Salmon Tacos Recipes

Steps:

• Toss cubed salmon in cumin and chili powder. Set aside.
• Heat large skillet over medium and cook yellow onion 2 minutes, until it begins to soften.
• Turn heat up to medium high. Add salmon to skillet. Lightly sear salmon cubes for about 2-3 minutes, turning gently (don't break the salmon into pieces!).
• IMPORTANT: Do not over cook the salmon. This juicy recipe will keep steaming the salmon. The salmon should still be firm in the middle of the cube when you proceed to the next step.
• Return heat setting to medium. Add canned tomatoes and chilies, cilantro and green onions. Gently incorporate and heat through.
• Squeeze quartered limes over the salmon mixture, give it a quick stir, and plate up the salmon (I usually drain a little liquid off at this point).
• Serve with warm flour tortillas, quality salsa, sour cream, sliced avocado, and crisp romaine lettuce.

Steps:

• At least an hour before you plan to serve the tacos, toss the cabbage, cucumber, vinegar, dill, 1 teaspoon salt, and 1/2 teaspoon black pepper together in a large bowl. Cover and refrigerate, allowing the cabbage to marinate.
• When ready to serve, preheat the oven to 425 degrees. Brush a baking dish with olive oil and place the salmon in it. Mix the chile powder, lime zest, and 1 1/2 teaspoons salt in a small bowl. Brush the salmon with 1 tablespoon of the lime juice and sprinkle with the chipotle seasoning mixture. Roast for 12 to 15 minutes, depending on the thickness of the fish, until the salmon is just cooked through.
• Wrap the tortillas in 2 foil packets and place them in the oven with the salmon. Roughly mash the avocados with the remaining 2 tablespoons of lime juice, the Sriracha, 1 teaspoon salt, and 1/4 teaspoon black pepper.
• To serve, lay 2 warm tortillas on each of 6 plates. Place a dollop of the avocado mixture on one side of each tortilla, then some large chunks of salmon, and finally, some of the slaw. Fold the tortillas in half over the filling (they will be messy!) and serve warm.

Steps:

• At least an hour before you plan to serve the tacos, toss the cabbage, cucumber, vinegar, dill, 1 teaspoon salt and 1/2 teaspoon black pepper together in a large bowl. Cover and refrigerate, allowing the cabbage to marinate.
• When ready to serve, preheat the oven to 425 degrees F. Brush a baking dish with olive oil and place the salmon in it. Mix the chile powder, lime zest and 1 1/2 teaspoons salt in a small bowl. Brush the salmon with 1 tablespoon of the lime juice and sprinkle with the chipotle seasoning mixture. Roast for 12 to 15 minutes, depending on the thickness of the fish, until the salmon is just cooked through.
• Wrap the tortillas in 2 foil packets and place them in the oven with the salmon. Roughly mash the avocados with the remaining 2 tablespoons of lime juice, the Sriracha, 1 teaspoon salt and 1/4 teaspoon black pepper.
• To serve, lay 2 warm tortillas on each of 6 plates. Place a dollop of the avocado mixture on one side of each tortilla, then some large chunks of salmon, and finally, some of the slaw. Fold the tortillas in half over the filling (they will be messy!) and serve warm.

Steps:

• Preheat a grill for cooking at medium-high heat.
• Whisk together the extra-virgin olive oil, lime juice, cumin, garlic powder and salt in a small mixing bowl. Brush the marinade on both sides of the salmon fillets. Place in a basket flipper or fish basket.
• Place the sliced peppers and red onion in a grilling tray. Brush with olive oil and sprinkle with a pinch of salt. Place the basket tray on the hot grill and cook, stirring occasionally, until you get good grill marks all over and the veggies have softened, anywhere from 15 to 20 minutes. Meanwhile, place the basket flipper on the grill; grill the salmon until nicely browned on both sides and opaque in the middle, 4 minutes per side. Remove the salmon from the grill and transfer to a plate. Flake gently.
• Place the tortillas on the grill for a few seconds per side, letting them char and bubble up.
• Stuff each tortilla with a mix of peppers, onion and flaked salmon. Top with crumbled queso fresco, cubed avocado, cilantro and a final spritz of lime juice! Dive in.

Steps:

• Heat vegetable oil in a skillet over medium heat.
• Mix bread crumbs and taco seasoning mix together in a shallow bowl. Press salmon into bread crumbs mixture until evenly coated. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded salmon onto a plate while breading the rest; do not stack.
• Cook salmon in the hot oil until it flakes easily with a fork, about 4 minutes per side.

Steps:

• Preheat the oven to 200 degrees F (95 degrees C). Wrap tortillas in a single piece of aluminum foil and place in oven until ready to serve.
• Blend mayonnaise, jalapeno, chipotle powder, and salt in a food processor or blender until creamy. Cover and refrigerate the chipotle sauce until ready to serve.
• Combine garlic powder, onion powder, cumin, salt, and black pepper in a shallow bowl. Separate panko, beaten eggs, and flour into individual shallow bowls. Season salmon pieces well with cumin mixture. Dredge each piece in flour, dip in eggs, and coat in panko. Pat down panko until it adheres well to the salmon.
• Heat oil in a large skillet over medium heat.
• Place breaded salmon pieces in the oil and fry until browned on 1 side, about 2 minutes. Turn pieces over and fry until other side is browned, about 5 minutes. Turn pieces again and fry until salmon flakes, 3 to 5 minutes more. Transfer to a plate and drizzle lime juice over the salmon.
• Mix cabbage and cilantro together in a serving bowl. Mix avocado, tomatoes, onion, and garlic salt carefully in a separate bowl.
• Remove tortillas from the oven and chipotle sauce from the refrigerator. Prepare a taco by filling a tortilla with salmon, cabbage mixture, avocado mixture, and chipotle cream sauce. Repeat with remaining tortillas, salmon, toppings, and sauce.

Steps:

• Combine sour cream, mayonnaise, cilantro and 2 tablespoons seasoning mix in small bowl.
• Combine fish, vegetable oil, lemon juice and remaining seasoning mix in medium bowl; pour into large skillet.
• Cook, stirring constantly, over medium-high heat for 4 to 5 minutes or until cod flakes easily when tested with a fork.
• Fill taco shells with fish mixture.
• Top with toppings.

Steps:

• For the red cabbage slaw: Preheat the oven to 450 degrees F.
• Whisk together the olive oil, honey, lime zest and juice in a large serving bowl. Season with 1/2 teaspoon salt and the hot sauce. Add the red onion, radishes, cabbage and cilantro and toss well.
• For the avocado sour cream: Scoop the avocado flesh into the carafe of a blender. Add the sour cream, pickled jalapenos, lime zest, juice and 1/2 teaspoon salt. Add 1 tablespoon water and blend until smooth. (If the mixture is too thick to blend, add 1 to 2 tablespoons more water and blend again). Transfer to a serving bowl and refrigerate until ready to serve.
• For the salmon: Sprinkle the salmon all over with the chili powder and 1 teaspoon salt and rub it in. Heat a large ovenproof skillet over medium-high heat and add the olive oil. When the oil is hot, add the salmon top-side down and sear until browned, about 1 minute. Flip the salmon and transfer the skillet to the oven. Roast until the salmon is just cooked through, 8 to 10 minutes, depending on thickness.
• To serve, break the salmon into chunks. Serve in Tortillas with the slaw and sour cream.
• Combine the flour, salt and sugar in a medium bowl. Add the shortening or oil and mix until mealy. Stir in 3/4 cup water to form a dough. Turn it out onto a surface and knead, adding more flour if needed, until a smooth, slightly sticky dough is formed, 5 to 7 minutes. Cover the dough with plastic wrap or a towel and let it rest at room temperature for 30 minutes. (Full disclosure: When we're hungry, we skip this step. But letting the dough rest does make it easier to roll these out.)
• Heat a dry skillet over medium heat. Divide the dough into 8 equal parts and roll them out on a lightly-floured surface until they're really thin, keeping the remaining dough balls covered. I like a 1/16- or 1/8-inch thickness but wouldn't turn down a 3/16-inch-thick one. Cook them in the skillet on both sides until they're just starting to show some brown spots, 45 seconds to 1 minute. Keep warm in a towel until ready to serve.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Microwave butter in a small microwave-safe bowl until melted, 20 to 30 seconds. Whisk in lemon juice. Add Cajun seasoning.
• Place salmon fillets in a shallow baking dish. Drizzle butter mixture over salmon.
• Bake salmon in the preheated oven until cooked through, about 20 minutes. Flake into smaller pieces with a fork.
• Mix corn, black beans, tomato, red onion, and cilantro in a bowl to make salsa.
• Arrange corn tortillas on a baking sheet.
• Warm tortillas in the preheated oven for about 5 minutes.
• Divide salmon, salsa, and Cheddar cheese among warm tortillas. Wrap up and serve with sour cream and guacamole.

Steps:

• For the salmon: Preheat the oven to 350 degrees F. In a small bowl, combine the chili powder, salt, brown sugar, cumin, pepper, coriander and cayenne.
• Sprinkle the salmon fillet with a generously with the spice mix and rest the fish for 1 hour.
• Roast the salmon in the oven until fully cooked, 15 to 20 minutes. Remove the salmon from the oven and cool slightly. Flake the salmon into medium chunks and season with salt and pepper.
• For the slaw: In a bowl, combine the vinegar, oil, soy sauce, sugar and lime juice, and whisk until the sugar dissolves.
• Add the cabbage, carrots and scallions, and mix well to coat all of the slaw with the dressing. Refrigerate the slaw for at least 1 hour before using.
• For plating: Heat a cast-iron griddle over high heat until the griddle begins to smoke. Warm the tortillas on the griddle without any oil, just until they are pliable.
• Heat the oil on the griddle and add the flaked salmon to bring back up to temperature if the salmon has cooled. (If the salmon is hot out of the oven skip this step.)
• Place about 3 ounces of flaked salmon in the center of each tortilla and top with 2 ounces of slaw. Plate 2 tacos with a lime wedge for each serving.

Steps:

• Cut salmon into bite-sized cubes and place in a glass or ceramic bowl. Cover with mesquite marinade and toss to coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 20 to 30 minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Heat taco shells in the preheated oven for 3 minutes.
• Meanwhile, heat oil in a large frying pan. Add onion and saute until soft, 2 to 3 minutes. Add salmon and cook until no longer pink, 3 to 5 minutes.
• Fill taco shells with salmon and top with cheese, olives, salsa, and sprouts.

Steps:

• Toss salmon with hoisin sauce. In a large nonstick skillet, heat oil over medium-high heat. Cook salmon until it begins to flake easily with a fork, 3-5 minutes, turning gently to brown all sides., Serve salmon and lettuce in tortillas; sprinkle with sesame seeds. If desired, top with salsa.

Steps:

• To prepare the Spicy Salmon Poke:.
• In a medium, whisk together the green onion, onion, sesame seeds, soy sauce, sesame oil, vinegar, and Sriracha. Then, gently toss the salmon in the sauce to coat, refrigerate until ready to use.
• To Prepare the Poke Taco:.
• In a small skillet, heat 1/4-inch of vegetable oil over medium low heat until oil reaches 350F degree. Slightly fold the wonton to create a 1-inch wide flat bottom. Carefully hold the top corners of the wonton wrapper and fry the bottom for 5 seconds. Then, lay it flat to fry the 2 sides of the wonton wrapper. Use a pair of chopsticks or tongs to keep the "taco" shape open during frying. Fry all sides until golden brown and crispy. Drain on clean kitchen paper towel. Repeat with the remaining wrappers.
• In a medium bowl, gently toss crab meat, Japanese Mayo, lemon juice, salt, pepper, and green onion together.
• To prepare the spicy Mayo:.
• In a small bowl, stir the two ingredients together until well combined. Set aside until ready to use.
• To Assemble:.
• Place 2 spoonful of crab meat mixture on the bottom of the fried wonton. Top with avocado dices, then spoon the spicy salmon poke over the avocado. Top with Japanese chili threads and micro green for garnish (optional). Drizzle spicy Mayo on top and enjoy!

Steps:

• Heat the grill to high and line a large baking tray with foil. Mix the smoked paprika and cumin in a small bowl. Rub the spices over the salmon fillets and put them on the baking tray. Pop under the grill for 8-10 mins until cooked through.
• While the salmon cooks, combine the yogurt with the garlic and season to taste. In another bowl, combine the avocados, onion and tomatoes. Add the lime juice, season and scatter with coriander.
• Warm the taco shells in the oven, following pack instructions. Flake the salmon and serve with the tacos, avocado salsa, yogurt and lime wedges.

Steps:

• Place salmon in a 2- to 2 1/2-quart shallow microwave-safe dish with a lid. Season with salt; drizzle with 1 tablespoon lime juice. Sprinkle with scallions and 1/4 cup cilantro. Cover, and microwave on high 7 minutes, until fish is cooked through. Pour off any liquid from dish; using a fork, flake fish.
• Meanwhile, in a small bowl, stir together sour cream, remaining tablespoon lime juice, and remaining 3/4 cup cilantro. Season with salt and pepper.
• Stack tortillas between 2 white paper towels. Microwave on high for 45 seconds, or until warmed through. Arrange lettuce and carrots down center of each tortilla; top with salmon. Drizzle lightly with sauce, and fold in half. Serve 2 tacos per person, with remaining sauce.

Steps:

• Preheat oven to 350 degrees.
• In a skillet combine the taco seasoning mix, tomato sauce and water.
• Bring mixture to a boil, reduce heat, and simmer uncovered for 5 to 7 minutes.
• Stir occasionally.
• Remove from heat.
• Stir smoked salmon into the mixture.
• Put mixture in taco shells, top with shredded cheese and place on baking sheet.
• Bake for 5 to 7 minutes.
• Serve with tablespoon of salsa, some chopped onions, and shredded lettuce.

Steps:

• Rub the garlic salt, paprika, sugar and some seasoning into the flesh of the salmon fillet. Heat grill to high.
• Mix the yogurt, chipotle paste or hot sauce and lime juice together in a bowl with some seasoning, and set aside. Place the salmon on a baking tray lined with foil and grill, skin-side down, for 7-8 mins until cooked through. Remove from the grill and carefully peel off and discard the skin.
• Flake the salmon into large chunks and serve with the warmed tortillas, chipotle yogurt, shredded cabbage, coriander, jalapeños and lime wedges. Add a shake of hot sauce, if you like it spicy.