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Honey Butter Grilled Salmon Tacos with Mango Salsa (Boca Taqueria Copycat!)

Craving the honey butter grilled salmon tacos from Boca Taqueria — the local spot everyone in the East Valley swears by? Make them at home with this easy copycat recipe topped with a fresh citrus mango salsa!
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Servings 4 people

Ingredients
  

Citrus Mango Salsa

  • 3 ripe mangos diced
  • 1 sweet citrus fruit peeled and diced (Cara Cara orange, Sumo citrus, Gold Nugget mandarin, or navel orange)
  • ½ red onion finely diced
  • 1 red bell pepper finely diced
  • ¼ cup chopped cilantro
  • 1 jalapeño seeded and minced (optional)
  • Zest of 1 lime
  • Juice of 1 lime
  • Kosher salt to taste

Honey Butter

  • 4 tablespoons butter
  • 8 tablespoons honey
  • 1/8 teaspoon ground cinnamon
  • Pinch of salt

Salmon

  • 4 salmon fillets skin on
  • clarified butter/ ghee to coat fillets
  • Kosher salt
  • Freshly cracked black pepper

For Serving

  • Warm corn tortillas
  • Monterey Jack quesadilla cheese, or mozzarella, freshly shredded
  • Lime wedges

Instructions
 

Make the salsa

  • Combine the mangos, citrus, red onion, bell pepper, cilantro, jalapeño, lime zest, and lime juice in a bowl. Season with a pinch of kosher salt and gently toss.
  • Let the salsa rest while you prepare the salmon.

Prepare the grill

  • Preheat your grill to 400°F.
  • Once hot, thoroughly clean the grates.
  • Lightly oil the grates by dipping a folded towel into oil and wiping it across the hot grill with tongs. This is one of the best ways to keep salmon from sticking.

Season the salmon

  • Pat the salmon completely dry.
  • Brush generously with ghee (or olive oil), then season all over with salt and freshly cracked pepper.

Grill the salmon

  • Place the salmon flesh-side down on the grill at about a 45-degree angle to the grates.
  • Close the lid.
  • Now leave it alone.
  • Cook for about 4–5 minutes, depending on thickness. The salmon will naturally release once the beautiful grill mark crust has formed.
  • Instead of forcing it, gently tug with your tongs or fish spatula. If it releases easily, it's ready to flip.

Glaze with honey butter

  • Before Flipping, remove the Salmon skin by pulling with a pair of tongs. The heat should allow it to slide right off.
  • Brush both sides generously with the warm honey butter.

Continue cooking until the thickest part reaches:

  • 125°F for medium and incredibly juicy salmon Or 135°F for well done
  • The temperature will continue to rise a few degrees after removing it from the grill.

Flake the Salmon

  • Brush with another generous layer of honey butter, then break the salmon into large flakes along its natural seams.

Assemble the tacos

  • Fill warm corn tortillas with:
  • Honey butter grilled salmon
  • Citrus mango salsa
  • Freshly shredded Monterey Jack, quesadilla cheese, or mozzarella
  • Finish with a squeeze of fresh lime.