When it's the peak of salmon season and tomato season, putting the two together only makes sense in the simplest way possible. Bright, fresh salsa. Smoky grilled salmon. Lightly charred tortillas with a slight crunch from the grill. It's simplicity at its best.
Grab some beautiful wild Copper River Salmon and cut it into filets for easy handling on the grill. Mix up a quick dry rub for some extra spice and sweetness, then sprinkle it on the flesh side of the fish. If you want to skip the dry rub, you can just go with kosher salt and some black pepper.
I went with some heirloom cherry tomatoes for the salsa, but whatever type you have will work great. Some red onions for crunch and jalapeno for some heat. Plenty of lime juice with fresh cilantro and some grill-charred scallions to top it off.
When grilling the salmon, I like to cook it most of the time with the skin side down, then flip it over for just a minute or two to finish it off. The skin helps protect the flesh from overcooking and can get nice and crispy. Just be careful when using a dry rub with sugar; because it can burn on the hot grill, I skip putting it on the skin side.
Wild salmon cooks quickly. Cook the salmon until it reaches 135° to 140° F internal for a medium cook. Use a fork to separate it from the skin and gently shred it for placing in the tacos.
If crispy salmon skin is your thing (and it should be because it's so delicious), you can place it back on the grill for a few minutes to crisp up the other side, and then add that to your tacos as well. And if you can't get enough crispy, definitely try these pork carnitas tacos.
More Easy Delicious Salmon Recipes
Grilled Salmon Taco Recipe
Ingredients
- 1 lb Salmon filets
- Olive oil
- Kosher salt
- Sliced avocado
- Grilled tortillas
Dry Rub
- ¼ teaspoon black pepper
- 1 tablespoon brown sugar
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- Cayenne to taste (optional)
Fresh Tomato Salsa
- 1 ½ cups cherry tomatoes, halved or quartered depending on size
- ¼ cup diced red onion
- Lime juice from 1 lime, plus more for serving
- ½ jalapeno, seeds removed and diced
- 3 tablespoons chopped cilantro
- 2 scallions, grilled and chopped
- Salt and pepper or a pinch of the dry rub
Instructions
- Mix the dry rub by combing all rub ingredients in a small bowl.
- Prep the salmon by cutting it into filets, drizzle with olive oil and season the flesh side with kosher salt and the dry rub. Let sit while you make the salsa and prep the grill.
- Set up the grill for medium-high heat grilling.
- Make the salsa by combining all the salsa ingredients in a small bowl.
- Grill the salmon by cooking the skin side down with the lid closed until the internal temperature reaches 135 to 140° F for medium.
- Remove the salmon from the grill and rest it for a few minutes before flaking the flesh with a fork and removing it from the skin.*
- Assemble the tacos with the salsa and sliced avocado on grilled tortillas.
Notes
- For pieces of crispy salmon skin to add to your tacos, you can place it back on the grill for a few minutes to crisp up the other side.
- Lightly oil and place the scallions on the grill for a few minutes to char before chopping and placing in the salsa.
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