Entree/ Fish/Seafood

Grilled Salmon Tacos with Schirarch Cream

  Believe it or not this recipe started out to be Cherry Kuchen Bars for Valentines Day.

Have you ever been in a maze and wondered if you would ever get out? I’ve always wanted to try to walk through a maze but it would be my luck I would get lost and as short as I am would not be able to jump up so someone would see me. Laying down a trail of popcorn would be an option to help find my way out but then I’ve got this thing about popcorn and might not actually drop any on the ground to mark my path; I might be lost but at least I would not be hungry.

Sometimes I feel like I’m in a maze when I look around on the internet. An example would be how I found this recipe. I started out reading a foodblogging site on different ways to make your blog better. From that site, I clicked on a link, was taken to another link, I looked around there, found a lemon bar recipe which had my mouth-watering. Then I wanted to see where she got the recipe so I clicked on her link which took me to Dear Crissy’s website where she posted her version of Cherry Kuchen bars which is a recipe her mom clipped from Better Homes and Gardens Xmas issue. Whewwww….. I’m tired just thinking of all that clicking and my fingers are beginning to get sore.

Lucky for me I had the “back” button on the computer so I could work my way back through the maze of sites to the original post I was looking at. I’ve learned if I get to a site I like, I’d better bookmark it because I’m probably not going to find it again. But, guess what happened, on my way “backing” out of the maze I had gotten myself in, I came back to one of the original sites WillowBird Baking and her Salmon Tacos popped up. Now, they sounded a lot more interesting than a cherry bar.

So what started off as a recipe to do for Valentine’s Day, ended up as a new recipe for summer grilling using my husband’s wonderful salmon bellies (You can use any piece for fresh salmon.). I changed a few things, of course, like mixing sour cream and mayonnaise together and adding some other garnishes.

My friend, Peggy and her husband came to swim and eat the night I made these and we decided we wanted to try using some very thinly sliced jicama as shells too. We soaked them in warm water for about 20-30 minutes then patted dry. They were wonderful and I think we preferred them to the corn tortillas. I served the tacos with some basmati rice that had some black beans, onions and red pepper and also made a simple salad of oranges, grapefruit, and avocado with a little drizzle of orange olive oil and grapefruit balsamic vinegar.

(Note: my husband loved the tacos and said he wants to try them again. I also sliced some peeled jicama paper-thin using my electric meat slicer and we used those for shells also. The jicama made a very fresh tasting shell for the grilled salmon filling. Also, I used some Strawberry’s Seasoning in the rub. If you haven’t used that before you need to order some. We keep 5-6 large containers in our pantry at all times and use it on everything.)


Some of the ingredients for the slaw and tacos.


Using a mandolin or very skilled hands (:) cut the cabbages as thin as you can possibly cut it. Then chop and slice the green onions. Toss to combine and right before serving drizzle in some of the dressing.


Dip each corn tortilla very quickly in water and put on a hot grill and brown just a bit. Remove each tortilla and wrap in dish towel.


Mix the spices together for the salmon rub. Sprinkle this on your oil salmon and grill to your desired doneness.


The three pieces in the front are salmon bellies and just a regular cut off the end of a salmon (in the back). 


Have all your garnishes ready. I had the slaw, avocado, pickled ginger (good), thin slices of fresh jalapeños and sliced radishes.



When the salmon is cooked, use two forks and flake it into small pieces.


I bought this taco rack from Ace Mart Restaurant supply. Really works well for getting tacos ready without them falling apart.


These are the jicama slices. My jicama was about 4-5″ wide. I used my electric meat slicer to slice them. This jicama was too big to put on my mandolin.


Drizzle with some of the sauce and you are ready to go.


Smoked Salmon Tacos with Sriracha Cream
I made several changes to her recipe using my husbands grilled salmon, changing the sauce and ingredients somewhat and making the slaw without mayonnaise since the aioli is mayo based.
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Rainbow slaw
  1. 2 c. green cabbage, finely shredded
  2. 2 c. red cabbage, finely shredded
  3. 1/2 c. cilantro leaves
  4. 1 bunch green onions, very thinly sliced, green and white parts
  5. 1/4 c. vegetable oil
  6. 1Tbsp. lime juice
  7. 1 Tbsp. sugar, or use artificial substitute
  8. 1/4 c. rice vinegar
  9. 2 cloves garlic, finely minced
Sriracha Aioli Ingredients
  1. 1/2 c. creme fraiche (or mayonnaise)
  2. 1/2 c. Japanese mayonnaise or spicy mayonnaise (or use all mayo or creme fraiche)
  3. 2 Tbsp. Sriracha sauce
  4. 1/2 tsp. cumin, or more
  5. 1 Tbsp. lime juice and zest from the lime
  6. 1 tsp. sugar, optional if you are not using a Japanese type mayonnaise (which is sweet)
  7. pinch of salt and black pepper
For the Salmon filling
  1. 1 tsp. cumin
  2. 1 tsp. chili powder
  3. 1 tsp. brown sugar
  4. 1 tsp. "strawberries seasoning", optional
  5. 1 tsp. salt
  6. 1 lb. salmon
  7. 2 Tbsp. olive oil
  8. 8 corn tortillas
  9. chopped cilantro
  10. sliced jalapeños, for topping
  11. 5-6 thinly sliced radishes
  1. Slaw -- (I like to mix all the ingredients for the slaw in advance -- put the onion, cabbage and cilantro in one bowl and mix the dressing ingredients in another bowl; and mix together maybe 30 minutes before serving because I don't want my slaw getting mushy.) In a small bowl or jar whisk the oil, lime juice, rice vinegar, garlic, sugar together, cover and refrigerate until ready to serve. In another bowl, put the two cabbages, green onions, and cilantro. Cover and refrigerate until ready to put together. About 30 minutes before you are ready to serve, mix some of the dressing with the cabbages and only use enough to barely coat the cabbage.
  2. Make the Cilantro Creme Fraiche: Mix the creme fraiche, sour cream or mayonnaise, whisk in the Sriracha, lime juice and cumin. Add about 1 tsp. sugar unless you have used the Japanese mayonnaise.
  3. Prepare the salmon: Whisk together the cumin, chili powder, brown sugar, and salt. Rub the spice mix on both sides of the salmon. Heat the olive oil in a skillet over medium heat. Once it is hot place the fish in and cook 4-5 minutes before turning over and cooking for 4 minutes more. Thicker cuts may need 6-7 minutes per side. (My husband smoked our salmon on our Kamoto Joe Smoker, could also do on a gas or charcoal grill.) Remove the fish from heat, tent it with foil and let it rest for about 10 minutes. When the fish is done it will flake apart easily.
  4. To Assemble the tacos, Put a little slaw in center of the corn tortilla, add some of the flaked salmon, then I like to add a little more of the slaw to the top. Drizzle with the aioli then sprinkle with cilantro, jalapeños and radishes.
  1. I have Japanese mayonnaise and also a spicy mayonnaise (that taste like mayo with Sriracha) you can use either of these, creme fraiche or even all sour cream or mayonnaise. My husband cooked our salmon on the grill using alder wood. You can bake it in the oven or cook in a skillet. Anytime I make a slaw to put on a fish taco I always want the red and green cabbages together - so much prettier.
  2. If you have never used Strawberry's Seasoning (http://www.strawsbbq.com) you should try it. We use it on everything from fish, chicken, pork and vegetables.
Adapted from Willow Bird Baking
Rosemary and the Goat https://rosemaryandthegoat.com/

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