Smoked Salmon Fish Tacos with Dill-Yogurt Sauce and Pickled Cucumber

How to Make Smoked Salmon Fish Tacos with Dill-Yogurt Sauce and Pickled Cucumber

1. 1

   Step 1: Dry-brine and season the salmon

   Pat the salmon dry and check for pin bones, removing any with tweezers. Evenly sprinkle kosher salt and black pepper over the flesh and skin, then let rest uncovered in the refrigerator for 20–25 minutes to firm and lightly cure the surface.

   For this step

   • 1 1/2 lbskin-on salmon fillet
   • 2 tbspkosher salt
   • 1 tspfreshly ground black pepper
   
2. 2

   Step 2: Make dill-yogurt sauce and quick-pickle cucumber

   While the salmon rests, whisk Greek yogurt with chopped dill and lemon juice, seasoning to taste with a small pinch of salt and pepper until bright and smooth. For the cucumber, toss thin slices with rice vinegar and a pinch of salt and let sit 10–15 minutes to quick-pickle while you prepare the smoker.

   For this step

   • 1 cupplain Greek yogurt (2% or whole)
   • 3 tbspfresh dill, chopped
   • 2 tbspfresh lemon juice
   • 1 mediumEnglish cucumber (thinly sliced)
   • 1/4 cuprice vinegar
   
3. 3

   Step 3: Smoke the salmon

   Preheat your smoker to a steady 225°F (107°C) and add soaked wood chips according to manufacturer directions. Place the salmon skin-side down on a rack and smoke until the internal temperature reaches 140°F (60°C), about 45–60 minutes depending on thickness; the fish will flake easily but remain moist.

   For this step

   • 2 cupshardwood smoking chips (apple or alder), soaked 30 min
   
4. 4

   Step 4: Warm tortillas and flake the salmon

   Gently warm corn tortillas on a hot skillet or directly on the smoker grates for 20–30 seconds per side until pliable and slightly charred. Flake the smoked salmon into large pieces, keeping some bigger flakes for texture and mixing in a little of the lemony yogurt if desired to moisten.

   For this step

   • 8 piecessmall corn tortillas
   
5. 5

   Step 5: Assemble the tacos

   Spread a spoonful of dill-yogurt sauce on each warm tortilla, top with flaked smoked salmon and a few quick-pickled cucumber slices, then finish with extra dill or a squeeze of lemon. Serve immediately so the tortillas stay warm and the contrast between smoky fish and bright sauce remains vibrant.
   
6. 6

   Step 6: Storage and serving tips

   Leftover smoked salmon keeps tightly covered in the fridge for up to 3 days and is great tossed into salads or breakfast eggs. Refrigerate sauce and pickles separately for up to 4 days; rewarm tortillas briefly before serving to restore pliability.
   

1. Pat the salmon dry and check for pin bones, removing any with tweezers. Evenly sprinkle kosher salt and black pepper over the flesh and skin, then let rest uncovered in the refrigerator for 20–25 minutes to firm and lightly cure the surface.
2. While the salmon rests, whisk Greek yogurt with chopped dill and lemon juice, seasoning to taste with a small pinch of salt and pepper until bright and smooth. For the cucumber, toss thin slices with rice vinegar and a pinch of salt and let sit 10–15 minutes to quick-pickle while you prepare the smoker.
3. Preheat your smoker to a steady 225°F (107°C) and add soaked wood chips according to manufacturer directions. Place the salmon skin-side down on a rack and smoke until the internal temperature reaches 140°F (60°C), about 45–60 minutes depending on thickness; the fish will flake easily but remain moist.
4. Gently warm corn tortillas on a hot skillet or directly on the smoker grates for 20–30 seconds per side until pliable and slightly charred. Flake the smoked salmon into large pieces, keeping some bigger flakes for texture and mixing in a little of the lemony yogurt if desired to moisten.
5. Spread a spoonful of dill-yogurt sauce on each warm tortilla, top with flaked smoked salmon and a few quick-pickled cucumber slices, then finish with extra dill or a squeeze of lemon. Serve immediately so the tortillas stay warm and the contrast between smoky fish and bright sauce remains vibrant.
6. Leftover smoked salmon keeps tightly covered in the fridge for up to 3 days and is great tossed into salads or breakfast eggs. Refrigerate sauce and pickles separately for up to 4 days; rewarm tortillas briefly before serving to restore pliability.