This salmon taco recipe is more than the sum of its parts—and its parts can easily stand on their own. Cooked in big, meaty cubes, the salmon is coated with a ginger-garlic paste inspired by chef Meherwan Irani of Chai Pani. He uses the South Asian staple in a batter for crispy masala fish; here, it lends the salmon a caramelized crust that gives way to moist, buttery flakes. You can also deploy it as a marinade for chicken or a rub for braised meats. Meanwhile, the pineapple and green chile salsa offers fruity punch.
While the fish marinates, make the most of your prep time. Whip up a simple dish of refried black beans or shredded cabbage slaw with lime dressing to serve alongside. While flour tortillas will work in a pinch, we prefer corn tortillas for these tacos (and, for the record, warm tortillas are always appreciated).
Taco assembly and transfer can be messy. Consider placing a baking sheet in the center of the table to hold everything. Paper towels and margaritas are welcome to join.
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Recipe information
Ingredients
1
(2″) piece ginger, peeled, finely grated
2
garlic cloves, finely grated
2
tsp. New Mexico or Kashmiri chile powder
1
tsp. ground coriander
1
tsp. ground cumin
4
Tbsp. fresh lime juice, divided
3
Tbsp. grapeseed or vegetable oil, divided
1
½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, plus more
1
(1½-lb.) skinless, boneless salmon fillet, cut into 2″ pieces
½
small red onion, finely chopped
2
serrano chiles, finely chopped
2
cups chopped pineapple (from about ½ medium pineapple)
½
cup chopped fresh cilantro, plus leaves for serving
Lime wedges and toasted corn tortillas (for serving)
Preparation
-
Step 1
Stir one 2″ piece ginger, peeled, finely grated, 2 garlic cloves, finely grated, 2 tsp. New Mexico or Kashmiri chile powder, 1 tsp. ground coriander, 1 tsp. ground cumin, 2 Tbsp. fresh lime juice, 1 Tbsp. grapeseed or vegetable oil, and 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt in a medium bowl to create a paste. Add one 1½-lb. skinless, boneless salmon fillet, cut into 2″ pieces to rub and toss until evenly coated. Let salmon marinate at room temperature 15 minutes.
Step 2
Meanwhile, toss ½ small red onion, finely chopped, 2 serrano chiles, finely chopped, 2 cups chopped pineapple, ½ cup chopped cilantro, and remaining 2 Tbsp. lime juice in a medium bowl to combine; season with kosher salt. Set pineapple salsa aside.
Step 3
Heat remaining 2 Tbsp. oil in a large nonstick skillet over medium-high. Add marinated salmon and reduce heat to medium. Cook, undisturbed, until opaque all the way through and a browned crust forms underneath, about 5 minutes. Turn salmon and cook until second side is browned and flesh easily flakes with a fork, about 3 minutes. Transfer salmon to a plate and flake into large pieces with a fork; squeeze a couple of lime wedges over.
Step 4
Serve cooked salmon with pineapple salsa, cilantro leaves, warm corn tortillas, and more lime wedges to build tacos.
Editor’s note: If your vision of the best fish tacos involves fillets of cod with sour cream, we’ve got you covered. Meanwhile, check out our favorite weeknight taco recipes, including ones with Mexican chorizo, chipotle cauliflower, and rutabaga with queso fresco.
