Grilled Salmon Tacos – The PK Way
Our cardiologist called and asked if it wouldn't kill us to publish a fish recipe every now and then. We’re happy to oblige because if there is one thing the PK Grill & Smoker excels at, it is fish. When it comes to grilling fish, we love us some grilled salmon because it tastes so good with a little smoke on it.
We also love this grilled salmon taco recipe because it uses a unique method for setting up your Portable Kitchen Grill for indirect cooking. Requiring only 8 minutes of grill time or less, these salmon tacos are good for days when there isn’t time for a slow barbecue, but you still want something rich, smoky and full of flavor.
- 2 tbsp. extra-virgin olive oil
- 1 tbsp. chili powder
- 1 tbsp. fresh lime juice
- 1/4 tsp. kosher salt
- 1/8 tsp. freshly ground pepper
- 1 lb. salmon, skin on
- 8 med tortillas, warmed
- Prepare the Portable Kitchen Grill for indirect heat by placing half of the charcoals to each side of the grill. Place a foil drip pan in the center, replace the cooking grate and place the meat over the drip pan.
- Combine first five ingredients in a small bowl and mix.
- Prepare the filet: Trim the filet so the thinner parts of the salmon can be discarded or grilled separately. Run a fingertip over the surface to check for pin bones, and if any remain remove with tweezers.
- Rub the spice mixture liberally over salmon.
- Grill the salmon, skin-side down approximately 8 minutes or until it is just cooked through. Tip: When you remove the salmon from the hinged grid, the skin should separate to know it is done.
- Serve: place 2 tortillas on each plate. Evenly divide the fish among the tortillas. Top with Cabbage slaw, Citrus Salsa and Cilantro Sauce (recipes below).
When Preparing Toppings: Prepare ingredients for each, combine each mixture into three separate bowls and stir. Cover and refrigerate three toppings until the grilled salmon is ready to serve.
|Cilantro Cream Sauce|
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