Description
Fast, fresh, and bursting with bold flavor, these Grilled Salmon Tacos are everything you want in a weeknight dinner!
Easy-to-grill sockeye salmon fillets are seasoned with a smoky spice rub and grilled until perfectly tender with crisp, charred edges.
Layer them into warm tortillas with whipped avocado crema and a tangle of pickled onions for a restaurant-worthy taco night that’s summery, satisfying, and ready in just 25 minutes.
Ingredients
Scale
- 1 ½ pounds sockeye salmon, skin and pin bones removed (see Recipe Notes)
- 2 tablespoons avocado oil, plus more for grilling
- 1 ½ teaspoons each: kosher salt, chili powder
- 1 heaping teaspoon each: ground cumin, smoked paprika
- heaping ½ teaspoon each: garlic powder, onion powder, dried oregano
- 1 large lime, juiced (approx. 3 tablespoons)
- 8-12 corn tortillas
for the avocado crema:
- 1 large avocado, pitted and peeled
- 1 large lime, juiced (approx. 3 tablespoons)
- 1 clove garlic
- optional: 1 jalapeno pepper, deseeded as desired and roughly chopped
- optional: ½ cup cilantro leaves
- ½ cup sour cream or plain yogurt
- ½ teaspoon kosher salt
Instructions
- Grill prep: Prepare the grill for medium-high direct heat grilling, about 450-500 degrees F. Once preheated, clean the grates well with a wire brush. If you do not have access to an outdoor grill, you can also preheat a grill pan or skillet over medium-high heat.
- Prepare and season the salmon: Meanwhile, pat the salmon dry with a paper towel, then slice into uniform pieces, between 3 and 5 inches long. (Aim for portions smaller than your grilling spatula – smaller pieces are easier to handle on the grill and won’t stick when you flip them). Place in a large mixing bowl with oil, salt, and spices. Gently toss to coat well. Set aside.
- Mix the avocado crema: Add all listed ingredients to a food processor. Pulse to break up the avocado, then blend until smooth and creamy, 2-3 minutes. With the processor running, stream in a couple tablespoons of water to smooth out the texture to your desired light and whipped consistency. Set aside or store in an airtight container in the refrigerator for up to 3 days.
- Grill the salmon: Just before placing the fish on the grill, generously oil a wad of paper towel. Use tongs to run the paper towel over the cooking surface. Place salmon directly on the oiled grill grates. Cover and grill for 3 minutes. Flip and continue to cook 1-2 minutes longer, or until the salmon is cooked to your liking. Transfer to a clean plate and squeeze lime juice over top.
- Serve: Build your grilled salmon tacos with any fixings you love. I like swooping the avocado crema over a warm corn tortilla and topping with quick pickled red onions and chopped cilantro. For a quick, veggie-loaded side dish, serve with my Easy Street Corn Slaw. Enjoy!
Notes
Jess’ Tips and Tricks:
- Sockeye salmon: This recipe was developed using wild-caught sockeye salmon, which is naturally lean with thin fillets. Both factors contribute to the success of the recipe – cook time and handling the fish on the grill – so I highly suggest using sockeye salmon if you can. If not, look for thin salmon fillets (scant 1-inch thickness) and grill with the skin-on to prevent sticking. My Grilled Salmon Fillets recipe walks you through everything you need to know.
- Other tips for grilling fish: While fish has a notorious reputation for sticking on the grill, sticking is easily avoided with a few of simple tips:
- Fish is easiest to handle on the grill with a long-handled fish spatula or a thin metal spatula. My preferred spatulas are linked in the equipment section above.
- Portion the salmon fillets into uniformly sized pieces, between 3 and 5 inches long – aim aim for portions no wider than your fish spatula. Smaller portions of fish are easier to handle on the grill and won’t flake apart when you flip them.
- Clean your grill grates well, scraping away any built up residue, before grilling. This is a best practice for whenever you grill, but it’s especially important for grilling delicate proteins like poultry and fish.
- Just before grilling, generously grease the grill grates by oiling a wad of paper towel and running it over the grill grates. You can also spritz your spatula with nonstick cooking spray to help prevent any chance of sticking as you flip the cod.
Storage and Reheating:
- These grilled salmon tacos are best enjoyed the day you grill them, though leftovers will keep, stored in an airtight container in the refrigerator, for up to 2 days. Enjoy leftovers cold, or reheat the fish on the stovetop just until warmed through.