We’ve definitely got a thing for tacos at the moment – There’s something irresistible about a , soft, warm, corn tortilla, paired with a tasty, spiced filling. As we’ve said before, do your best to get real corn tortillas or pick up some Masa Harina and make your own, like we do – You’ll never go back to the flavourless, mass-produced variety.
These salmon tacos are fresh, light and incredibly moreish; By cooking your salmon on a cedar plank, you’ll add another layer of subtle, smokey flavour. We used fillets in this recipe, but if you’re cooking for a crowd, feel free to cook a whole side of salmon – Just adjust your timings accordingly. We’ve served them with a chipotle yoghurt sauce, salsa fresca and a spring coleslaw, but go with whatever toppings you fancy.
- 4 good quality salmon fillets (we used responsibly farmed salmon in this recipe, but wild will turn this up another level, into something really special!)
- 12 Fresh corn tortillas
- Cedar plank
- 1 tablespoon high quality chilli powder
- ½ tablespoon olive oil
- Juice of one lime
- ½ teaspoon ground cumin
- ¼ teaspoon sea salt
- ¼ teaspoon fresh ground black pepper
Chipotle Yoghurt Sauce
- 1 cup natural yoghurt
- 1 tablespoon chipotle paste/chipotle in adobo
- Juice of half a lime
- Pinch garlic salt
Salsa Fresca (Pico de Gallo)
- 3 medium, ripe tomatoes finely chopped
- ½ red onion finely chopped
- 1 fresh Jalapeño or serrano chile, deveined and finely chopped
- small handful coriander (cilantro) leaves finely chopped
- Juice of half a lime
- Sea salt, to taste
- ½ head Savoy cabbage, shredded
- 1 white onion, halved & finely sliced
- 4 radishes, halved & sliced into strips
- 2 tablespoons mayonnaise
- 1 tablespoon cider vinegar
- 1 teaspoon sea salt
- 1 teaspoon caraway seeds
Soak your cedar plank for a minimum of 2 hours, to help stop them burning.
In this time, make the yoghurt dressing, salsa fresca and coleslaw – They each benefit from some time allowing the flavours to mingle in the fridge.
Combine your rub ingredients and coat the salmon fillets. Return them to the fridge for 30 minutes while you get your grill lit.
Set the grill up for indirect cooking, with about a third of a chimney starter of coals, banked on one side. Close the lid and bring up to 350°F/175°C
Pat dry your plank with kitchen towel. Take the salmon from the fridge and place skin side down on the plank, making sure you have a decent gap between each fillet, to allow for air flow.
Put the plank on the grill, close to, but not over the coals, then close the lid, with your top vent on the opposite side to the coals, to draw the heat across.
Heat your corn tortillas in a dry skillet and wrap in a tea towel to keep warm & soft.
After about 13-15 minutes, check the salmon for doneness – If you’ve got yourself some good quality, fresh salmon, you can afford to eat it medium rare and slightly translucent in the middle.
When it’s ready, remove from the grill and leave to rest covered with a loose bit of foil, while you set up your tacos.
Place some coleslaw in the middle of each tortilla, then add a dollop of the chipotle yoghurt.
Flake your salmon into good sized chunks and divide between your tortillas.
Finally top with some salsa fresca, pick up and fill your face!