RECIPE: Grilled Salmon Tacos


Photo courtesy of Kim Galeaz

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Grilled Salmon Tacos

Marinade for salmon

3 tablespoons Mazola Corn Oil

3 tablespoons frozen orange juice concentrate

2 tablespoons minced, canned chipotle in adobo sauce

1 tablespoon fresh lime juice

1/2 teaspoon salt

1 ½ teaspoons Spice Islands ground cumin

1 ½ teaspoons Spice Islands smoked paprika


1 pound salmon fillet

8 (6-inch) corn tortillas (or taco shells or whole wheat tortillas)

1 ½ cups (6 ounces) shredded queso quesadilla cheese, optional

Optional – mango salsa or pico de gallo


Stir marinade ingredients in a bowl and set aside. Place salmon fillet skin side down on a sheet of heavy duty aluminum foil and pat dry using a paper towel. Spoon marinade over salmon thoroughly coating the surface. (Kim marinated in the fridge in a shallow covered container.) Preheat grill or grill pan to medium heat about 350°F. Spray with grill spray to prevent sticking.
Slide salmon off foil and place on grill skin side down (and perpendicular to the grill bars). Close lid and grill about 15 minutes or until cooked thoroughly, about 4 to 5 minutes per side. Remove salmon and shred/cut/chop into 8 servings. Heat tortillas if desired. Top tortillas with salmon, salsa and shredded cheese. Serve immediately. Makes about 8 servings.

Recipe by with adaptations by culinary nutritionist & dietitian Kim Galeaz, RDN CD

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