Steps

• Step 1

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

  00:15

  165 ˚F / 74 ˚C

  Super Smoke

• Step 2

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

  00:10

  165 ˚F / 74 ˚C

  Ingredients

  • 3 Large avocados, halved and pitted

• Step 3

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

  00:15

  450 ˚F / 232 ˚C

• Step 4

  Season the salmon with Traeger Fin & Feather Rub. Place the salmon, skin-side down, on a piece of Traeger butcher paper.

  Ingredients

  • 1  (3 lb) salmon side

  • 1 Tablespoon Traeger Fin & Feather Rub

• Step 5

  Place the butcher paper with the salmon on the grill grates. Insert the probe horizontally into the thickest part of the salmon. Close the lid and cook until internal temperature reaches 155℉, 15-20 minutes.

  00:20

  450 ˚F / 232 ˚C

  155 ˚F / 68 ˚C

• Step 6

  While salmon is cooking, make the salsa: Scoop the smoked avocado flesh out of the peels and dice into medium cubes. Transfer to a medium bowl and add the red onion, garlic, jalapeño, cilantro, lime juice, salt, and olive oil. Gently mix to combine.

  Ingredients

  • 1/2 Medium finely diced red onion

  • 2  cloves garlic, minced

  • 1  jalapeño pepper, seeded and minced

  • 1/4 Cup fresh cilantro, chopped

  •  Juice of 1 lime

  • 1 Teaspoon kosher salt

  • 1 Tablespoon olive oil

• Step 7

  Transfer the salmon from grill onto a serving platter. Top with the avocado salsa and serve with Traeger Jalapeno & Lime Hot Sauce, if you like. Enjoy!

  Ingredients

  •  Traeger Jalapeno & Lime Hot Sauce