Blackened Salmon Tacos
It’s extremely tough to beat a perfectly seasoned, cooked, and prepared fish taco. Executive Chef Christopher Lee’s delicious blackened salmon taco recipe has won over every person who’s tried it. The key to this recipe is correctly blackening each salmon fillet and concocting a medium-spiced sweet corn salsa. His fish tacos might be one of the best salmon recipes on the planet.
- Preheat the grill to 550° F.
- Create a blackening spice blend by mixing ¼ tsp crushed garlic, ¼ tsp oregano, ⅛ tsp cayenne, ¼ tsp paprika, 1 tsp black pepper, and ⅛ tsp sea salt.
- Make a sweet corn salsa by mixing ½ cup sweet corn, 1 tbsp diced red onion, 1 tbsp lime juice, ½ tsp minced jalapeño pepper, 2 tbsp chopped cilantro, and pinches of salt and cracked pepper.
- In a separate bowl, add just enough oil to coat two salmon fillets and add the blackening seasoning mix.
- Place the salmon on the grill, and cook to 155° F.
- While the salmon is cooking, quickly heat four corn tortillas in a pan.
- Top each tortilla with shredded red cabbage and the sweet corn salsa.
- Slice the fillets in half and add to each taco.
- Serve and enjoy!
For variation on these fish tacos you could consider adding a spicy chipotle aioli, avocado, black beans, sour cream and more. The shredded red cabbage that Chef Chris uses is beautiful. You could also use Napa or green cabbage if that is what you have on hand.
If you enjoyed this Blackened Salmon Tacos recipe you’ll also love these other recipes from Chef Chris and Friends of Fish The Nush. Also check out some recipes from one of our favorite Alaskan cookbook authors LaDonna Rose. And for the motherlode of Alaska seafood recipes check out Fish Alaska and The Alaska Seafood Marketing Institute.