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–+ servings

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. This fat can take the heat without smoking on you, so avoid olive oil or butter. 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

  • Make the honey butter: melt the butter, then whisk in the honey, cinnamon, and a pinch of salt. Keep it warm near the grill.
    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.
Tried this recipe?Let us know how it was!