Salmon Tacos

5 from 83 votes

Gather your favorite taco filling ingredients and lets make some Salmon Tacos!

Prep Time15

Cook Time8

resting20

Total Time43

Course: Lunch Recipes

Cuisine: Alaskan

Servings: servings

Calories: 227kcal

Author: Laura

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