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Helloooo summer!! These Grilled Salmon Tacos with Jalapeño Tartar Sauce are just straight-up dreamy and perfect for all the summer entertaining we have ahead of us. You’re going to love them.
From the easy and flavorful jalapeño tartar sauce to the delicious coconut sugar and spice rub that is smothered over the salmon, these are seriously the best salmon tacos ever. They are topped off with a simple slaw and grilled corn kernels, both of which take the bite up a notch. I love making this dish when entertaining because I can put Clayton in charge of the salmon while I prep the sauce, slaw, and toppings. It’s a great recipe to divide and conquer with your designated sous chef. Serve it alongside Martha’s Mexican Rice or some black beans for a full feast — and of course, you’ll need a batch of Clayton Margaritas!
ingredients:
- Plain Greek Yogurt
- Extra Virgin Olive Oil
- Garlic Cloves
- Fresh Cilantro
- Fresh Dill
- Jalapeno Peppers
- Distilled White Vinegar
- Onion Powder
- Kosher Salt
- Freshly Ground Black Pepper
- Drained Capers
- Center-Cut Salmon Fillets
- Coconut Sugar
- Chipotle Chile Powder
- Garlic Powder
- Dried Oregano
- Corn on the Cob
- Shredded Red Cabbage
- Fresh Lime Juice
- Tortillas
- Avocado
- Lime Wedges
step-by-step:
step one: make the tartar sauce
In a food processor or blender, combine the Greek yogurt, olive oil, garlic, cilantro, dill, jalapeño, vinegar, onion powder, salt, and pepper. Blend until smooth. Stir in the chopped capers. Transfer to the fridge until ready to serve.
step two: season the salmon
Place the salmon on a baking sheet and pat dry. Drizzle with the oil and brush to coat the top of the salmon evenly. In a small bowl, combine the coconut sugar, chipotle chile powder, salt, pepper, garlic powder, and oregano. Sprinkle all over the salmon to evenly coat and rub it into the salmon.
step three: preheat the grill
When ready to cook, preheat the grill to medium-high (about 400℉) for about 15 minutes.
step four: grill the salmon and corn
Insert the probe horizontally into the center of the salmon. Place the salmon, skin-side down, and corn directly on the grill grates. Close the lid and cook until the salmon reaches an internal temperature of 130℉ for medium, 20 to 25 minutes, rotating the corn halfway through.
step five: let the salmon and corn rest
When the salmon and corn are done, remove from the grill and let rest for 10 minutes.
step six: make the slaw
In a medium bowl, combine the red cabbage, lime juice, and salt. Toss until well combined. Set aside.
step seven: flake the salmon
Using a fork, flake the salmon into large pieces. With a sharp knife, carefully remove the corn kernels from the husks.
step eight: assemble the tacos
Fill the tortillas with the salmon and slaw. Top with a drizzle of jalapeño tartar sauce, corn, avocado, cilantro, and a squeeze of lime.
recipe faqs:
You can make the jalapeño tartar sauce up to one week in advance. Store it in an airtight container in the refrigerator.
There are two easy ways to do this!
On a gas stovetop, heat the burners to the lowest setting. Carefully place one tortilla directly on the burner and flip after about 45 seconds. Place the warmed tortillas onto a towel and close the towel to steam the tortillas and keep them warm.
For an electric stovetop, place the tortillas in a dry (no oil) stainless steel skillet set over medium heat and cook them for about 30 seconds on each side.
Yes! You can bake the salmon in the oven at 400°F for 20 to 25 minutes.
If you want to up your grill game this summer, then you need to make these Grilled Salmon Tacos with Jalapeño Tartar Sauce. Give me your thoughts in the comments below!
looking for more taco recipes? try these!
Seared Chicken Tacos with Street Corn Salsa
Grilled Fish Tacos with Citrus Slaw and Green Sauce
Chipotle Sesame Adobo Steak Tacos
Grilled Salmon Tacos with Jalapeño Tartar Sauce
Ingredients
For the Jalapeño Tartar Sauce:
- 1/2 cup plain Greek yogurt
- 2 tablespoons extra virgin olive oil
- 2 garlic cloves
- 1/4 cup chopped fresh cilantro leaves
- 1/4 cup chopped fresh dill fronds
- 1 jalapeño pepper, seeded and loosely chopped
- 1 teaspoon distilled white vinegar
- 1 teaspoon onion powder
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons drained capers, loosely chopped
For The Salmon:
- 2 pounds center-cut salmon fillets
- 1 tablespoon extra virgin olive oil
- 2 teaspoon coconut sugar
- 1 teaspoon chipotle chile powder
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
For the Corn:
- 4 ears corn, husked
- 2 tablespoons extra virgin olive oil
- kosher salt, to taste
For the Slaw:
- 2 cups finely shredded red cabbage
- 2 tablespoons fresh lime juice (from about 1 lime)
- 1/2 teaspoon kosher salt
For Serving:
- 12 tortillas, warmed
- chopped fresh cilantro leaves
- 1 avocado, thinly sliced
- 1 lime, cut into wedges
Instructions
Make the Jalapeño Tartar Sauce
- In a food processor or blender, combine the Greek yogurt, olive oil, garlic, cilantro, dill, jalapeño, vinegar, onion powder, salt, and pepper. Blend until smooth. Stir in the chopped capers. Transfer to the fridge until ready to serve.
Prepare the Salmon and Corn
- Place the salmon on a baking sheet and pat dry. Drizzle with the oil and brush to coat the top of the salmon evenly. In a small bowl, combine the coconut sugar, chipotle chile powder, salt, pepper, garlic powder, and oregano. Sprinkle all over the salmon to evenly coat and rub it into the salmon.
- When ready to cook, preheat the grill to medium-high heat (about 400℉) for about 15 minutes.
- Insert the probe horizontally into the center of the salmon. Place the salmon, skin-side down, and corn directly on the grill grates. Close the lid and cook until the salmon reaches an internal temperature of 130℉ for medium, 20 to 25 minutes, rotating the corn halfway through.
- When the salmon and corn are done, remove from the grill and let rest for 10 minutes.
Make the Slaw
- In a medium bowl, combine the red cabbage, lime juice, and salt. Toss until well combined. Set aside.
Assemble the Tacos
- Using a fork, flake the salmon into large pieces. With a sharp knife, carefully remove the corn kernels from the husks.
- Fill the tortillas with the salmon and slaw. Top with a drizzle of jalapeño tartar sauce, corn, avocado, cilantro, and a squeeze of lime.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by Eat Love Eats.
This is my go to salmon taco recipe!! It is soo easy and delicious!! Smoked salmon is the best!!
I’ve made this so many times I’ve lost count! It’s one of the most highly requested meals I make for my family! I don’t have access to a grill (which I’m sure would amplify the awesomeness of this taco), but the salmon still turns out perfect & delicious when it’s oven-baked! 10/10!
This was SO GOOD! Definitely going on the rotation. I did the salmon on cedar planks. Wouldn’t change anything, and looking forward to using the leftover jalapeño tartar sauce on other things over the coming days.
Hi Alex! How would you recommend cooking the salmon without a grill? Oven or stove top?
You can simply bake the salmon in the oven at 400 for about 20-25 minutes!
Super flavorful! Super Easy!! Made this on my Traeger. The salmon tasted delicious. Don’t skimp on the jalapeño tarter sauce. This is hands down the best salmon taco recipe I’ve ever tried. Thank you Alex for another great recipe.