Josh Nelson of Almanac Fish, shared a grilled salmon taco recipe perfect for your next summer barbeque.
- Salmon fillets with skin on (see cooking tips). Plan for 3-4 oz. of salmon/serving
- Canola or vegetable oil
- Salt & Pepper
- West Coast Seafood Rub, by Humble & Frank
- Flour tortillas
- Fresh cilantro, chopped
- Salsa or pica de gallo
- Fresno peppers, chopped
- Picked red onions*
- Lime, cut into wedges
- Hot sauce
- Optional: Your favorite taco condiments
- Season your fillets with salt, pepper and/or West Coast Rub and set aside
- Get the grill nice and hot, turning down to medium high after a few minutes. After giving it a good scrub with the brush, wipe it down with a towel dampened with a bit of canola or vegetable oil on. This will help “season” your grill. Now you are ready to cook!
- Place the fillets on the grill skin up, after 3 minutes turn 180 degrees. With a deliberate push of your spatula, flip the fish onto its skin after 3 more minutes. After 4 minutes on its skin side your fillet will be good to go. If you are looking for it to be cooked all the way through (it is safe and delicious to eat at medium) cook it to 140 degrees.
- Transfer salmon onto plates. Serve with your favorite warm tortillas, salsas, and condiments. At Almanac Fish and Octo fishbar we like fresh cilantro, pickled red onions, and fresh Fresno peppers. A little lime never hurts.
*Pickled Red Onions
Refrigerator pickles are super simple to make. These come together in a few minutes and can last for weeks in your refrigerator.
- 1 red onion, thinly sliced (use a mandolin if you have one)
- 1/2 cup apple cider vinegar
- 1 tablespoon granulated sugar
- 1 1/2 teaspoons salt
- 1 cup hot or warm water
- Slice the red onions as thin as you can. (This is a great time to use your mandolin, if you have one.)
- Stuff all the red onions in glass jar. A glass bowl works too.
- In small bowl or measuring cup, combine remaining ingredients. Stir to dissolve the sugar and salt. Pour into jar over your sliced onions, ensuring the onions are completely covered by the liquid. Let the jars set until room temperature, roughly an hour, then cover and store in your refrigerator for up to three weeks.