Salmon Tacos Recipe

How to Make Salmon Tacos


  1. To make quick pickled onions, mix vinegar, 1 tablespoon of salt and sugar in a small bowl, add onions and let them sit and pickle, whilst you cook the salmon.
  2. Pat dry salmon pieces and place them on a plate, skin-side up. Sprinkle skin liberally with salt.
  3. Heat a large, non-stick frying pan until just starting to smoke. Add a splash of olive oil and add salmon, skin-side down. Cook on high for 2-3 minutes until skin is golden brown.
  4. Flip salmon, flesh-side down and turn the heat down to the lowest setting. Cook for a further 3-4 minutes for medium well done. Set salmon aside to rest.
  5. Heat soft taco shells in the microwave or quickly heat them over a hot grill pan. Heating for 30 seconds each side.
  6. Break salmon into large chunks, then top each taco with the desired amount of sour cream, pickled onions and herbs. Serve with a squeeze of lime.