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Fresh salmon, simple spices, and a quick trip to the frying pan make these Salmon Tacos your new favorite fish tacos! It doesn’t get any easier or tastier than this recipe.
Salmon FOR Tacos
The name of this recipe should be Salmon FOR Tacos, not Salmon Tacos because in the end whatever else you make your tacos WITH beyond the salmon is up to you. Add salsa, shredded cabbage or lettuce, and cheese, and try them with these Mexican Pickled Onions.
And neither did I as a kid, growing up on too much salmon, it took me 20 years to enjoy salmon after my childhood.
Get a Look at These Spices
This easy-to-pull-together spice mix does the heavy lifting in this recipe. Pair it with fresh (or frozen) salmon, and you’re well on your way to a Taco Tuesday worth sharing on Instagram.
- ground cumin
- black pepper
- smoked paprika
- chili powder — make it spicy hot with chipotle or use a mild if you prefer
- garlic granules
I know the list seems long looking at it but it’s nothing you can’t find on Amazon or in the spice section of your favorite market.
If you’re looking to save money buy your spices from the bulk bins, the amount you save is shocking. And the selection of spices is vast. Even in Alaska, you can find some exotic spices in the bulk bins.
You CAN use a packet of taco seasoning. It’s not THE same but it still makes a darn good substitution!
How to prepare the salmon
- Skin the salmon if needed (see below)
- then cut the salmon cubes, about 1×1 inch or so
- sprinkled with the dry spice mix
- let the salmon rest with seasonings for about 10-15 minutes
How to Skin Salmon
Well, I don’t know HOW everyone else skins salmon but this is how I do it. I lay the salmon on my cutting board, skin side down, and turn the length of the salmon away from you.
Cut into the salmon down to the skin, turn the knife on its side, and slide it along the salmon skin AWAY from you. If it’s easier you can cut the salmon down to the skin in cubes, THEN turn the knife and slide it along the skin away from you.
You should absolutely have your knife as sharp as possible to skin the salmon this way. A good filet knife will work well for you here.
With 10 minutes until time to eat, you quickly sear the cubes in batches and serve with your favorite ingredients. This taco filling is easy, healthy and so flavorful you won’t believe it’s salmon. Believe me, I grew up here, and I like it, which is saying A LOT
OR if you happen to have shrimp and want to try something even SPICIER try these Camarones a la Diabla, you will not be sorry. Tender shrimp and earthy hearty chile sauce would be SO good stuffed in tacos. Ok, now I’m hungry!
Need a margarita with that?? Try my Margarita Pairing Guide!
- 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 powder
- 2 teaspoons cooking oil I used olive oil use what you prefer
- 3 pinches salt
- if your salmon has skin 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
- repeat with the remaining salmon
- serve with your desired toppings and tortillas
- makes enough for 12 tacos, but use as desired