Helloooo summer!! These Grilled Salmon Tacos with Jalapeño Tartar Sauce are just straight-up dreamy and perfect for all the summer entertaining + grilling we all have ahead of us.
Salmon tacos are just one of those simple pleasures in life, but what makes these salmon tacos so special? EVERYTHING! From the easy and flavorful Jalapeño tartar sauce to the delicious coconut sugar and spice rub that is smothered over the salmon — they are just simply perfect. They are also topped off with a simple slaw and some grilled corn kernels to really take it all 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. Serve it alongside Martha’s Mexican Rice or some black beans for a full feast — and of course, you’ll need some Clayton Margaritas.
If you have a Traeger Grill, this is the perfect recipe to add to your lineup!! If you don’t, you could simply bake the salmon in the oven at 400 for about 20-25 minutes or you could even use this cedar-plank method on any grill if you prefer! Regardless, everyone needs to make these tacos because they are 10/10!
Grilled Salmon Tacos with Jalapeño Tartar Sauce
For the Jalapeño Tartar Sauce:
- ½ cup plain greek yogurt I use 2%
- 2 tbsp extra virgin olive oil
- 2 cloves garlic
- ¼ cup fresh cilantro leaves
- ¼ cup fresh dill fronds
- 1 jalapeño seeded and loosely chopped
- 1 tsp distilled white vinegar
- 1 tsp onion powder
- ¼ tsp kosher salt
- ¼ tsp black pepper
- 2 tbsp drained capers loosely chopped
For The Salmon:
- 2 lbs center-cut salmon
- 1 tbsp extra virgin olive oil
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 tsp chipotle chile powder
- ½ tsp garlic powder
- ½ tsp dried oregano
- 2 tsp coconut sugar
For the Corn:
- 4 ears corn husked
- 2 tbsp extra virgin olive oil
- Sprinkle of salt
For the Slaw:
- 2 cups finely shredded red cabbage
- 2 tbsp fresh lime juice or 1 lime
- Pinch of salt
- 12 tortillas warmed (I use @sietefoods almond flour tortillas), * this is also great in bibb lettuce leaves!
- Fresh cilantro leaves
- 1 avocado thinly sliced
- 1 lime cut into wedges
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 capers. Transfer to the fridge until ready to serve. This can be kept in the fridge for 5-7 days.
Prepare the Salmon and Corn
- Place the salmon on a pan and pat dry. Drizzle with 1 tbsp of olive oil and brush to coat the top of the salmon evenly. In a small bowl, combine the salt, pepper, chipotle chile powder, garlic powder, dried oregano and coconut sugar toss until well combined. Sprinkle all over the salmon to evenly coat and using your hands, rub it into the salmon.
- When ready to cook, set the Traeger temperature to 400˚F and preheat with the lid closed for 15 minutes.
- Insert the probe horizontally into the center of the filet. Place the salmon skin-side down directly on the grill grates. Place the corn on a the grill grates. Close the lid and cook until the salmon reaches an internal temperature of 130˚F for medium, around 20-25 minutes, rotating the corn halfway through.
Meanwhile, Make the Slaw
- In a medium bowl, combine the slaw with the lime juice and a pinch of salt. Toss until well combined and set aside.
Assemble the Tacos
- When the salmon and corn are done, remove from the grill and let rest for 10 minutes.
- First, warm the tortillas. You can do this 2 ways:
- -- For a Gas Stovetop: Fire up the burners on your stove to the lowest setting. One at a time, carefully place a tortilla directly on the burner and flip after about 45 seconds. As you finish cooking the tortillas, place them onto a towel and close the towel up to steam the tortillas and keep them warm.
- -- For an Electric Stovetop: Place the tortillas in a dry (no oil) stainless steel skillet over medium heat and cook them for about 30 seconds on each side.
- 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 the jalapeño tartar sauce, the corn, avocado, cilantro and a squeeze of lime. Enjoy!
Photography by Eat Love Eats.