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Roasted Wild Salmon with Pickled Cauliflower Salad

30

40

Apple

From stream to table. This wild salmon is seasoned with garlic, parsley, dill, and fresh lemon juice, then roasted over applewood and paired with a homemade pickled cauliflower salad.

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  • Kosher salt

  • 1/2 Cup Golden Raisins

  • 8 Whole Jarred Pepperoncini Peppers, thinly sliced

  • 1 Small Yellow onion, thinly sliced

  • 1 Cup Olive oil

  • 10 Clove Garlic, thinly sliced

  • 3/4 Cup Red wine vinegar

  • 1/3 Cup Sugar

  • 2 Tablespoon Whole black peppercorns

  • 3 Whole Bay leaves

  • 2 Tablespoon Fresh oregano, finely chopped

  • 2 Tablespoon Fresh thyme leaves, finely chopped

Salad

  • 1 Head Cauliflower, cut into 1-inch florets

  • 1 Large Red bell pepper, seeded and sliced

Salmon

  • 3/4 Cup Olive oil

  • 3 Clove Garlic, minced

  • 1 Teaspoon Fresh parsley, chopped

  • 1 Teaspoon Fresh chopped dill

  • 1 Tablespoon Fresh lemon juice

  • 3 Pound Wild salmon, skin on

  • Kosher salt

  • Freshly ground black pepper

  • 1

    Make the salad: Bring a large pot of salted water to a boil. Prepare an ice bath in a large bowl.

    • To Taste Kosher salt

  • 2

    Blanch the cauliflower in the boiling water until tender, 2-4 minutes. Using a slotted spoon, transfer to the ice bath. Repeat to blanch the red bell pepper.

    • 1 Head Cauliflower, cut into 1-inch florets

    • 1 Large Red bell pepper, seeded and sliced

  • 3

    Drain the cauliflower and bell pepper, then transfer to a large heatproof bowl with the raisins, pepperoncinis, and onion.

    • 1/2 Cup Golden Raisins

    • 8 Whole Jarred Pepperoncini Peppers, thinly sliced

    • 1 Small Yellow onion, thinly sliced

  • 4

    Combine the olive oil and garlic in a small saucepan over medium-high heat. Cook until the garlic is fragrant. Add the vinegar, sugar, peppercorns, and bay leaves. Cook until sugar has dissolved, 1-2 minutes. Remove the pot from the heat and stir in the oregano and thyme.

    • 1 Cup Olive oil

    • 10 Clove Garlic, thinly sliced

    • 3/4 Cup Red wine vinegar

    • 1/3 Cup Sugar

    • 2 Tablespoon Whole black peppercorns

    • 3 Whole Bay leaves

    • 2 Tablespoon Fresh oregano, finely chopped

    • 2 Tablespoon Fresh thyme leaves, finely chopped

  • 5

    Pour the oil mixture over the vegetables and toss to combine. Let sit at room temperature for 10 minutes, then transfer to the refrigerator to chill.
  • 6

    Make the salmon: When ready to cook, set the Traeger temperature to 375°F and preheat with the lid closed for 15 minutes.

    375 ˚F

  • 7

    In a small bowl, mix together the olive oil, garlic, parsley, dill, and lemon juice.

    • 3/4 Cup Olive oil

    • 3 Clove Garlic, minced

    • 1 Teaspoon Fresh parsley, chopped

    • 1 Teaspoon Fresh chopped dill

    • 1 Tablespoon Fresh lemon juice

  • 8

    Brush the herb mixture all over the salmon and season with salt and pepper.

    • 3 Pound Wild salmon, skin on

    • To Taste Kosher salt

    • To Taste Freshly ground black pepper

  • 9

    Insert the probe into the thickest part of the salmon. Place the salmon directly on the grill grates, close the lid, and roast until the internal temperature reaches 145°F and the fish flakes easily, 20-25 minutes.

    375 ˚F

    145 ˚F

  • 10

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