Smoked Salmon Tacos

These are amazing, the best fish taco I've ever had.

Ingredients Directions
The Cure:

  • 1 pound of salmon, skin on
  • 1/2 cup lt. brown sugar
  • 2 tbsp kosher salt
  • 1 tbsp granulated garlic

The Sauce:

  • 1/2 cup mayonnaise
  • 1/4 cup spicy brown mustard
  • 2 tsp lemon juice
  • 2 tsp cumin powder
  • A pinch of salt
  • Options:
    • 1 tbsp capers minced
    • 1 tsp prepared horseradish

The Salsa:

  • 1 large carrot, grated
  • 1 stalk celery, diced
  • 1 apple (Granny Smith), diced
  • A pinch of salt
  • Options:
    • 1 Green onion, sliced thin
    • Parsley or cilantro, chopped finely

 The Fish:

  1. Combine the cure ingredients in a bowl, toss the salmon filets with it to cover thoroughly.
  2. Place the filets into a plastic bag and pour in remaining cure.
  3. Refrigerate for 4 to 24 hours (see notes below about curing in general).

The Sauce:

  1. Combine ingredients in a jar, refrigerate before use.

The Salsa:

  1. Combine ingredients in a bowl, refrigerate before use.

Notes

The cure is 1/2 what the original recipe called for, for 1 pound of fish. I feel that's way more than really necessary. The original also called for 24 hours of curing as ideal, but I think 4 hours actually produced a better result - the 24 hour version was really sweet and totally smothered the fish's flavor.

Furthermore, I consider the cure optional, my normal method of Texas BBQ style hot smoking the salmon is also great for this.

Original Recipe

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recipes/smoked_salmon_tacos.txt · Last modified: 2022/01/27 20:53 by phook

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