Traeger Grilled Salmon with Peach-Serrano Salsa
In this easy recipe, a salmon filet is cooked on a pellet grill until tender and moist. Served alongside a peach-serrano salsa, it is the perfect meal for summertime. The salsa highlights the juicyness of seasonally-fresh peaches, with just the right amount of heat brought by the serranos. Make a double batch of the salsa to enjoy with chips later!
Equipment
- Traeger Pellet Grill
- Cedar plank
- Glass baking dish
- Meater thermometer
- Knife and cutting board
Ingredients
- 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
Instructions
- 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