Salmon tacos are a light and refreshing dish perfect for summer time.
Corresponding Recipes
Salmon
For quality Salmon Tacos, I will always recommend purchasing wild caught salmon. Since not all of us live nearby salmon fishing hot spots, below are a few tips on selecting high quality Salmon at the grocery store.
- Look for vibrant fish: deep shades of red to vibrant coral to bright pink. Pale fish is to be avoided as it is likely farmed or not fresh.
- It shouldn’t be giving off an odor, it should simply have a salty ocean smell to it not a rotten one.
- Salmon should appear moist. Moisture content is a great indicator of freshness and how the fish was handled. Avoid dry looking fish.
Salmon Cooking Temperatures
Insert a calibrated thermometer into the thickest part of the Salmon. Do not stick the thermometer in too deeply in order to avoid taking the temperature of the pan rather than your fish.
110°-125° (F) Fish cooked medium-rare
125°-140° (F) Fish cooked medium to well done.
You do not want it cooked above 140°(F) or it will be tough and dry. Fish should separate into segments without much force from a fork or knife.
Fish Spatula
I rely on my fish spatula when making Salmon Tacos, and all other fish recipes. This is a slightly curved spatula that is extremely flexible and gentle. It is ideal for fish because it is so fragile. This tool may be used for many other dishes that require extra TLC when maneuvering (cookies, omelettes, lasagna, etc). Linked below is one I recommend. As an amazon affiliate, I earn from qualifying purchases. This link below will reward me monetarily when you use it to make qualifying purchases at no cost to you.
PrintSalmon Tacos
- Prep Time: 10
- Cook Time: 10
- Total Time: 20 minutes
- Yield: 4 1x
Ingredients
- 1 lb Salmon
- Salt and pepper
For the Glaze:
- 1/4 cup honey
- 1/4 cup lime juice
- 1 teaspoon red pepper flakes (may add additional flakes as well as hot sauce for more spice)
Toppings:
- Cotija cheese
- Cilantro chopped
- Salsa (Click here for Strawberry Salsa , or Mango Salsa)
- Avocado slices
- lime
- Shredded purple cabbage
Instructions
- Preheat oven to 350°F (if fish filet is thicker) Pat the salmon filets dry with a paper towel and season with salt and pepper on each side. Set aside.
- Prepare tortillas, and desired toppings for serving. Mix together your glaze.
- Heat a small skillet over medium high heat. The pan is ready when it is too hot to hold your hand 3 inches from the surface for 3 seconds. Once the pan is hot, add the oil. A hot pan is essential for a golden sear.
- Lower the salmon into the pan angled away from you, presentation side down. Do not not move it around. Once you see a pink line formed around the salmon and golden crispy edges on the bottom, pour remaining glaze in the pan.
- Guide your fish spatula under the salmon and softly flip it away from you. Lower temperature to medium, sear the other side and allow the glaze to bubble and thicken.
- Salmon is ready when the temperature reads 110-140 °F or the outside is opaque and the inside is slightly translucent. It should also give slightly when you poke it. Salmon will continue to cook even after removed from heat.
- Separate salmon into large pieces for serving. Assemble your tacos and enjoy!
Notes
FISH TEMPERATURES:
110°-125° F Fish cooked medium-rare
125°-140° F Fish cooked medium to well done.
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