Perfectly seasoned and aromatic, these Smoked Salmon Street Tacos will turn dinner into a fiesta. Topped with a creamy, zesty purple cabbage slaw, every bite will have a huge pop of flavor. Let the smoker do the work while you sip a cocktail.Jump to Recipe
Make Smoked Salmon Street Tacos for Your Next Taco Tuesday
The sunshine in Portland has finally arrived!
Now that spring is here, it’s time to get outside, fire up the smoker, and have a patio party. Letting the smoker do all the work is great because it means less time spent standing over a hot stove, less kitchen clean up, and more time to enjoy a fresh margarita. Who’s with me?
I love smoking meat because it emulates that unforgettable campfire taste and smell in a meal. I’ve been having a blast experimenting with flavors on my Traeger Grill, whether using steak, veggies, or in this case, salmon. With that in mind, I’ve been going all out for Taco Tuesday. I’m starting off with these easy Smoked Salmon Street Tacos full of zesty, tangy, Mexican flavors.
What To Top On The Smoked Salmon Street Tacos
These are not your average tacos, and they deserve better than average toppings. I have a couple recipes that would go perfectly with the salmon, and the staples to include for a variety of options:
- Feta cheese
- Lime wedges
How To Flavor Smoked Salmon
Using a few simple flavors, anyone enjoying these easy Smoked Salmon Street Tacos will be fascinated with the results. Pairing nicely with the tang from the Purple Cabbage Slaw, all you need is a little lemon juice, fresh dill, and Jacobsen Applewood Smoked Salt. Fresh, uncomplicated flavors go well with the taco toppings or work in salmon salads or side dishes.
Alternative Cooking Methods
Don’t fret if you don’t own a smoker. Salmon is a flexible meat that can be cooked using a variety of methods:
- Roasted Salmon: Patting the salmon dry, season it with the same combination in this recipe or add a little heat by substituting the dill for cumin and chili powder. On a baking sheet layered with aluminum foil and sprayed with cooking grease, lay the seasoned salmon filets skin side down. Preheat the oven to 450ºF. The cooking time will depend on the thickness of your filet’s but aim to reach between 135-145°F (using a meat thermometer).
- Grilled Salmon: Preheat your grill on high heat. Prep the salmon as you would if using the smoking method (see instructions below). Place the salmon on a cookie sheet, and with the lid shut, cook on the grill for about 20-25 minutes, depending on the size of the filets. If you like the fish slightly undercooked on the inside, cook for 20 minutes instead, or for 25-28 minutes if you like it well done.
- Pan-Fried Salmon: Heat two tablespoons of oil in a nonstick skillet over medium-low. Place the room-temperature, seasoned salmon in the pan skin-side up and cook until golden brown. Flip it, and cook until it feels tender to the touch. Remove the skin if desired, and chop up in small taco-appropriate-sized pieces.
How To Make Creamy Purple Cabbage Slaw
This is a super easy, flavorful, and simple slaw that uses just five ingredients, and adds a delicious tang and crunch to the Smoked Salmon Street Tacos. Once all of the ingredients are chopped and prepped, simply combine them in a large bowl and mix. Use a spoonful on each taco for a zesty bite!
Enjoy Taco Tuesday With These Recipes
It isn’t a taco night without a cocktail! For the best backyard taco fiesta, serve the Smoked Salmon Street Tacos with these tasty drinks:
- Cilantro Pineapple Margarita
- Ginger Peach Sparkle
- Dark Magic Punch
- Strawberry Prosecco Smash
- Raspberry Lime Mimosa
If you’re looking for more salmon recipes, check out these yummy options:
- Grilled Asian Salmon With Mustard Dressing
- Salmon, Tomato Skewers With Chimichurri Sauce
- Crispy Skin Salmon With Veggies And Noodles
If you give these Smoked Salmon Street Tacos a try, let me know what you think. Leave a comment and don’t forget to take a picture tag me Instagram or use #lenaskitchenblog to be featured in my stories! I love seeing what you come up with!
Smoked Salmon Street Tacos & Creamy Purple Cabbage Slaw
- 1 3-4 lb fresh salmon filet
- 1 lemon, zested and then cut into thin rounds
- 1 tbsp Jacobsen Applewood Smoked salt
- 1 handful fresh dill
- 1 small head purple cabbage, shredded
- 1 heaping tbsp sea salt
- 1/2 cup cilantro, chopped
- 3/4 cup plain greek yogurt
- 3 tbsp fresh lime juice
TRAEGER SMOKER METHOD
- Set the Traeger on Smoke mode.
- Wash and dry the salmon filet. Place flesh side up on a platter, sprinkle with smoked salt, add lemon zest all over, then slice thin rounds of the zested lemon and place them on top of the salmon. Finish with a sprinkle of fresh dill.
- On the smoker, please the salmon skin side down. Smoke for 45 minutes. Afterward, turn the heat up to high and cook for another 10-15 minutes or until salmon temperature reads 150-160ºF.
- When ready to serve, break the salmon filet's up using a fork or knife. Add it to a bowl for easy serving. When making the tacos, add a spoonful of salmon, Mexican Street Corn Salad, Creamy Purple Cabbage Slaw, and any other desired toppings to a toasted corn or flour tortilla and enjoy.
- Prep salmon in the same way as the smoking method above.
- Heat your grill to high and give it a brush to ensure it's clean.
- Place the seasoned salmon on a cookie sheet, and place it on the grill. Cover with the lid and let it cook for about 20-25 minutes, depending on how the size of the filets. If you like it undercooked on the inside, only cook for 20 minutes, or leave it on the grill for 25-28 minutes if you like it well-done. It will still be juicy.
- Finish by serving it on the corn or flour tortillas with Mexican Street Corn Salad and Creamy Purple Cabbage Slaw.
CREAMY PURPLE CABBAGE SLAW
- Shred the cabbage and place it in a large strainer in the sink. Sprinkle the salt all over the cabbage and massage it in with your hands. Allow it to sit for at least 15 minutes. This will break the cabbage down and make it slightly soft and limp.
- In a large bowl, toss together the cilantro, salted cabbage, yogurt, and lime. Stir to combine.
- Serve immediately or prepare up to one day in advance.