Smoked Salmon Street tacos with purple cabbage slaw are the perfect summer taco night meal. Let the smoker or grill do the grunt work for you while you sip on something tasty. The Creamy Purple Cabbage Slaw combines fresh salad ingredients & a tangy dressing to make an outstanding side dish or your favorite taco topper.
I have been dying to get outside and use my smoker more now that the weather has been awesome the last week here in Portland. Because why have a backyard to hang out in and not do it? Plus, less mess in the kitchen when cooking. Who’s with me?
One of my favorite things to smoke lately is salmon on my Traeger grill. I have this one and it’s been so fun experimenting with flavors and making my food smell like a campground. Even though I don’t love camping, there is something about the smells and the food that is made while camping that makes me get all giddy that it’s almost summer time. Also, I’m that person when going camping, I bring all the kitchen things with me and real plates… because I chose to glamp and not camp.
Are you a glamper or camper? Let me know in comments below.
OK, back to tacos. I know, I know, they aren’t camping food so let’s change the subject. Also, my super easy 5 ingredient Creamy Purple Slaw will add that extra bite to these tacos.
Do you taco tuesday? We do, pretty much every week. Some days even more than once a week. We LOVE tacos in this house.
One more perfect topping to try on these tacos is my zesty Mexican Street Corn salad, grab the recipe here. It’s so good and easy to make, you’ll love it. It goes so well with the salmon and my creamy purple cabbage slaw.
I have been making this salmon recipe for about a year now and finally sharing it with you guys, because when you ask me for a recipe, I deliver… most of the times. Trying to be better at posting on here more often and deliver some goodness onto your screens and kitchens.
The simple flavors of lemon, Jacobsen Applewood Smoked Salt and dill bring out the fresh flavors of this smoked salmon. They add a simple, yet complex flavors and I love it. Plus, you can use this recipe and serve the salmon with a salad or another side dish. I have been into making my food, simple, healthy, accessible and quick to make lately.
It’s funny, because when I started my blog 4 years ago, I was trying to be all creative and crazy with a thousand ingredients, because I wanted to stand out. But, I’ve learned over the years that it’s not that important and that I should be me and share what I love to cook and share that love with you guys. So, I hope you have been enjoying these easy and simple recipes. Let’s get cooking.
I have a few other salmon recipes for you to try out if you haven’t already from my blog, so good and so easy :
GRILLED ASIAN SALMON WITH MUSTARD DRESSING
SALMON, TOMATO SKEWERS WITH CHIMICHURI SAUCE
CRISPY SKIN SALMON WITH VEGGIES AND NOODLES
Smoked Salmon Street tacos with purple cabbage slaw are the perfect summer taco night meal. Let the smoker or grill do the grunt work for you while you sip on something tasty. The Creamy Purple Cabbage Slaw combines fresh salad ingredients & a tangy dressing to make an outstanding side dish or your favorite taco topper.
- 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
-
Set Traeger on Smoke mode.
-
Wash and dry salmon. Place flesh side up on a platter, sprinkle with smoked salt, zest all over with lemon zest then slice thin rounds of zested lemon and spread all over salmon, then add the fresh dill.
-
Place salmon on smoker skin side down. Smoke for 45 minutes. Then turn the heat up to high and cook for another 10-15 minutes or until salmon temperature reads 150-160F.
-
When ready to serve on tacos, break up the salmon, add to toasted shells, spoon on some Mexican street corn salad and top with purple cabbage slaw. Enjoy.
-
Heat your grill to high and make sure its clean.
-
Prep salmon same as above.
-
Place the salmon with the cookie sheet on high in the grill, cover with lid and let it cook for about 20-25 minutes, depending on how big your salmon is, if you want it more undercooked inside do 20 if you want it a bit more cooked do 25-28 minutes. It will still be juicy.
-
Finish by serving with corn or flour tortillas, corn salad and purple cabbage slaw. Enjoy.
-
Shred your cabbage and place in a large strainer in the sink. Sprinkle the salt all over the cabbage and work it in with your hands. Allow to sit for at least 15min to allow the cabbage to get mildly limp.
-
In a large bowl, toss together cilantro, salted cabbage, yogurt and lime. Stir to combine.
-
Serve immediately or prepare up to one day in advance.
xoxo,
LENA
DID YOU MAKE THIS RECIPE?
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 and share it on my Facebook page or tag it #lenaskitchenblog on Instagram to be featured in my stories! I love seeing what you come up with!
SHARE THIS IMAGE BELOW ON PINTEREST
Thank you so much. So happy to hear that.
Love the idea, presentation ….. everything. Thank you so much !