase the Traeger temperature to 400˚F.

    400 ˚F / 204 ˚C

  • 6

    Peel and discard the skin of the tomatoes, and remove the seeds and the membrane of the jalapeño, if desired. In the bowl of a food processor, add the tomatoes, jalapeño, onion, and cilantro, and pulse until everything is roughly chopped. Squeeze in the lime juice and drizzle in 1-2 tablespoons of olive oil and continue to pulse until desired texture. Season with salt and pepper, to taste. Transfer to a bowl and set aside, or store in the fridge until ready to serve.

    •  1/2 bunch of cilantro

    • 2  limes

    • To Taste fresh cracked pepper

  • 7

    In a medium bowl, place the shredded cabbage and squeeze in the juice of 1 lime, and season with salt. Store in the fridge until ready to serve.

    • 1/2  head green cabbage, shredded, for serving

    •  Limes, for serving

  • 8

    Make the salmon. On a cutting board, place the salmon flesh-side down and lightly score the skin with a sharp knife. Drizzle both sides with olive oil, and season with the spice rub.

    •  1 1/2-2 lb salmon filet, skin-on

    • As Needed Olive oil

  • 9

    Insert the probe horizontally into the center of the filet. Place the salmon on skin-side down directly on the grill grates. Close the lid, and cook until the salmon reaches an internal temperature of 125˚F for medium-rare, 20 minutes.

    275 ˚F / 135 ˚C

    125 ˚F / 52 ˚C

  • 10

    Remove the salmon from the grill and allow it to rest for at least 5 minutes before serving. For serving, top warm corn tortillas with salmon, smoky tomato salsa, cilantro leaves, cabbage slaw, and a squeeze of fresh lime. Enjoy!

    •  Corn tortillas, for serving

    •  Cilantro, for serving

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