Salmon Tacos
- Prep Time: 10
- Cook Time: 10
- Total Time: 20 minutes
- Yield: 4 1x
Ingredients
Scale
- 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.
Find it online: https://www.apleasantpalate.com/salmon-tacos/