Smoked Salmon Tacos

How to Make Smoked Salmon Tacos

1. 1

   Step 1: Cure the salmon

   Pat the salmon dry and place skin-side down on a tray. Mix kosher salt, brown sugar, and black pepper and rub evenly over the flesh; cover and chill for 20–30 minutes to firm and season the surface. Rinse briefly under cold water if desired, pat dry very well, and let rest at room temperature 15 minutes before smoking.

   For this step

   • 1 1/2 lbSalmon fillet (skin-on), center-cut
   • 2 tbspKosher salt
   • 2 tbspBrown sugar, packed
   • 1 tspFreshly ground black pepper
   
2. 2

   Step 2: Smoke the salmon

   Preheat your smoker to 225°F (about 107°C) and use mild fruit woods like apple or alder for a delicate flavor. Place the salmon skin-side down and smoke until the thickest part reaches 145°F (about 45 minutes, depending on thickness); the flesh should be flaky but still moist. Remove from the smoker and let rest 5–10 minutes before handling.
   
3. 3

   Step 3: Make the lime-cilantro slaw

   Whisk together mayonnaise and fresh lime juice with a pinch of salt and pepper until smooth. Toss the shredded cabbage with chopped jalapeño and cilantro, then fold in the dressing; let sit at least 10 minutes to mellow and hydrate the cabbage. Taste and adjust seasoning with more lime or salt if needed.

   For this step

   • 3 cupsGreen cabbage, thinly shredded
   • 1/3 cupMayonnaise
   • 2 tbspFresh lime juice
   • 1 pieceJalapeño, seeded and finely chopped
   • 1/4 cupFresh cilantro, chopped
   
4. 4

   Step 4: Warm the tortillas

   Heat a cast-iron skillet or comal over medium-high heat and warm tortillas for about 20–30 seconds per side until pliable and slightly charred at the edges. Keep warmed tortillas covered in a towel to stay soft while you finish the salmon.

   For this step

   • 8 piecesCorn tortillas
   
5. 5

   Step 5: Flake, assemble, and serve

   Using a fork, gently flake the smoked salmon into bite-sized pieces, leaving the skin intact on larger scraps if desired. Build each taco with 2 tortillas, a portion of flaky salmon, a generous spoonful of slaw, and an extra squeeze of lime; serve immediately with hot sauce or extra cilantro if you like.
   

1. Pat the salmon dry and place skin-side down on a tray. Mix kosher salt, brown sugar, and black pepper and rub evenly over the flesh; cover and chill for 20–30 minutes to firm and season the surface. Rinse briefly under cold water if desired, pat dry very well, and let rest at room temperature 15 minutes before smoking.
2. Preheat your smoker to 225°F (about 107°C) and use mild fruit woods like apple or alder for a delicate flavor. Place the salmon skin-side down and smoke until the thickest part reaches 145°F (about 45 minutes, depending on thickness); the flesh should be flaky but still moist. Remove from the smoker and let rest 5–10 minutes before handling.
3. Whisk together mayonnaise and fresh lime juice with a pinch of salt and pepper until smooth. Toss the shredded cabbage with chopped jalapeño and cilantro, then fold in the dressing; let sit at least 10 minutes to mellow and hydrate the cabbage. Taste and adjust seasoning with more lime or salt if needed.
4. Heat a cast-iron skillet or comal over medium-high heat and warm tortillas for about 20–30 seconds per side until pliable and slightly charred at the edges. Keep warmed tortillas covered in a towel to stay soft while you finish the salmon.
5. Using a fork, gently flake the smoked salmon into bite-sized pieces, leaving the skin intact on larger scraps if desired. Build each taco with 2 tortillas, a portion of flaky salmon, a generous spoonful of slaw, and an extra squeeze of lime; serve immediately with hot sauce or extra cilantro if you like.