Steps

• Step 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

• Step 2

  Rub both sides of the salmon fillet with olive oil and season with lemon pepper.

  Ingredients

  • 4  (1/2 lb) skinless center-cut salmon fillets

  •  olive oil

  •  Lemon pepper

• Step 3

  Place salmon skin-side down on a sheet of butcher paper.

• Step 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.

  00:25

  350 ˚F / 177 ˚C

• Step 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.

  Ingredients

  • 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

• Step 6

  Serve the salmon with the mango salsa.