Really the name of this post should be Salmon FOR Tacos because in the end whatever else you make your tacos WITH beyond the salmon is up to you. I’m only going to give the recipe I use to make tasty salmon fillings for a taco feast. Let me tell you Taco Tuesday never had it SO good. And neither did I as a kid, growing up on too much salmon, let me tell you what, it took me near 20 years to enjoy salmon after my childhood.

For Salmon Tacos the salmon is cut in cubes, about 1×1 inch or so, sprinkled with a dry spice mix and left to mingle in a bowl or bag while you prep the rest of your ingredients. Then with 10 minutes to until time to eat, you quickly sear the cubes in batches and serve with your favorite ingredients. It’s fast, healthy and so flavorful you won’t believe it’s salmon.

 

Salmon Tacos
makes one dozen full tacos

1 1/4 pound salmon fillet or pieces to make 1 1/4 pounds*partially frozen makes easier cutting!
1/2 teaspoon ground cumin
1/2 teaspoon black pepper
2 teaspoons smoked paprika
1 teaspoon chili powder go hot with chipotle or use a mild if you prefer
1 teaspoon garlic granules
2 teaspoons cooking oil, I used olive oil use what you prefer
couple pinches of salt
tortillas and fillings: we really like this salmon with corn tortillas, mangoes (or mango salsa), shredded cabbage

use a sharp fillet knife to remove the salmon from the skin, slice down through the salmon, then before you hit the skin turn the knife sideways and slide it away from you along skin, repeat until the skin is completely removed
while you’re skinning the salmon make sure to feel for bones and remove any that you feel, you don’t want a surprise pin bone showing up
cut the salmon in about one inch cubes, smaller or bigger are fine

place in a plastic bag or a shallow bowl

mix dry spices cumin through garlic in a small bowl, toss with the salmon to coat
let rest for at least 20 minutes
prep your tortillas and fillings during this time

when you’re ready to get cooking heat 1 teaspoon of oil in a 10 skillet over medium heat
swirl to coat the bottom
add half the salmon, let it sear for a 1-2 minutes, then carefully turn it over and cook for 1-2 minutes turning carefully as needed to cook through–do not cook for longer than 5 minutes or it will begin to flake and fall apart, you’re going for cubes here
remove to a serving dish, sprinkle with a pinch of salt and repeat with the remaining salmon
serve with your desired toppings and tortillas

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Print Recipe
Salmon Tacos
Votes: 0
Rating: 0
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Rate this recipe!
Course Lunch, Main Dish
Cuisine Alaskan, American
Servings
tacos
Ingredients
Course Lunch, Main Dish
Cuisine Alaskan, American
Servings
tacos
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. use a sharp fillet knife to remove the salmon from the skin, slice down through the salmon, then before you hit the skin turn the knife sideways and slide it away from you along skin, repeat until the skin is completely removed
  2. while you're skinning the salmon make sure to feel for bones and remove any that you feel, you don't want a surprise pin bone showing up
  3. cut the salmon in about one inch cubes, smaller or bigger are fine
  4. place in a plastic bag or a shallow bowl
  5. mix dry spices cumin through garlic in a small bowl, toss with the salmon to coat
  6. let rest for at least 20 minutes
  7. prep your tortillas and fillings during this time
  8. when you're ready to get cooking heat 1 teaspoon of oil in a 10 skillet over medium heat
  9. swirl to coat the bottom
  10. add half the salmon, let it sear for a 1-2 minutes, then carefully turn it over and cook for 1-2 minutes turning carefully as needed to cook through--do not cook for longer than 5 minutes or it will begin to flake and fall apart, you're going for cubes here
  11. remove to a serving dish, sprinkle with a pinch of salt and repeat with the remaining salmon
  12. serve with your desired toppings and tortillas

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