Grilled Salmon Tacos

The Best Salmon Taco Recipe is Simple

Now that summer is in full swing and patio weather is finally here, it’s time to spark up the grill and make one of the most popular dishes, not just in the United States, but the WORLD. That’s right… TACOS. Seafood Near Me Florida | Seafood Near Me Florida

Pair this world-renowned dish with the most popular fish on the planet, and you have our menu for today. We’re breaking down how to make my simple and delicious Grilled Salmon taco recipe with all the fixins - baby arugula, guacamole, salsa fresca, sour cream, and a squeeze of fresh lime juice. Divine!

Delicious Fresh Wild Sockeye Salmon

As with any seafood recipe, it’s important to start with the best, high quality fresh fish. Since Copper River Salmon season is running right now, today we’ll be using fresh wild Alaskan Sockeye salmon fillets. A 1 lb. portion of skin-on salmon should provide enough to serve 4 people.

The biggest culinary difference with wild salmon is that it is meatier and less fatty than ocean raised salmon. This means it will need to be cooked slower over a lower, even heat.

How to Prevent Salmon from Sticking to the Grill

Many people avoid grilling fish because they are scared it will stick to the grill… a fair concern. My solution for that is to use a GRILL MAT, a genius invention which prevents any “stickage” and keeps your fish intact during grilling. Here are some effective and affordable options: Grillaholics, Aoocan, or Kona Best.

If you don’t have a grill mat, be sure to clean your grill well, spray it generously with oil, and cook indirectly.

How to Know Your Fish is Done Cooking

Check that your fish is done cooking using the Skewer Trick. Take the flat side of a wooden skewer and push through the thickest part of the fish. If there is resistance, continue cooking for 1-2 more minutes. If it goes through easily with no resistance, it is DONE.

Helpful Tips for the Perfect Fish Taco

• Cover salmon with a healthy dose of taco seasoning and press the spices into the fish for good measure.
• Place the salmon spice side down first.
• Flip the salmon with a wide fish fish spatula to avoid breaking its tender, flaky meat.
• Allow salmon fillet to rest for a minute or two once it's finished cooking while you prepare your tortillas.
• Char tortillas directly on the grill so they develop some crunchy nooks and crannies, but are still pliable.
• Break your fish apart using two forks into large flakes.
• DO NOT OVERLOAD YOUR TACO WITH TOPPINGS. This is the key to a properly portioned taco and pleasant eating experience.
• Steps of taco assembly: smear of guacamole, a few sprigs of baby arugula, flaked grilled salmon, spoonful of Salsa Fresca, a squiggly-doo of sour cream, and a squeeze of fresh lime juice for the finishing touch.

Suggested Wine Pairing

And of course, we MUST serve wine… Say Hello to Monte Ory Rosado from Navarra, Spain - a blend of Tempranillo and Grenache (or Garnacha in Spain). The rich flavors of salmon call for a richer wine that won't be overpowered. The dark strawberry color of this wine gives us the hint that this will do the trick!

Bright red fruit flavors - think of your favorite summertime berries. The richness never comes at the expense of sweetness, this rose is dry with a crisp, refreshing finish.

And that's it! Go WILD making this grilled salmon taco recipe and be sure to share with friends and family at your next cookout!

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Got Salmon? Try our Naked Wild Alaskan Salmon portions.

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