Grilled Alaskan Coho salmon tacos with a spicy chipotle mayo and a creamy salsa verde. Just like the salmon tacos I had in Cordova, Alaska, at Baja Taco. I wanted to recreate these to share with you all and I have to say these are pretty spot on.
Made with wild Copper River Alaskan Coho salmon.
When my kids asked me if I was eating salmon every meal of the day during my trip to Cordova with Copper River Salmon, the answer was "Yes. Yes I am." Salmon bagels for breakfast, salmon tacos for lunch, and whatever salmon dish was served at the Orca Adventure Lodge for dinner.
We had salmon tacos for lunch daily sat Baja Taco - a school bus turned food truck that later had a house boat added on to have inside seating for more people. The offered their salmon ( an halibut) tacos with either fried or grilled fish. I tried the tacos both fried and grilled - both equally amazing.
I decided to recreate the grilled salmon for these tacos instead of the fried. Quicker and no messy deep frying for me.
The salmon tacos at Baja Tacos were served with rice ,beans and red salsa. They had a green salsa in the tacos so I made a creamy salsa verde to go with them
You could also use my avocado crema as well. And these would go so well with my guava margaritas.
- Wild Alaskan salmon - Coho, Sockeye or King
- Oil - high heat oil such as avocado or sunflower
- Kosher Salt
- Ground black pepper
- Tortillas - corn or flour ( I used flour)
- Green cabbage -shredded
- Sour cream
- Limes - zest and juice
- Chipotle chilies in adobo
- Hot sauce - optional. I used Barnacle Foods Bullwhip Kelp hot sauce.
See recipe card for quantities.
I usually make the chipotle mayo ahead of making the tacos. Even a day ahead if I really want to save time but it is such a fast recipe - just add it all into a small blender or food processor and blend until smooth. Chill until ready to use.
Prepare the salmon for grilling:
Cut the salmon into 3-4 ounce fillets. Brush with oil then season with salt and pepper. I only use salt and pepper here since there is a lot of flavor in the salsa and the chipotle mayo and I love the fresh taste of the salmon here without any other seasonings.
If you wish to add more seasonings please do so.
Brush the fillets with oil
Season with kosher salt
Season with ground black pepper
Place onto a well oiled grill that has been heated to 400 Deg F. You can start either skin side up or down.
Flip only once during grilling. (as you can see here mine did stick a little - should have added more oil before grilling).
Transfer to a serving platter, squeeze a little lime juice over the grilled salmon.
I love grilling salmon for tacos, salads, to serve along side any side dish. Its easy to grill either smaller fillets or whole salmon.
Hint: Preheat the grill, clean it well and oil it well. Salmon will stick ( skin or flesh side down) and you have to have it well oiled so it doesn't stick. The oil may burn off so make sure to oil again a few seconds before adding the salmon.
Salmon grills very quickly - just a few minutes a side.
Salmon grilling tip
You can place the salmon on the grill with tongs but flip with a very thin spatula or fish spatula since the salmon is so delicate you don't want to tear it apart trying to flip it.
Shred the cabbage
The tacos we got at Baja Tacos were covered in shredded cabbage. Almost too much. I love cabbage on fish tacos and instead of slicing like I normally do, I went with shredding like Baja Tacos had on their tacos. I just didn't add quite as much to these tacos. Feel free to add as much as you like.
Remove any bruised outer leaves, quarter and shred one quarter at a time.
Use the larger holes of a box grater to shred the cabbage.
Char the tortillas:
You can do this either on the grill at the same time you are grilling your salmon or over open flame if you have a gas stove. You can also place on a baking sheet and pop under the broiler in your oven for a few min - keep a close eye. so they don't burn.
Assemble the salmon tacos:
Spread some salsa verde over the charred tortilla
Remove the skin then place one of the fillets ( or less depending on size of tortilla) on top of the salsa, flaking the salmon if desired
Add shredded cabbage. However much you like
Drizzle over some of the chipotle mayo and some hot sauce too if you like.
- Spices - add chipotle or cayenne pepper to the salmon before grilling for a spicier salmon. Smoked Paprika, garlic or onion would work too. Same seasonings as my pan seared Sockeye salmon that also makes excellent tacos.
- Hot Sauce - You can add some Cholula, Tapatio or my new absolute fave Barnacle Foods Bullwhip Kelp hot sauce
- Tortillas - corn or any favorite tortilla can be used if needing something grain free, lower carb etc.
Store the salmon in an airtight container up to 4 days.
Store the shredded cabbage in an airtight container up to a week.
Don't over grill the salmon - you want juicy, easily flakes with a fork salmon. If you see white stuff oozing out of the salmon when grilling (that is the albumin) its starting to overcook. If the middle isn't quite done yet - turn off the heat or place on a lower heat section of your grill to finish cooking.
Here are more taco recipes you may also enjoy:
Make it a whole meal:
These are my favorite dishes to serve with these tacos:
Grilled Salmon Tacos with Chipotle Mayo
- For the salmon
- 1.5-2 lbs wild Alaskan salmon Coho, Sockeye or King
- 1 Tablespoon Oil, high heat such as avocado or sunflower
- 2 teaspoons Kosher Salt
- 2 teaspoons Ground Black Pepper
- For the Chipotle Mayo:
- ½ Cup Mayo (115 G)
- 3 Tablespoons sour cream
- Zest and Juice of one lime - about a tablespoon or so of juice
- 1-2 Tablespoons chipotle chiles in adobo -use whole chili as well as sauce
- ½ teaspoon kosher salt
- For the tacos:
- Tortillas - 6 inch flour or corn
- 1 Green cabbage, Quartered and shredded
- Creamy Salsa Verde
- Hot Sauce, optional
- 1-2 Limes, sliced
- Heat grill to 400 Deg. Clean well and oil well. You will oil again right before you add the salmon.
- Cut the salmon fillet into 3-4 ounce sized fillets. Brush with oil, season with salt and pepper.
- Make the chipotle mayo: - combine everything in a small blender ( bullet type blender) or food processor and blend until very smooth. Transfer to a container or jar with a lid and chill in refrigerator until ready to use.
- Grill the salmon:
- Brush the grates with oil again and place the salmon on the grill either skin side down or skin side up. Grill for 2-3 minutes then carefully flip and grill for another 2-3 minutes. Transfer to a serving platter to rest before assembling the tables. Squeeze a little lime over the fillets.
- Shred the green cabbage. Peel off any outer leave with bruises, then cut the cabbage into quarters. Using a box grater shred one quarter at a time using the side with the larger holes. Transfer to a bowl.
- Char the tortillas either on the grill, over open flame if you have a gas stove or on a baking sheet under a broiler. Keep a close eye on them making sure they only char and don’t burn
- Assemble the tacos
- Spread a little green salsa on the tortilla, add one of the grilled salmon fillets ( as much or as little as you want - removing and discarding the skin if you want). Top with shredded cabbage, a drizzle of the chipotle mayo and some optional hot sauce. Another squeeze of lime too if you want.
- Serve with rice, beans, guacamole and chips and a margarita if you like!