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These Charred Salmon Tacos are made by charring the salmon so that a simple glaze forms over top, which adds tons of flavor. Besides salmon, the tacos are filled with avocado, pico de gallo and additional lime juice, making these an easy weeknight meal.
Disclaimer: This post was created in partnership with Bernzomatic. As always, all opinions are my own. Thank you for supporting brands that help me run this site!
If I could have one wish, it’d be that every day was Taco Tuesday. No seriously, tacos are my favorite food and I’m always searching for new ways to switch up my taco routine. I actually think it’s a little odd that I don’t have more taco recipes on the blog, but that’s probably because my normal taco routine is rather basic.
Friends, these charred salmon tacos are anything but basic. The salmon tastes like it’s been cooked on the grill thanks to the Bernzomatic TS8000, and the tacos themselves are filled with pico de gallo, avocado and cabbage. So, basically my dream tacos.
I used my favorite tortillas, and the instructions say to heat them for 10 seconds on a skillet, hence why they aren’t as charred as normal. If you’re using regular tortillas–corn or flour–feel free to char them in a skillet or directly over the stove before serving!
How To Char Salmon
Charring salmon is super simple and basically involves two steps: baking and charring.
Start by baking the salmon. Though this is a charred salmon recipe, you still have to bake it, and here’s why: as nice as it’d be to just char the salmon and have it be done, you easily run the risk of it being undercooked in the middle, which we don’t want. Think of charring as putting the finishing touches on this recipe.
So, bake the salmon at 400° for 8-12 minutes. I found that the bake time varies depending on how big or small your salmon fillet is.
Once the salmon is cooked through, drizzle it with a little olive oil and lime juice, then take your TS8000 torch and char the salmon for 30-60 seconds. Charring the salmon is what gives it its flavor, so don’t be afraid to char it for a full minute!
Since these are salmon tacos, I recommend keeping that part the same… 🙂 But, here are some ideas of other ingredients you can add to these tacos:
Grape tomatoes, black beans, corn, sweet potato, any sort of lettuce, mango/pineapple. I chose to use cabbage (a bagged cabbage mixture, specifically), pico de gallo (store bought) and avocado to keep things light and simple, but you’re more than welcome to use whatever taco ingredients you have in your refrigerator.
What To Serve With Salmon Tacos
Check Out These Other Taco Recipes
Charred Salmon Tacos
for the salmon:
- 2 salmon fillets patted dry
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/4 tsp chipotle powder
- 1/4 tsp salt
- 2 tbsp olive oil
- 2 tbsp lime juice
for the tacos:
- 4 taco shells
- 1 avocado
- 1/4 cup pico de gallo homemade or store bought
- 1/2 cup cabbage
- 2 tbsp lime juice
- Preheat oven to 400°.
- Heat 1 tbsp oil in an oven-proof skillet (I used my cast iron) over medium-high heat. Mix the seasonings together on a plate, then dip the salmon into it and place it directly into your skillet skin side down.
- Place the skillet into the oven and bake the salmon for 8-12 minutes, or until the salmon is cooked through. While the salmon is baking, whisk the lime juice and olive oil together.
- Once the salmon is cooked, remove it from the oven and drizzle the lime juice/olive oil mixture over top. Use your Bernzomatic TS8000 torch to char the salmon for 30-60 seconds, which will add tons of flavor to it. Then, use a fork to shred the salmon.
- Assemble the tacos: add salmon, avocado, pico de gallo, cabbage, and lime juice to each taco shell and enjoy!