Grilled blackened salmon is the perfect way to switch up taco night. If you’re a fish taco lover you’ve gotta try these!
It’s grilled sockeye salmon, with a simple blackened rub. And to top things off I made a simple spicy chimichurri to top over these to bring it all together!
These blackened salmon tacos come together very quickly. All it takes is a little rub, grill it up and blending of some cilantro and pepper with some olive oil and you’ve got easy and delicious fish tacos!
Now normally, I’m a white fish fan when it comes to fish tacos, but the high fat content in this salmon (I’m using sockeye specifically) is heavenly.
It’s buttery smooth and keeps the fish from having a dry texture which makes these blackened salmon tacos absolutely delicious!
Here’s a quick tip when grilling fish. Brush a little bit of oil on the grates and the flesh of the skin. This will prevent any sticking and that awesome charred fish from getting torn up.
I like to use these silicon brushes to handle this work.
And if you’re looking for a carbless way to enjoy this, try adding it to an avocado and enjoying a few halves!
Grilled Blackened Salmon Tacos
- 1 lb fresh sockeye salmon filet skin-on and deboned
- 1 ½ tsp cumin
- ½ tsp salt
- ½ tsp pepper
- ½ tsp smoked paprika
- ½ tsp cayenne pepper
- ½ tsp garlic powder
- ½ cup cilantro
- 1 serrano pepper
- 1 lime
- ½ cup olive oil
- 6 corn tortillas
- ¼ cup queso fresco
- In a small bowl combine cumin, salt, pepper, smoked paprika cayenne pepper and garlic powder.
- Liberally coat your fresh sockeye salmon with the blackened seasoning and place skin-side down on your grill preheated to 400 with grates brushed with olive oil. Cover and cook for about 5 minutes
- Brush top of your salmon with a light coat of olive oil, turn and continue cooking for another 5 minutes until opaque all the way through. Remove from grill
- In a food processor, pulse cilantro, serrano pepper, and juice from lime with a pinch of salt.
- Cut salmon into pieces with a fork (it will come right off the skin). Place in a tortilla with a little of the serrano cilantro blend and some queso fresco. Enjoy