Traeger Maple Sriracha Salmon with Avocado Pineapple Salsa


Traeger Maple Sriracha Salmon with Avocado Pineapple Salsa

Makes 4 – 6 servings


2 tablespoons soy sauce

1 tablespoon rice vinegar

2 tablespoons sriracha hot sauce

1 tablespoon toasted sesame oil

¼ cup pure maple syrup

3 garlic cloves, minced

1 tablespoon fresh ginger, finely grated

Zest of 1 lime, finely grated

1 X 3 pound salmon side (skin on)

1 teaspoon toasted sesame seeds

Sea salt and freshly cracked black pepper


1 1/2 cups ½-inch diced pineapple

1 large ripe avocado, peeled and diced

½ cup finely diced red onion

¼ cup finely chopped cilantro leaves

2 tablespoons fresh squeezed lime juice

½ tablespoon apple cider vinegar

Sea salt & freshly cracked black pepper

To serve

Small bunch of cilantro

Very thinly sliced radishes & zucchini

Extra Sriracha hot sauce 

1 lime, halved

Cooked jasmine rice

1. First, prepare the salmon marinade. In a medium bowl, combine soy, vinegar, sriracha, sesame oil, maple syrup, garlic, ginger, lime zest, and a pinch of salt and pepper, and mix well. Place salmon in a large freezer bag (or high-sided dish) and pour over the marinade. Cover and chill in the fridge for 2 hours to let the marinade work its magic.

2. When ready to cook, start the Traeger on Smoke with the lid open until a fire is established (4 – 5 minutes). Set the temperature to 400 degrees F, and preheat, lid closed, for 10 – 15 minutes.

3. Line a large baking sheet with parchment paper. Place the salmon on the prepared baking sheet, skin-side down. Brush the top of the fish all over with the marinade, adding  an extra layer of deliciousness, then transfer to the grill. Cook for about 20 – 25 minutes, until cooked through (give the salmon a poke with a fork – if it easily flakes, you’re good to go). Sprinkle the salmon all over with toasted sesame seeds.

4. While the salmon is on the grill, prepare the salsa. In a medium bowl, combine the pineapple, avocado, red onion, and cilantro. Squeeze in the lime juice, add the vinegar, then season with salt and pepper to taste. Done!

5. Garnish with fresh cilantro and thinly sliced radishes and zucchini, and serve with extra sriracha, and steamed rice. Delicious!


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