In partnership with Meater
At the height of summertime here in Colorado, fresh peaches start popping up everywhere. At the grocery store, along the road at stands and certainly in farmer’s markets, you can get fresh, ultra-juicy Palisade peaches. Palisade is a small agricultural town on the western slope of Colorado and it’s most famous for its peaches. When they become available, our family cannot get enough!
For this dinner, we picked up a gorgeous piece of Norwegian salmon to grill on the Traeger and used peaches fresh from the farmer’s market to make a tasty and slightly spicy peach-serrano salsa. Coming together in under 30 minutes, Traeger grilled salmon with peach-serrano salsa will soon be a regular on your menu. Make extra salsa for munching!
SALMON ON THE TRAEGER IS A MUST-TRY
There is nothing quite like a perfectly-cooked filet of salmon that has been cooked on the Traeger. Enrobed in wood-fired flavor from the slightly smoky nature of Traeger cooking, the salmon comes out tender, moist and delicious. We often just season it simply– no binder or heavy flavors– which allows the fish to really be highlighted.
A great way to cook skin-on fish is to use a cedar plank. We picked them up at the local hardware store and keep a couple on hand for last-minute dinners. You simply soak them in a pan of warm water for about 20 minutes while the grill heats up and then put the fish on it before it goes in the grill. Not only does the cedar plank make for easy cleanup (you just toss the board with the skin stuck to it) but it adds another layer of flavor to the meal.
We like to use the Meater thermometer when we cook salmon, when possible. It makes ensuring that the salmon is cooked perfectly (but not too much) and remains very moist and tender. We put the probe in the thickest part of the filet and set the target temperature to 130* when we put it on the grill.
Using the Meater, you can track the internal temperature live on the app and get a countdown timer to the expected finish time. This makes getting dinner on the table for the family pretty easy and predictable– the sides are done in time and the kids are ready in their high chairs. We are able to achieve a perfect 130* internal temperature for the salmon thanks to the Meater thermometer and its seamless integration with the Traeger grills and their handy app.
- Salmon filet
- Seasoning of your choice (I used Traeger Fin and Feather)
- Fresh ripe peaches
- Red onion
- Green onion
- Serrano pepper
- Neutral oil
- White wine vinegar
WHY GRILLING SALMON PEACH-SERRANO SALSA ON THE TRAEGER WORKS
As mentioned, the slightly-smoky nature of cooking on the Traeger imparts some really amazing flavor in everything that is cooked. This is the same for salmon, which can pick up the flavor of the smoke and the cedar plank to amplify the tastiness of the meal. Because of the way that the Traeger cooks– with steady, consistent heat from the pellets and convection-style cooking in the barrel of the grill, you get really good results. The juices in what you cook remain and the natural flavors are amplified by the smoke from the cook.
Because of how the grill is built, you won’t have any hot spots or flare-ups in your cook, and the entire cook time will be less than 30 minutes. It’s consistent, efficient and predictable and makes cooking dinner for your family– especially on a weeknight– easy and efficient. Give it a try and make this Traeger grilled salmon with peach-serrano salsa tonight!
- Preheat the Traeger grill to 350* and use a pellet like mesquite for the fuel
- Remove the salmon filet from the fridge and allow it to reach room temperature
- Soak a cedar plank in warm water while the grill heats up
- Season the salmon filet with your rub of choice
- Place the salmon on the soaked plank, skin side down
- Insert the Meater thermometer probe into the salmon in the thickest part
- Pair the probe to the app and set the desired finish temperature of 130*
- Put the cedar plank in the grill and close the lid
- While the salmon cooks, make the salsa
- Wash and chop the peaches into small dice
- Chop the red onion, cilantro and green onion
- Chop the serrano finely
- Crush the garlic clove
- Combine all the ingredients in a bowl
- Add the oil and vinegar, and season with salt and pepper to taste
- Set the salsa aside
- When the salmon reaches finish temperature, remove the plank from the grill
- Serve the salmon with the salsa and enjoy!
SIMILAR RECIPES TO GRILLED SALMON
Salmon is so fantastic on the Traeger and we have cooked it a lot for a variety of applications. From straight up salmon to salmon tacos to smoked salmon/gravlax, there are endless opportunities to make it delicious. Here are some salmon recipes to consider yourself:
- Grilled salmon bowl
- Salmon tacos
- Cast iron salmon
- There’s also a great salmon recipe in my cookbook, which you can get here
Products used in this cook:
For this recipe, we used the Meater thermometer system to ensure that we had a perfectly cooked chicken as the start of our dish. Some of the features I love about the Meater:
- Longer Range: Bluetooth to WiFi range extension built in up to 165ft. Stand-Alone Mode: Cook without the use of your smartphone.
- Multiple Probes: Dual temperature sensors in each probe can monitor internal meat temperature up to 212°F and ambient/external temperature up to 527°F simultaneously.
- Guided Cook System: Walks you through every step of the cooking process to guarantee perfect and consistent results. You can also set up custom alerts/notifications based on temperature and/or time.
- Advanced Estimator Algorithm: Estimates how long to cook and rest your food to help plan your meal and manage your time.
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Traeger Grilled Salmon with Peach-Serrano Salsa
- Traeger Pellet Grill
- Cedar plank
- Glass baking dish
- Meater thermometer
- Knife and cutting board
- 1 pound salmon filet
- seasoning of your choice I used Traeger Fin and Feather
- 2 fresh ripe peaches
- 3 tbsp red onion
- 3 tbsp chopped cilantro
- 2 cloves of garlic
- 1 green onion
- 1 serrano pepper
- 2 tsp almond oil
- 2 tsp white wine vinegar
- Preheat your Traeger grill to 350*
- Place the cedar plank in the baking dish and submerge in room temperature water
- Allow the plank to soak while the grill heats up
- Remove the cedar plank from the water
- Place the salmon, skin side down, on the soaked plank
- Season it liberally with the rub
- Place the plank and salmon in the center of the Traeger and close the lid
- While the salmon cooks, make the salsa
- Cut the peaches in half, remove the pit, and dice into ¼ inch cubes
- Chop the red onion into fine dice
- Chop the cilantro roughly
- Smash the garlic cloves
- Slice the green onion thinly
- Dice the serrano and taste to determine spiciness (use less than ½ a pepper total)
- Combine all these ingredients in a bowl
- Stir in the oil and vinegar and toss to combine
- Season the salsa with salt and pepper to taste
- Cook the salmon until the internal temperature reaches 130*
- Pull the plank and salmon from the grill and serve with the peach-serrano salsa