Salmon Tacos
from kristineskitchenblog.comThese salmon tacos are perfect for a quick weeknight dinner! With a crunchy cabbage slaw, creamy lemon dill sauce, flaky blackened salmon and avocado, these tacos are so good. Using the same lemon dill sauce in the slaw and as a topping makes this recipe extra easy.
Servings: 4 servings
Calories: 557kcal
Ingredients
For the Lemon Dill Sauce:
- 1 cup plain Greek yogurt
- zest of 1 medium lemon
- 4 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh dill
- 1 tablespoon olive oil
- 1 teaspoon Dijon mustard
- 1 clove garlic minced
- ¼ teaspoon fine sea salt
- freshly ground black pepper to taste
For the Salmon:
- 4 salmon fillets 4 ounces each, skin on
- 1 tablespoon sweet or smoked paprika or a combination of the two
- 1 teaspoon garlic powder
- ¾ teaspoon onion powder
- ½ teaspoon cayenne pepper
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 tablespoons unsalted butter melted
- 1 ½ tablespoons avocado oil or another high smoke point cooking oil
Remaining Ingredients:
- ½ small green cabbage thinly sliced or shredded*
- 8 small corn tortillas
- 1 avocado sliced
Instructions
- Let the salmon come to room temperature for 20 minutes. If your salmon fillets are on the thicker side and/or you like your salmon more well done, preheat oven to 400°F.
- Make Lemon-Dill Sauce: Combine the plain Greek yogurt, lemon zest, lemon juice, fresh dill, olive oil, Dijon mustard, garlic, salt and pepper in a small bowl. Whisk to mix.1 cup plain Greek yogurt, zest of 1 medium lemon, 4 tablespoons fresh lemon juice, 2 tablespoons chopped fresh dill, 1 tablespoon olive oil, 1 teaspoon Dijon mustard, 1 clove garlic, ¼ teaspoon fine sea salt, freshly ground black pepper
- Make Slaw: Toss shredded cabbage with ⅓ to ½ cup of the lemon-dill sauce, until dressed to your liking. Cover and refrigerate the slaw and the bowl with the remaining sauce.½ small green cabbage
- Season Salmon: Combine paprika, garlic powder, onion powder, cayenne pepper, dried oregano, dried thyme, salt and black pepper in a small bowl. Whisk to mix. Pat the salmon fillets dry with paper towels. Brush with melted butter and sprinkle generously with the seasonings, rubbing the seasonings onto the fish to help them stick.4 salmon fillets, 1 tablespoon sweet or smoked paprika, 1 teaspoon garlic powder, ¾ teaspoon onion powder, ½ teaspoon cayenne pepper, ½ teaspoon dried oregano, ½ teaspoon dried thyme, ½ teaspoon salt, ¼ teaspoon ground black pepper, 2 tablespoons unsalted butter
- Cook Salmon: Heat the oil in a large cast iron skillet over medium-high heat. Once the pan is very hot, add the salmon fillets, skin side up, to the pan. Cook on the first side for 3-4 minutes. The salmon is ready to flip when it has a nice golden brown crust and releases easily from the pan. Use a thin spatula to flip the fillets over so that they are skin side down. Cook on the second side for 2-3 minutes, until the salmon reaches your desired doneness. (130-135°F in the center for medium, 145°F in the center is fully cooked. If it's not cooked to your liking after 3 minutes on the second side, finish cooking it in the oven until it reaches your desired doneness.)1 ½ tablespoons avocado oil
- Warm Tortillas: Warm the tortillas, one at a time, in a hot skillet on the stove. Alternatively, you can warm the tortillas all at once in the microwave.8 small corn tortillas
- Assemble Tacos: To serve, fill each tortilla with some of the slaw, flaked salmon (removed from the skin), sliced avocado and some of the lemon-dill sauce. Enjoy!1 avocado
Video
Notes
- The cayenne pepper makes the fish seasoning moderately spicy. For less spice, reduce or omit the cayenne.
- Cooking the blackened salmon can create some smoke, so ventilate your area by turning on the stove hood fan and opening a window.
- If you don’t want the bold, spicy flavors of the blackened salmon swap it for this Pan Seared Salmon.
- Recipe Variation: Skip the slaw and sauce and top the flaked salmon in the tacos with my Mango Salsa instead, plus diced avocado. I was torn between these two versions of the recipe, both are so good!
Nutrition
Calories: 557kcal | Carbohydrates: 40g | Protein: 34g | Fat: 31g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 16g | Cholesterol: 80mg | Sodium: 568mg | Potassium: 1247mg | Fiber: 11g | Sugar: 7g | Vitamin A: 1401IU | Vitamin C: 53mg | Calcium: 181mg | Iron: 3mg
