Grilled Lemon Pepper Salmon with Mango Salsa
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.
Prep Time
20 Min
Cook Time
30 Min
Pellets
Hickory
Ingredients
This recipe serves:
4
Activating this element will cause content on the page to be updated.Units of Measurement:
Salmon
| 4 | (1/2 lb) skinless center-cut salmon fillets |
| Olive oil | |
| Lemon pepper |
Salsa
| 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 |
Steps
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 / 177 ˚C
2
Rub both sides of the salmon fillet with olive oil and season with 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.
350 ˚F / 177 ˚C
00:25
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.
6
Serve the salmon with the mango salsa.
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