Grilled Salmon Tacos with a Fiery Chile Pesto
Fish tacos are found on many a menu but tacos that feature rich, buttery salmon, are a different thing entirely. It flakes into large, bite-friendly pieces. These tacos are a textural cornucopia, with the savory fish complemented by the snap of pickled onions. Take advantage of the brown sugar in the seasoning blend and cook over high heat, so the seasoning caramelizes and creates a succulent bark on the salmon.
Place salmon directly on a properly oiled cooking surface; this will give it a delicious crust, and thanks to the meatiness of the fish, it won't fall to pieces before you have a chance to take it off the heat. Serve tacos with house-made tortillas, cilantro, pickled onions, and a spicy, cheesy pesto. Finish with a squeeze of lime to enhance all the flavors in the dish.
1 pound salmon filets
1 Tablespoon Grilled Salmon Seasoning
Oil, as needed for grill or flat top
Fresh cilantro
8 corn tortillas, warmed
1 batch Pickled Red Onions
1 batch Fiery Chile Pesto
Lime wedges, to garnish.
- Heat flat top or grill to medium high. Season salmon filets with Grilled Salmon Seasoning.
- Brush flat top or grill with oil if necessary. Place filets skin side down and cook 5-7 minutes. When salmon looks firm and looks "cooked" halfway up the sides of the files, flip and cook salmon an additional 3-4 minutes.
- With a fork, flake the salmon. Serve with warm corn tortillas, cilantro, Pickled Red Onions, and Fiery Chile Pesto. Squeeze with fresh lime.
