New recipes

Best Salmon Taco Recipes

Best Salmon Taco Recipes



We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Salmon Taco Shopping Tips

How hot is that chile pepper? Fresh peppers get hotter as they age; they will achieve a more reddish hue and sometimes develop streaks in the skin.

Salmon Taco Cooking Tips

There are 60 varieties of chile peppers, many of which are used in Mexican cooking. Handle them with care. When handling the spicier kinds, gloves are recommended. Always wash your hands with soap and warm water before touching your eyes.


  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon ancho or New Mexico chile powder
  • 1 tablespoon fresh lime juice
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon freshly ground pepper
  • 4 4-ounce wild salmon fillets, about 1-inch thick, skin on
  • 8 6-inch corn or flour tortillas, warmed
  • Cabbage Slaw, (recipe follows)
  • Citrus Salsa, (recipe follows)
  • Cilantro Crema, (recipe follows)

Preheat grill to medium-high.

Combine oil, chile powder, lime juice, salt and pepper in a small bowl. Rub the spice mixture liberally over salmon. Grill the salmon, skin-side down, until it is just cooked through, about 8 minutes. Cut each fillet lengthwise into 2 pieces and remove the skin.

To serve, place 2 tortillas on each plate. Evenly divide the fish, Cabbage Slaw, Citrus Salsa and Cilantro Crema among the tortillas.


Blackened Salmon Tacos

Crispy blackened salmon topped with lettuce, tomato, onion and a drizzle of our favorite homemade creamy tomatillo avocado salsa. These salmon tacos are loaded with flavor and spice and will become your new favorite for taco Tuesdays! Who knew #TacoTuesdays can taste this good. Truth be told it&rsquos not Tuesday, but I couldn&rsquot wait until Tuesday to publish this post. I made these tacos last Tuesday and was going to publish them yesterday but got sidetracked by this delicious tomatillo avocado salsa that we also whipped up. It made the perfect topping for these tacos and came together in just a few minutes.

These salmon tacos are everything you want tacos to be. I&rsquove made a few versions of salmon tacos in the past but these are by far my favorite. The blackened seasoning spice mix adds so much flavor and texture to the salmon and takes it to a whole new level.

To prepare the tacos simply char a few flour or corn tortillas on the stovetop until they are slightly burnt on the edges (This is what gives it the authentic Mexican flavor and food truck taste), load the tortillas with lettuce, tomato, onion and salmon and top with a drizzle of tomatillo avocado salsa, sour-cream or your favorite salsa!

Enjoy these easy home-made tacos for taco Tuesday this week and I promise your entire family will thank you!


  • For the Salmon Rub:
  • 1 tablespoon cumin
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1 teaspoon dried oregano
  • For the Tacos:
  • 1 pound salmon fillet
  • 1 lime (juiced)
  • 1 avocado
  • 1 cup​ ranch dressing
  • 1/2 red onion (diced)
  • 1 large tomato (diced)
  • 2 limes cut into wedges
  • 12 small corn or​ flour tortillas

Combine ingredients for the salmon rub.

Squeeze the juice of 1 lime over both sides of the salmon fillet and let stand for 2 to 3 minutes.

Blot excess juice away with paper towels. Sprinkle salmon rub over salmon fillet, coating evenly.

Preheat grill for medium-high heat.

Right before placing salmon onto grill, oil the grill grates. To do this, use a large pair of outdoor cooking tongs, folded paper towels, and a high smoke point oil like grapeseed or avocado oil. You can also use olive oil if in a pinch. Soak paper towels with oil and grasp with tongs. Apply oil onto grates making 3 to 4 passes. This will help to create a non-stick surface for the fish.

Cut open avocado and remove seed and scoop out the flesh with a spoon. Crush to an even mixture.

Add ranch dressing and mix well. Taste and add a pinch of salt if needed Set aside.

Grill salmon over medium-high heat. When done (internal temperature of at least 145 F) the salmon will easily flake and appear opaque through the middle.

Break salmon into small pieces and distribute them among warmed tortillas. Top with avocado dressing and tomatoes and red onion.


Recipe Summary

  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon brown sugar
  • 1/4 teaspoon finely ground coffee
  • Salt and freshly ground pepper
  • Two 8-ounce skinless, center-cut salmon fillets
  • Extra-virgin olive oil, for brushing
  • 2 tomatillos, husked and quartered
  • 2 tablespoons chopped cilantro
  • 1 small jalapeño, seeded and quartered
  • 1 garlic clove
  • 6 tablespoons sour cream
  • 1 ripe Hass avocado&mdashhalved, peeled and pitted
  • 4 cups finely shredded red and green cabbages (12 ounces)
  • 8 corn tortillas
  • Hot sauce and lime wedges, for serving

In a small bowl, stir the cumin with the chili powder, brown sugar and coffee. Season generously with salt and pepper. Brush the salmon fillets with olive oil and dredge them in the spice mixture.

Meanwhile, in a food processor or blender, puree the tomatillos with the cilantro, jalapeño and garlic until smooth. Add the sour cream and process until smooth, then add the avocado and pulse until creamy. Transfer the dressing to a large bowl and season with salt and pepper. Add the cabbage and toss to coat.

Preheat the oven to 300°. Preheat a grill pan. Lightly brush each tortilla with olive oil. Stack the tortillas and wrap them in foil. Bake for 10 minutes. Meanwhile, brush the grill pan with olive oil and grill the salmon fillets over high heat, turning once, until nearly cooked through, 8 to 9 minutes. Transfer the salmon to a plate and flake with a fork.

Fill the tortillas with the salmon. Top with the cabbage slaw and serve right away with the hot sauce and lime wedges.


Blackened Wild Salmon Tacos Recipe

Most people think of produce having seasons, which it does. But wild salmon has a season too, and it just started. I do buy frozen wild salmon in the “off-season,” but I prefer it fresh. So from now until late summer/early fall, I will be indulging once a week at minimum in my favorite fish. Now to get more specific, I am most fond of Copper River Salmon, a variety of wild salmon that is even more flavorful, more luxurious, and more rich than regular wild salmon. Copper River Salmon has a shorter season of about 3 weeks, and it is just getting going.

If you struggle with enjoying wild salmon over farm-raised, I have a couple tips. First, don’t overcook it. Overcooking wild salmon makes it tough and “salmon-y.” It’s easy to overcook wild fish because it has less fat than farm-raised, although the fat in wild is rich in anti-inflammatory Omega-3 fats. Cook it less than you think or try slow roasting which is a foolproof way to not overcook salmon. Second, try King salmon which is the richest variety, for both wild and Copper River, and has less of strong flavor. Another tip is to try this blackened salmon recipe!

It’s not the salmon itself that gets blackened, it’s the spices and coffee grounds on the salmon that gets blackened. The spice rub is a fabulous combination of earthy, spicy (but not too spicy), sweet and savory. I know coffee sounds a little weird, and if you need to skip it, feel free. But it adds a lot of depth and makes them different from regular fish tacos.

I buy wild salmon from VitalChoice.com or from my local fish market (Quality Seafood in Redondo Beach.) I have had success with the fresh Copper River salmon from Costco when it’s there, and the fresh wild salmon from Trader Joe’s. I don’t like wild salmon that has been sitting in an open case for too long. These tacos are a great way to enjoy salmon in a new and delicious way. Load them up with all your favorite toppings, especially the juicy and creamy ones like lime/salsa and avocado/guacamole. This would be perfect for Memorial Day weekend, which, if you’ve lost track of time, is in a few days!

As always, I’d love to see photos if you make this or any of my recipes! Tag me on Instagram @pamelasalzman #pamelasalzman

You can shop the tools I used for this recipe by clicking on the images below:


Grilled Alaska Coho Salmon Tacos

Grilled Alaska coho salmon tacos feast

We love wild-caught Alaska salmon and enjoy it often at home but now we got to try delicious grilled Alaska coho salmon, what a delight! Very impressed with the delicate flavor and the firmness of this Alaska salmon species. Due to its characteristics, Alaska coho salmon is perfect for grilling and roasting. And goes nicely with Mexican flavors, which resulted in the yummiest grilled Alaska coho salmon tacos that I have ever made.

Meet the Alaska coho salmon!

Cooking with Alaska coho salmon is easy and delicious

The color of the Alaska coho salmon is bright orange-red, this fish is high in oil and is the second largest of the five Alaska salmon species. It can weight up to 12 pounds and measure 25-35 inches in length. Fresh wild Alaska coho salmon is available mid-June through late October and can be found frozen year-round. You can learn more about Alaska salmon at wildalaskaseafood.com. Get inspired with a variety of recipe ideas, cooking techniques and several tips on how to achieve the best Alaska salmon dish.

The Alaska coho salmon that I found in my market was frozen and I followed the tips on the Wild Alaska Seafood site. Cooking this salmon fish was very easy and I didn’t have to thaw completely. Just rinsed the Alaska coho salmon fillets with cold water to remove the icy glaze. Then I prepared a Mexican style black sauce marinade with soy and chipotle sauce, freshly squeezed lime juice, oregano, cumin, black pepper, and garlic. Poured the marinade and soaked the Alaska coho salmon fillets in the dressing. Kept inside the fridge covered for 15 minutes to let the marinade intensify the flavors. Then I grilled the Alaska coho salmon fillets on a hot skillet at around 400 degrees Fahrenheit. Making sure to turn only once and resting before slicing for tacos.

Enjoy a taco feast and celebrate Wild Alaska Salmon Day on August 10th!

Tacos are always paired with different garnishes to provide additional textures to the bite. Thus I prepared pickled beets and a homemade tomato serrano pepper salsa in the molcajete for a traditional Mexican taco feast. In my opinion, a taco party is in order to celebrate Wild Alaska Salmon Day on August 10th. Watch the video below with the step by step recipe details.

The grilled Alaska coho salmon tacos are a perfect excuse to serve a dish that is not only special but full of flavor and ready in less than 20 minutes. Cooking with Alaska seafood is easy, nutritious and delicious. You can find Alaska salmon at your local grocer either fresh or frozen. There are 5 different species of wild Alaska salmon to look for: king, sockeye, coho, keta, and pink. I have tried them all and each species has its beauty and amazing flavors.

Always “Ask for Alaska”

Ready to feast on grilled Alaska coho salmon tacos

I invite you to search for Alaska seafood in your area and verify the ultimate Alaska salmon guide to learn about nutritional values, harvesting methods, and sustainable practices. I am a big fan of learning from where the food I serve to my family comes from. Having a complete guide with all the details and resources is important to understand why we need to always “Ask for Alaska” to the fishmonger, at the seafood counter and when dining out to ensure you’re enjoying the best, most sustainable seafood in the world. Everyone that knows seafood understands that wild caught is best and Alaska is the world’s premier source of wild salmon.

Enjoy Alaska seafood delicious flavors and nutritional benefits in your next meal. For recipe ideas visit wildalaskaseafood.com and follow along on social media on Facebook , Twitter , Pinterest, and Instagram . Join the conversation using #AskForAlaska.

Are you ready to enjoy this grilled Alaska coho salmon tacos, you will be amazed on how good and tasty these tacos are!


Canned Salmon Tacos With Salsa And Black Beans

1 can (14.75 ounce size) Alaska canned salmon
1 1/2 cup thick and chunky salsa
1 can (4 ounce size) diced green chiles, drained
1 can (8.75 ounce size) black beans, rinsed and drained
8 corn taco shells

Toppings
salsa
shredded lettuce
sliced green onion
diced tomatoes
grated cheese
sliced black olives
sliced avocado
sour cream


Salmon Tacos (Citrus Brown Butter)

Have you been in a fish mood lately or is it just me? I swear Spring makes me crave fresh fish, especially fish tacos! I pile that flaky, tender fish onto some chewy, yet crisp baked flour tortillas and load it up with a ton of fresh toppings and I’m happy happy happy!! So good!! Pass the strawberry margarita punch!!

If you like fish tacos as well, then making these salmon tacos are a must!! A great fish taco starts with some really great fish right? For this recipe we’re using fresh salmon and drenching that bad boy in brown butter and citrus flavors!! *swoon* Brown butter is EVERYTHING! I’m obsessed with it these days. And if you’ve never had it then you’re going to be obsessed with too. It just makes everything better and pairs up GREAT with citrusy flavors.

I could eat this citrus brown butter salmon plain, but it just gets even better when you throw it in a flour tortilla shell that’s been heated in the oven so that it’s all chewy on the inside and crisp on the outside. HEAVEN. And then to make your tastebuds go crazy, I’m loading the salmon tacos with fresh avocado, sweet corn, lettuce, tomatoes, onions, and cilantro. If I had black beans I’d probably throw them in there too!! Drizzle on some of that leftover brown butter citrus sauce and baaaaaaaaaayby.

These salmon tacos put me in the mood to just sit at the beach, eat tacos and drink margaritas.


Ground Salmon Recipe (g)Round Up!

A while back, I put together a recipe compilation post called “ Alternative Uses for Salmon Burgers .” It’s a great, resourceful list of ideas of how to make our wild sockeye salmon house-made burgers work for you, your dietary restrictions (lots of gluten-free ideas and possibilities in there!), and how to include salmon in your diet 2x week without having burger night 2x a week. Not that's there's anything wrong with that -- we do have four salmon burger varieties after all!

Since that post, however, we’ve added a new product to the Wild for Salmon wild and sustainable seafood line: Ground Sockeye Salmon . You might have missed it, as it’s listed on the Salmon Burgers Product page. That’s because this product is the base for our four varieties of salmon burgers--but more versatile in case you want to DIY your own salmon burger, try out a salmon loaf (think meatloaf, not bread), salmon sloppy joes, add some protein to your veggie stir-fry, etc. At just $14.99 for a whole pound of skinless, boneless, ready-to-cook salmon meat, this is a great value product that we are excited to share with you.

Here are some of our favorite recipes that call for our sockeye prepared this way. Previously, for this style of recipe, we often recommended folks buy the plain burgers, cook, then crumble them. Or, cook a fillet, peel off the skin and flake the meat. Now, we’ve saved you some key time and steps. Because who couldn’t use a little more time in each day?

Here’s another compilation of favorites, this time curated for our new ground sockeye salmon.

Josh’s Fishtival Sliders These were a hit at last summer’s Fishtival the new ground product gives you the flexibility of flavors. Don’t have sundried tomatoes on hand? Sauté some veggies and work them into the meat, instead. Don’t skip the Asian slaw, though. so yummy!

That same Fishtival, our friends from Mike's Food Truck joined us and brought a salmon chowder . When we asked Mike for the recipe, he explained that he uses two Wild for Salmon products, the first being crumbled Sockeye Salmon Burgers. These days, we can sub that for the ground product -- easy!

We are so psyched when we hear from customers who have been able to work salmon into their weekly dinners, especially those with small kids. This recipe for Baked Salmon Meatballs is a perfect one for finger-food loving families, and with the ground sockeye, the hardest part will be waiting for the product to thaw. Reports say these would also be fun to make with kids! Send us photos if you do!

Finally, tacos. I’ll just leave it at that.

Just kidding. try Josh’s marinade and spice mixture like this one in our fish taco recipe in a sauté pan with the ground salmon, heat up those corn tortillas and top with the avocado salsa. Or, simply cook the ground salmon with your go-to taco seasoning and proceed as you would with beef!

Keep us posted on your ground salmon at home experiments by tagging #wildforsalmon Instagram. And, if you do, please consider leaving a product review. These are huge favors for us and your fellow customers. Enjoy!