These fresh tacos combine tender, smoked salmon with a bright pineapple corn salsa. It’s a simple, light dinner that brings a burst of tropical flavor to your next backyard meal.
Smoked Salmon Tacos
| The Backyard Palate
Smoked Salmon Tacos
The Backyard Palate
4-5 people
20 minutes
30 minutes
Mexican
Entre
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
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- 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
Directions
Preheat Prime550 Pellet Grill or smoker to 250°F. Line a baking sheet with parchment paper (if preferred).
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- 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.
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- While the salmon is smoking, chop up your salsa ingredients and toss together in a bowl. Season to taste.
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- 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.
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- 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!
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