Smoked Salmon Tacos
- Total Time: 50 minutes
- Yield: 4–5 people 1x
Description
You don’t need to be a seafood lover, chef, or even a grizzly bear to dive into a Smoked Salmon Taco- the Pineapple Corn Salsa is a dangerous sidekick that will have you going for thirds and fourths! Make the best salmon recipe your backyard could concoct using your Prime550 Pellet Grill!
Ingredients
2lb salmon fillet
2–3Tbsp taco seasoning
Pineapple Corn Salsa:
1–2 C pineapple
Diced 1 cucumber
Diced 2 ears sweet corn kernels cut off the cob
1/4 cup finely chopped red onion
1/2 cup finely chopped cilantro
1 tablespoon honey zest
Juice of 1 lime
1/2 teaspoon salt
Instructions
Preheat Prime550 Pellet Grill or smoker to 250°F. Line a baking sheet with parchment paper (if preferred).
Season the Salmon:
If your taco seasoning does not have salt, add some salt to the salmon.
Smoke the Salmon:
Smoke the salmon for 30 minutes, or until internal temp is 145°F, or until it slips apart easily when pressed with a fork.
Assemble the Salsa:
While the salmon is smoking, chop up your salsa ingredients and toss together in a bowl. Season to taste.
Soften the Tortillas:
To soften the corn tortillas, heat up some oil in a large skillet or griddle (Use an ELITE2B). I stack them up as I go so the heat and oil kind of distributes between all the tortillas. You can also wrap the tortillas in a few damp paper towels and microwave for 30 seconds to steam them so they become more pliable and yummy to eat.
Assemble the Tacos:
Add a couple pieces of salmon; press to gently smash them. Top with a big scoop of the salsa. I often finish these with lime squeezes and a drizzle of honey!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Entre
- Method: Pellet Grill
- Cuisine: Mexican